So this past weekend I had another tomahawk that I picked up from Low and Slow. Obviously, this was going to be cooked with the reverse sear method. I have done a couple of these before with great results, but I also have done one that was a complete fail.
This time around I was better armed, I have a meat probe thermometer that will give me better control. Although I don’t (yet) have this model it is certainly on my wishlist – the Thermoworks Signals™ 4-Channel Wi-Fi/Bluetooth BBQ Alarm Thermometer. So until then, I will use what I have, which is the Maverick ET733. I do hope to do a side by side comparison at some point. If you have had experience with both or either, let me know your thoughts in the comments below.
The main part of this “experiment” was to actually time how long the Kamado takes to get from smoking temp, up to the raging temperature suitable for the searing portion of the cook.
I was smoking this 1kg tomahawk at a Kamado grill temperature ~ 138C [280F]
I put the tomahawk onto the kamado at 3.40pm and it had reached my desired temperature of 57C [133F] by 5.00pm I removed and wrapped tightly in a couple of layers of foil and then in a couple of tea towels.
At this point, I opened the top and bottom vent fully and reconfigured the kamado for the sear.
Now for the surprise…
It took a grand total of 7 minutes to go from 138C [280F] to 273C [522F]
Certainly surprised me how quick this was. One thing to keep in mind for this experiment is that I had been cooking the lamb spare ribs just prior to cooking the tomahawk. So the kamado was well and truly heat soaked and there was a good bed of coals just itching for some more oxygen.
I love the versatility of the Kamado bbq’s each and every cook you learn something new.
Conclusion
Don’t let the fear of a slow response put you off trying the reverse sear method. In this instance, it took no time at all and the result was outstanding.
Oh, and the steak was magnificent!
Till next time Joe On!!
