Can you sear over a chimney?

[hdsmoke]

I saw on a show sometime a guy searing meat over a hot chimney? Anyone ver done it? I would think it would work OK if your only searing a smaller cut and your fine with doing one at a time. Just wondering if anyones done it.

 

[mikey]

Yes you can. I've done it several times. The guy you saw was Alton Brown.

 

[wutang]

Here is a post where Smokin**** grilled steaks on his charcoal basket, using the chimney would work in about the same way.
http://www.smokingmeatforums.com/for...ad.php?t=77817

 

[mrpinkdon'ttip]

Yep, I learned from Alton Brown when he was doing his Chimney Tuna Loin but I have since adapted it filet mignon, thick chops and turkey loin, among others. Works great even in winter temps over wood chunk for great smoke flavor.

Best way I have found to rig it is on my Weber One-Touch kettle:
1. Remove kettle/grill grate and set chimney on bottom coals grate.
2. Fill & light chimney as normally directed.
3. When coals blazing at "jet engine" level where the top layer is almost completely white, place the grill grate on top of chimney to heat up.
4. After a few minutes place your meat of choice on grate directly over inferno and sear to your liking.
5. To finish using indirect heat, carefully move meat to edge of grate not directly over inferno and cover with smaller dome lid with vents half-open. I use the lid from my ECB or Smokey Joe lil' Weber kettle. ***Be very careful when moving the meats and placing/removing the lid as the large grate needs to balance properly on the chimney.

Sorry I don't have pics handy to show you but PM me if you have any additional questions.

 

[richoso1]

I do it all the time. I'm disabled and it is a lot easier to use the charcoal chimney than setting up the Weber. I've been doing it all year long. Chuckies, flank steaks, flap meat, most any thing except fish.

 

[bman62526]

I also use my charcoal basket to grill on. The flat piece of expanded metal I have is larger than the basket, so I just set it on top. A regular webber grill grate could be used the same way.

After searing - I move all the coals to one side of the basket, and the meat to the other - to finish cooking indirectly. As mentioned, you have to be careful with the balancing act - otherwise you end up with grass and gravel covered steaks