Hi All,

After ruining another steak I am about ready to give up trying to sear on the PBC. But there is video evidence that others have managed it, so I am here to (hopefully!) find out how they do it.

I have tried it with both a reverse sear and searing a thinner steak from scratch and I cannot get enough heat at the grill to create a nice sear. I am getting a terrible, limp gray color on it and it reaches the internal temp before I get anything close to brown.

I am using a full basket of Kingsford Original and the charcoal is fully lit when I start. The lid is off, rods are out and the intake has not been touched from the factory settings.

Is there anything I am missing? Or should I just hold off grilling steaks until I buy something more suited for searing at high temps?

All help is appreciated!