I have been reading a lot of posts on reverse searing and would like to give it a try. One question however, or possibly two...If I cook the steak at 300 degrees indirect and then raise the temp to 500 degrees to sear, am I removing the plate setter before I raise the temp? If yes, what are you egger's doing to remove the grates and plate setter. I would think that a better sear would be direct but logistically, removing the 300 degree cast iron grates and plate setter and placing them somewhere seems problematic and risky. I suspect you are searing with the plate setter still in the egg. Possibly a good reason to get a second egg?
XL BGE; Medium BGE