Best Way to Cook Beef on the Komodo Kamado? Need Some Tips!

[zoee]

Hey everyone,
I’ve been experimenting with different meats on my Komodo Kamado, but I’m still trying to figure out the best way to cook beef — especially steaks and brisket.

I love that smoky, juicy flavor the Kamado gives, but sometimes my beef turns out a bit dry or overcooked on the edges while the middle stays too rare. I’ve tried both direct and indirect heat, but I’m not sure which setup works best for thick cuts.

So, how do you all cook your beef on the Komodo Kamado?
Do you prefer low and slow for tenderness, or high sear and then rest?
And what’s your favorite seasoning or marinade that really brings out that beefy flavor?

Would love to hear your methods  I’m always trying to improve my grilling game!

Thanks,

[5698k]

For all kinds of beef, salt, pepper, garlic is hard to beat.

Brisket is always best low and slow, i like anywhere between 225-275.

Steaks I like to cook hot and fast, direct. 600-650, lower grate, 3ish minutes per side for a 1.5” ribeye.


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[jdbower]

For particularly tender cuts like filet mignon, you can also try to sous vide the steak to warm/cook it, then do a high temp sear just to add a crust for texture. I've also done tougher cuts in a balsamic marinade (balsamic vinegar, water, garlic, and whatever spices I'm in the mood for), the vinegar starts to break down the meat and makes it more tender while adding some fun flavors. And flavorful cuts like a ribeye can handle a light rub.

[mavoo12]

I usually go low and slow for brisket, then finish with a quick high sear. For steaks, sometimes I do a reverse sear.

My favorite seasoning is simple: salt, pepper, garlic powder, and a bit of smoked paprika. Letting it sit with a little olive oil before cooking really brings out the flavor