I am planning to smoke two thick cut pork steaks tonight. There've been lots of posts on the forum about port chops, but not much regarding pork steaks. I don't want to do these hot and fast - I'm thinking maybe a mustard rub and 275-300 direct for 1.5-2 hours. Is that too hot for direct, or should I go indirect or lower the temperature to 250 or so? I want to get lots of smoke from chunks of apple wood.