Question for the pellet cooker guys

[tom b]

I know it is not the best unit out there but I love my treager, I have been thinking about trying something different for a reverse sear. I do have the santa maria pit but if I don't already have a fire going it is a bit much to light for 5 minutes. So To get it hot enough for searing i think I'm going to try to remove the heat deflector and crank it to get the temp up at the grate.

Has anyone tried this, do you think it will work, or is this just lame?

I'll probably go with a cheap steak or a couple burgers for the trail.

comments appreciated

 

[Dweverett]

I only tried it once on my rectec but yes, it works. I have a gasser though and just switch it to that in general. If you have a charcoal chimney though you can do a great job cooking over that. Set it on your Santa Maria and set some type of grate on that

 

[Yendor]

You're just searing, would it not be possible to heat up a cast iron griddle in the house and finish it off?

 

[tom b]

I only tried it once on my rectec but yes, it works. I have a gasser though and just switch it to that in general. If you have a charcoal chimney though you can do a great job cooking over that. Set it on your Santa Maria and set some type of grate on that

My gasser is a POS and doesn't get hot enough either but I might try the chimney thing thanks

 

[tom b]

You're just searing, would it not be possible to heat up a cast iron griddle in the house and finish it off?

I'm not really a griddle guy but thanks

 

[Dweverett]

My gasser is a POS and doesn't get hot enough either but I might try the chimney thing thanks

Truth be told, mine doesn't either. I lowered my standards :mrgreen:

 

[Hog1990]

www.grillgrates.com place over open burn pot....

 

[Bigbears BBQ]

+ 1 for grill grates

 

[Edonis13]

My GMG's have a drip tray that can be positioned for more direct heat and I have used that with success for reverse sears on tri tips. I normally fire up my Akorn or my gasser for that though.

Honestly, more recently I have just been cranking up the cooker to 450* for the last 10-15 minutes of the cook to crisp up the outside. It works just fine for me and give the meat a great color, but it does lack the char marks.

 

[Smoke Dawg]

+ 1 for the Chimney

 

[tom b]

My GMG's have a drip tray that can be positioned for more direct heat and I have used that with success for reverse sears on tri tips. I normally fire up my Akorn or my gasser for that though.

Honestly, more recently I have just been cranking up the cooker to 450* for the last 10-15 minutes of the cook to crisp up the outside. It works just fine for me and give the meat a great color, but it does lack the char marks.

this has worked good for me too, mabe I'm out thinking it a bit