Here was the plan, very simple with consistently outstanding results.
First (and most important) pour yourself a nice glass of wine. Then, take a couple of your favorite cuts of steak (I used filet) and gave them a nice coating of sea salt and cracked pepper.
Get the grill going. I prefer to use the lower grill,as I like my steaks cooked medium, and I think the lower facilitates the longer dwell easier than the sear grill. As the lump gets rolling, oil some potatoes and give them a shake of kosher salt. Once the grill is up to 325-250 dome, add them directly on the grate to start roasting.
After about 20 minutes flip the potatoes and rearrange if there are any hotspots causing them to cook unevenly. This would be a good time to refill your wine glass, too. After about 15-20 more minutes, move the potatoes off to the sidelines and put the meat on the grill. My dome is about 425 by this time (dial full open and about 1 full turn on the dome). When I add the meat I pull the slide out a few inches, which will bump the dome up to about 525 or so.
Add the meat, and I also tossed in one chunk of persimmon wood at the same time. Let it cook for about 2 minutes then rotate it 90 degrees (you gotta have proper sear marks, right?) Just after the rotate, with a nice light fragrant smoke rolling:
After a few more minutes (depending on your target temp), flip the steaks. Just after the flip:
Same drill, a couple of minutes, then rotate 90 degrees, and shut the grill down tight. By now, after several minutes in the 500+ range, there is enough heat in the grill to finish roasting the steaks to whatever degree of cooked you want. I let mine go for about 8 minutes which was just barely past medium.
Another fill on the wine glass and its off to heaven
if that doesn't look like a King's meal I don't know what does 
nice job
