Ladies and Gentlemen:
I plan to mark/sear thick steaks at very high temps on an expanded steel (6 gauge) grate in between firebox and firering. As soon as they come off, I would like to place them on the heavy steel griddle I just bought at Sportman's Warehouse (15" diameter) .... then put the standard cooking grate in place on top of the firering ... this griddle on the grate ... a grid extender (GX) on this griddle ... and the steaks on the GX. That places them right at the top rim of the BGE. I would then cook as needed (dampers having been closed way down) to produce "rare", "medium-rare", etc. Does anyone have a concern about this improvised ""heat buffer"" purchased solely to divert the high heat from directly hitting the steaks?
I accept and respect the many positive comments about the T REX method, but I strongly prefer not to have my steaks come out from the 'marking' step and sit for 20 minutes. If I am overlooking some factor which this large griddle might introduce, please holler LOUD and CLEAR. As you can see, there is less than 1.5 inches of space around the griddle rim to the BGE inside edge.
Please help if you can.
Tom B (EggSport)