So picked the book up the other day. For those that have it, what's your guesstimation of his definition of a "hot' fire? 500? And the high part. I just got an AR, highest tier? Bought a 4 1/2lb boneless rib roast the other day and carved off about 2+". Figure I got about 2 1/2lber left that I'm gonna give a go with his basic baste and finish with his version of a sear. Any suggestions from someone that has used his techniques?