I am really becoming a believer in the reverse sear. After I reach desired temp I remove the meat and put in warming drawer while Mak heats up . I remove flame zone under grill grates. Makes beautiful sear to finish the meat.
What temp do you guys run the Mak at while "roasting" before the sear? I have been going at about 300 on the 2 Star before transferring to my super heated gasser for the sear and love the results.
Nice article on amazing ribs.com about the reverse sear. I roast at 250. Then turn up Mak to high. The grill grates now super heat . No gasser needed. Ps used BP double secret rub. It is so great on steaks .