Originally Posted by LoneStarMojo
I just don't think you can go wrong with either sear method. Try each and see what you think. I still like to go traditional and sear first. To each his/her own!
I'm an old schooler myself, I let the color develop on it's own and cook indirect at around 325F. I don't reverse sear. However as Lone Star Mojo said, to each his own.
Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]