Packard.
Your "hot enclosure" theory is horrible.
Grills add flavor. You can properly sear a steak with a grill, then let it cook just enough to keep it medium-rare (which is what I prefer.)
When you broil or roast a steak, it turns it into rubber. The fat does not burn off as well. There is no flavor being cooked into it.
On warmer days, I do not use a "hot enclosure". I sear the steak on both sides, then turn the grill down or spread the coals and close the lid to get it up to temp, but keeping it at a medium rare.
"hot enclosures" are good for meatloaf or chicken or cookies.