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Regardless of whether pan-searing seals in the flavor (it doesn't), Malachi is correct. The poster who was rewarded with the winning answer will have ruined his steak. I will add some details for the roasting. Preheat your oven to 500F Pan-sear first, high heat. If you didn't produce smoke in your kitchen, you did it wrong. Have prepared a drip system ...


This is the method I use to smoke meat in my Weber! The basics are exactly what you see in the photo, with one more step. Start about a dozen (or in a 22.5" grill like that one, maybe 18-24) briquettes in your charcoal starter (you have one of those right? if not, go get one, they're awesome). When the coals in your starter are glowing, carefully place them ...


The goal is to maximize the cool spot in the grill, so you can cook larger items slowly. I'm not aware of there being any magic to it, other than being a differently shaped fire for indirect cooking. Unlike your typical two-level fire, you don't need a hot area to sear over, so it's pushed as far to the edge as possible to create a larger cool zone. I've ...


I assume you light one end. The charcoal then burns along the path creating very low heat and smoke. Seems like it would work, but my worry would be the quality of the smoke. For a detailed analysis of techniques, click here: http://www.chefsteps.com/activities/barbecue-techniques

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