Originally Posted by YVR Cockroach

I'm in the LAX area temporarily and the Weber grills in the complex are all natural gas direct heat. Having trouble getting it up to sufficient temperature (evening wind doesn't help) to sear properly. No radiant heat as the flame is direct.

The grill regularly use is a Dynasty (now discontinued, last price of USD 3,400, I picked it up at a thrift shop for C$300) uses radiant heat (heat the lava rocks above the burner for 8-10 minutes, turn heat to low, and you have high heat that sears well).

How does one sear on a direct heat grill? I almost prefer to pan fry in a cast iron skillet at times.