My local market had USDA prime tomahawks on sale for $9.99 lb., so I had to grab one, weighed in at 3.14 lbs. I put it on the Smokefire at 220 degrees for 2 hours and finished on the charcoal chimney, flipping every 30 seconds. It was dry brined for 6 hours, then added some pepper.
A nice hunk of meat given due respect is a beautiful thing. The best utility feature of a tomahawk Is the built-in handle for searing. (That’s a great price for a nice piece of ribeye, btw.)