High heat sear on gas vs. charcoal, gas won for me in Tulsa

I ran a side by side test last Saturday with two ribeyes from the same pack. One on my Weber kettle with lump charcoal, one on my buddy's propane grill. I got the charcoal screaming hot, maybe 650 degrees at the grate. The gas grill only hit about 500. But the gas steak came out with a better crust and more even doneness. The charcoal one had a bitter spot where the flare up hit. I've been team charcoal for 15 years, but this made me rethink things. Anyone else find gas sears better once you accept lower temps but more control?

1 comments

1 Comment

roberts.troy27d ago

Wait, the charcoal one got a bitter spot from flare ups at 650 degrees? That's wild, I've never seen that happen.