#Searing temperature series

I will say that Char-grill will cook a Raw Steak to nigh on Perfect 135ish in 6 to 8 min! (depending on the thickness) It air fries Turkey's pretty sticking well also. so the short story is if anything you are looking at is True Infrared and your planning on using it for Sous Vide (Among other things of course) maybe not what you want. Thats why they were coming out overcooked. and starts cooking the inside of the meat right away. (I had not yet found out about shocking the meat) I figured that Infrared just meant it got real hot! So I tried to sear a few steaks but they keep coming out way overdone!?!? (I know I'm long winded sorry) well turns out Infrared ignores the water molecules surrounding (protecting?) the meat. to use as my sear station after the meat comes out of the Sous Vide. Ok I'm gonna be stupid (I know nothing new) but what do you plan on searing on the sear burner? I know what but are you planning on searing Meat you have already Sous Vided (SP?) Why I ask this is I got the Char-Broil Big Easy 18000BTU INFRARED Smoker,Roaster &grill.

What do you use to do the sous vide? You have special equipment? I was wondering what the marks on the meat in the first picture was.

#Searing temperature series

To decide what will work for you, you'll probably need to go through some similar calculations for your new grill.įWIW, here are a series of (sous vide cooked) tenderloin steak pics before and after searing on the EP-330 sear station showing that with proper technique (and a well designed sear station, burner, or whatever) a gasser can produce truly excellent results: In my experience that's plenty to properly sear any steak or burger. WAY higher than the quoted 'typical flux'. which translates into a 'heat flux' (as defined by Max Good ) of roughly 140 BTU per square inch. With the right burner off and with the left, sear, and middle burners on max high heat (we often call it 'Warp 10'), there are a total of about 36000 BTU per square inch. The 'sear station' or 'sear area' (consisting of the left, sear, and middle burners) covers exactly half of the main grill area or 253.5 square inches. The main grill area is 507 square inches. The main burners are rated at just under 13000 BTU each and the sear burner is rated at 10000 BTU (as already mentioned, that's just a measure of how much fuel each can consume). also running front to back) in between the left and middle main burners. It also has a fourth burner (the 'sear burner'. one on the far left of the grill, one in the middle, and one on the far right. It has three main burners (running front to back). Typical flux is perhaps 85.'Īs an example, I have a Weber Genesis EP-330 gasser. We calculate heat flux for you in our searchable equipment reviews database.

Heat delivery must be calculated by BTU per square inch, or 'heat flux', something they never tell you. It just tells you how much fuel it burns, and naturally larger grills will burn more fuel. 'BTU is not indicative of the heat it can generate. Alas, sear burners usually only show up on more expensive grills.' It is on the left shelf so it can be used as a sauce warmer on low.

Here is the sear burner on the Napoleon 500, my favorite sear burner. Sometimes they have a single burner that does the job, or a zone for the task. To get a proper sear on a steak you need a special burner that puts out extremely high energy. Click here to read more about why you don't want grill marks. A proper sear is edge to edge dark brown, no grill marks, no tan in between the grill marks. 'I don't care what the BTU rating is, most gas grills cannot properly sear a steak or burger.