The best steaks I've had in a long time, were some nice thick rib-eyes done on my "Large" Egg BQ, with some alder chips thrown onto the hardwood coals, part way through.

Soy chicken thighs are also so mouth watering done this way.
All day in a bag with soy sauce in the fridge, turned often,
the BQ's with low heat with alder chips on the hard-wood coals.

Fed those to a friend from up North, who upon returning home, ordered a "Large" sized Egg for himself.

I need to research and BQ a brisket some time.