Originally Posted by aawa
I wanted to get more of a sear crust on it than you get with a reverse sear because I was slicing it thin.
Now for steaks like ribeye and ny strips, i reverse sear them since I like my pieces thicker.
Thanks for the explanation brotha aawa - I'm forever learning from you
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)