Pork Steaks on the WSM

Sean H

TVWBB Pro
I like the idea of having no heat diffuser for pork steaks. I may have to try that.

I did that for babyback ribs once. Turned out great.
 

Lynn Dollar

TVWBB All-Star
I just bought two large pork steak today, almost 1 1/2 " thick. I had planned to put them on the 18 WSM without a water bowl and cook direct.

Is that what you've done here ? What is the foil I'm seeing inside the WSM ?
 

Jim Lampe

TVWBB 1-Star Olympian
I just bought two large pork steak today, almost 1 1/2 " thick. I had planned to put them on the 18 WSM without a water bowl and cook direct.

Is that what you've done here ? What is the foil I'm seeing inside the WSM ?
Considering this post was done nearly 7 years ago, I can only go on what my words said I did... yeah, they looked smoked.
 

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