^^^ Normally, I use the sous vide for a ribeye...and a propane torch for the final sear.
This will allow me to do the whole works outside in the summer in a half hours time. :)

I'll just have to watch the temp closer with this thing....the sous vide is a no-brainer.

Tried it out for today's lunch by doing one of the steak burgers.
Now I know how Culvers gets that char layer on its butter burgers....that thing gets super-hot quick!
Less than two minutes per side and it was med done. A slice of Swiss, thin slice of onion and plenty of mayo...Excellent!!

This pic was about 30 seconds after sliding the burger in.

http://forums.pelicanparts.com/uploa...1622057454.jpg

My new Napoleon has a side burner infrared searer.
3 minute steaks and they are amazing.
Haven't thought about doing burgers on it.

^^^ The burger turned out better than I thought it would. Next one will be in there for a little less time...I like them med/rare.
This weekend it's ribeye time!

Why would this be better than heat from below (such as from your BBQ)?

The heat is 1500 degrees from above.
The fat drips onto a cool tray...no fire.

Fat dripping onto the ceramic burner below clogs them up.

I don't find that at all. In 3 minutes not much fat drips and when it does it's just a poof because it is so hot.

The one thing I didn't think of....when pulling the meat tray out to flip the burger/steak will create fat dripping on the grill stand. Next time I'll be ready with a tin pan under that point.
Otherwise...very little cleanup necessary.
(I lined the drip tray with al foil...just toss it when done)

Fixed it for ya. ;)

Lol. I grudgingly accept your correction. :)