Tom-E-Hawk on Pit Boss 820

spudthegreater

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Dike Iowa
Thought Id try my luck on a tomahawk steak with my recent pit boss purchase. Three plus pound tomahawk Ribeye using Lumberjack Hickory Charcoal pellets.
Seasoned it with Flake salt, garlic powder and black pepper, then smoked it for about an hour at 175 to 190, the cranked the heat up to 220 to 235, used a smoke tube as well during the process. Got the internal temp to 125f, took it out wrapped it in foil and set it aside. cranked temp again to 475 to 500 after opening sear plate, and seared both sides for about 1.5mins a side. Came out perfect, will include pictures. Also used a pan of water near the smoke stack to keep temps stable.
 

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