A couple months ago I did a shell steak on the CGSP SFB and it was awesome. The flavor of the lump/wood was unmistakable. We'd gotten that steak from a local gourmet shop. Last night I did a porterhouse from a supermarket. My wife prepped it. Apparently she didn't have confidence in it; she coated it with Montreal Steak Seasoning. Now don't get me wrong - I like that seasoning! But IMO it need not be applied when cooking over wood. So last night's steak was good eatin', but using that much of that seasoning I might as well have done it on the gas grill.