Reply to "Pork Steaks"

shtrdaveMember

I never did pork steaks in my CS but I have done some bonless country or western style ribs. They were about an inch thick.

I seasoned and refridgerated over night and then in the smoker that I had preheated only to get the smoke coming. If you have chips instead of chunks then you will get smoke quicker. I did them for about 30-40 min. and then on a hot grill to finish. I ended up with a smoked flavor and a juicy piece of meat.

I have also cleaned some 2-2.5 inchround potatos poked with fork and tossed in about an hour before the pork and took everything out and put on the grill to finish. If the taters aren't quite done a few minutes in the microwave will take care of that and still keep the flavor.

dave

9/8/0310:14 PM

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