I had a CC sear pit I had mounted to side of my pellet smoker. Refuse to put one more penny into it and started using the sear option on my pellet grill. Goes up to 650 and with fatty meat I can get flame ups to help with a sear. Leaner steak and venison I use melted butter for flame action. The Memphis pro in sear mode does not heat evenly and with fans running on max you get some ash floating around. Im thinking grillgrates would cure the uneven temps but how do they work with fatty meats or butter basting. Do you guys ever get flair up using them.