Isn't this what the Vortex excels at?
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I don't use one, but here's the info.. https://vortexbbq.com/about/#direct
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Troutman and Potkettleblack I've struggled with my Grill Grates for searing. I know a lot of folks here really like them. I have a natural gas Weber Genesis. The gas hookup is at the opposite end of the house from where my gas comes in. Also, I have an small connection in the basement where the lines forks off the mainline. Between the restriction, the length and using natural gas, I just can't generate the kind of heat you folks can. Plumber $$$ estimate to fix it was obscene. I've used a temperature gun (?) and if I remember, I was in the low 500's. It also dropped off quickly when I threw a big hunk of cold meat on it. Finally, I just don't get the kind of sear I enjoy as compared to when I use charcoal.
Nate I hear you with the hassle to light charcoal. I've figured out a quick way that works for me for the lighting part. I have repurposed my wife's propane fire pit. I just put my chimney over it and coals are consistently ready in 7-8 minutes. I've had trouble with the fire cubes when trying to light a small load on the chimney, no issues this way.
Now I want to figure out a CHEAP/DEDICATED way to solve the second issue - using less charcoal when your just lighting for a sear.
My thinking so far:
- Spinaker I have used the chimney after burn method but it actually takes a lot of coal to bring it up to the height I want for a good sear. It also doesn't last long with no way to control the air flow. And there is limited space. Still searching for the perfect solution!
- that makes me lean to a portable kettle of some sort where you could permanently raise the charcoal rack to the searing level, only add as much as you need for a small job (i.e. a few steaks in the winter baked indoors or SV), AND you could close the dampers to save the coals similar to my 22" kettle with SnS to re-use the coals.
The rest of you guys...STOP IT. Ceramic Eggs, Hi Tech Hibachi and other boxes $150 - $350. Yer killin me! I'm being treated for MCS you know.
Honorable mention - Willard and a large cast iron fry pan. That is a very interesting option. I have been eyeing up a 13.5 inch one which is about the same cost as the Smokey Joe....Comment
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Low cost, cast iron hibachi. Or a different format of chimney starter, like the half time. -
See, this is why I come here. @Potkettlebalck and Polarbear777 - well done. Getting a shorter/wider chimney is a necessity since my weber chimney won't fit my PBC. I'm currently doing dangerous things like loading the PBC basket on our deck and moving it with welder gloves into the barrel. Very dangerous. Going out to find a 'better' chimney today to help protect my family!.
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Invert it and fill the shallow end of the chimney with briquettes.Originally posted by Hugh View PostComment
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What I do for searing depends on my cook. If indirect with the PK I cook to temp then open all vents and get the coal ripping. Then I can lay a sear on my steaks on the direct side.
On the egg I indirect then remove the plate setter, drop the grate, and open the vents to get it to inferno temps.
If I Sous Vide I use a cast Iron griddle pan on my gas double burner. Works great. My DCS grill also puts on a good sear.
If you don't have a gas burner you can get a propane turkey fryer/crayfish burner fairly cheap and use a large cast iron pan.
$39.99 https://www.webstaurantstore.com/bac...yABEgLk4fD_BwE
Hope this gives you ideas.
Last edited by Old Glory; April 10, 2019, 04:57 PM.Comment
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It does actually. Thanks Old Glory. My weak link today is my gasser's enemic heat capability. I'm using my wife's outdoor propane fireplace. I wonder if it can create enough heat to put a sear on. I'm drawn to getting a large cast iron surface which can re-used for other things. Also when its minus 25 degrees up here in winter, gas has it's appeal over coal.
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Get a wider flatter chimney like the half time or this one.
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The vortex definitely works but it’s about the same as a chimney and I need a chimney to light it, so the vortex is usually for more super high indirect cooks in the kettle.
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I don't see these used very often, maybe you could find a deal like this locally.
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