Ok,so when reverse searing a steak does the initial indirect part of the cook need to use a stone (true indirect) or will a raised grid give the same end result?
I have seen some reverse sears done raised grid on the AR without the stone then seared down low on the spider.I guess the result would be the same with or without the stone?
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).