I've been reading a little about doing a reverse sear. From what I gather most people have a second grill of some sort to do the sear after they are done smoking the meat, and a lot of people use a skillet. I am planning on doing tri tip steaks and only have my smoker grill. What are your thoughts on pulling my steaks off the grill when I am done smoking them, turning up my smoker to high (over 400*), and putting my steaks back on when the grill reaches the over 400* mark? My grill should take probably 10-15 minutes to make it to that temp I'm estimating.