I have ordered a grill with ceramic briquettes above the burners. Never had a grill like that..two questions…
1. I read Meathead’s reverse sear method for steaks…for the direct high heat at the end to sear the steaks, will the side with ceramic briquettes get hot enough to sear? It is a Twin Eagles grill with 25,000 btu for each burner.
2. How often do I turn over the ceramic briquette tray upside down and burn off residue to clean them?
I’m not sure of the size area each burner heats on your grill. My charbroiler heats an area of 12 inches by 20 inches with a 40,000 btu burner. I use lava rocks instead of ceramic briquettes but the principle is the same. I’ve found the secret to a great sear is giving the grill a good head start. I burn mine on high for at least 25 minutes before using it. I get great flavor from the flair ups and smoke coming from the rocks and a great sear from the high heat. I leave mine burning for several minutes after pulling the meat. It mostly cleans itself that way. Once you get all the settings figured out for your grill you’ll love it. If you don’t want to learn on expensive steak use hamburger patties. A great charbroiled burger is hard to beat. It’ll just take a little time
AndrewCS1 I think that the owners manual that comes with that grill will address some, if not all of your concerns. If I remember correctly, the grill I had with ceramic briquettes, I never rotated them, just did a normal burn off after the food was pulled. You won't want to add more briquettes than directed because it can mess up (block) the airflow in the cooking chamber. The ceramic briquettes act as a barrier between the flames and the food and will help reduce flare-ups. They will also create a radiant heat effect to that side with a lower flame setting. I believe that searing won't be an issue but as Oak Smoke mentioned above, testing with burgers first is a great idea. After a cook or two, you'll have it mastered.
Enjoy the new purchase and can't wait to see some cooks. Unfortunately, I'm not familiar with that grill. I will say the Weber gas grills I had and the Napoleon I have now have always done a nice job searing. If it doesn't could reverse sear on grill and then finish on a Cast Iron skillet.
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