I posted a couple of days ago about this off set reverse sear set up for my XL.
Eggspander +
19" half-moon heat deflector on the bottom with a 24" half grate on top +
24" half-moon cast iron grate just above the coals.
I got a request for pics of my ribeye cook. I had three 1-inch ribeyes.
I had the ambient thermometer reading about 325 on the top gril above the heat deflector for the entire cook. I moved the steaks to the sear section when they hit an internal temp of 130. In hindsight, that was a mistake because I ended up with medium steaks after the sear and resting phase. I think they hit an internal temp of 150. I should have probably moved them to sear at 115 so they would just touch 135 then come off and be ready to rest into 140 for a perfect rare steak.
But these were pretty good. The flavor was great.
After I moved the steaks, my temp gun showed 250 on the top zone where the heat deflector was (the lid had been open for a while) but 726 down on my cast iron grate right above the coals, which I was impressed with. I thought it was gonna be in the 400-500 range
I'm gonna say it was pretty solid first run.
by saturdaynightbob
4 Comments
I dig that thermometer. What brand is it?
I just had a number of steaks from Wild Fork delivered and plan to go to Ace Hardware to pick up a half moon heat deflector and cast iron grate tomorrow. When I did a reverse sear the other day on a Tri-tip, I used ThermoWorks RFX and it worked perfectly. I knew when it got to 110 for the slow cook and when I did the 500 degree sear, I knew when it got to 130.
For this you took out the fire ring?
Keep in mind those laser thermometers measure the surface temperature of the meat and NOT the core temperature (which is the part in the middle you need to measure to make sure the meat is cooked to a safe temperature). The outside surface temperature measurement of meat on a bbq will always be significantly more hot than the inside (you could absolutely have the surface temp be 300 degrees and have the middle still frozen, leading to a very misleading cooking situation). That’s why you should determine the meat temperature by using an actual meat thermometer with a probe.
Edit: I looked again and you totally have probes in there, so you’re good to go! Just make this a quick food safety reminder then and keep up the good work!