Smoked pork steaks on the ancient Brinkmann grill

[uncle eddie]

Simple meal...pork steaks.
SPG for seasoning.
Naked - everyone wanted to have sauce on the side.
Easy stuff!

Fired up the old Brinkmann that weighs a bloody ton...made of plate-steel. I used charcoal and 3 hickory chunks. I add no more than 5 or 6 hickory chips every now and again if the chunks stop smoking to my satisfaction. FWIW - I use this grill and offset heating for all of my high-heat smokes (300F and up).

Pictures follow:

Ancient Brinkman grill warming up...

Pork steaks are seared, hickory chunks are doing their job

Thin blue smoke...

Done...

 

[chopsaw]

Looks good Eddie . Nice work .

 

[chilerelleno]

Fine looking pork steaks, yum!

 

[TomKnollRFV]

Darn good looking!

<Also that is what I'd call a well seasoned grill!>

 

[Little-m]

Very nice. How long did you smoke them for?

 

[greatfx1959]

looks mighty damn fine from here..................

 

[uncle eddie]

Very nice. How long did you smoke them for?

The fire was hot (350-375F - we were hungry and in a hurry) so they were done in about 75 minutes...they were smoking the whole time with the hickory chunks.

 

[uncle eddie]

Thanks for the kind words guys...

 

[Little-m]

The fire was hot (350-375F - we were hungry and in a hurry) so they were done in about 75 minutes...they were smoking the whole time with the hickory chunks.

I guess that is the advantage you have over a pellet grille. You can achieve smoke even at those temps.