Have you tried doing a reverse sear with running the PG500 around 180 for a bit then finishing it off at high heat?
That didn't seem to work for us. I thought that maybe searing after the smoking burned the smoke flavor off of the steaks. I should probably try searing first and then smoking it until it hits our desired IT.
ZCZ cooks his steaks on his Memphis at 600° (see
this post). I should also try that. But I always just seem to fall back to the process I know so well.