The Technique Of Searing - Kamado Joe Joe Jr. Owner's Manual

22 T H E TEC HNIQUE S

The Technique of Searing

1. One hour before you want to sear, start with a full firebox of fresh
charcoal. Light the charcoal in 1–2 places to help your grill heat as quickly
as possible. Install grate. Leave the dome open for about 10 minutes and
close once embers have begun to build.
2. Open the bottom vent and top vent fully until the grill reaches 500°F
(260°C) or above. Then close the top vent slightly to maintain.
3. Be sure to 'burp' the grill every time you open the dome to prevent
dangerous flashback—a surge of white-hot heat caused by a rush of
oxygen. Partially opening the dome (2–3 inches/5–8cm) and allowing heat to
escape for about 5 seconds should prevent this.
4. When the grill is hot enough, place food on the grate over the flame.
Use tongs, not a fork, to turn to prevent juices from escaping.
SEARI N G
HOW TO SEAR
Searing delivers the incredible color and fl avor you think of
when you picture a juicy steak or fl ame-fi nished scallops.
Timing is key to mastering this high-heat technique. You'll
need to give the Kamado Joe enough time to reach the right
temperature (500–750°F/260–399°C) for searing, so be sure to
light your grill well in advance. With the grill rolling at such high
temperatures, searing won't take long. The goal is to seal in
fl avor and create a rich, brown char without burning the food.