So I thinking of trying this recipe from Jeff using my new WSM.  I have not tried a reverse sear and he talks about a iron skillet.  So is this something I would put in the grill during the smoke to get hot or is this something to be done on my gas kitchen stove?  Are there cast iron skillets that have a cross hatched pattern built in?  Thanks
	
		
			
		
		
	
				
			
				
		
										