So, not an actual PG cook but a PG "testimony"

[LMichaels]

So tonight, I had to make a fast supper. Was working on running the 240V line for the new Toyota BEV. So, I decided to fire the Wolf up and grill up some ribeye I had in the fridge.
In any case even though it was well seasoned (the steak), it just left me "flat". No flavor. I never realized just how great cooking on the pellet grills are (even going up to hot and fast) FAR more flavor in the food. In any case I ate the steak but honestly did not enjoy it.
Guess I won't be doing that again.

 

[JohnTak]

I smoke my steaks on a pellet grill to an internal 110* then sear them on charcoal. Even that gives a different flavor than charcoal alone. My version of a reverse sear.

 

[LMichaels]

I was just so beat up, I didn't feel like waiting on the PG. But I'd forgotten just how ""tasty" it makes a hunk o' meat. I've bypassed the reverse sear and at times just set the PG to say 400. Even though smoke is minimal the flavor profile of the meat is so much better. I'm not one to care about "lines" as being indicative as "sear". I simply look more for an overall Maillard reaction which the PG does actually quite well in the 375-425 range. I think the "convection" really helps.