Curtis Claymont - NYC Pellet Smoker

BBQ beef cheeks are one of my favorite meats to smoke (and eat!).  They can be ready in less than 2 hours and taste like an unctuous version of the beefiest brisket you've ever had. Butchering is essential, as beef cheeks have a layer of silver skin that can not be rendered off. If you have a skilled butcher who will take care of this for you, you're home free.  If not, take the time to remove all of it - the end result will be worth the effort. The rest of the cook couldn't be easier.  This cut has so much flavor that a simple Texas rub of high quality salt and coarse black pepper works beautifully.  It will also stand up to more elaborate rubs.  I usually start at high smoke on the Camp Chef (roughly 225 degrees) and go up to 250 after an hour.  I usually pull mine at 203 degrees for slicing.  If you plan to pull, instead of slice, you will want to take them to 205-210 degrees.  Either way, be prepared to experience little pillows of beef heaven! The cheeks pictured here

Super easy and always impresses.  Sprayed with a little duck fat spray and seasoned with garlic poultry seasoning or your favorite rub.  High smoke on the Camp Chef until internal temp hits 150 degrees, then removed and rested for 15 minutes while the Camp Chef cranked up to 450.  Put back in at 450 until the skin crisped and the Maillard effect did its thing, 10 minutes tops.

2" thick reverse seared porterhouse steak cooked over mesquite pellets to 110 degrees on the Camp Chef Woodwind.  Rested for 15 minutes, brushed with melted ghee and seared on a scorching hot flat top.

 My favorite meat to smoke - beef plate ribs, also known as Dino ribs.  This rack was smoked over mesquite pellets on the Camp Chef Woodwind at 275 degrees for roughly 7 hours until the internal temperature reached 190.  Plate ribs are robust and can handle the heat and the mesquite!

Baby back ribs cooked on the Camp Chef Woodwind at high smoke for 5 hours over apple and cherry pellets.  No wrapping.