We have company coming in a few weeks and I'm thinking of doing some Porterhouse steaks on the Big Green Egg. I haven't found much on this subject so thought I'd throw out an idea and see what sticks. I'm thinking of using a similar technique to the one on smoking and reverse searing the tomahawk steak. Have any of you tried doing Porterhouse? This is a fairly expensive cut and I don't want to screw it up. After smoking and switching to grilling, how hot of a grill and how and where do you measure the temp on the grill when the lid is up. Any comments, tips, and criticism is appreciated.