I haven’t had a steak in few weeks so I decided on a couple of porterhouse steaks, dry brined, low until IT of about 120, pulled, lit some bricks. While the bricks were getting done I dried with paper towel, oiled, black pepper.
One minute, over, turn, repeat. I really liked that I was able to put the filet part over to the cool side while I continued on the strip side.
My plate with some airfry taters.