Searing....

[Tailgating is my game]

Agree!
The chimney is the fastest, easiest and most efficient way to sear IMO.

not faster than my wife if I spend money on anything to do with a grill

[Subvet]

I sear on gasser with flat side of Grill Grates, on Kettle with either Vortex or Slow n Sear.  Yesterday I put some Grill Grates over the SnS and it worked great. Nearly 600 degrees.

[zueth]

The best so far for me is CI, but hate how Smokey the house gets. What about CI on gas grill?


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[Pam Gould]

If you wanna use cast iron, it's hard to beat a lodge pan or griddle. But sure does put a LOT of smoke into the home.  Ever seen this done? It works!!!

60 seconds/side

Yes  I forgot to list that in the options.  I do sometimes use that as well. 
I was  considering the Cook Air  as well, but not sure how much use it would see...

I saw Alton Brown do it with a flank steak for fajitas...never forgot it.   .☆´¯`•.¸¸. ི♥ྀ.

I saw AB cook skirt steak directly on  the charcoal.
Will try  that some day

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This is the best..and it works..just sayin.  .☆´¯`•.¸¸. ི♥ྀ.

[teesquare]

I have done this - and like the method.....


Still...one may want to consider that we have for YEARS known the we should not place our meats over charcoal too early - because of all the stuff coming out of it during the "coming up to heat" stage - or before the 'coals are cherry red, with a  little white ash-over.....


pssst...That was my "health-o-meter" or public conscience moment for the day. What you do, and you like - is as always - not up to me to judge.

[cookiecdcmk]

Tee:  What you have said about making sure that the coals are up to temperature and ash-over, brings up a question that I have always had.  By using the Minion Method with charcoal, can this be an issue?  If nothing else, I thought that it may make a poor flavor for the meat.  What do you think?

[Old Hickory]

Tee:  What you have said about making sure that the coals are up to temperature and ash-over, brings up a question that I have always had.  By using the Minion Method with charcoal, can this be an issue?  If nothing else, I thought that it may make a poor flavor for the meat.  What do you think?

 excellent question. I have not noted a significant difference, however have old man taste buds.

[teesquare]

You know there is always the science/technical side of any method  - not just in cooking.

Strictly speaking: We should allow the charcoal to attain the "cherry red - with some white " stage for the cleanest taste

So, what does that tell us about putting food on the grill over charcoal prior to that per - manufacturer state of readiness?

We know that charcoal is a form of wood that has already been burned down in a very controlled manner to the state of charcoal - yet still has a good amount of energy left to expend. SO, while it is cleaner than say...  wood, with white smoke boiling out of our cooker...( We have all seen or maybe even done that...? ) there are still some compounds in the charcoal which will release chemical compounds that cause the meat to taste bitter, or even "creosotey".... Some of these are PAH's, phenols, skatols and the creosols. Yes....they are not good for us and you may have seen mention of the negatives of standing around the fire, sniffing up the smoke coming of of the fats, dripping on the coals....But, we *DO* love cooking outdoors don't we?

So, yes, poor flavor - and possibly more are reasons to consider "optimizing" when we were ready to put meat on the grill.

[Jaxon]

I use the SEARZALL and find it produces almost no smoke.  It takes a little longer, but I'm happy with the results.