Quoted from Spyderturbo007:

I bought a Woodwind last year and love it. I had never owned a pellet smoker before, but it's really easy to use. Fill the hopper, turn the dial and that's it. Mine even has a propane sear box on the side in case I want to put a sear on a steak or something.
Did these a few weeks ago.

Quoted from Pinballerchef:

What's the reverse sear on that grill? I have an old Weber that has one burner to the right of that I put a cast iron pan to get that nice crust that the grill grates just can't get and stay hot enough for.
People make the mistake of finishing off nice steaks in the oven which dries them out.
Your grill grate looks nice n hot to keep the seared love gleaming.

Quoted from Spyderturbo007:

I do mine in a very similar way. I smoke it to 115 degrees then let it sit for 5 minutes while I turn up my sear box to high. My sear box gets insanely hot in 5 minutes, so you're might be different. The steak goes on for 30 seconds a side and then I pull it.
I don't let it rest again after searing.
Just a dumb question for you PokerJake. Don't you end up with a room temperature steak after 30 minutes? I've read a few articles that say allowing your steak to rest prior to the reverse sear accomplishes the same thing as allowing it to rest after the sear. Hummm......I wonder how a 30 minute rest between the smoke and the sear would turn out?

Quoted from Pinballerchef:

Ok good info. The fact that you can get those grates to 900 degrees is HUGE...get that nice crust on the outside. Thanks!

Quoted from Spyderturbo007:

Glad you liked them. Everything that guy does is delicious (at least that I've tried).
Everyone that's had them at my house fell in love. I have found that on my grill, I don't need to keep them covered as long as Malcom does. If I go as long as he does covered, they are over temp and I lose a lot of the cream cheese.