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Just a few pictures from tonight's simple cook. Balsamic Mapple Rosemary Pork Tenderloin Medallions, CI seared at about 450* for just a couple of minutes each side. Baby Yellow Dutch Potatoes, boiled, lightly smashed, seasoned, breaded, then CI seared. Served with a side salad of hearts of Romain (not pictured). This was such a good reduction sauce it's going in the Reef's Bistro Secret Cook Book - not very secret as I've posted most of the contents already - LOL

You're bound to get a lot of answers on this. I use your second method and get the grill to temp without deflector or grates. I then add my smoking wood, deflector, and grates. Sometimes I put the meat on immediately and sometimes I wait until the temp comes back up. I haven't noticed a difference in taste either way. My top and bottom vent settings for about 220F are identical to tucker. Benton