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Thanks. Probably even fewer talking about gas powered kamados Still in search of the perfect steak. I still remember my Mom's on a gas stove, cast iron skillet, with that garlic butter topping. Haven't beat it yet.
We don't see many folks talking about Vision Kamado grills here, yet. But in the absence of actually working with that kamado and the gas insert, your plan sounds solid to me from afar.
Expecting delivery of a gas insert for my Series S Vision grill next week. Wondering if anyone has tried a reverse sear steak using low-and-slow with a gas insert and a reverse sear on the lava stone? I'm ready to try but any advice is welcome. My plan is indirect to 115 degrees, rest steak and turn up heat on lava stone, sear steak after coating with clarified butter. Serve with garlic butter toping when done. Usual Meathead dry brine method beforehand.
Still in search of the perfect steak. I still remember my Mom's on a gas stove, cast iron skillet, with that garlic butter topping. Haven't beat it yet.
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