Originally Posted by hominamad
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?
Well I just crank up one of my gas grills to do the sear.
Otherwise i would go with a fresh chimney a kettle.
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