Some recipes call for searing either before or after smoking. I'm using an ECB (charcoal/gourmet) mostly as a smoker, and sometimes as a grill. I have no other grill at this time. It's hard to sear/smoke on the brinkman. If I sear first, when I put the smoker together, it will be too hot to smoke. (I guess I could always take some coals out when I'm done searing.) Searing at the end of the smoke, the grill would not be hot enough unless I lit up another chimney. Any suggestions? Would searing under the kitchen broiler be a good compromise? Money's a tad tight, so I really don't want to buy another grill. BTW, wouldn't searing before smoking make it harder for the smoke to penetrate the meat??