This is getting old. I get egg up to about 650-700 and put on the steaks. Sear for a couple mins and when I open it up to turn, there are flames SOOO high that I have a hell of a time turning it. So I kill the air flow and wait a minute for it to die down. THen open up the bottom again to avoid the dreaded flash and finally turn. But by then, I've had at least 1-2 minutes too long on sear and I'm getting some charred parts. I usually spray each side with olive oil after the rub (char crust or dizzy pig or such), but don't think that is what is doing it. Either way, it has got to stop. Suggestions?