I cooked a nice bison ribeye tonight and made a few determinations.
1. Bison cooked to 140 is melt in your mouth tender and full of flavor.
2. Direct contact searing (aka The Caveman Method) is amazingly the way to go.
3. Red meat is too rich for my system so I either need to eat smaller quantities, or eat more to build up my tolerance .
Seasoned steak with evo, sea salt and fresh cracked pepper. Reverse sear method resting between slow roast and direct coal searing, seared for approx 90 seconds per side. My wife didn't even desecrate the meat with her usual steak sauce baptism. Can't wait to freak out my father in law with this. He is an infrared yuppie griller.
OK... I have come up with some thoughts from today's failure and subsequent forum thread. Preheating seems to be a key. I was just letting the egg get to temp and throwing the pie on. Secondly, airflow under the stone is important
I had too many bricks in the egg because I thought I just needed to jack the stone up, I wasn't aware of the airflow need. Thanks so much to everyone for the suggestions and picture examples.
One more thing, CarolinaQ, where did you get those little brick pieces or pieces of Terra cotta to put your stone on?