I saw an interesting post up in Face Book with a link for cold grate searing. I took a look and thought I would try it myself.
So tonight I made some double thick pork chops using the cold grate method. Set up two zone using my coal holders, seared my chops for 2 minutes direct over the cold grate, turned the grate 1/4 and seared the second side for 2 minutes. Then I moved the chops to indirect for the duration. Slathered them with a peach whiskey sauce for a few minutes each side before taking them off.
Sorry no pic, but they were tasty, tender and juicy despite my eyeballing them because I have not gotten a temp probe yet. They were definitely thoroughly cooked.
Check this out and see what you think
https://abcbarbecue.com/cold-grate-technique/