I'm not sure where this should go 'cause it could go under beef, or kettle, or technique, or possibly even fuel. I chose technique.
Mods can move it if they want - without hurting my feelings. 
I don't use the Santa Maria attachment for my kettle often enough because I have to store it in the shop and I'm too lazy to go get it. But I should use it more often because I do love the flavor it produces. Anyway, I used it tonight for a thick ribeye, (at least in was in the butcher's case with the ribeyes).
I use 2 firebricks to raise the fuel grate because the SM does not lower down close enough to the fire without raising the grate. I did buy another charcoal grate just for this. I lit about 10 Costco briqs to light the oak splits.
That got the fire running hot.
I use a 13" grate for most of my cooks. It's easy to take inside a clean in the sink, and it's easier to move the meat where I want it if there is a hot or cold spot. It slides much easier than a hunk of protein. It's easier to control temps by moving the grate up or down, and a Meater probe gives the ambient temp under the dome.
And Nan decided to roast a few marshmallows for her desert. I do use the dome after searing my steak. I think it not only finishes the meat a bit quicker, but it adds a bit more smokey flavor.
And the finished steak.I may try wings this way at some point.
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