Sear and Indirect cooking questions
First off I bought a 22.5 Weber OTG with a cast iron grate for searing. This isn't the Weber searing grate that has the wire grate with the cast iron in the middle. This is an actual 22.5" cast iron grate. From everywhere I've read on here people either sear and then slide to a cooler part of the grate or do a reverse sear. MY question is with the cast iron grate wont it basically be the same temperature throughout the entire grate? Sorry I'm completely a newbie and need some suggestions on it. Also with indirect cooking what are the advantages? Do you cook indirect all the way through the cook? To me you are just trying to achieve a lower and slower cook, so why not just make a smaller fire?