Hey guys,
I'm taking my kettle to a friend's house for a New Year's bash. We are doing some thick cut ribeyes. I will be doing a reverse sear. I have done this countless times on my Kamado, and have the technique down perfect. But I am still learning the vent settings and coal setups on the kettle.
This is what I was planning to do, please let me know if I'm close, or way off!
Fill one char-basket with lit coals (it will be around 10 degrees f outside, better than the -20f we just had at Xmas! )
Place basket to one side, meat on the other side for indirect heat
Lid vent over meat
Top vent about half open, I am trying for 250f
Cook to desired internal temp
Fill both baskets with lit coals, vents wide open, Sear!
Any input, tips, advice will help!