Bring the temperature in the smoker up to 225 deg Fahrenheit (my smoker is American hence not in celsius ! Its approx 108 celsius). Don't second guess, so use the temperature probe to monitor the temperature. You want to maintain the temperature to be consistently at around 225 deg

   

 

 

The cooking time is around 2 hours but can take longer, depending on how often you open the smoker lid as the temperature will drop each time you do that.

  

Keeping the meat moist is the important part of the cooking process. I use apple juice in a spray bottle to keep the meat moist, about 1 litre to 20 steak is about the right amount over the 2 hour period. I douse the meat approximately every 15 minute. Every time you do that, the temperature drops between 3 to 5 deg celsius. So you'll need to account for that when you're cooking so you don't overcook. I take the steaks out of the smoker as soon the temperature of the steaks reach between 61 to 63 celsius

 

 

Vacuum packed & refrigate it ! It keeps forever but doesn't last very long in my household 

 

 

Nuke in the microwave (still in vacuum pack) to optimal temperature before serving... I like it on my sandwich with fresh crunchy lettuce and a healthy dose of Japanese mayonnaise...  Quick and easy, and great for my fishing trips.... Let me know how yours turn out and how you serve them as an ultimate product lol