reverse sear method

royvol3

I would like some detail info on to do some reverse sear some steaks. Thanks

LincolnPark_Egghead

the search box is your friend.

Smokinpig

Cooked indirect at 250-275 to a desired temp then finish with direct high heat 500-600 degrees. Usually your indirect target temp should be 15-20 degrees below your final finish goal temp ie. 120 if your gaol is 135-140 or whatever you like.

SoCalTim

Smokinpig said:

Cooked indirect at 250-275 to a desired temp then finish with direct high heat 500-600 degrees. Usually your indirect target temp should be 15-20 degrees below your final finish goal temp ie. 120 if your gaol is 135-140 or whatever you like.

Couldn't have put it better.

royvol3

Thanks for the help

Big_Green_Craig

Jason King at BBQFOOD4U put my method in a YouTube video. See below- 

http://www.youtube.com/watch?v=NF0VUUGp6Kk

SoCalTim

royvol3   if you ever have any questions just ask, you don't have to use the search box most people love to help others. Most.

Foghorn

Yes.  Welcome aboard.

Some view this place as a virtual room full of people who like to BBQ and appreciate discussing it with others - both old and new.

Others view this place as a library of cooking tips, recipes, etc. 

The truth is that it is both.  Sometimes you can search for stuff and get better info from the 100 posts that were on a past inquiry than you can for the 5 replies you get to current inquiry about an issue - so don't be afraid to search.  But don't be hesitant to ask either.  Most of us enjoy the online interaction.