There’s nothing quite like nicely smoked meat straight from your grill, but searing it takes it to another level!
Searing entails raising the temperature and charring the surface to provide a crispy, firm exterior. Searing food, especially meat, seals in all those wonderful flavors while also giving a sweeter taste to the surface.
You can sear a steak for that ideal medium-rare doneness before pulling it off the grill. But, can pellet grills sear? Read along to find out whether pellet grills can sear as well learn how to sear with a pellet grill!
Can You Sear With A Pellet Grill?
According to some in the BBQ community, pellet grills can’t sear. This is entirely false currently!
Pellet grills had a bad reputation in the past since they could only get up to 450 degrees Fahrenheit. The Gen 1 Traeger Pro Series, for example, was one of the most famous pellet grills for many years, but its maximum temperature setting of 450 degrees greatly hampered its out-of-the-box for searing capabilities.
Searing food demands high temperatures at the surface of the cooking grate. As a general rule, you need the temperature of the cooking surface; grate, above at least 450 degrees.
These days, you can sear meat to your heart’s content on pellet grills like the Z-600 series Pellet Grill. These grills go out of the box and are so good at searing!
So How Do You Get The Right Sear With A Pellet Grill?
The first rule of searing is to not be afraid to get a little rough around the edges. It’s not time to flip the steak chop just because it’s started to brown.
Flip if you find a dark brown color and not a pleasant golden color. It should be dark brown, not black.
The steaks will have the flavor and texture you desire, thanks to this browning. Don’t overcook your meat; instead, sear it to bring out the taste rather than focus on the juices.
Step by Step Process of Searing with a Pellet Grill
Before you start the fire, begin the process of getting a good sear on your pellet grill. A clean cooking surface is essential. This will ensure that the steak and metal make even contact.
You may oil the searing grate, but it isn’t necessary with fattier meats. If you do decide to oil the grate, make sure the oil has a high smoke point.
Make sure the meat is dry on the exterior before grilling it. Marinades are fine as long as the marinade is left to drip off the meat first.
Water is especially dangerous since it turns to steam almost instantly, necessitating the removal of the meat from the grate until the steam can escape. This will result in inconsistent grill marks as well as a cooling of the grate, which will reduce the sear.
The tastiest meat is dry on the surface, yet we all understand the benefits of marinades when it comes to preventing horrible things from forming on grilled meats.
With a dry cut of meat and a clean grill, now it’s time to preheat the grill. This is very vital. Allow at least 10 minutes for the grill to get up to its maximum temperature (go through your pellet grills manual to familiarize with the best preheating times).
If you have prior experience with this piece of equipment, utilize your logical thinking and knowledge of the pellet grill to ensure it’s as hot as possible.
You’re now ready to sear. Everything must be within reach, and you must move swiftly. You want to maintain the heat that your pellet grill has stored for as long as possible.
Lift the top and get the meat onto the grill as soon as possible (and securely). Aim for the hot sections if you know where the hot and cold regions are.
Close the lid on the grill with the meat on it. This is more of keeping the heat in the grill than getting the meat to cook evenly.
The majority of experts predict that you will flip in one minute. This could or could not be the scenario. Again, your expertise should guide you, but having a careful look on the clock for reference in the future is a smart idea.
As previously stated, you want a good dark brown color on the meat, but you don’t want to keep removing the cover and the meat to watch when that happens.
After the meat has been adequately browned, move it to a previously unused section of your cooking grate. This section will remain quite hot.
The meat’s original location has cooled, and you need all the heat you can get. The time the meat spends on the second side should be the same as the first side, so ideally, keep track of the time.
Now that you’ve finished searing, it’s time to complete whatever you were preparing.
If you’ve been searing a roast, you’ll want to move it to indirect grilling to avoid the intense heat. If you’ve been searing chops or steaks, reduce the heat and finish them off.
Turn the heat down to low and flip the meat over, rotating 90 ° to create a lovely crossing pattern. Unless you’re having flare-ups, keep the meat in the same spot on the grill when you flip it.
If you keep the lid up for approximately a minute, the temperature on your grill will drop to a level where you can get the steak cooked out without charring the surface. If the cut is thin, you may be almost there.
Otherwise, grill until the meat is done to your liking and set aside for at least 5 minutes before cutting into it or serving it. This lets the juices to return to the surface and flow out.
So, can pellet grills sear? The answer is YES! Searing with a pellet grill is very possible and quite easy.
You’ll find yourself searing most of your grilled cuts. Clean your grill thoroughly before you start searing to obtain the best results and keep your buddies coming back for more.