I ran the mini-wsm with Kingsford blue and apple wood. Averaged 265* for the bulk of the smoke. Then cranked it up to 325* for the last thirty minutes. I did not direct sear on the coals like I normally would. I got distracted towards the end and didn't want to overcook.
Seasoned and ready to go. I used a store bought "pork" rub that I was given as a gift.
About half way done, cranked the heat up to 325*. I know the safety police are going to be after me but I do not cook my pork steaks, or steak to an IT, unless it is in roast form. I cook to touch. IF you don't have the touch, please cook your pork steaks to 140* if you wrap and let rest, 145* if you don't.
Fresh off the grill!
Enjoy!
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