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Craycort cast iron grate mounted, with one of the 3 inserts directly over the 1/3 of the charcoal grate, which is mounted so that the sectioned off charcoal is directly over 2 of the 3 bottom vents:

I think I should be able to get a very quick outer crust sear on a steak with this setup, and then move it to 1 of the other 2 inserts to finish, probably with some Andria's Brush On Steak Sauce, from one of my favorite local steakhouse restaurants: or maybe some fresh minced garlic whipped into some butter warmed to room temperature.

I'll probably start a Russet potato wrapped in AL foil on 1 of the 2 indirect grate inserts, after punching sum holes into it wid a fork and nuking it in sum butter and seasoned salt for 3 or 2 minutes - pretty good.

Steamed Asparagus, wid sum butter and seasoned salt works pretty well as a side, for me.

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