Just thought I'd let you BBQ novices know that the surface of meat will not technically sear at temperatures below 700 degrees. The reason places like Ruth's Chris, Mortons Chop House, Del Frisco's, Don Shula's etc. have such wonderful juicy steaks loaded with flavor is that they are "seared" and cooked for short periods of time at temperatures over 1,000 degrees. Truly searing meat involves fusing the tissue together so juices can't escape. This can only happen at temperatures over 700 degrees. The notion that cooking meat at high temperatures toughens and dryies meat out as suggested in a previous post is absolutely false. Try roasting a chicken at 450 degrees for 45 minutes vs 350 degree for 90 minutes. I don't know where "lpsage" got his certified grill whatever title but I seriously doubt any owners of Member Mark or Virco grills are searing anything.