First. I Have to say, that I love my Weber grill. I got into smoking and back into charcoal grilling during Covid. Today was Chuck Eye Steaks (poor man Ribeye). Offset cooked at 225 Degrees with just 15 briquettes. at 115 degrees internal pulled to rest. Added chimney of hot charcoal. Seared to 130 degrees. For cheap(ish) steaks they were fabulous. Oh yeah, and added a few brats while the coals were hot.