I wouldn't count on the pellet smoker for searing.
Mine has a sliding cover above the firebox, but the area is fairly small. Maybe enough for 1 or 2 steaks.
Different smokers may do it better. Mine might just be a question of expectations or technique.
When I smoked 7 ribeyes a few weeks ago, I finished them on the gas grill. Trying to sear them 1 or 2 at a time would have meant we'd not be able to eat hot food all together.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
I'm a big fan of the 176F 12-18 hour sous vide brisket or corned beef. The bag inflates, so you need to have it held under water. Please do not leave out the salt. I had a three day cook that went off on me, that MIGHT have been saved by a judicious amount of salt and it's antiseptic properties. That's not even getting into how much better meat is with a rub.
Sous Vide pork carnitas are the bomb. Serious eats has a good method, just leave out the cinnamon, and add a few halved fresh jalapeno peppers. I'll turn a couple of butts into four gallon bags, sous vide them all overnight together, and then use one to feed my family tacos, and freeze the other three for later.
I'm going for smoke only. Gonna grab a wok burner at some point and sear with a pan.
Think for yourself. Question authority.
A friend of mine is considering adding one of these things to his Weber
https://www.smokemiester.com/products.html
Wound up with a Rec Tec Stampede. Initial cook went well, did some chicken for work and had a piece. Way better than my Masterbuild electric with a pellet maze. Finished with some chicken sausage that got a little smoke and then raised the temp to 500° F (hit 555° F) and got a nice skin on the chicken and sausages. Working on some wings now.
Got a 2# flank steak to marinate and smoke up for some fajitas this week.
Think for yourself. Question authority.
Had time yesterday afternoon to cook some ribs on the grill. Took just under three hours and the meat was falling off the bone. After the first two hours i basted them in BBQ sauce, wrapped them in foil for 20 minutes and put them back in the rack.After that it was quick 10 minutes unwrapped to thicken the sauce into a glaze, fifteen minutes to rest before pigging out. Attachment 37956Attachment 37957Attachment 37958and maybe a few beers to keep myself hydrated Attachment 37959