I went to get some wood chips tonight so I can season the MES tomorrow, and I picked up a couple of pork steaks (about 1# ea) and some boneless, skinless chicken breasts all spur-of-the-moment like. I figured I could start with some small stuff this week so I can get a feel for how the smoker works before I do the ham for Easter. (I was gonna do a Prime Rib today, but plans changed).
So, I'm guessing that the pork steaks won't take very long, and I should smoke them pretty much the same as I would pork chops -- maybe at 225* with hickory until they hit around 160*. I didn't bother trying to make a rub -- I just put some Kick'n Chicken on them and stuck them in the fridge. I'm thinking that they might be pretty good if I throw some sauce on them during the last 20-30 minutes, maybe some Sweet Baby Ray's -- I won't brew up anything custom for something this small.
If anyone has any tips or suggestions, I'd appreciate it.