Had to try the method Erik used - the lid partway back to increase airflow and spike temps. Worked like a charm. Did a big burger on the gourmet system CI sear grate on my trusty SSP tonight. As you can see, I pegged the therm in no time, and the burger was great. I used Weber's Blazin' Burger rub and finished with blue cheese & butter. (Like the guys at Weber grill, I did not hold back on the burger dust.) Lesson learned: covered cooking is fine for some things, but let it fly with steaks and burgers and give 'em some air!