Reverse seared picanha (top sirloin cap). Seasoned with a mix of Rub Co Santa Maria & Original rubs. Used some red oak for smoke. Indirect portion of cook at 250 and seared on the CI grid.
Some corn on the cob raised direct, followed by a two frenched racks of lamb raised direct.
I took a hacksaw to a grid extender and removed almost 1" off to get a little more room for the 10" mini grid on top (about 3" of space between grids now). First two tier cook was a simple indirect chicken wing cook with 24 wings at around 300-320 degrees. In hindsight I should have cooked the drumettes on the top grid to benefit from the slightly higher temps on the upper grid and have the wings come off both grids at about the same time.