You're defimitely on to something, lostarrow. Nice lookng chops too!
I do a fairly similar thing with my CG Outlaw. I add a foil spacer to block off about 1/5 of the charcoal tray at the chimney end, heap the coals right up and add a couple of hardwood chunks. This gives off a blazing heat and then I just build a 3-zone fire over the othe 4 grates.
This technique acts just like a sear burner on one of the expensive gas grills, and then I can transfer the food to the rest of the grill to let it finish over moderate heat. It lets me do a regular sear, a reverse sear, or anything you please.
And what's best is that you can do this while cooking the rest of your meal at regular temperatures too. If you need to close the lid, just open the chimney damper all the way and the extra heat goes right up the chimney and doesn't overheat the rest of the grill. You don't need to cook other foods at different times and fuss with dampers to get the grill up to temperature.
As much as some folks don't like the CharGrillers, this is one of their strong points. It's also why I love my Outlaw.