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In Reply to: Re: Best residential grade pellet grill? posted by Hub on December 02, 2014 at 06:27:13:
I'm not sure where the searing idea came from other than it gives lines to look at. In the food trade we have done extensive testing to see any moisture, taste or smell difference between seared and un-seared meat. There is none other than burnt smell. The draw back we see in searing is that done wrong (which most do) it adds a bitter taste to the meat. I once ate at a Sizzler where the cook thought searing was a great idea until I had him taste the difference. He now just does a 3 second line burn.
Smoker wise I will never sell my FEC100 along with my Lang. Together they are a team.
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