Reverse Sear

Driller

A reverse sear, from my understanding is to allow the meat to have as much smoke as possible at its desired temperature and then to add the sear.  So..... if one would sear first the smoke flavor will be reduced?  --- which would be my aim.  I guess I do not dig the smoke thing as much as everyone else on this board forum seems to do.

Little Steven

Essentially, you are not smoking if you don't add wood. Just cooking over charcoal. The low cook finished with a sear is a method that maintains a consistent colour through the meat when compared to a sear first low temp finish. Both are good. For me it comes down to the cut of meat. More muscular cuts...sear first, more tender.... reverse sear.

unoriginalusername

Driller said:

A reverse sear, from my understanding is to allow the meat to have as much smoke as possible at its desired temperature and then to add the sear.  So..... if one would sear first the smoke flavor will be reduced?  --- which would be my aim.  I guess I do not dig the smoke thing as much as everyone else on this board forum seems to do.

What meat are you doing and what charcoal are you using?  Without wood added, some coal barley adds any smoke flavor.  Reverse sear or regular sear sans wood would be the same. If it’s still too Smokey for you, try another charcoal brand. 

the point of the reverse sear is to cook like soup vide where the entire meat comes to a consistent temperature throughout. So if you are going for a medium rare steak you get crust to crust consistent color with a nice bark to lock in the flavor.