The two 1.5 inch thick pieces cooked til nicely charred on each side but still rare in the middle. might be ten minutes per side, then move meat to perimeter and cover to let the mesquite smoke do its magic. Mesquite is a very hot fire, so you have to let it burn down a bit before putting the meat on, then watch it in real time.. with a cool beverage. It was over 100 degrees at dusk when I started, but dropped 25 degrees in about 30 minutes while I watched as an amazing thunder storm blow in at about 30 MPH. The rain mostly evaporated before it hit my patio, but cooled it down nicely and gave a good show.