Sure it works - the suggestion to go legs up is to get the flames to wrap the setter and save the gasket. With the setter in the legs down position the lump is so hot the flames will always be directed right at the gasket.
For chops, chicken breasts and steaks - the usual hotter grill items, we have found the combination of Trés Booblay and skillet sear to work the best. Seldom use the egg at all. Somehow it just didn't seem right to fire the egg up for a two minute sear.
The MCAH burger, SV and then deep fried, has become a recent family favourite. SV is just another tool in the quest for the variety of different tastes and textures.