How to Reverse Sear on an Offset Smoker

Master the Reverse Sear on an Offset Smoker

Whether you're smoking a thick ribeye, tri-tip, or tomahawk steak, reverse searing is your secret weapon for juicy interiors, smoky depth, and that crave-worthy crust. And when you're cooking on a Char-Griller offset smoker, you're not just getting the best of both worlds, you're dominating both.

Unlock bold flavor and steakhouse-quality results with one of the most powerful techniques in outdoor cooking: the reverse sear.

Most grillers sear first and finish low. But reversing the process—slow-smoking first, then searing—gives you better temperature control, more consistent doneness, and unbeatable smoke flavor. It's the technique pitmasters swear by for thicker cuts and next-level results.

Why Your Offset Smoker Does It Better Than Pellet Grills

Pellet grills are known for convenience, but when it comes to serious searing, they often fall short. That's where your Char-Griller offset smoker pulls ahead.

• True dual-zone control: Smoke low over indirect heat, then sear over the firebox or direct flame.
• High-heat capability: Get a real sear over blazing-hot coals—something most pellet grills can't deliver.
• All-wood flavor: Real wood chunks + lump charcoal = real smoke, real taste.
• More space, more control: Adjustable dampers, separate firebox access, and customizable cooking zones give you precision with every cook.

How to Reverse Sear on an Offset Smoker

1. Step 1: Light your Char-Griller Lump Charcoal and bring your smoker to 225–250°F using the Side Fire Box. Add your favorite wood chunks (hickory or oak are great for steak) to start building smoke flavor.
2. Step 2: Place your meat on the opposite end of the grill—away from the firebox—for indirect smoking. Let it smoke until it reaches an internal temp of around 115–120°F for medium-rare (use a thermometer!)
3. Step 3: Remove the meat and let it rest for 10–15 minutes while you crank up the heat.
4. Step 4: Add fresh lump charcoal directly under the grill grates near the firebox or open up your main chamber for high heat. Aim for 500°F or more for the sear.
5. Step 5: Place your meat directly over the coals for 45 seconds to 1 minute per side. You want deep color, caramelization, and sizzling edges.
6. Step 6: Let it rest for a few more minutes, then slice and enjoy juicy, smoky perfection with a crust you can hear.

 

Pro Tips for the Best Reverse Sear

1. Use thick cuts: Ribeye, NY Strip, and tri-tip are perfect for reverse sear because they can handle the time on the smoker without drying out.
2. Don't skip the rest: Letting the meat rest before and after the sear helps lock in moisture and improve tenderness.
3. Crank it hot: The goal of the sear is caramelization, not cooking. You want short, high-heat contact.
4. Build a hotter fire faster: Use a chimney starter to light your lump charcoal and always keep backup fuel ready.

The reverse sear isn't just a technique—it's a flavor experience. And when you're working with a Char-Griller offset smoker, you get the best of both worlds: low-and-slow smoke and a real, high-heat sear. Pellet grills may offer shortcuts, but if you want total control and bold results, nothing beats firepower like this.

Fire up that Side Fire Box, load up on hardwood, and let the reverse searing begin. Your taste buds will thank you.