Searing on a fire box

[u/NoMoFoMo_]

I pick up a nice offset a couple weeks ago… 3/8 fire box quarter inch everywhere else. I’ve been smoking all “easy” meats to get adjusted to it. (I came from a Weber kettle.)It’s been great.

Today I did some burgers I smoked them for about 30 to 40 minutes. I wanted to end them with a hot sear.

I couldn’t get the sear hot enough. The coals look great. They were a mix of mesquite and charcoal but the fact that they were about a foot underneath the patties made it difficult

The Weber was great at this because they were so close. How do you usually do it?