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Searing Question

When you get the egg cranking to sear, say a steak, should you wait till the flames have gone out or does it matter. I figured since the lump is natural it probably doesn't matter but I will let you eggsperts handle the question.[p]Thanks in advance,[p]Bullet Bob


  • Bullet Bob,
    Let the flames roar! I usually start to clamp down on them at 750 degrees and then sear the steaks. You can't reach that kind of temperature without a good fire burning in the egg.

  • PapaQPapaQ Posts: 170
    Bullet Bob,[p]Crank it up to 750°, open the dome, throw the steaks on and watch the flames dance around the meat. It's a beautiful sight. You may even feel like dancing to the sound of the sizzle. [p]Paul
  • BBQBluesStringer,
    I've had great success with a simple method posted on this site some six years ago. Here how it goes: Get the egg up to a very high temp, 750-800F or higher, at temp, put on the steak, it should be about 2" thick, close dome and roast for 4 min,with out the Daisy wheel, open, and turn and do another 4 min. Then place the dome cap on, and do another 4 min.with the dome cap in place. The results are just a shade past rare, and very nice. Hope this helps.

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