This is my first posting so go easy on me guys. I just purchased a
Vermont Castings VCS4000 grill. I have only cooked on it twice. Once
was a whole chicken, that came out just great on the spit. The other
was two steaks that did well also. I seared them just like Ed said on
his web site.

My questions is. Does anyone else have this same grill and can they
get the temp. up to 700+ like some say they are doing on the VCS200? I
don't know if this matters, since the steaks came out well also, but i
was courious.