Searing - lid up or down

rodent

When you are searing steaks low over hot lump do you shut the lid for the time of the sear. I use a Spyder with a CI for searing and leave the lid up. What's best?

Thanks

BakerMan

Lid up so the charcoal gets the air it needs.

I just tried the TREX method described here with a couple of ribeyes last week and wife and daughter said they were as good a Ruth's Chris ( I think they say this stuff to keep me cooking    )

http://www.nakedwhiz.com/trexsteak.htm 

Get the coals hot until they look like lava.  Throw the steaks on 90 seconds per side (you can rotate 90 degrees half-way through for nice sear marks).  Then remove from the grill, tent with foil and close up grill and let it cool down to around 400 (takes a little while to cool down lava).  Throw steaks back on until they reach your desired internal temp. You might want to flip steaks after a couple of minutes so they cook evenly.

 

Mickey

Yes have the lid down. I can't think of any reason ever cooking anything the lid would be up. Except to turn or look at food.

Rodent using Spyder with a CI for searing  is one of the only times you would use time and not temp. Down on the spyder and CI your are close to the 1100 coming off the coals and I don't want to take a temp in meat there.

tjv

I go lid up,  just lessens my chances of getting flashed.  Plus, I blacken more than sear, so it can involve a little more smoke.........

BakerMan

Nice Pic!  I'm hungry!.  I got a shoulder smoking on the grill and I'm looking at your steaks.  This bowl of Cheerios I'm about to eat is not gonna cut it.