I didn't have 4+ hours to spend cooking, so I decided togo with a direct set-up at 250*. Put on both pork steaks at 5:00pm and turned every 30 minutes. After 1:45 the internal temp was still only 130, so I upped the temp to 275 and let it gradually climb to 290 during the next 45 minutes, turning every 15 - 20 minutes. Saused them the last 15 minutes and took them off after 2:30 cooking time with internal temp between 170 and 175. They were very good, but the thicker one could have used another 20 minutes or so on the grill. I will do this again, but will probably go with regular cuts instead of the thick cuts.