Decided to try a reverse sear to see what all the fuss was about. Got a couple of porterhouses for SWMBO and I. Seasoned with olive oil, salt, minced garlic, and cracked pepper and let sit overnight. Also injected some chicken breasts with a dale's marinade/minced garlic mix, seasoned with some McCormicks and let sit overnight as well. Let the steaks come to room temp, set up for 2 zone cooking with some hickory wood chips, and cooked the steaks on indirect heat until they reached an internal temp of 95 degrees. Flipped and let cook until temp was 115. Patted steaks dry and put them on direct heat for the sear. Did about 3 mins per side for swmbo's rare steak (blue plate) and about 5 mins per side for my medium steak (red plate). I cracked some pepper over each finished side as I flipped. Pulled them off and plated them to let them rest a bit. Set the grill up for regular cooking, added more wood chips, and put the chicken on. Served the steaks with some long grain wild rice, broccoli, and red wine. Although it takes longer, the reverse sear was NOTICEABLY better than the regular sear. SWMBO said that if she didn't see me out grilling the steaks, she would have sworn I bought them from a restaurant. We're officially reverse-sear converts. The steaks turned out so well that I'm thinking about trying a reverse-sear for my burgers since I cooked them like I (used to) cook my steaks. So if anyone has ever tried reverse-searing burgers, I'd be interested in hearing how they turned out.