Hi everyone. Ted here. I’m new to the club. I’m planning to reverse sear some steaks, but I ONLY have a pellet grill. My Green Mountain Daniel Boone goes up to 550 F. Meathead’s instructions suggest using a superheated cast iron skillet or griddle. Just wondering if heating it in my 550 F pellet grill will be enough, or if I should just do the searing over the stove inside the house. Anyone ever try either way or have thoughts?
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Searing with cast iron on a pellet grill?
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
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Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
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Vortex
The Orion Cooker convection cooker/smoker (two of them)
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I also have a pellet grill. Sure you can crank it up and sear on it. But if it were me, I would do it in the CI on the stove. Takes a lot of fuel to kick the pellet grill that high. Plus it will take a bit of time to heat up. On the stove is quick an cheap. One caution though. It will smoke up the kitchen unless you have a decent exhaust fan.
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Club Member
- Apr 2018
- 4864
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I can't chime in as I do not have a pellet grill.
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What I can do is say, Welcome from Western Massachusetts.
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Club Member
- Jul 2016
- 1405
- Bacliff, TX
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Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
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Meater
Welcome!
I am in the camp to do it on the stove. I have seared in CI many times on the pellet grill, but really it is a waste of fuel and a LOT of time to get the grill and the CI hot enough to impart absolutely no smoke flavor in the end. I avoid everything I can to not heat up my house here in Texas, but I would do your reverse on the grill, and the sear on the stove.
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Club Member
- May 2018
- 1322
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
If you want to do it on a stove without smoking up the house, think about getting an induction burner. Works great with cast iron. Smoke and splatter stay outside.
The cast iron will certainly work in your pellet grill, though will use lotsa pellets and time as previously mentioned.
If you want to dispense with some cash, I really like searing in cast iron in my Ooni Fyra using pellets... and bonus - you can make pizzas in it too.
https://www.amazon.com/Secura-9100MC...bap_d_rp_1_1_t
https://ooni.com/products/ooni-fyra?...BoCReQQAvD_BwE
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Welcome from the Portland (Or) Metro Area!
I am not a fan of using pellet smokers for high heat...I have an older (still made in China though) Traeger and I can watch the hopper level visible drop every few seconds when it's cranked to max (coughcleaningcyclecough). And then when the door is opened....byebye heat hello long warm up cycle :/
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Club Member
- Sep 2015
- 5050
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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Club Member
- Jul 2019
- 2108
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
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Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
My experience was that traditional style pellet grills take a long time to get to 450+ and recover slowly after opening the lid and putting steaks in the pan or flipping them. I gave up pretty quickly on this method, but it can/will work with enough patience and practice.
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