I know the manual says you don't need to season it, but I found Harry Soo's page on how to season it and figured, what the heck... I filled the ring about 2/3 full using the minion method and with the vents wide open, it topped off at 519deg. Is that normal? I can't find anything citing close to that temp. I'm using my ThermPro dual probe thermometer which is pretty accurate - the Weber thermometer stopes at 350 and this temp "flipped" it. I'm not damaging anything am I? We're hosting Thanksgiving and I like the idea of being able to jack the heat up at the end of the cook to crisp the skin so hopefully this means I can do that. Thanks in advance for any input!