# What's everyone preferred searing method?

**URL:** <https://community.anovaculinary.com/t/whats-everyone-preferred-searing-method/7902>\
**Category:** Anova Precision® Cooker\
**Created:** [June 26, 2017, 6:43pm UTC](https://community.anovaculinary.com/t/whats-everyone-preferred-searing-method/7902 "2017-06-26T18:43:38Z")\
**Posts on this page:** 1\
**Showing post:** 4

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**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\
**Post date:** [June 26, 2017, 8:44pm UTC](https://community.anovaculinary.com/t/whats-everyone-preferred-searing-method/7902/4 "2017-06-26T20:44:25Z")

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Ye, because the heat comes from more directions, especially if it is on a rack. the bigger the piece, the better. At 15 minutes, the heat cannot get far. This Christmas roast is the biggest I have done.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/d/da3dd567b948ca0c6a2f0593dd5aa47ca8a309f8.jpg) 

Steaks less than a couple of inches even they work. These lamb chops were not very thick.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/83f266dd707e02cb7f73cbc08a050914cefd439a.JPG)

I tried 450F but I got smoke.

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