that's pretty much how i do it
i have heat reflecting bricks from a torn down industrial oven
first i fire up my coal, get it scorching hot and white, i get my meat over it
i don't use sticks , i do use a grill, but it's a fire/coal pit, and the meat is right above it , in open air
no nancying about with temp gauges, chimneys and crappy whiskey in bowls