I did a couple prime grade ribeyes and a filet today for my moms 69th bday. I used a B&B “competition” oak coal with some hickory chunks. Started the fire and then put a rack down just above the coals. Let the meats rest seasoned with olive oil, salt, pepper for about 30 minutes. Put them on the smoke for around 45 minutes while monitoring the internal temp. Pulled them off around 125, took the top piece off the smoker and immediately placed the meat on the lower grate to sear. Got some decent grill marks, broke the fat down a bit, little touch of smoke, and super tender. Please excuse the non corporate dressed up baked potatoe.