Have grilled steaks many times on the FEPG. I still think the best way to tell when they are ready is to use an instant thermometer. Just figure whether you like steak at 125,130,135,140 etc. I know a lot of folks can figure it out by touching but it is difficult for me. The thermometer never fails.
The grill size holds only about 3 or 4 steaks comfortably. If we are serving more, I grill the well done steaks to about medium, take from direct side and put on indirect side to keep warm and finish. Then, continue with rare or medium steaks on the direct side.
The smoke does not overwhelm. With the temp set to about 480 or 500 and the HHT at 100, you can cook 'em pretty fast with the hood closed. We also season the steak with a steak rub, and let the steaks warm to close to room temp before grilling (an hour or two). For my taste, I do a steak for about 90 seconds, then turn for grill marks, do 90 seconds, then flip, repeat the process. Now, my steak is done in about 6 or 7 minutes. HELLO!
I've grilled steaks over charcoal and on gas grills all my life (I'm in my 70's). This grill does the best. It is absolutely awesome. All you do is push a button and set the temp.
I also trim some fat off the steaks, render to grease. Put the grease in a 9" cake pan and put on indirect side. Then splash the finished steaks in this for just a second. Or, brush just a bit on.
As far as the rib rack. It has 8 slots. When smoking big spareribs, we've found it is best to keep the ribs apart. We smoke 4 slabs at a time. I tried smoking more, but, large ribs touched and caused a few cool spots. I like to keep a little space between the ribs. Four at a time works for us.