SemiSub
MemberGot rid of the matchlight.
Hello from Texas,
Happy to be a part of the forum and learn from all of the experience here! I recently purchased a Weber Summit Charcoal before they change them a bit here soon. This is my first kamado grill/smoker as I only have had experience grilling on a Weber Q and then a Genesis 330.
Have done some cooks with the Summit Charcoal and like it so far, though it is definitely a more formal process than the gas burners. If anybody here uses this grill I would love to get your input on reverse searing. I know some still prefer traditional sear/cook for steaks, but when I tried the reverse on my gas grill and I don't think I can ever go back.
Anyway, I have tried to watch some videos and it seems many use the deflector plate and then somehow have the charcoal raised in the upper grate for the sear which seems difficult to pull off mid-cook with charcoal on the grate. I was all set on getting a Slow N Sear low profile, but now they don't make them and the SNS charcoal basket doesn't seem that far removed from Weber's included baskets. Weber seems to suggest placing each basket at opposite ends of the grill with the meat in the middle for indirect, but didn't know if that would be best for steaks? I was thinking or using just one basket of coal at one end with the meat at the other and cook at 225-250. Then fire some new coals to fill both baskets for a direct sear. This is my plan, but would love to hear some input from those that have experience with this unit.
Really looking forward to learning from you guys and possibly sharing any insight I happen upon in the future!
Thank you!!
Happy to be a part of the forum and learn from all of the experience here! I recently purchased a Weber Summit Charcoal before they change them a bit here soon. This is my first kamado grill/smoker as I only have had experience grilling on a Weber Q and then a Genesis 330.
Have done some cooks with the Summit Charcoal and like it so far, though it is definitely a more formal process than the gas burners. If anybody here uses this grill I would love to get your input on reverse searing. I know some still prefer traditional sear/cook for steaks, but when I tried the reverse on my gas grill and I don't think I can ever go back.
Anyway, I have tried to watch some videos and it seems many use the deflector plate and then somehow have the charcoal raised in the upper grate for the sear which seems difficult to pull off mid-cook with charcoal on the grate. I was all set on getting a Slow N Sear low profile, but now they don't make them and the SNS charcoal basket doesn't seem that far removed from Weber's included baskets. Weber seems to suggest placing each basket at opposite ends of the grill with the meat in the middle for indirect, but didn't know if that would be best for steaks? I was thinking or using just one basket of coal at one end with the meat at the other and cook at 225-250. Then fire some new coals to fill both baskets for a direct sear. This is my plan, but would love to hear some input from those that have experience with this unit.
Really looking forward to learning from you guys and possibly sharing any insight I happen upon in the future!
Thank you!!
