Sear and Indirect cooking questions

marcusroy · 02-08-2013, 06:48 PM

First off I bought a 22.5 Weber OTG with a cast iron grate for searing. This isn't the Weber searing grate that has the wire grate with the cast iron in the middle. This is an actual 22.5" cast iron grate. From everywhere I've read on here people either sear and then slide to a cooler part of the grate or do a reverse sear. MY question is with the cast iron grate wont it basically be the same temperature throughout the entire grate? Sorry I'm completely a newbie and need some suggestions on it. Also with indirect cooking what are the advantages? Do you cook indirect all the way through the cook? To me you are just trying to achieve a lower and slower cook, so why not just make a smaller fire?

Bludawg · 02-08-2013, 07:09 PM

CI holds and has a more constant heat but ill be hotter over the coals. Indirect cooking is not grilling, grilling is not indirect, cooking direct in close relationship to the coals will burn up a brisket or a butt and give you under-cooked chicken. Think of it as your House stove and Oven while both may have the same temp say 350 the stove burner is an angry 350 while the Oven is a gentle 350.

Carbon · 02-08-2013, 07:17 PM

I often use a full CI grate on my kettle. The indirect half of the CI grate gets hot but not hot enough to leave sear marks. Bank the coals on just one side of the kettle so the grate directly above it will be screaming hot for the direct sear.

marcusroy · 02-08-2013, 07:26 PM

So for my steaks I can use the charcoal holders on the outer edges and sear on that side then move to the middle as normal? And I think I understand what you're saying as far as the indirect cooking goes. You're basically "baking" whatever you are cooking on your pit? LMFAO dude that picture is something else!

marcusroy · 02-08-2013, 07:28 PM

Carbon thanks so much! That's the exact grate that I bought. I was worried about the CI grate having too much heat on the indirect side.

chriscw81 · 02-08-2013, 07:54 PM

what?!?!? you finally graduated from a crock pot, marcus?

seriously though, i like to set mine up just like the pic carbon posted. works beautiful!!!

Saiko · 02-08-2013, 09:19 PM

I have those same grates for my kettle (although not nearly as clean!) and there is a huge difference in temp between the coal side and the indirect side, even if you don't use fire bricks as a divider.
For steaks I sear on the coal side and then move to the cooler side till done. For tri-tip, I use the reverse sear method and cook on the cool side and then finish with a sear. If I was to guess I would say there is at least a 200 degree difference between the two sides.

marcusroy · 02-08-2013, 09:35 PM

Chris meant to post here, but accidently posted on the wrong thread. I said the microwave and crock pot was getting old. A man can only eat too many TV dinners lol. Lol Saiko I like to cook ribeyes at least 3 times a week, so I'm sure mine wont look like new for long. Thanks for all of the inputs guys.

02-08-2013, 06:48 PM	#1
marcusroy Is lookin for wood to cook with. Join Date: 09-14-12 Location: Breaux Bridge, LA	Sear and Indirect cooking questions First off I bought a 22.5 Weber OTG with a cast iron grate for searing. This isn't the Weber searing grate that has the wire grate with the cast iron in the middle. This is an actual 22.5" cast iron grate. From everywhere I've read on here people either sear and then slide to a cooler part of the grate or do a reverse sear. MY question is with the cast iron grate wont it basically be the same temperature throughout the entire grate? Sorry I'm completely a newbie and need some suggestions on it. Also with indirect cooking what are the advantages? Do you cook indirect all the way through the cook? To me you are just trying to achieve a lower and slower cook, so why not just make a smaller fire?

02-08-2013, 07:09 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	CI holds and has a more constant heat but ill be hotter over the coals. Indirect cooking is not grilling, grilling is not indirect, cooking direct in close relationship to the coals will burn up a brisket or a butt and give you under-cooked chicken. Think of it as your House stove and Oven while both may have the same temp say 350 the stove burner is an angry 350 while the Oven is a gentle 350. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-08-2013, 07:17 PM	#3
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	I often use a full CI grate on my kettle. The indirect half of the CI grate gets hot but not hot enough to leave sear marks. Bank the coals on just one side of the kettle so the grate directly above it will be screaming hot for the direct sear. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

02-08-2013, 07:54 PM	#6
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	what?!?!? you finally graduated from a crock pot, marcus? seriously though, i like to set mine up just like the pic carbon posted. works beautiful!!! __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

02-08-2013, 09:19 PM	#7
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	I have those same grates for my kettle (although not nearly as clean!) and there is a huge difference in temp between the coal side and the indirect side, even if you don't use fire bricks as a divider. For steaks I sear on the coal side and then move to the cooler side till done. For tri-tip, I use the reverse sear method and cook on the cool side and then finish with a sear. If I was to guess I would say there is at least a 200 degree difference between the two sides. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

02-08-2013, 07:26 PM	#4
marcusroy Is lookin for wood to cook with. Join Date: 09-14-12 Location: Breaux Bridge, LA	So for my steaks I can use the charcoal holders on the outer edges and sear on that side then move to the middle as normal? And I think I understand what you're saying as far as the indirect cooking goes. You're basically "baking" whatever you are cooking on your pit? LMFAO dude that picture is something else!

02-08-2013, 07:28 PM	#5
marcusroy Is lookin for wood to cook with. Join Date: 09-14-12 Location: Breaux Bridge, LA	Carbon thanks so much! That's the exact grate that I bought. I was worried about the CI grate having too much heat on the indirect side.

02-08-2013, 09:35 PM	#8
marcusroy Is lookin for wood to cook with. Join Date: 09-14-12 Location: Breaux Bridge, LA	Chris meant to post here, but accidently posted on the wrong thread. I said the microwave and crock pot was getting old. A man can only eat too many TV dinners lol. Lol Saiko I like to cook ribeyes at least 3 times a week, so I'm sure mine wont look like new for long. Thanks for all of the inputs guys.