Forgot to answer this question re reverse sear, not revisiting the juice discussion, and I can only speak to methods on the BGE.
It’s relatively easy technically to reverse sear, but rarely worth the trouble at least to me. First, you set the egg to whatever low temp you want. Say 250. Doesn’t matter. Then, with a flame deflector, called a plate setter in the BGE cult, you block direct access to the flame, and add your steak with a temp probe for monitoring. At some point depending on your taste, say 120 internal if beef, you pull the steaks and rest them. While resting, you pull the diverter and crank open all the vents to get the blast furnace. Then, you sear the rested steaks about 60 seconds per side to achieve mid-rare.
The question thus becomes, why bother? Well, it depends on the cut. If you’re aiming to impart a smoke flavor in a tri-tip or roast, some people believe the meat takes the smoke better this way and conclude that searing first and roasting second prevents smoke flavor. Personally, I think that’s mostly bullshit. The real reason to do it is because the egg is so massive from a thermal sink perspective that it’s next to impossible to use it for searing on the front end and then drop the temp below 400 (which is still way too high) for a very long time. Thus, the so-called reverse sear method.
Instead of mucking about with all this, I use the range inside to sear in cast iron, and then put the meat on the egg, at least for cuts like I described.
There is no valid reason I can see to doing this with standard cut of steak. Maybe double cut pork chops if you wanted apple smoke. So, it depends.
But reverse sear does not change the juicy factor, as long as you get your setup right and use a probe thermo.
