Wife uses a Big Green Egg knockoff that is painted black. So we use charcoal also. She prefers the natural charcoal rather than the bricketts. She uses a "starter stick" to start it rather than fluid. She just starts the grill about when she starts preparing other stuff for the meal and in a half hour or less ready to cook. The propane starter would be nice.

She also has an electric smoker with an external cold smoke attachment. She smokes quite a bit of stuff also. 1 1/2" is about what we do also. Occasionally 2". Our steaks are cut 2".

Had a pair of 2" T-bones on the 4th and they were really good. She sous vide them to medium rare then put them on the very hot charcoal grill for a little smoke and sear. We couldn't finish them so the remains were cut up in thin strips and made a side dish for the next night. The best "vegetable" side dish money can buy, LOL. Butcher likes my wife because she wants all the "steaks" 2" thick. Fewer cuts for the butcher.