I bought a cast iron baking pan for pizzas and searing steaks. I prefer the reverse sear method, which can be a pain in the butt on the kamado, having to remove the deflectors halfway through.
Please ignore the ugly steak in the pic, it’s the underblade of a chuck roll.
My workaround:
1.Place the divide and conquer piece in the bottom most area, just above your deflectors after your fire is going. Place your cast iron pan on top of this if it will fit like mine.
2.Place your grates at the top most setting, to maximize smoke and indirectness (possibly also helped by the pan being in the way?)
3.Smoke your meat to about 95F, pull and rest to the side.
4. Remove grates and use whatever you can to get that thing ripping hot as fast as possible (I use a leaf blower lol).
5. Get that cast iron ripping hot, slap some tallow on there and sear those steaks.
by Less-Selection7469
4 Comments
soapstone meet cast iron. this is what I do too. no need for “soap stone”
I shouldn’t knock it until I try it, but I don’t understand the obsession with soapstones that are more expensive/break vs the CI.
Looks good op
I do the same with a cast iron pan, but wanted to find one like yours. Funny, I actually have the half moon cast irons but I don’t use them because the surface area is split.
What size is this cast iron pan?
I just put the pan on the grates and use one with thicker walls, allows for basting. This method looks cool, imagine all that thermal inertia or whatever