Reverse Sear advice

[timelinex]

I've got a gas fire magic grill. I know it gets HOT according to literature, and my experience has been that I can get to 600+ relatively easily and quickly. I do have a IR (searing) attachment I can replace one of my 3 burners with. I never installed it so it doesn't take valuable sq-ft in my grill and since I only used the grill to cook the meat, I would get a nice sear on my meat anyways without it.

Now that I will be using the smoker for some meats, what do you guys recommend for reverse searing? (steaks,tri-tips, etc). Should I just put it on full blast and lay the meat on when it reaches 600+. Or should I actually install the IR attachment which I'm guessing gets very hot very fast (that's the advantage right?)

 

[sherman]

I personally use the Bull just for smoking, then when I'm ready to sear I move the meat over to my gas grill and sear using Grill Grates. I don't use the Bull for searing, but I'm sure you could.

By the way, best recipe ever:

I sous vide the steak for 2 hours at 115 degrees. Then smoke it for an hour, then finish it off on the grill grates on my weber.

 

[timelinex]

I personally use the Bull just for smoking, then when I'm ready to sear I move the meat over to my gas grill and sear using Grill Grates. I don't use the Bull for searing, but I'm sure you could.

By the way, best recipe ever:

I sous vide the steak for 2 hours at 115 degrees. Then smoke it for an hour, then finish it off on the grill grates on my weber.

Thanks for the recipe advice, I'll take a look.

In case what I said was confusing. I wasn't planning on searing on the RT700, but on my Fire Magic grill. I was trying to figure out whether I should just do it with my regular burners that get really hot anyways, or if I should install my IR attachment instead of one of the burners since I'm pretty sure that is made specifically to sear.

 

[Aclarke44]

I’d just have your gasser ready on full heat and sear your meat without the IR attachment once you’ve slow cooked it in the recteq to about 110* internal. If your grill will get 600+ you should get a good sear.

 

[sandyut]

I’d just have your gasser ready on full heat and sear your meat without the IR attachment once you’ve slow cooked it in the recteq to about 110* internal. If your grill will get 600+ you should get a good sear.

that - pretty much. I also sometimes use a cast iron pan on my gas range.