Looks great! It does give me an idea and question.
Has anyone used the Amazen-Smoke-Tube and possibly did the smoke tube for the steak for about 45 minutes in a closed grill that is not on, and then turned the grill on high for a reverse sear? Almost a cold smoke, although in the summer time my tube will heat up the grill to about 110-120 degrees. I understand you want to be conscious of food safety, but for those of us who don't own pellets, I was thinking this would be a way to put some smoke on a steak.