The missus picked up two USDA Choice Porterhouse Steaks at the market that were manager's specials: 75% off so we had about $32 worth of steak for just under $12. Here they are seasoned with wooster, sea salt, and freshly ground black pepper: I set up my oval kettle using the firebrick method with Royal Oak briquets and some hickory. Put steaks on the cool side and let them smoke for 15 mins. I then moved them on the hot side for a nice sear to finish, positioning the thicker part of the steaks to the hotter part of the fire so the meat was evenly cooked. I hadn't cooked a t-bone type steak in a long time, and I was concerned about the meat close to the bone not being cooked enough, so I tried something I do with Lamb Loin chops, which is to place the meat upright, resting on the "t" part of the bone to let it cook for a minute or so. The "t" bone was wide enough so the steaks could stand up by themselves: After the meat thermo read an even 135 degrees in all quadrants of the steaks, I pulled them to rest while I enjoyed a refreshing adult beverage: Unfortunately, I didn't get any pics of the meat after I cut into it, but both were perfectly medium rare and done beautifully. Thanks for checking out my Porterhouse Steaks!