When grilling steaks on the 2 Star, would you recommend beginning the steaks in the cold smoke chamber with the main chamber on high, then finishing in the main chamber? Or, use the main chamber only beginning the steak on a side with flame zone on for indirect grilling, then finishing on the side without the flame zone for direct grilling to sear? Keeping in mind I only have the 2 Star. I do not have another grill of any sort for searing. Thanks in advance for any and all advice.