Hey! I am sorry if I have offended any one here, that was not my intentions and a apologize for anything.

Sorry I didnt realize I didnt even mention the cut. These were about an inch thick T-bone steaks. But what really made them is the quality, as they had come from a local ranch and very fresh. Although not every one has the option of buying the best all the time. In college I often bought the cheap steaks and used various methods to still make them taste good.

As for the the choice of mesquite, I knew an hour of smoking would not impart much flavor in such little time, so I wanted something a bit stronger. They came out tasting good, they had a smokey flavor, but didnt over power the meat. In the future, I dont think I will use mesquite but something more in the middle.

In the end this was a bit of an experiment and I just wanted to show the results and get the opinion of others to see if they had tried something similar.