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How to sear before low temp cook

What is the best option for searing before slow cooking?


  • two eggs
  • U_tardedU_tarded Posts: 1,559
    Don't close your dome for the sear, if you don't you won't heat up the ceramics as much. Finsh searing, close vents down to nearly shut, this will make the fire dwindle back down. I do steaks like this all the time and get under 350 in about 30 -45 minutes from molten lava to fairly low, after 350 it takes another hour or so to drop the rest of the way because of heat retention of the ceramics. Word for the wise if you value body hair burp or open all the vents if you open the dome after choking it down, to avoid a flashback.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Sear down low on the coals...they're plenty hot before the dome gets hot enough to take forever to cool back down.
  • bsgatorbsgator Posts: 30
    Can you do a reverse sear? Cook low and slow and then take it up to sear and finish off whatever you are cooking.
  • DocWonmugDocWonmug Posts: 300
    Try the reverse sear.
  • I throw a smaller grid directly on top of the coals - that way I don't have to get the Egg up to super-high temps (and then worry about getting it back down).

    Check out my pic in the following link:

    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Little StevenLittle Steven Posts: 28,817
    I use the woo for a sear and the adjustable rig for the roast.


    Caledon, ON


  • GreenhawKGreenhawK Posts: 398
    I've been doing reverse sear for steaks lately, and it has worked really well for me so far.  I cook the steaks 2" thick for about 20 or 30 mins at 250 degrees internal temp of 110 or so.  Then I take them off, remove the plate setter and let the fire get as hot as it can get.  Then I throw them back on for 2 min/side.  
    Large BGE Decatur, AL
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