View Single Post
Old 12-20-2009, 06:52 PM   #14
Desert Dweller
Babbling Farker

Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...

[QUOTE=landarc;1118992]I am wondering if you had the perfect roast last year, why change?
I prefer sear at the start of the cook,QUOTE]

I agree with the first statement Bob. If it works, don't fix it... But on the searing issue, I always sear at the end. Reasons? #1 I suspect, (no knowledge, just suspect) that by searing at the beginning you have created a minor crust which can make smoke penetration difficult. #2 By searing first you have increased the speed at which the meat will no longer accept smoke, especially for those who like their meat medium to well done.
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]
Desert Dweller is offline   Reply With Quote