One note about these things, they take some skill to use properly. They put a sear on a steak so fast the interior won't budge in temp. So you have to find a balance between time close to the flame (start out 1-2 inches from the top) and then move it down halfway or more to finish off. I tend to flip my meat multiple times, others complete the sear on one side before flipping. YMMV.
I sometimes use my pellet smoker low and slow for 2+ inch cuts then finish in the Big Horn.