searing

49 day dry aged cowboy ribeye Cooked sous vide with Homemade Bacon at 125 for three hours Then flash seared on 700 degree 1/4" steel plate. I'm in the middle of the cook right now! Will update after the sear and taste! Video coming soon at www.YouTube.com/c/Texas25 [No adequate emoji to...

I salvaged some 12" x 15" cast iron grates from a gasser that had been tossed out. I thought about using them on my offset smoker. Decided against that. I figured the low & slow method would just make clean up harder. Not hot enough to burn it off clean. Then I had another brain fart. I just set...

Hello my name is Chris and I am a newbie to both smoking and to online forums. I am at the point where I want to progres from grilling to smoking. My smoking experience is limited to a few attempts at smoking ribs. My first attempt was in a charchol smoker (that I could not keep lit or control...

I have never grilled on anything with an expanded metal cooking surface. I'm used to cast iron. The Klose and Gator smokers use expanded metal as standard (though Klose will make a grill out of anything you want). Do you get good searing marks on your steak, chicken and fish when grilling on...