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<blockquote data-quote="MossyMO" data-source="post: 78599" data-attributes="member: 347">Never checked the temp after the sear but the temp should have held at 130º, the sear was just hot and fast that I am guessing shouldn't have changed the internal meat temp.This meal was finished on a XL BGE, we also have a large BGE. Ceramic grills are excellent year around, even in North Dakota! Have a 22.5 WSM and also Weber kettle's, wife and I use them spring, summer and fall. Nothing wrong with an electric smoker, your getting smoke to the food and operating it is basically set it and forget it!A Weber kettle can do it all, learning the grill and the different accessories that are available for it the possibilities are endless. Where a kettle can lack is capacity and for me I can not work with it all winter long, my old bones just can't stand the cold like they use to. It all comes down to how much you want to budget for the grill/smoker and with most grills/smokers you get what you pay for.</blockquote>

[QUOTE="MossyMO, post: 78599, member: 347"] Never checked the temp after the sear but the temp should have held at 130º, the sear was just hot and fast that I am guessing shouldn't have changed the internal meat temp. This meal was finished on a XL BGE, we also have a large BGE. Ceramic grills are excellent year around, even in North Dakota! Have a 22.5 WSM and also Weber kettle's, wife and I use them spring, summer and fall. Nothing wrong with an electric smoker, your getting smoke to the food and operating it is basically set it and forget it! A Weber kettle can do it all, learning the grill and the different accessories that are available for it the possibilities are endless. Where a kettle can lack is capacity and for me I can not work with it all winter long, my old bones just can't stand the cold like they use to. It all comes down to how much you want to budget for the grill/smoker and with most grills/smokers you get what you pay for. [/QUOTE]

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