I posted earlier about needing a new dome thermometer and whether to get the 150-750 or the 200-1000. This leads me to another question. I have always nuked my egg to sear a steak but I read somwehere, I think Adam Perry Lang's book that 650 is the correct temperature to sear a steak. I always wondered if I was burning the fat by having such a high temp/flame. Your thoughts?
PS I can't get my thermometer out of the egg. I've even tried pliers. Any suggestions?