Here's the Haeffb method of preparing pork steaks.
We start by filling the baskets (whatever's in there stays) with Kingsford Professional, which is apparently what replaced the Competition briquettes. Then add 8-10 briquettes to the compact chimney and a chunk of hickory. Charring the hickory first lessens the time to get the "thin blue line." Or at least thin smoke.
While the grill is prepped, the pork steaks are trimmed of excess fat, dusted with rub and salt n pepper. They wait while the fire gets going.
Pork steaks on the grill after dome temp reaches about 200 degrees. The top vent open, bottom vent near closed.
We let them go for an hour (somewhere between 200 and 300 degrees dome temp), then flip 'em over.
Step back for another half hour or more, then begin spritzing with a mix of 1/3 brown sugar and 2/3 Apple juice.