does reverse sear negate wood chip flavoring?
Usually I build a 2-level fire and sear the steaks, then move them to the cooler side and finish cooking while using wood chips wrapped in aluminum foil with a few holes punched to get smoke flavor.
I've read about using the reverse sear and have a question about whether this is compatible with using wood chips. I'm thinking that if I start on the cooler side and use the wood chips for smoke flavor, when I then sear the steaks it will burn away the smoke flavoring.
Does anyone have experience using wood chips for smoke flavor and a reverse sear?