On my Weber, I did a lot of two layer grilling, Half the grill had a double layer of charcoal for searing,, then the other half had hardly any for indirect roasting. how can i accomplish that on the Egg, or is there a different technique? I don't relish grilling on the grate to sear, then removing the grate, putting in the plate setter, replacing the grate to cook indirect. Too cumbersome. Any tips? thanks.