- Nov 18, 2019
- 6
- 3
I have gotten a ton of great info from this site and a novice to most of what is here with little to offer. But I may have finally found something to give back. I love Sous Vide but hated the searing process ( torches ,cast iron pans etc..) 500 maybe 700 degs. with a torch in a small area. That is until I started to use my charcoal starting chimney. I have found it to be one of the easiest and most uniform ways to get a great sear in no time at all. I am able to achieve temps. over 1000 deg. and a sear happens in seconds. No blotting excess moisture needed at those temps. it adds to the sear and it reduces the risk of over cooking. The only draw back is the cooking area is small but when it only takes 2 minutes to sear a steak you can do a bunch before they cool from the bath. Everyone has a chimney just put a grill rack over it and away you go. Well I hope this helps someone give it a try.