Thanks for the tips

New member here, long time lurker. Wanted to check in and thank the community for all of the content. It made moving into low and slow cooking an easier transition.

For me, going with a Pellet grill and NG grill is the perfect combo (less time messing with fuel, more time cooking and drinking). I found my Rec Tec smoker on FB a few weeks ago and it's been a game changer for my backyard BBQ game. My first cooks with ribs and a pork butt were amazing. 2 goes at chicken thigh, meh, I'm struggling with getting the skin right.

I'd appreciate any tips from folks with a similar set up on how to incorporate the 2 in a cook. I want a crisp chicken skin that comes with a hard sear, but also want the smoke of low and slow. I love my ribeyes and am thinking about doing a reverse sear moving from the smoker to the grill but am hesitant. right now it takes me @ 8 minutes to cook a 2 inch ribeye with a great sear and perfect temp. I think raising the meat temp by smoking before searing would overcook the steak if left on long enough to get a nice crust. Thoughts or suggestions most welcome