WSM Kettle Style 12 Rib-eyes | Using 3 levels & Reverse Sear SnS

We grilled 12 Rib-eye Steaks using the WSM Kettle Style. Included were two different warming rack accessories, and reverse seared using the Slow n Sear accessory. After bringing the internal temp up to 126 degrees, the steaks were removed and put into my gasser on warming temp, then after I removed the warming racks, brought back around to the WSM with the kettle setup and reverse seared. All turned out well. The three levels will result in 3 different levels of temps about 10 degrees different from top to bottom. The top was the hottest, and coolest at the bottom. Since we had a big crowd and several different preferences, it turned out perfect. Some got med-rare, some medium, some done. And I did that by accident but took full credit. hahaha
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Music Used- RUclips Audio Library
Moonshine Town- JR Tundra
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Dirt Road Traveler- Audionautix
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Bayou State Of Mind- Jingle Punks
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Slow n Sear
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Weber warming rack
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Weber-Stephens 12 in expansion grilling rack
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