It works fine, if anyone is wondering. Did 3 hours of dry brine with Lawry's on 1.5 inch thick Bone in Ribeye and 1.5 inch thick strip steaks. Did reverse sear, smoked with mesquite until they hit 115, then finished on straight super hot Kingsford charcoal for 2 minutes a side. They blew past 135, but were really good at 141-142, great flavor, really tender and very juicy, just a little too medium for me. Added black pepper and clarified butter for the last 2 minutes. Probably need to move them to the high heat heat closer to 110