I'm lazy enough to have spent time figuring out the absolute easiest way to cook a ribeye steak on the pellet pooper. Set to 325 degrees and throw the meat on the grill directly above the firebox once it hits 150 or so. The auger dumps a bunch of pellets in there at once to try and heat up fast, so there's a nice hot flame. Turn once, then remove to indirect heat and drink wine until the Chef Alarm goes off at 140 degrees internal temperature. Perfect medium every time with a nice, even crust. Top with Mt. Tam blue cheese and devour immediately. Do not rest, resting is bullshit.
Total intellectual effort: Not so much.