New to this forum and looking to learn from others experience on using my new Weber 22 inch kettle grill.
Have a question on the reverse sear when cooking steaks or chops.
Using the two zone system and banking the coals to one side, I understand that I should cook the meat at about 225 - 250 degrees on the cooler side until its about 10 degrees below the desired finished temp and then sear it on the hot side.
My question is, with the grill at 225 - 250 degrees for cooking will the area directly over the coals be hot enough to sear (over 400 degrees)? Or do I need to open the vents and wait for the hot side to get to the proper temp? Do I need to place a brick on the hot side to raise the coals closer to the grate to sear?
Thanks in advance for any advice.
DetDave