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Nitro... We bought the CI, it was a hubby "have to have"...we used it a couple times, but we are back to the porcelain. We have had great results with porcelain, so we chose not to mess with it.
Also, risking ticking a WHOLE bunch of people off, I have never really understood the "gotta have 800 degrees for my steak!!" mindset. We do our pizzas at 500-550*, we do steaks with the egg stabilized at 400*, same with our burgers and chicken. I am NOT saying it is the least bit wrong, we just have never understood the "nuke stage" mentality. As I have said about the Egg, that is part of it's beauty. So many "correct" methods, but need to find the right method for YOU, and your family.
As you said, flip the CI to limit the char. I wish I took a pic of tonights rib eye. I cooked it starting with the egg at 400*....cooked dome open, lower vent shut. It was a beautiful thing!!! Nicley crisp, and med rare! No need for nuclear temps for great results, and IMO that applies to all foods. Don't be at all afraid to back down on temps.
Wish you the best with this! It will only get better!!
Caboose....You're going to love it there!! Wish I was back on that coast! :(
TRAPPMAN's Seafood, on the Gandy bridge. St Pete side of the causeway. Great fresh seafoods, to include live blue crabs and such. Mullet as well.
Also, a bit more of a drive, but a true St pete landmark:
MASTRY's, on 9th Street in St Pete. A true locals landmark...known for his daily arrivals of fresh mullet. The fishermen still have their boots on when they stop in with their catch. (Killer tackle shop, too!!)
Tampa Bay is full of mullet! If you don't already, its time to learn to throw a cast net!
I wish you success!!