I've never used an infrared sear station, so I'm not sure. Googling it, it's supposed to be a really good way to get a sear, apparently? But no idea, personally.

It's a Kamado, so it gets . . . hot. The temperature gauge maxes out at 900 F, and the manufacturer recommends a max of 750. Doing pizza on it, I've hit 800 intentionally, but that's not great for the seals (which I've had to replace, lol). I have maxed out the thermometer before, because I walked away too long while trying to hit 800 for pizza, which means I've gone at least over 900, but I have no way of knowing how far. At that point fire is just blasting up out of the top vent and the whole thing looks like a jet engine. At that point, you un-stainless all your stainless steel, which is . . . annoying.

I was aiming for at least 600 for this sear, and just happened to catch it around 650. I didn't notice a harsh flavor, but it's possible that if a sear that hot was uniform instead of concentrated on those grill marks, it would've messed stuff up.