Minimum Temperature for a "Sear Burner"?

[Jibberish]

I read the recent reviews about grills and "Sear Burners". What I could not find was the temperature required to be a "Sear Burner"?

I am looking for a small(ish) grill for our Duplex. The current grill is a 4 burner Sears model and it's starting to fall apart. I want to replace it with something with a Sear Burner or the ability to sear steaks on the grill itself.

The grills I have seen all list BTUs, and from additional reading I would want a 14,000 BTU burner to Sear?

I don't want to spend over $500 for a grill, so I may just have to use a small charcoal grill to sear.

If someone can post the required BTUs for a Sear Burner I can start looking.
If someone has a recommendation for a gas grill with a Sear Burner under $500 Please let me know!!
Thanks
Jibberish

[Jibberish]

Found a 12,000 BTU Sear Burner on this Sears Kenmore model, in my price range. Is this going to be hot enough? BTUs don't appear to convert to a temperature, so how does someone know if they are getting a decent Sear Burner? Item # 07146365000P Model # PG-40409SOLB

[Potkettleblack]

"I don't care what the BTU rating is, most gas grills cannot properly sear a steak or burger. A proper sear is edge to edge dark brown, no grill marks, no tan in between the grill marks. Click here to read more about why you don't want grill marks. To get a proper sear on a steak you need a special burner that puts out extremely high energy. Sometimes they have a single burner that does the job, or a zone for the task. Here is the sear burner on the Napoleon 500, my favorite sear burner. It is on the left shelf so it can be used as a sauce warmer on low. Alas, sear burners usually only show up on more expensive grills."

-MaxGood in the Gas Grill Buying Guide.

http://amazingribs.com/BBQ_buyers_guide/grills/gas_grill_reviews_and_ratings.html

It's not about BTU.

"BTU is not indicative of the heat it can generate. It just tells you how much fuel it burns, and naturally larger grills will burn more fuel. Heat delivery must be calculated by BTU per square inch, or "heat flux", something they never tell you. We calculate heat flux for you in our searchable equipment reviews database. Typical flux is perhaps 85."

[RonB]

It might be easier and cheaper to get a nice grill and a Weber chimney starter. If you turn the chimney upside down, fill it with charcoal, light it and let it ash over, you will have your sear burner for one or two steaks at a time. You could also get a small grill like the Weber Smokey Joe for searing.

[Baltassar]

On my Genesis the "sear burner" sits between burners 1 and 2 (left to right). I have Grill Grates on that side, and when I turn burner 1 and 2 plus the intervening "sear burner" to the top line the result is as ferociously hot as any sane cook could want. You definitely don't want to look away once you put the food down.

This asymmetrical burner arrangement seems like such an obviously good idea to me I'm surprised it isn't more common. Weber seems to have abandoned it in the Genesis II line.

I'm afraid I don't have a suggestion for a (new) $500 grill with a sear burner; but you might think abut a used one.

[Potkettleblack]

Have the same setup, and get the same results. A well seasoned flipped over grill grate over that asymmetric burner is all the sear I think I will ever need.

[MBMorgan]

As an example, I have a Weber Genesis EP-330 gasser. It has three main burners (running front to back) ... one on the far left of the grill, one in the middle, and one on the far right. It also has a fourth burner (the "sear burner" ... also running front to back) in between the left and middle main burners. The main burners are rated at just under 13000 BTU each and the sear burner is rated at 10000 BTU (as already mentioned, that's just a measure of how much fuel each can consume). The main grill area is 507 square inches. The "sear station" or "sear area" (consisting of the left, sear, and middle burners) covers exactly half of the main grill area or 253.5 square inches. With the right burner off and with the left, sear, and middle burners on max high heat (we often call it "Warp 10"), there are a total of about 36000 BTU per square inch ... which translates into a "heat flux" (as defined by Max Good ) of roughly 140 BTU per square inch ... WAY higher than the quoted "typical flux". In my experience that's plenty to properly sear any steak or burger.

To decide what will work for you, you'll probably need to go through some similar calculations for your new grill.

FWIW, here are a series of (sous vide cooked) tenderloin steak pics before and after searing on the EP-330 sear station showing that with proper technique (and a well designed sear station, burner, or whatever) a gasser can produce truly excellent results:

After sous vide:


After searing:


Just before devouring:

[Steve B]

Jeeeeezzzzz I'm really really hungry now. Beautiful!!!

[Jon Solberg]

Grill Grates and a cheap gasser. Your there.

[JCBBQ]

Yeah, that's what I was thinking. +1

[Jibberish]

As an example, I have a Weber Genesis EP-330 gasser. It has three main burners (running front to back) ... one on the far left of the grill, one in the middle, and one on the far right. It also has a fourth burner (the "sear burner" ... also running front to back) in between the left and middle main burners. The main burners are rated at just under 13000 BTU each and the sear burner is rated at 10000 BTU (as already mentioned, that's just a measure of how much fuel each can consume). The main grill area is 507 square inches. The "sear station" or "sear area" (consisting of the left, sear, and middle burners) covers exactly half of the main grill area or 253.5 square inches. With the right burner off and with the left, sear, and middle burners on max high heat (we often call it "Warp 10"), there are a total of about 36000 BTU per square inch ... which translates into a "heat flux" (as defined by Max Good ) of roughly 140 BTU per square inch ... WAY higher than the quoted "typical flux". In my experience that's plenty to properly sear any steak or burger.

To decide what will work for you, you'll probably need to go through some similar calculations for your new grill.

FWIW, here are a series of (sous vide cooked) tenderloin steak pics before and after searing on the EP-330 sear station showing that with proper technique (and a well designed sear station, burner, or whatever) a gasser can produce truly excellent results:

After sous vide:


After searing:


Just before devouring:

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I was wondering what the marks on the meat in the first picture was... from the sealer bag
What do you use to do the sous vide? You have special equipment?

[MBMorgan]

------------------------------------------------------------------------------------------------------------------------------
I was wondering what the marks on the meat in the first picture was... from the sealer bag
What do you use to do the sous vide? You have special equipment?

Sharp eyes! The marks are indeed due to the textured bag. I have an Anova 900W (WiFi + BT) circulator and an assortment of plastic containers that I use. FYI there are other options out there beyond Anova ... like the more recent Joule circulator. I also use a Food Saver vacuum sealer and a few different clamps and/or weights to keep things submerged when needed ... all in all, nothing really special.

[bten]

This might work for you:

https://www.bbqguys.com/weber/spirit-e-330-freestanding-propane-gas-grill-with-sear-burner-and-side-burner-black

[GadjetGriller]

Ok I'm gonna be stupid (I know nothing new) but what do you plan on searing on the sear burner?? I know what but are you planning on searing Meat you have already Sous Vided (SP?) Why I ask this is I got the Char-Broil Big Easy 18000BTU INFRARED Smoker,Roaster &grill. to use as my sear station after the meat comes out of the Sous Vide. (I had not yet found out about shocking the meat) I figured that Infrared just meant it got real hot! So I tried to sear a few steaks but they keep coming out way overdone!?!? (I know I'm long winded sorry) well turns out Infrared ignores the water molecules surrounding (protecting?) the meat. and starts cooking the inside of the meat right away. Thats why they were coming out overcooked. so the short story is if anything you are looking at is True Infrared and your planning on using it for Sous Vide (Among other things of course) maybe not what you want. I will say that Char-grill will cook a Raw Steak to nigh on Perfect 135ish in 6 to 8 min! (depending on the thickness) It air fries Turkey's pretty sticking well also. (Added bonus it has a spot for wood chips that doesn't really add any smoke flavor to the turkey ,Turkey sits to low in the chamber, but adds wonderful smoky flavor to steaks and hamburgers! Who knew?)

[EdF]

I gotta think about this one. I have a small TEC IR I use for searing, so I'm not sure that's matching my experience. So I have to pay better attention. Thanks for the tip!

[GadjetGriller]

EdF as I tried to say (but did it badly as usual) I use to use my IR grill before I found out about the Shocking procedure. I was just going straight from bag to gill so that may have had a lot to do with it a well? I now just sear in a cast iron pan.

[EdF]

Like I said, I just need to pay more attention. And thanks for the heads-up!

[Darchie03]

@Jibberish, I use one of these: http://amazingribs.com/bbq_equipment...-grill2go-x200 it works quite well will go over 500* fh. very quickly & if you look on line amazon ect. you can find one under $100.
Dave

[Jibberish]

Thanks all for the ideas and links. I cleaned and inspected my current BBQ yesterday and am thinking I will contact Sears for a few replacement parts and then get Grill Grates. Do those of you who use Grill Grates cover the entire surface, or maybe just half?
Thanks
Jibberish

[rodkeary]

I just cover 1/2 of my gasser with Grill Grates (2 panels on my Weber). Absolutely incredible difference when searing.

[Potkettleblack]

I think it's really 40% that I cover. I got a two pack when they say that a five pack would cover the whole deal. Since the GG tends to raise the temp of the grill a bit, I didn't want to cover the whole shebang for fear of messing up my ability to hold 225-250.