Here are my unscientific findings on a reverse sear ribeye test. The reason for the test is because I modified on of my Charcoal Weber Go-Anywhere grills with top lid vent knobs. The knobs are rated up to 400 degrees.
Not having any idea how hot the lid would get I tested on a WGA that did no have the knobs installed, in case the lid got so hot it would ruin perfectly good knobs.
I left both bottom vents wide open, the top vent over the coals closed and the top vent on the opposite side wide open.
This is the grill I modified with the addition of the top vent knobs-
About a quarter of a chimney of coals and 12 coals on the charcoal grate will be the amount of coals we are using.
Lid temp before dumping the lit coals 82 degrees F
After dumping the coals, the temp of the lit coals registered 975 degrees F
Here’s the WGA set up for the reverse sear.
Four minutes with lid closed 387 degrees F
Fifteen minutes with lid closed 469 degrees F lid temp. $451 degrees grill grate temp.
Finit. (No whale butter dishes were harmed during testing)
I think that if I use a washer between the knob which has a metal threaded insert and the vent tab that it will work out fine. I plan to test tomorrow with the modded unit.
Here’s a link to purchase the knobs on Amazon-
Strength, durability, and heat resistance are some of the benefits of this broad range of phenolic handle. Extremely versatile range of mountings. Female insert machined to suit. Mounting type: female insert. Thread length/depth: 3/8″. Mounting diameter and threads per inch: 1/4-20. Plastic material: thermoset; insert material: brass. Measures 7/8″ diameter by 2-41/64″ height.
And a link showing the mod directions-