Originally Posted by IAH_FLYER
I guess I don't understand the 'searing unit' concept. Is it electric? How is it different than my method - heat the grill on high to burn off excess 'stuff', clean/scrape, then throw the meat on for a good sear, then turn the heat down for final cooking?
I guess I could also just heat up my cast iron skillet, sear the meat, then throw it on the grill.
Please explain.
The searing unit use to only be an option on very high end grills (3-4k) as it had a patent which recently expired. The key is they burn HOT...MUCH MUCH hotter then the flames in your grill so they trap the juices much better.
Its the same principal as heating up the grill on high just more effective.