Did a fillet for the dearest and I did a ribeye cap. With some zucchini. Marinated steaks and did a garlic butter. Not bad for a really cold Monday

Looks really good. I have never had it. How was it?

@Parksider no. I thought you said they cracked. I have had a set for about two years. Lovem.

I like using 19mm. 21 if I’m adding cheese or jalapeño

@Parksider the Grillgrates? Yea I fed use them all the time. I bought the griddle as well so pretty much breakfast lunch and dinner can all be done outside. Plus the griddle is awesome at thawing meat. I’ve had my grill grates for about two years. I havnt had any issues. Yea the salt block def does get hot but takes along time. I’ll prob just keep it clean and use it as a servicing tray for meats and cheese

Hello, wondering how many out there use a salt slab when cooking meat? I have done it several times but I always forget about using it.I’m planning on doing a ribeye on one and one on my Grillgrates just to see if there is much difference in flavor. I do love using it for is to get it super cold and serve cheese and salmon on it. Does make a great presentation. Thoughts?

@ratrod36 welcome. !

@wgiles I am not that familiar with ur smoker. I would say it is not insulated well if u are seeing that much temp difference. I do know with electric smokers it verys in temp since it’s an on and off thing with the element but it should regulate after a period of time. Ambient temp could be an Influence as well. Consider finishing off in a water bath at 170. Once U get the smoke and color you like. Hope this helps a little

@tmeiners82 looks great ! thanks for sharing …looks like the Campchef did great with temps. Awesome.

@Tex_77 I’ve always just used Kosher when doing it like this. I sometimes do pineapple method or marinade overnight. But this method works well. Pineapple I think sometimes breaks the neat down to much if your not careful.