i grill2

[skipper90]

After many years, I have joined the remote temperature probe users.  Simple question......when to turn the steak??? Do you watch the graph and flip at 1/2 way to final temp?  What is the best practice???

[Jan M.]

My opinion is it depends on the method.
Reverse or not.

I sear big and thick steaks reverse and thinner ones "normal".

Normal: 2 min/3cm(1.2") each side high heat for good grill marks and caramelization. Then indirect until desired core temp has been reached. Then rest (wrapped in foil) for 10-15 min.

Reverse: https://mogschrauber.de/?p=1156

conclusion: I don't look at the graph only the temp. I only use the graph for long jobs like e.g. brisket or pulled pork to the when I hit the stall.