Got a 2" aged porterhouse and grilled it on the side firebox of the CharGriller Smokin'Pro last night. Used half a chimney of Cowboy** lump, tossed in a few mesquite chips right before putting the steak on. Seasoned the steak ONLY with fresh-ground pepper and salt, lightly. Wife made a caesar salad and we paired it with a bottle of Silverado cabernet. It was AWESOME. I'd done one like this back in November of last year, and had been craving it ever since. We got a supermarket porterhouse in January, but the wife didn't trust my process and waaaay overseasoned it. It was good, but the seasoning overwhelmed the pure smoke-grilled concept. Then in May we had company over. Got a tenderloin filet and sliced it, and grilled it on the Weber kettle. Problem was there was not enough room on the grill (not my choice), so once again it was good but less-than-stellar. I made up for it this time I think the wife is finally learning to trust my cooking instincts. **When smoking I use RoyalOak lump. But Cowboy lights faster, so it's better for this type of grilling IMO.