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Old 06-21-2013, 12:19 PM   #6
On the road to being a farker
Join Date: 07-12-10
Location: New York

Thanks guys. I like "sear in rear" because it tends to avoid that well-done grayish "ring" around the edges of the meat. But I find that my coals don't really have enough energy left in them by that time to get a nice sear. What do you guys do about that problem?
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