A few months ago I modified a little smoker to work for making pizza. Now I am trying out grilling with it. I decided to grill up some steak, chicken, and sausage.
I prepared a mix of charcoal and lump charcoal.
Then I brought the grill up to temperature. My IR sensor showed 940 for the metal of the grate directly above the coals and about 340 degrees between the coals and the outlet.
The challenge I had was flaming of anything that landed on the grate above the coals. It was definitely a sear! Then I let the meats sit off to the side of the coal bed until I reached the desired IT.
Fun little grill. What is the thought on an ideal sear temperature? Hotter the better or is there a sweet spot?
I prepared a mix of charcoal and lump charcoal.
Then I brought the grill up to temperature. My IR sensor showed 940 for the metal of the grate directly above the coals and about 340 degrees between the coals and the outlet.
The challenge I had was flaming of anything that landed on the grate above the coals. It was definitely a sear! Then I let the meats sit off to the side of the coal bed until I reached the desired IT.