Picked up two Black Canyon Beef choice black angus rib eye steaks. I sprinkled one side lightly with Pit Boss rub and let them sit out to come to room temp. Meanwhile, back at the ranch, I fired up The Geezer ECB with half a pan of Best Choice lump and two hickory chunks, filled the water pan. I put the rib eyes on the lower grill rub side down and sprinkled the tops lightly with more Pit Boss rub. Inserted the probe of my Grill Alert Talking Thermometer in the edge of one of the steaks and pushed the tip to the center of the steak. I put three 1 lb. chubs of Frick's Balogna (baloney where I come from) on the upper grill. Deer stand snacks. Smoked the steaks to 135Â° F, medium rare. Pulled the steaks and bologna off and put two JD fatties on since there was plenty fire left. Fired up the gas grill side of the Char-Griller Duo on high heat and put the steaks on for 3 minutes each side to sear a bit and give grill marks. Jane and I both agreed these were the very best steaks I have prepared in a LONG time. They were juicy and cooked perfectly medium rare. The hickory smoke flavor with the light coating of Pit Boss rub was great and the trip across the grill added that grilled flavor. Served up with my smoked potatoes and a nice salad. Mmmmmmmmmm! I WILL be doing this again! Didn't get much time to munch the baloney snack, killed a buck at 0640 opening morning, barely light enough to see. That .243 700 Remington is a BAD boy.