I think she said she seared it for 10 minutes at 500° then turned it to 325°, but she will have to say whether that is right or not.
If I can do that at 500* on mine, who needs the direct flame gadget? Lot of extra work, to have to heat the pit up to F1, F2, or F3 (the three levels above 550*), then remove the standard "flavorizer", and replace with the direct flame gadget, and then leave the pit open while searing. They specifically state not to close the lid when direct flaming. Then having to remove the direct flamer and replacing with the regular "flavorizer" before shutting down. Chars faster, but takes longer to get it done?