I have had one for about 15 years and while it a amazing grill I miss the char taste from the cheap grills at times. Mine will get 600 and if you get a sear it won't be med rare and that the way i eat it. So most of the time I'll eat it without sear. But anything else is amazing.
Most steaks are wet aged these days and that moisture prevents a good sear at anything below 800 or so degrees. If you leave them in the fridge for a day or two (uncovered and on a rack over a drip pan) it really helps the sear. The reduced surface moisture of the meat actually allows the meat to contact the grates vs. building a thin steam layer between meat and grate which prevents the seared crust from forming. I’ve always had issues getting a gas grill to sear well, but this method does help.
Interesting thread. I don't have a Wilmington but I do have a AOG (American Outdoor Grill) for more than 9 years. Sears steaks at 400 degrees with lid closed.
I have a wilmington grill.and I am still not happy with how the indirect heat prevents a good sear. I plan to try the cast iron griddle method and hope it changes my mind...
It's great for fish scallops, etc and I love how easy to keep clean.
There wasn’t much fishing this weekend so I made this video to give some inspiration to those out there trying to sear a steak on a WG.
Right there with you on the Rolling Rock !!!
Thanks for sharing. Good idea with the wood chips will have to give that a try
I have a wilmington grill.and I am still not happy with how the indirect heat prevents a good sear. I plan to try the cast iron griddle method and hope it changes my mind...
It's great for fish scallops, etc and I love how easy to keep clean.
You can buy thepan thatmhasmlave rocks instead of the solid pan, mine works great for searing steaks!