Hey Mike,
I’ve never smoked ribeye steaks in the Smokin-it. But I do go low and slow with all steaks on my kettle grill. For your wood, maybe 2oz, but that’s really a personal preference. For temps, I usually aim for 225-250 for my cook temp and then pull the steaks when they get to 110-115, which gives me plenty of room for a great sear. When I sear, I flip it constantly to try and keep it from cooking the steak, only searing the outside. So, every 15-30 seconds usually does the trick and keeps the steaks from getting the grey bands.
One thing will add, i have smoked a handful of whole rib roasts (prime rib) in the Smokin-it. Were you going to use this method, or already cut steaks? But, either way, for the rib roasts, I do the same, low and slow, rest and then sear and it comes out wonderful.
Hope your son enjoys the steaks!