Sear or reverse sear

[smokenoob]

I reverse sear on my IR side burner. I’ll slow smoke in pellet pooper or weber, then right on to a hot IR sear.
If I do it on the charcoal weber, I have it hot on one side and cooler on the other, can go right to sear then. Stoke the hot side close to end of the slow cook. Enjoy!

[Mike981]

Anybody ever use their pizza oven to sear?

[Troutman]

Here's an example of a reverse sear;



...and here's one of front sear;



Tomatoes....Tomaaatoes...Potatoes....Potaaatoes... .try to master one or the other. To me I always found that you have to achieve a screaming hot fire for either method. If your fire is dying out for reverse sear, either stoke it or add more coals.

Also, I find it advantageous to let the meat rest for a little bit to ramp down the cooking process prior to searing. This helps avoid gray banding or overshooting your temps.

Good look, a perfectly done steak is definitely a holy grail achievement..

[Hulagn1971]

BEAUTIFUL.

[Santamarina]

Reverse sear is my preferred method. When I had a kettle my method involved cooking on the cool side to desired target temp. While it was cooking I’d load up another chimney of charcoal and get it raging. When it’s time to sear just dump the fresh coals on the hot side and you’re ready to go! 🔥