Choosing a size to optimize for Reverse Searing
Hi everyone - newbie doing research.
Consensus here is bigger is better with most pushing for the XL. In contrary, recent videos I’ve watched say XL is overkill and very fuel hungry.
I don’t really need XL for size… I will rarely need more than a L from a pure surface area perspective.
However, today I strictly cook with indirect/direct zones on my Weber kettle by stacking coals on one side. I do a lot of reverse searing - things like tomahawks, racks of lamb, or whole picanha.
It seems like the way to reverse sear is either conveggtor then remove it and lower grate for searing, OR half moon to make two zones.
I would rather not have to remove the grate and conveggtor during a cook. I don’t know where I’ll put it while hot and I’m sure I’ll break it eventually. Looks like a pain.
Anyone here skip the conveggtor and only use half moons on the BGE large and is it effective for reverse searing? Can one side get ripping hot when I open the vents? Does the side actually stay indirect?
Alternatively can you get it up to temp for searing without removing the conveggtor? I am trying to avoid having to remove that thing.
I guess I’ve realized unlike a kettle, you’ll manage the heat through vents strictly instead of zoning. Similar to a kettle with vents, but I always had my kettle with coals stacked to one side.
I was leaning XL only to satisfy this 2 zone cooking style I use but I don’t know if that makes sense. Truth is I’ve never cooked on an egg and trying to fit my cooking style to the kamado grill. Don’t have a friend with an egg either (need new friends!)
Hoping to get some advice. I really appreciate your help.