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Dome temp to sear on Spider

My PSWoo3 and cast iron grid should be here tomorrow. I'm planning to reverse seer some steaks this weekend. From what I have read, I will need to set the dome temp at about 300 to do the first part of the cook. Since I will be searing the steaks on the lower level of the PSWoo3 will I have to raise the temp to get the steaks to seer down in the fire box?

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Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet

Comments

  • B&BKnoxB&BKnox Posts: 223
    I use a PSwoo 2 and separate spider, but basically same set up as you.  As soon as I start the egg I put the spider with a 13" CI grid into the egg so it begins heating immediately, it is sitting only 2-4" above the hot coals depending how much lump you put it so it will get plenty hot.  I "roast" my steaks indirect near 400 degrees until I am about 15-20 degrees below my target.  You may have to go direct.  I then pull my PSwoo2 and drop the steaks on the very hot CI grid from 30sec-1 1/2 mins per side depending on steak thickness.  In your case, direct I would go 350 ish and make sure the CI grid gets 45-60 minute warm up sitting close to the coals.
    Be Well

    Knoxville TN
  • BrotherEggBrotherEgg Posts: 95
    Thanks B&B. That's just what I needed. I hadn't considered the need to put the CI grid in early to get it up to temp.

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    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • B&BKnoxB&BKnox Posts: 223
    season your CI grid with  a coat of veg oil, crisco or canola oil although I end up re-coating after each sear as the high heat effectively burns any oil off.
    Be Well

    Knoxville TN
  • SkiddymarkerSkiddymarker Posts: 5,781
    If you want a little smoke on the steak, you can let it go longer indirect at 225-250 until 15 to 20 below finished temp. Kinda like a dry hot tub. Some folks do not like the smoke flavor on the steak, you can actually get a smoke ring on them if you want. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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