The charcoal dies after less than 30mins tho, which shouldn't be a problem unless you cook piece by piece like me

The ribeye cap which I forgot to take a pic of after cooking, is surprisingly nowhere as good. It's quite chewy even after I vary the cook, and quite lean so it chars like lean meat instead of your normal fatty wagyu. I feel like that's a mistranslation because this can't be ribeye cap, it's usually the most fatty and most flavourful cut