Happy Thanksgiving Y’all!

First post after lurking for a while.
I recently moved into my first house and finally bought a Grilla to celebrate since I've wanted one for years. First cook today was a 3.5lbs tomahawk ribeye. Dry brined in the fridge for two days (yeah probably overkill I know). Smoked at 240F to 124F internal. Light hit with the flame thrower to help sear some spots, let to rest 10-15 minutes, and this was the final product. Excuse the poor presentation and cutting skills, I'm no pro. But my fiancee and I thought it turned out really well and I wanted to see how savagely roasted I get for it. 😀 Happy Holidays!