this post was submitted on 24 Jul 2023
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I've never used an infrared sear station, so I'm not sure. Googling it, it's supposed to be a really good way to get a sear, apparently? But no idea, personally.
It's a Kamado, so it gets . . . hot. The temperature gauge maxes out at 900 F, and the manufacturer recommends a max of 750. Doing pizza on it, I've hit 800 intentionally, but that's not great for the seals (which I've had to replace, lol). I have maxed out the thermometer before, because I walked away too long while trying to hit 800 for pizza, which means I've gone at least over 900, but I have no way of knowing how far. At that point fire is just blasting up out of the top vent and the whole thing looks like a jet engine. At that point, you un-stainless all your stainless steel, which is . . . annoying.
I was aiming for at least 600 for this sear, and just happened to catch it around 650. I didn't notice a harsh flavor, but it's possible that if a sear that hot was uniform instead of concentrated on those grill marks, it would've messed stuff up.
I'll have to experiment more with the infrared burner. Means more steaks for me so I'm okay with that ๐
Oh cool I love the idea of a nice charcoal grill. I had no idea that it could get that hot lol, you basically turned it into a smelter huh.
Yep I'm guessing it was user error on my part since everything I see online basically says to sear as hot as possible. There are grill heights that I forgot to mess with.