Well I cooked some pork chops for the 1st time in my smoker. I used Hickory for the smoke. I hot smoked them until the internal temp was 160. Family says they were too smoky flavored. Should I be using a milder wood? Any suggestions will be appreciated. Thanks
You could use a lighter wood (pecan & apple are both good for pork) and/or smoke for a shorter time. How long did you have the smoke rolling?
About an hr
How THICK were they?
3/4 thick
Only thing I see is the chops may have been a bit dry at 160. They could have come off at 145 and been nicely done.
An hour of smoke wouldn't be overly smokey in my house.
I'd try a lighter wood for 40 minutes next time to compare (and, as KyNola said, pull them at a lower IT).
I did some pork steaks over the weekend. 40 min with Apple wood @225 and then on the grill for a few minutes to finish. Came out awesome. Only seasoning I used was a little salt and pepper.