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[Jon515]

I have a GMG DB and I've not had much success searing on it.  I tried doing it via cast iron in the house, but the smoke and grease was too much.  I was considering a Blackstone table top just for this purpose.  What does everyone else do? (MY gasser was junk so it went to the dump)

[bregent]

I use a cast iron griddle on my gasser. Have you tried heating the cast iron in your DB?

[Dave R.]

You may want to look into getting a grill grate. I've not used one but reports are they help a lot.
https://www.grillgrate.com/

[Ross77]

You may want to look into getting a grill grate. I've not used one but reports are they help a lot.
https://www.grillgrate.com/

I use these and they work well. 

[pmillen]

Taste varies between people and cooking's primary goal is to produce the tastes we prefer, but you may want to consider backing off from black scorching (smoke and grease production).  Meat browns at 300°F.  Above 355°F you'll get burning and produce the black compounds with a bitter taste and which may also be carcinogenic.

As Meathead wrote, "What you don't want is black meat.  Let it go too far and it turns to carbon.  Carbonized meat may be unhealthy."

[Canadian John]

 Back to the house and cast iron. If you cover the skillet with aluminum foil, leaving a small opening so the smoke is directed towards the fan( if you have one ), it helps a lot. in addition splatter is reduced substantially.. The key is to remove the foil for the shortest time possible when turning or checking the meat.

For outside you may consider a Weber kettle. You can go from a smaller table top model up..They aren't too costly and can get super hot.. Wood chunks can be added to the charcoal to enhance flavour.   

[Mudflap]

I have a GMG DB and I've not had much success searing on it.

When you say Searing  How much do you want? I have a DB also and I do a revers sear on tri-tip when I cook them.




I smoke until IT is about 110 and then take meat off the grill and turn it up to 450-500. put meat on until it is 132-135 and it usually looks like the photos above. If that is not good enough just put cast iron pan on grates when you start to cook the meat and then after you turn it up it should do the job. Maybe post a photo of what you want to achieve because everyone's taste is different.

Mudflap

[Darwin]

I use the camp chef burners and a cast iron skillet.  I cook all of the strong aroma items outside.   

[Jon515]

Grill grates will get you there...

Did these mahi fillets today as inaugural cook on the new camper pellet cooker...Davy Crockett with grill grates..400 set temp and 600 grate temp




Memphis Elite
Yoder YS640 - sold

I've not looked too close at grill grates, do you always see such a higher grate temp than grill temp? I always just assumed they didn't get any hotter unless you open the drip pan up.

Sent from my iPhone using Tapatalk Pro

[Trooper]

Hey mudflap,
That’s a mighty good lookin tri-tip you have there!

[silverbullet]

I have a GMG DB and I've not had much success searing on it.  I tried doing it via cast iron in the house, but the smoke and grease was too much.  I was considering a Blackstone table top just for this purpose.  What does everyone else do? (MY gasser was junk so it went to the dump)

Sold the GMG JB & got a Louisiana with the flame zone for searing. Love it!