I had a few questions (somewhat) related to doing steaks on the egg. I have done a number using the 700 Degree 3/3/4 or thereabouts with some success. But . . [p]1. Is it normal when the temp gets to 700+ degrees to have flames wrapping around the steaks when you open the egg to flip? Should there be flames up pretty high or just hot coals? Not sure if I am doing something wrong and just catching my arm on fire for nothing.[p]2. We are getting a cow butchered (sorry PETA) and need to specify the thickness of the cuts. The last time they did some, the steaks were 3/4" thick. I was thinking more like 1 1/4". What are your opinions and experiences?[p]3. Finally, when specifying the butchering, I was going to skip the T-bones and go for the Delmonico/Filet instead (You get either T-bones or the other two as I understand). Does this mean that you get ribs as well as (no-bone) steaks?[p]Thanks for the help.