I did a NY Strip a week or two ago, and it was OK. I blame the meat, not the smoker. I used a little Tatonka Rub on each side, put on a middle rack, set to 225 with a small piece of apple in the woodbox, and pulled it out when internal temp reached about 120. Then I dropped it on the hot grill for a couple minutes each side. I did have a foil pan on a rack below the steak, and surprisingly, not ONE DROP of anything in the foil pan. I let the steak rest about 5 minutes before I cut into it, and the juice just flowed out. I don't think this was a great piece of meat, so wasn't that impressed - but no fault of the smoker.
This week, we thawed a big ribeye, and tried again. I used Montreal Steak Seasoning on each side, and this time I warmed up the smoker first. I let it go through it's extremely wide temperature swing one time - set at 225, it went up to 290, then back down to about 170. Once it started to climb back up, I added a little chunk of apple to the woodbox. I had read that adding some lump charcoal would add some charcoal flavor (makes sense), so I also added a small chunk of that wrapped in foil, with some holes poked in the foil. I foiled the charcoal thinking it might otherwise catch fire, which I have also experienced with department store woods. I cooked it the same way - let the internal temperature get to 120-125, then reverse-seared on the grill for a couple minutes each side. It was MARVELOUS. Next time I won't bother to wrap the charcoal, and I might use a little larger piece. The charcoal flavor was a huge success. Also next time I won't bother trying to use the Maverick IT probe on the steak - steak was about an inch thick, but just not thick enough that I was getting a reliable reading from the Maverick. In the end, after about 50 minutes, I just started checking with our instant-read digital thermometer, and went by that. I think the steak was in the smoker about an hour. In any case, this was one delicious piece of meat, and we would be doing this every night if we could.