Dang pentode...dude!
Smoked porterhouse steak. I eat steak 'bout twice a year, so when I do....
Been smoking meats forever, and awhile ago I got one of those pellet smokers, uses pellets to both heat & smoke, no heating elements. This is how I ruin & destroy my beef.... Do a little of dry rub first, then-
Cold smoke for 3 hours at 180F
Raise set point to 300F for 45min & monitor the internal meat temp, when it gets to 150F it's done. Cut it with a fork. On my way to the store now. If I ever get together with 'yall there be some cooking & sharing for sure.