I bought a beautiful looking 400g scotch the other day ($51/kg) and decided to fire up the BGE wich had a small amount of charcoal left in the fire box.
I went for a reverse sear so I used the extender rack from the Asmoke with a doubled sheet of HD foil under it as a deflector.
Here's the setup
The spuds were par boiled and coated with oil. I did them direct for a while and put the steak on the extender rack.
When the steak got to about 110f, I put it on the direct part of the lower grill and put the spuds on the extender rack to keep warm.
Because I like mine rare and the boss likes hers medium, I cut it in portions (mine is the biggy) and they got a light sear. The rack was still a reasonable way above the charcoal but that's OK, it wasn't so much the sear as the end result I was after.
I took mine off at 120f and hers at 135. We were both very happy with the result and the red wine too, of course. It was one of the best I've done and melt in the mouth tender. That's why I never order steak at a restaurant, it would only be second best after what we can do at home on a good BBQ.