Searing and Indirect Heat

ereed

Many recipes call for searing the meat and then move to indirect heat.  What accessories do you need to go from searing to indirect without removing the meat, grid and inserting the plate setter and putting the grid and meat back in the egg? 

cortguitarman

You could use the half moon stone and halfmoon grid for 1 or 2 pieces of meat. Think half your grid size.

Or you could use the swing rack from ceramicgrillworks.com. Seer on the lower level then put your pizza stone on your lower level and place meat on the upper grid. This accessory is the next one for me. I have the half moon grid, but just don't use it that much. Here is a link with pictures from another thread about the swing rack.

http://eggheadforum.com/discussion/comment/1207258/#Comment_1207258