So… what small tweaks have leveled up your grilling?

Picked up a used Weber from a buddy a few weeks ago and I’ve been slowly getting the hang of it. Yesterday I grilled a couple of ribeyes. Not terrible, but not what I was aiming for in terms of crust and overall texture.

Here’s what I did:
– Charcoal: Fogo Super Premium
– Grates: Stock cast iron
– Thermometer: Typhur sync dual
– Method: Reverse sear; indirect to 115°F, short rest, then seared over ~600°F coals

I think the sear was patchy and the meat felt a little dry. I’m guessing there’s a small detail I’m missing that could’ve made the difference.

So for the seasoned Weber folks: what small changes or habits have made a big difference in your cooks?
Could be anything! Grate position, lid timing, how you handle resting, airflow tricks, etc. Just looking to pick up the little nuggets of wisdom that only come with time. Appreciate any insight!