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Old 08-13-2020, 12:36 PM   #2
TC Smoke & Que
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Join Date: 05-22-18
Location: Port Saint Lucie Florida
Name/Nickname : Rick
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First, Welcome to the site!
The slow and sear concept has the heat source on one side of the grill, and the cooking being done indirectly from the heat source until the meat is almost done, usually by temp; then to finish the cook, the meat is put directly over the heat source to sear the exterior of the meat.
If the cooking is done covered, the heat stays within the cook area. Almost like an oven, which will speed up the process. If cooking on open grill, then the meat is a little closer to the heat source.
Hope that helps.
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