I am new at smoking. Got a new Bradley digital smoker. I would like to try & hot smoke some pork chops. They are not thick chops
. Any ideas?
Welcome to the forum and congrats on getting a BDS. To hot smoke pork chops I would preheat the smoker to around 225-250. Lightly coat the chops with oil and season your chops with your favorite seasoning blend. Place in the smoker and roll smoke for a couple of hours. Continue to cook until the internal temp of the chop is 145. If you want to sauce them, I would glaze them with sauce about 30 minutes before I take them out of the smoker.
Welcome! I would suggest you buy a digital thermometer. The one on the door is never right. Me I just like a good smoke then fry. So 1-3 hours of smoke with smoker at 225-250 degrees. Pull them pot throw in a hot cast iron skillet with a little grease or lard. Then brown nicely till down. Throw that on a plate with some fried potatoes and beans and it don't get any better!
Viper, he bought the digital model. There is no thermometer in the door on the digital but you point is valid in that the heat sensor on the back wall is not reliable and will give false temp readings on the digital display.
Hi kshaull and welcome to the forum. Personally, I prefer go give them some sauce after smoking and then finish them on the grill.
Something as simple as S&P and a little granulated garlic works well for the smoking phase.
Quote from: KyNola on December 18, 2011, 08:49:43 AM
Viper, he bought the digital model. There is no thermometer in the door on the digital but you point is valid in that the heat sensor on the back wall is not reliable and will give false temp readings on the digital display.
Whoops sorry! I never thought about it being digital. Just didn't want to see those chops cooked so well they weren't eatable. LOL
Welcome to the forum!
Of course,all the good advice given by others,follows seasoning your smoker .
Jim O
TYVM KY, Smoked pork Chops for dinner it is.
welcome to the forum and congrats, the others have set you in the right direction
What type of wood should I use for pork chops?
I like maple or hickory.
Jim O
For chops, smallish. I would also go Maple and maybe flash seer or grill them to add some color in the end. That small you won't be smoking long. One trick I do for just some tender steaks that I want only cooked to medium to medium raw, is to smoke with the puck burner only for 40 minutes, as cold as I can do it, then finish in the grill.
For chops, it's got to be cooked more and I think the digital does not let you go puck burner only. But that's fine. Go for a none-preheated for 40 minutes, then finish to temp on grill or fry-pan. Sounds good right now to think of it.
Just my $.02
IKW, good to see you again. The digital model will let you go puck burner only. Not a problem at all.
Congratulations on your purchase and welcome to the forum...Enjoy!
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Welcome aboard. :)
Welcome aboard kshaull