searing - dome open or closed?

Beernuts · August 2009

so, I learned early on to always cook on the egg with the top down (who knew chicken thighs could double as hockey pucks) - but what about when searing? if doing a two minute per side sear, still keep the top down? or do you get that better char if cook with the top open?

Thanks

Iowa State Egger · August 2009

I always sear with the top open - I don't know why other than I like to watch it! I am sure some other experts will have a better rationale.

porterhouse64 · August 2009

I do it top open.

I sear around 600 dome on a cast iron grate with the CGS hanger to get close to the lump.

90 seconds on a 2.5 NY strip is the longest I will go.

lowercasebill · August 2009

open for tuna,, otherwise up to you,., i often do closed as i feel the 3 -4 minutes with the top wide open gets the lump roaring hot and therefore will take longer to bring temps down for trex or veg.. don't know if my concept is valid
bill

NoVA Bill · August 2009

Great question, I was having the same thought but was hopeful someone else would ask the question :laugh:

Thanks!

JPF · August 2009

I am a open guy when I sear or wok cook. It works for me don't know if it's right or wrong :huh:

Sundazes · August 2009

I do mine open.

Sundazes · August 2009

I do mine open.

civil eggineer · August 2009

Top closed or you will have flames lapping the meat.

searing - dome open or closed?

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