Guys, I've been using this simple method for quite awhile and have found it to be very quick and versatile in that it works for all the cuts of meat that I enjoy cooking. Finally broke down and bought a Weber chimney but a piece of old stove pipe or even an old coffee can works quite well.
I prefer to use briquettes rather than lump in the chimney but that's just me. After searing meat just dump charcoal into your grill/smoker and finish to desired doneness.
There's a small learning curve in that a full load running wide open can turn a beautiful steak into a brick very quickly if you run off to answer the phone or,...

This ribeye was seared about 3 minutes per side and then finished in a 400 degree oven to 130 in a cast iron pan then covered with towels and rested to 145. YUM YUM YUM !!!
Sorry about the crappy pic.

[Linked Image]