I don't do it, preferring to use the Weber charcoal baskets. The best thing is how quick and easy you can move them around. But why would I?
Take asparagus. One easy way so that I don't have to keep turning each one is to put my rectangular grill pan over the baskets, which I put together, but opposite the normal configuration. (I just figure I get more heat across the pan that way.) So after getting some high heat and a little char, I lift the grate with the pan on it, and move the baskets to an indirect setup. Then I'll finish the asparagus so they're not too chewy for the Missus while I finish my entree on my other kettle.
Obviously, sear and slide OR reverse sear steak cooks would use the same small amount of charcoal in the baskets for more efficient cooking than if just using the charcoal grate. The main issue with the coals really close to the cooking grate is the flames from fattier cuts like rib eyes and such. In that case you might want to put a cast iron skillet over the baskets to sear the steaks after some low and slow smoking with partially lit lump in the baskets. Really easy if your Performer has a charcoal lighter. Anyhow, hope that helps.
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