I was grilling three ribeyes the other night. I wanted to get a really high heat to sear the 2" thick aged ribeyes I got from the local butcher. So i opened the bottom vent all the way and took the top off, after about 20 minutes the needle stopped at about 750. I threw the steaks on, had it going for 2.5 minutes and flipped them and the needle spun around to 1200 degrees. Anyone had their needle spin back around, what were you cooking, and how was it???
By the way the steaks 2.5 minutes per side and rested for 20 minutes. I put some montreal seasoning and a little olive oil (might have caused the flames), and the steaks were unbelievable. A nice crust and perfect inside!!