Key
No need to feel "dumb" - I didn't even go to the site after seeing your post...
I have to admit, my first thought was that the marketing folks at CB were trying to extend the SRG beyond it's range. It is an IR cooker - the advantage of the SRG / TBE is it cooks meat with fewer BTUs by using the IR waves to heat the protein as it hits vs. traditional convection heat. IR is much more efficient for many things and that is the advantage of TBE and SRG as well as other CB cookers. Adding cook tops means that the IR waves must strike the surface of the cook top and transfer to "normal" heat. At first blush this seems to defeat the goal of IR.
But, I have used a cast iron wok on the SRG and measuring temps with my IR therm - they are quite high - over 500*. So, it seems to work.
I have used my wok several times with great success. I have also used a Discada on the SRG with good success (did not check temp - will do that next time.) The point is, this little cooker seems to generate enough heat to cook at the surface even if it is not IR.
I look forward to hearing about your efforts.
David