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Smoke is good!<br /> <br /> <br /> Sent from my iPad using Tapatalk HD

These steaks were 1-1/2†thick. Again, I can’t see how reverse searing would have given me better results.

Actually, I’m going to take a pass on sous vide. I’ve had steaks cooked sous vide before, and as I alluded to above, I don’t really see the need for that, at least for the steaks I cook and how I cook them. Plus, that would require the purchase of more hardware, and after bringing Smaug home, I think I hit my allotment for the year. Based on this experience, going forward, I’ll probably only do a reverse sear for my wife’s steaks, just to give it a head start for cooking so she can have her medium well steak.