Upside down vortex seared steaks

[HoosierKettle]

Works great. I probably use the vortex upside down in the 26 and 22 more than right side up. It gives a larger sear area. Enough room for two steaks at a time. I reverse seared these and over shot my internal temp a little bit these were just excellent tasting steaks.

I had the bottom vent cracked and top open, then I opened the bottom and seared with lid on and cracked at times.

It was a frigid evening.




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[G-MO]

Looks good! I do the same with the slow-n-sear...I do like your grates!

[JEBIV]

Even upside down you can get some high temps, it may be my imagination but in the 26 it seems to get hotter ?

[Jules V.]

Even upside down you can get some high temps, it may be my imagination but in the 26 it seems to get hotter ?

Maybe it's because there's more air mass inside a 26? I've noticed that too when using a stacker. It seems like the coal burn hotter and faster. Only compromise is that the coal need to be replenished more often.  I can actually get the center of a killa grilla grate glowing red while it's on the stacker using a regular charcoal basket.

[HoosierKettle]

I can't really say. I know it's a very hot bank of coals in either grill, up or down or moved all around


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[Travis]

You know you've got some serious heat when the smokes rollin like that.


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[SMOKE FREAK]

I think it gets hotter with the V in the afterburner mode but I use it a lot in the inverted position...More than hot enough for a great sear...

Good to see someone using the mighty V for something other than wings...

[MikeRocksTheRed]

Those look great!

[Big Dawg]

Nice looking steaks.  I've reverse seared with the SnS, but never the Vortex.  Gonna have to give it a try.





BD

[HoosierKettle]

Again but with cast iron. I reverse seared with a little chunk of cherry but next time I will use no smoke wood. It clouds the flavor imo.




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