I grilled some bone in chops last night for the two of us. Started with about 90 minutes in a basic brine, then seasoned with a little Oakridge Santa Maria rub. I went light on the rub as the meat had been brined and I didn't not want it to be too salty I set up the small with the CI grate on the fire ring, woo on top of that, with the standard grate. This let me do the initial cook raised direct while the CI grate got good and hot.
While the meat was cooking, I did some sprouts with bacon and onion in my 2 qt lodge CI using my portable gas burner ( one of my favorite eggcessories). There is only so much room on the small.
Once the chops were up to 130 IT, I set them aside, removed the woo, and left the lid open while the grill went nuclear. Finished with a quick sear on the chops.
Excellent dinner, and the setup worked great!