- Jan 31, 2020
- Reaction score
I used to do a reverse sear exactly by temperature. First the low temp for whatever amount of time, then crank it to 600, wait for it to get to 600, then put the meat back on for the sear. Last time I did it I didn't wait for it to get to 600. I now figure the whole grill temp being at 600 is not important, only that there is a raging fire to sear it with. So it may be in the 400s but the fire is cranking and I sear on that. Does that make any sense or is it better to wait for it to reach full temp?