Was making a steak dinner tonight for the inlaws, and all was going along smoothly, baked spuds, marinated mushrooms, chicken breast for the non-steak loving niece etc. Time to jack the heat up for the steaks, and it works up to 700-750, no problem. Steaks go on, and we're into Flame City. Open the lid to put on my steak (everyone else is well-done), and get that big 'whoosh' of flame (even opening veeerrry slowly), lower, and let cook. Go for the turn, get another whoosh, and see gasket is aflame. Close the lid and dampen fire a bit to douse flames. Open minutes later and top and bottom gasket are fused together and dangling over grid. Damn! Flip steaks, close, and this time it's a backdraft whoosh out the lower vent which I barely sidestepped. The resulting steaks tasted great, but I'm out a gasket and out of commission until I get another set. I like the results of searing on the Egg, but definitely feel like I have little or no control over about 500 degrees. I've seen others post pix and relate similar tales of backdrafts and oxygen-influenced flare-ups, so I know I'm not alone. Any suggestions on controlling the Egg at these higher temps? Now I feel like I'm at its mercy when working at those high temps.