Just put it in a styrofoam container with some dry ice and send it my way. I'll be the judge.So I think I went too slow on the steaks. I put some pecan chips in the smoker to give it a light smoked flavor, which I don't think was the right idea. The smoker is designed for wood chunks and even soaked chips kept catching fire, so I had to keep the temp down.
The thermometer on the smoker is off, by a good amount so I'm not sure what temp it was actually running. I kept them in until they were 115 internal, and they were a bit more dry than expected but my dad absolutely loved them.
I did get a smoke ring lol. I'm gonna try one more time without chips and crank up the temp as high as it will go. I did a little test a while back and the smoker can maintain 259-260 at full bore with the vent closed.