Now here are the options I think do a top job on searing steaks on a pellet grill smoker:
- GrillGrate (an investment, but they sear real good
- Caste Iron – pan/grill etc (maybe you have one already?)
- Caste Iron Grates (which come standard with a few, but generally it’s an accessory – will list the smoker I know are standard below)
GrillGrate
These guys do a great breakdown of the Grill Grate – it’s ‘aircraft grade’ anodized aluminum. It holds high heat incredibly well.
Therefore = SEARING goodness
Vids only 2ish minutes
Grill Grates comes in various clip together setups.
It’s up to you, you can put it on top of the existing grill plate or get the right size and remove & replace for a searing.
Here is some GrillGrate action on GMG Daniel Boone we did, just placing it on top. Using protective gloves, we gave it a light bit of pressure too.
And here is the finished product!
Quality Ribeye! It was, as you can imagine succulent!
(As you know, it was a reverse sear) aka smoke first to the desired temp, then sear second.
Caste Iron Pan
Apart from the consistent forgetfulness, I have, burning myself when I touch the handle without a glove on. It’s a great way to get the sear on!
Whether its a griddle or a pan is whether you will get sear marks or not.
I’m happy with a pan, but a griddle skillet like this one will do the job for getting those crisscrosses.
For the Griddle check out this one, again from lodge – I love a lifetime guarantee!
Made in the USA, these guys @ lodge cover 3.5-15″ pans
Maintenance is key with cast iron, most of you know about ‘seasoning’ a cast iron pan (did it recently with carbon steel as well).
Carbon steel pans work great for searing as well, but you need to get one that is ‘oven-safe’ without a wooden handle or anything – like this one.
So Traeger provide a standard size cast iron grill grate
