View Single Post
Old 12-12-2012, 11:23 PM   #26
Pyle's BBQ
Babbling Farker
Pyle's BBQ's Avatar
Join Date: 10-25-06
Location: Madrid, IA

Originally Posted by tuckerdog99 View Post
Beautiful looking Roast
Question. Since at high Temp there is little advantage in term of smoke production, could one have a conventional oven Pre-Heated to 450 to finish the reverse sear and establish a good outside crust. Would seem to be cost effective in terms of Pellet usage etc
The answer is yes. I would have it as hot as your oven will go. That way the roast is in the oven for the shortest amount of time as possible.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote