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Assuming the quality is comparable to J-knives with a history, and you like the shape, what they offer for kickstarter support is a little less costly than what is already out there. But not quite as hard, and with a less acute bevel than what is available.
VG-10 is a good core steel. I use a petty with that every day, and am delighted. Not easy to sharpen, but holds its edge a long time w. proper stropping.
My opinion, it is a better quality knife at a reasonable price.
The standard that I've read is that the marinade must be brought up to simmering heat, about 185F. There might be bacteria growing on any sugars in the marinade, or on the meat particles that are floating in the marinade.
You will want to wrap them really tightly in foil first. That is to keep the moisture in. You may have some juice in the pouch at the end to brush back on the slab(s).
If you are not traveling w. them, consider keeping the Egg burning. Take them out of the cooler and under the towels. Be decadent, and swab them w. butter and put back onto the Egg for maybe 10 minutes, or have some steaming sauce to cover them.