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Question (1): Can I put a room temperature PS or pizza stone in a hot 600 degree BGE without breaking it?
Question (2): I want to sear a steak at 550 and then drop temperature to finish it. I think I've read here about letting it rest after searing. Am I correct that some take the steak out of the grill after it is seared until the temperature drops and then put it back in again? (I'm a little worried temperature might not drop quick enough if I leave the steak on and 500-550 might be too hot to finish a steak.)
People say that Television is bad for you. It's that bloody Fridge, that's killing me.