Originally Posted by dvdegeorge
Sear 700 degrees then raise and finish at 400 degrees


I like going the opposite! It's much easier to ramp the temp in my BGE @ the end of my cook compared to trying to sear 1st then having to get my Egg cooled back down. Unless I'm overlooking an easy way to do that. IDK.

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I'm a proud member of the BGE cult ... yes, I consider myself an EGGHEAD