I use a cast iron skillet, filled with butter and herbs, in reverse searing on my EX6 all the time. Complete searing is underrated.After learning a bit more about the science of searing (any why "grill marks" = an incomplete sear) from a BBQ book I got for Father's Day, I'm considering options to up my reverse-sear method game. Right now I'm running <snip>
I personally think grill marks are cool looking, but could really care less, as long as the meat/food tastes good,
Try these hung off the back of the hopper:My bigger issue is where to store the extra things when not in use. Love the setup here.