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Meat-Up in Memphis 2021

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Sous Vide Sear

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  • siemienczuk
    Former Member
    • Jul 2020
    • 2

    Sous Vide Sear

    This is my first day as a member here. I have a "burning" question. For several years I have been doing a lot of sous vide cooking. The hardest part is to finish with a really good sear. I have an aging Weber Genesis and it just won't do the job. Grey is not a sear, brown is. So I had transitioned to the stove top, using primarily cast iron (preheated in 500 degree oven). But it's summer in Oregon now, and finishing outside is, well, good. Now I have started using a cast iron griddle on the Weber. This works! Yes. Here's the question though. If I get a new Char Broil with the TRU-Infrared system, can I get a good sear without a dedicated sear burner?
  • treesmacker
    Club Member
    • May 2018
    • 920
    • Grants Pass OR
      • Rec Tec Trailblazer RT-340
      • O-Grill 600 Portable Grill with O-Dock
      • Cuisinart 360 Griddle
      • Ooni Fyra (coming soon)

    Welcome to the pit!
    It appears you could get a good sear on that grill... https://www.amazon.com/product-revie...ews-filter-bar
    look around a bit here and you'll find a lot of info on sous vide and sear after; there are lots of options. My latest way is using an Ooni pizza oven for a quick all around sear.

    Last edited by treesmacker; July 6, 2020, 10:19 PM.


    • willxfmr
      Club Member
      • Apr 2017
      • 166
      • Fondy

      Welcome from Wisconsin. Glad you could join us!

      If you are committed to getting another gas grill, then you have a lot of options, but I would read the reviews over on the free side, and a proceed with caution. A lot of manufactures offer tons of bells and whistles, but come up short on actual performance.

      For the same money or less, you could go with the tried and true Weber Kettle combined with either a SNS or a Vortex. I'm not going to wade into the discussion over which one is "better", but let's just say people on both sides have strongly held opinions. This option would also open up the opportunity to do a charcoal based reverse sear. I have nothing against the sous vide, and use mine at least twice a week. But hands down, smoke then sear steaks, are just better than sous vide, IMHO.

      No matter what you decide, please let us come along for the ride. The more pictures the better!


      • Donw
        Club Member
        • Jul 2017
        • 3055

        Welcome from Maryland


        • Skip
          Founding Member
          • Jul 2014
          • 3309
          • Blue Earth, Minnesota
          • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

          Welcome from Minnesota. Sorry I'm familiar enough with the Gas Grill you mention but if it gets very hot it should work. However, like you, I've tried several ways to get a good sear and for me hot charcoal with a grate on top gives me the best results. Even a grate on top of a Charcoal Chimney would work. IMO I like this better because a flat cast iron doesn't sear the unevenness of a Tri Tip for me. Do what works best for you.


          • drobinson003
            Club Member
            • Jul 2019
            • 88

            I think the best sear is achieved by placing the meat directly over hot coals. Buy a Weber Smokey Joe for a few bucks and you've got all you need.


            • holehogg
              Club Member
              • Nov 2017
              • 2369
              • Port Elizabeth, South Africa

              Greetings from South Africa


              • RonB
                Club Member
                • Apr 2016
                • 12721
                • Near Richmond VA
                • Weber Performer Deluxe
                  Pizza insert
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  lots of probes.

                Welcome to The Pit.


                • barelfly
                  Club Member
                  • Dec 2017
                  • 1083
                  • New Mexico

                  Welcome, from the land of enchantment!


                  • Jfrosty27
                    Club Member
                    • Mar 2020
                    • 745
                    • Muskego, WI
                    • Current cookers:
                      Rec Tec RT700 "Bull" pellet cooker
                      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
                      Weber Genesis 3 burner gas grill w/ rotisserie
                      Charbroil Grill2Go gas grill
                      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
                      Weber Smokey Joe
                      SnS Deluxe
                      The Orion Cooker convection cooker/smoker (two of them)
                      Blackstone 17" griddle
                      Joule Sous Vide circulator

                      Favorite beer: Anything that's cold!
                      Favorite cocktail: Bourbon neat

                    I had the Charbroil Tru-Infrared grill and my son has one now. Yes you can sear very well on it. The thing gets screaming hot if you need it to.


                    • siemienczuk
                      Former Member
                      • Jul 2020
                      • 2

                      Thanks everyone!!


                      • RichieB
                        Club Member
                        • Apr 2018
                        • 1403
                        • Western Mass

                        Welcome from Westerm Massachusetts.


                        • Troutman
                          Club Member
                          • Aug 2017
                          • 7197

                          • OUTDOOR COOKERS

                            BBQ ACCESSORIES

                            WOOD & PELLET PREFERENCES

                            SOUS VIDE

                            INDOOR COOKWARE

                          If you have a charcoal chimney and an old grae, here's a cheap and killer solution....



                        • Brewmaster
                          Charter Member
                          • Oct 2014
                          • 585
                          • Santa Rosa, CA

                          put the cast iron pan on the flavor bars




                          Meat-Up in Memphis 2021

                          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                          Click here for details. (https://amazingribs.com/memphis)
                          See more
                          See less
                          Meat-Up in Memphis



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