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Searing - what do I need?
I have read various posts regarding searing.
Some talk about searing down by the fire (using a Spider or grill grate that fits down there) and others that don't specify. Can I assume that I can sear with a CI grid ontop of the fire ring at a very high temp (600-650) and then pull them off, lower the temp and put them back on the same grid for the roasting? Or do I need to modify the setup and use something near the lump and raise it up for the roasting? As always...thanks!