[QUOTE=bmoorhouse;2347156]I bake pizzas on my Kamado Joe at 500-550 degrees. I also enjoy searing my steaks at about 650-700. While I wouldn't walk away from the grill while actually cooking them at that temp, it would be nice to walk away after lighting the grill and let the iGrill warn me as it passes through 550 on its way up. And though I haven't tried them myself yet, I have read several recipes for baking on the Kamados that use temps above 400.QUOTE]
Never thought about using an probe for short cook items such as pizza's. Baking makes sense, but like cast iron cooking I wait until I can start to smell the food and know it is almost done.
I don't mess with moving the fatty around once it is on the cooker. I just let it be until it is done. Have you looked into armadillo eggs yet? Do a search for them.
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven