Hickory Smoked New York Strip Steak

4 New York Strip Steaks, approximately 1" thick
2 T. chili powder
2 T. brown sugar
1/2 tsp. finely minced garlic
2 tsp. olive oil
salt and pepper, to taste

Combine chili powder, sugar and garlic. Add olive oil and combine to
paste-like consistency.

Season steaks with salt and pepper. Rub chili powder mixture into
both sides of steaks.

Cold Smoke steaks for approximately 8 mins. To cold smoke: Heat one
side of grill, adding hickory chips (or wood of your preference).
When coals are hot, place meat on grid away from fire so meat is not
directly over heat.

Finish by indirect grilling for approximately 4 mins. on each side to
desired doneness.

For indirect grilling: On hot side of grill, arrange an equal amount
of coals on either side of an aluminum drip pan. Place beef on grate
over drip pan so beef is not directly exposed to flame.