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Ok! So which works best. I see a lot of threads on reverse-sear, but none on pre-sear. A renowned chef I watched one day pre-sears his steaks over an open flame then places the steaks on a cooler part of the grill to finish cooking. He says searing the steak upfront locks in the juices.

New Bullseye had two issues setting up: Had to apply excessive force to get the holes to line up with the legs. Also, the unit wouldn't heat up because the fan was catching on the access panel. After that, it worked as advertised. My first attempt out of the box was two racks of dry-rub Baby...