« Reply #17 on: December 01, 2016, 12:56:14 PM »
@MikeRocksTheRed brings up a good point. I read somewhere that it's a good idea to reverse sear with the lid open so you don't overcook. I reverse sear alot of foods..steak and chicken primarily. I'll start the sear on a steak a few degrees short of done so I know I'll be right where I need to be when sear is complete
I rarely do the searing part of reverse sear with the lid on. I want it to flame up as much as possible and it only takes me 30-45 seconds...maybe a minute per side. At that point the steak is done except for the top and bottom surface so I don't want to put the lid on and cook it from both sides while searing.
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