Originally Posted by noquarter
Ok so I have read about reverse searing on here and I have a question...
When I do it, I put the meat on indirectly for the first part, with wood for smokey flavor, then get the grill really hot and finish the meat off on that.
Some people explain the opposite of this...
But from what I understand- meat only accepts smoke up to 140 degrees. And if that is so, wouldn't searing the meat first inhibit the smoke from the meat?
Everyone has different tastes and expectations, cook two of the same meats, doing one each and then you will know which you like.
22.5 WSM, 1997 Performer, 1984 Kettle, GMG Daniel Boone, Mini WSM