Firehouse Hot Collection – Part 13

Firehouse Hot Smoked Pork Steaks

Thick-cut pork steaks soak up hardwood smoke beautifully and finish with a bold glaze of Smith & Son’s Firehouse Hot BBQ Sauce.

Prep Time	15 minutes
Cook Time	2½–3 hours
Rest Time	10 minutes
Servings	4–6
Smoker Temperature	225°F
Target Temperature	195°F

Recommended Wood: Hickory or Pecan

Ingredients

• 4 pork shoulder steaks
• 3 tablespoons favorite pork seasoning
• ¾ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Preheat the smoker to 225°F. Season the pork steaks generously and smoke until the internal temperature reaches about 175°F. Brush with Firehouse Hot BBQ Sauce during the final 20–30 minutes and continue cooking until the steaks reach approximately 195°F and are fork tender. Rest 10 minutes before serving.

Perfect Pairings

Macaroni and cheese, baked beans, grilled corn, coleslaw.

Leftover Ideas

Sandwiches, tacos, breakfast hash.

1SG Gary’s Pitmaster Tip

Pork steaks are best when cooked past slicing temperature and into the tender range.

Firehouse Hot Smoked Bologna

A whole smoked bologna chub develops crispy edges, smoky flavor, and a spicy glaze from Smith & Son’s Firehouse Hot BBQ Sauce.

Prep Time	15 minutes
Cook Time	2½–3 hours
Rest Time	10 minutes
Servings	10
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory or Cherry

Ingredients

• 1 (3–5 lb) bologna chub
• ½ cup favorite BBQ seasoning
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Score the outside of the bologna in a diamond pattern and season lightly. Smoke at 225°F until heated through. Brush generously with Firehouse Hot BBQ Sauce during the final 30 minutes, allowing the glaze to caramelize. Rest briefly before slicing.

Perfect Pairings

Potato chips, pickles, white bread, macaroni salad.

Leftover Ideas

Bologna sandwiches, sliders, breakfast biscuits.

1SG Gary’s Pitmaster Tip

Scoring the bologna lets the smoke and sauce reach every bite while creating crispy edges.