Quote Originally Posted by bekk View Post
You should try another method, called "reverse searing ":
I put my steaks to my pellet smoker until it's reach IT 100F ish, then finish on a super hot grill for 1 min each side or IT 120-125F. It's takes some time, but this method allow to smoke penetrate deep into the meat.
However, I would recommend to buy 2-3 pieces of Grill Grate from grillgrate.com this stuff isn't cheap, but the result... just amazing!
I'll post some pics of my next steaks.

I'll add to the Reverse Sear recommendation, for thicker steaks and roasts. I use a Green Egg at 225 to 250 or so to get the interior up to 115, rest the steaks for maybe ten minutes while the BGE gets up to nuclear temperature, then a quick sear gives the nice crust while the interior remains evenly cooked medium rare (I pull them at about 125). Some info and testing of the Reverse Sear method can be found at Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear).