Reverse Sear Question

Use the platesetter to cook indirect at 225-250.  Then pull the steaks at around 105-110 (for rare-mid rare) remove platesetter, crank the heat to 650-700 and sear 60 seconds per side. 

Only use reverse sear on thick steaks. If it's under 1.5 inches thick just grill it direct. 

If you have a CI grid and a regular grid, for a reverse sear you can get away with not using the setter - that means you don't have to remove it when it is hot. 
Stabilized egg at 225-250. CI grid on the fire ring, put a chunk of foil or a round drip pan on the CI grid to act as the deflector/setter. place your other grid on some bicks or whatever to get it close to the felt line. The make shift setter will work fine as the egg is not too hot and it will not be for much more than 30 minutes or so, depending on the thickness of your steaks. You now have an indirect set-up to get your steaks up to 15º below finished temp. When it is time to pull the steaks, take out the upper grid, pull the foil and open the vents. Once up to heat you are ready to sear on the CI grid.   

I hate handling a hot platesetter, so I will usually bank the fire in the back and then put the steaks or chops in the front so they're not over the fire.  Sometimes I do this with a raises grid as well.  Then when I pull them, I just do a quick take of the fire and let it come up to temp for the sear.

I do this on an XL, so there's a little more room to work with but you could do this on a L as well as long as you're not cooking lots of steaks.

xiphoid007 said:

@Legume that's why I love my AR. When doing my reverse sear I just pull the whole rig and set one some fire bricks. I stoke my fire with my looftlighter, and just lift the grate with the steaks still on it right on to the fire. Very versatile tool and my best purchase for the egg.

What a great idea. Was sitting her contemplating how I was going to get the stone out. Thanks!  

With a PSWoo2 (Woo for the Large with space for the platesetter), you just pick up the Woo by the handles with the platesetter still in it, and put it on a safe surface (I have a concrete patio). 

Then I would just throw the steak on the coals to char...I love caveman.