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To each his own, Tim! Personally I prefer the reverse sear for the very same reasons you state but in reverse! The BGE ceramic gets HOT, retains the heat and then to try to bring the temperature back down seems bassackwards to me! Yes, that works on a gasser, but my eggs like to get hot and stay hot. I'm not arguing with you, Tim, I just know what works for me but there are others in your camp so let's just agree to disagree. Peace...SoCalTim said:@uwing ... I love a good tri-tip. I'm talking love. My method is to sear direct first @500 degrees for about 5 minutes a side. Pull and tent my tri-tip, install the plate setter and let the egg come down to my desire temp, which for me takes only about 10 minutes. When the egg is at about 350 I put the tri-tip on the grate, by this time the tri-tip is sitting at about 95 degrees or so. I pull it at about a hair above 135. It's perfection. When I slice into the tip, I can hear the bark tear ... It's awesome. Oh, no reverse sear for me, I want to be able to control the finish temp of the tip. Tim
badinfluence said:598.00 plus 49.00 for the platesetter from my dealer. Yep full retail.