Ha!!! I loved the video and thanks for the shoutout Dave. I know those were some tasty Ribeyes brother!!! Also, I love the Caveman style of eating it! Well done my friend! Cheers to ya!!!!

“I’m a happy man” 😂 that says it all. Love the caveman style approach to eating. Great video. I’m trying this soon

Yep those steaks looked phenomenal, I'm glad it Friday because at my house Friday is steak day. Yay for me. Keep up the great work

Both steaks looked awesome. Great video Dave!

Thanks a lot for the video.

Nice video. I originally got a Gabby and it warped on me big time after a couple years. It paid for itself, but there's better stuff out there.

Hey David, really cool idea for the Santa Maria style cook 👍

Frontwards Backwards I'm in. LOL That was a terrific cook. 3 temp zone levels is just a playground. I love your new SNS Kamado. Beautiful Ribeyes.

Thanks for the video 👍🏼

amazing videos

Great cook. Both steaks looked awesome! I can't make up my mind which method is better either. Both are good.

They both look really good! great cook!

Those steaks look awesome David!

Iv'e got my eye on your grill(the one steve now uses)... looks awesome!

Hey there "Happy Man" killer video. If 2 zones are better than 1, Then 3 is just crazy!!! This weekend I am doing dry brined PRIME tri tip on my SM grill. I will remove my SnS for the first time since last June.

Nice test- THX 🙂

how did you remove the hinged side of the grate to have access the lower cooking grate? My grate seems like you can flip up the hinge, but cannot remove it from the full grate.

Great video Dave, would love to see that technique done with a couple spatchcock chickens!

I first saw the Santa Maria method in a video where Perry Lang did a two bone ribeye. He basted the meat with an herb brush and I wonder if keeping the meat wet helps with smoke flavor or does it help the cooking process on real thick meat in some way. Perry Lang does it for flavor so I was wondering if it had any other benefits.

Hmmmmm, you got my wheels turning Dave!