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Pellet grill searing.

morkdach

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Has anyone tried the sear daddy from smoke daddy?
I built a pellet grill using 1/4" mild steel with a smoke daddy hopper.
holds temp great just looking to sear on it.
Trying to eliminate some cookers need to down size.
thanks for any info!
 

chef jimmyj

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I've not tried it but it looks like it should do a good job. I don't care about grill marks, I'm after uniform infrared heat to get a nice brown sear edge to edge. The Browning of the Maillard Reaction develops way more flavor than a few burned in grill marks...JJ
 

chef jimmyj

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Grill marks > smoke ring ;)
Both are 95% Show and 5% flavor. They look nice and restaurant customers have been taught by Grill ads and Food Network they are a sign of quality, but a great brown sear or nice bark is where the flavor is...JJ
 

ostrichsak

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Both are 95% Show and 5% flavor. They look nice and restaurant customers have been taught by Grill ads and Food Network they are a sign of quality, but a great brown sear or nice bark is where the flavor is...JJ
I was being facetious. I think your 5% is a bit optimistic even. I had a MES30 for years and cranked off some very tasty 'que w/nary a smoke ring. That being said, I like seeing them not that I use a GMG and I'm definitely a sucker for grill marks. Those dark brown diamonds just do something for me on a warm summer evening.
 

morkdach

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Thanks for the feedback.
not concerned on smoke ring or grill marks with this application.
I like a reverse sear after a slow and low cook on my steaks and double cut pork chops.
 

chef jimmyj

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Those dark brown diamonds just do something for me on a warm summer evening.
I thought you was talkin bout Bikini Lines for a moment there...JJ
 

nozzleman

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Grill grates do an awesome job. Low and slow on the pellet grill, remove meat and crank up the heat, reapply meat for a great sear. I do this all the time on my green mountain grill.
 

bregent

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Regarding the sear daddy, I personally wouldn't want to go through the effort to switch over from smoking to searing. My Memphis will reach 700F and has a direct flame insert as well, but I rarely do any searing on it anymore. It just takes too much time and fuel to get there. Typically I'll do a reverse sear, and don't like to wait too long after smoking for the grill to reach searing temps. Most of the time, I'll sear in a screaming hot cast iron pan that I heat on my stove or outdoor burner, or I'll use my Slow N' Sear. Both will outperform a pellet grill with grill grates.
 

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