GarciaWork
TVWBB Member
Newb to this style, but reading a lot on amazingribs.com and seeing a lot of logic. Looking at the reverse sear idea, but curious how to set up a gas grill for this. I am used to the sear being first, so naturally heat the grill up for 10-15 before anything gets thrown on. If going for a reverse sear, would I want to heat up less to get going, and start with an indirect setup? I would still be heating up the other end, so by the time any searing would be going on, I should have a fair amount of heat, just not sure how this will all play out. I'd test, but we are about to move, my grill is getting sold, and a new one is waiting for me, and this is going to eat at me until then!
Thanks in advance.
Thanks in advance.