Reverse Sear - A simple suggestion

WoodworkerBED

I am almost embarrassed to offer this simple suggestion, but it wasn't until my fourth year of EGGing that this technique occurred to me.  When planning on doing a reverse sear, and assuming you have an EGGspander system, after establishing your fire, put your original grid directly on the fire ring.  Then put your convEGGtor captured in your EGGspander on next incorporating a drip pan.  Then take your meat up to your target temperature, I usually go to 100-105 F using a dome temperature of 250 F.  Then pull off your meat, lift out the convEGGtor rig, and stoke up your dome temperature to 550-600 F and you are ready to sear.

Stormbringer

Nice idea . I've sort of done that before, and it works nicely. I called it a clean caveman steak, works really well.

zaphod

I've done similar but with the 1/2 moon cast iron grill and 1/2 moon plancha when roasting potato wedges, or some such and then lifting out the platesetter to expose the grills for burgers.