BEST SEAR?: VORTEX/GOURMET SEAR GRATE/CAST IRON SKILLET

[CharliefromLI]

BEST SEAR?: VORTEX/GOURMET SEAR GRATE/CAST IRON SKILLET

Thinking about upgrades to improve steak searing

VORTEX $45

GOURMET SEAR GRATE $35

CAST IRON SKILLET $10 - 20

Would love some opinions from you all.

[SmokenJoe]

1) Large Weber chimney starter w/ cooking grate ...
    Pro's:  Cheap, may already have one
    Con's:  Only one steak at a time; kind of hard to manage balancing the grate on the starter.

2) Two sets of char baskets (or one set w/ two fire bricks) ...
    Pro's: Cheap, may already have them; two-three steaks at a time
    Con's: None.

SJ

[pbe gummi bear]

Personally I think a skillet or other thick flat surface is best. Searing by contact (conduction) gives the best crust faster, and the shorter searing times results in better control of internal temp/rarity.

[austin87]

I would go with a cast iron skillet or a big f*****' pile of lump (at least one full chimney, better if poured over unlit and allows to get really hot with the lid off) on half the charcoal grate. The lid needs to be clamped down on the big pile o' lump sear to prevent flare ups.

Vortex and SnS, when talking about just searing, are essentially large stainless steel charcoal baskets.

The CI sear grate will give pretty marks but you want sear all over, not on small cris-crossed lines

I like the charcoal rails for exactly this purpose - divide the charcoal grate, and fill half with really hot lump..

[Jon]

Meat on the coals.

[ABCbarbecue]

For comparison purposes this is a typical result when using the Slow 'N Sear to sear steak.  The standard Weber hinged grate was used.

[charred]

suddenly i'm salivating and crave steak for breakfast.

[firedude5015]

I can tell you from experience...a cast iron skillet placed over 2 full char-baskets of lit briquettes, will reach 650 degrees. Did this last night for blackened chicken.
will it sear a steak?...I'm almost positive it will do great....I will find out soon.

[charred]

I use this thing mostly....

[ABCbarbecue]

I can tell you from experience...a cast iron skillet placed over 2 full char-baskets of lit briquettes, will reach 650 degrees. Did this last night for blackened chicken.
will it sear a steak?...I'm almost positive it will do great....I will find out soon.

Using an infrared gun we've measured cast iron and GrillGrate temps over 1,000 F when these were placed over the Slow 'N Sear.  That's hotter than you need but goes to show you'll never struggle to hit a desired temp when using the Slow 'N Sear.

And at the same time there's an indirect side of the kettle that's at a much lower temperature for slow cooking the steaks, chops, etc... To your final temp.

[ABCbarbecue]

suddenly i'm salivating and crave steak for breakfast.

Thanks!  It was tasty

[CharliefromLI]

@ABCbarbecue I left the SNS out of the comparison because of the price.The options In my comparison were all under $45. Admittedly they would also provide a significantly smaller sear area then yours.  If I needed to smoke as well I'd consider it but I have a WSM. I know your product is well built and I'm sure your production costs are significant but an $80-90 accessory just inst in the budget. It would cost more then the craigslist 26" kettle I would end up using it on

[addicted-to-smoke]

@ABCbarbecue I left the SNS out of the comparison because of the price...

Perhaps, but I think you confused the issue by also then including it in the subject line and your first post?

A CI or seasoned-steel pan will create a crisp, even sear fast. I also like the small, dedicated type of "sear station" charred showed.

[CharliefromLI]

@ABCbarbecue I left the SNS out of the comparison because of the price...

Perhaps, but I think you confused the issue by also then including it in the subject line and your first post?

A CI or seasoned-steel pan will create a crisp, even sear fast. I also like the small, dedicated type of "sear station" charred showed.

You are correct. Thanks for catching that. I will update.

[THUNDERDOME]

I like cast iron for a complete 'across the meat' sear. Of course favoring a Vortex below it since i've used them enough to know how much charcoal i need for that sear.