Ok, so after work I stop by Lowes and pick up a grill wok, charcoal starter and hickory chunks. I put a layer of briquettes in the bottom of the "new" charcoal pan. I put about half that amount in the charcoal starter (should of bought that from the git-go). When the coals were ready, I added them to the charcoal pan, along with a chunk of hickory. The top vents were closed and the bottom vents were wide open. When the smoke had died down a bit, and the temperature on the gauge read about 225, I added two KC Strips, seasoned only with garlic salt. I then reveresed the position of the vents, tops full open and the bottoms closed. With the steaks weighing about a pound and a half, I figured an hour would be the first time I would check progress. During smoking, temps raised to about 260 on the gauge, and pretty much stayed put. I've attached pictures of the final result, and what was left of my coals...(Oh, ignore the time stamp error on the pics. As you'll notice the date is corrected on the bottom two pictues...)
