Probably could have survived without the extra space but cooked some costco prime ribeyes and a couple filets SV and finished with a sear on the kettle. I had cooked a whole chicken earlier in the day so I added more coals to the slow and sear and also started a chimney. When it was hot, I pulled the slow and sear to the middle of the grill and dumped the chimney next to it -- gave me two high heat areas separated by just the water trough.
Steaks were seasoned with kosher salt prior to the SV bath and then some Carne Crosta before the sear. Probably the best steaks I've ever cooked.
Steaks were seasoned with kosher salt prior to the SV bath and then some Carne Crosta before the sear. Probably the best steaks I've ever cooked.
