Searing temps and hot spots

GK59 · April 2012

Had ribeyes to sear on Saturday. Did some spinich at around 400* for a warm salad. Opened the vents, went inside to get the steaks and the needle was coming around a second time.

Needless to say I backed it down to around 700*. My wife likes medium.Put it in the center and about 45 seconds before the next 2.Those I wanted rare. They were to the outside. When cut at the table,the doneness was reversed.

Do these thing burn hotter at the edges then in the center?

They tasted great. My taste has been to rare,yet the medium seemed to have better texture.

Thanks all.

The Cen-Tex Smoker · April 2012

Had ribeyes to sear on Saturday. Did some spinich at around 400* for a warm salad. Opened the vents, went inside to get the steaks and the needle was coming around a second time.
Needless to say I backed it down to around 700*. My wife likes medium.Put it in the center and about 45 seconds before the next 2.Those I wanted rare. They were to the outside. When cut at the table,the doneness was reversed.
Do these thing burn hotter at the edges then in the center?
They tasted great. My taste has been to rare,yet the medium seemed to have better texture.
Thanks all.

i have found they burn evenly with direct cooking but have a few hot spots occasionally with the plate setter in. My guess is that this is a fuel issue. make sure your lump is even and that the all the lump is burning equally

ChokeOnSmoke · April 2012

My only advice would be to cook to internal temperature. You can never be consistently good if you guess at doneness.

Searing temps and hot spots

Comments

Categories