I don't know what all this fancy shit is. This weekend I build a hardwood charcoal fire in my weber. Let it burn till all the top coals were almost red. Then took a well seasoned 1 1/2" ribeye and tossed it on the lit coals.
Inside came out blue and outside had nice charred flavor. I still prefer a 1/2" thick cast-iron grill grate. But this was a fun primitive way of cooking just wipe off the ash.
Best grill I ever used was in moab.