What is the best way to smoke pork chops, wet or dry and suggestions?
Way too many variables to your question. What cut of pork chops? Bone-in, boneless pork loin chop? How thick? Tons of ways to do pork chops. Narrow it down a little and we can help you. Lately I have been cold smoking them, vac sealing and put away for a while and then cook them on a grill. You can always just dry rub them and hot smoke until an IT of 145 too.
These will help get you started:
Smoked Pork Chops with Strawberry Rhubarb Compote (http://www.bradleysmoker.com/recipes/smoked-pork-chops-with-strawberry-rhubarb-compote/)
Brined Smoked Pork Chops (http://www.bradleysmoker.com/recipes/brined-smoked-pork-chops/)
Hot Smokin' Gal's Smoked Pork Chops (http://www.bradleysmoker.com/recipes/hot-smokin-gals-smoked-pork-chops/)
Cold Smoked Pork Chops (http://forum.bradleysmoker.com/index.php?topic=26317.0)
Cold Smoking Pork Chops (http://forum.bradleysmoker.com/index.php?topic=24147.0)
Pork Chops (http://forum.bradleysmoker.com/index.php?topic=21223.0)
42 Degree Brined, Smoked Pork Chops (http://forum.bradleysmoker.com/index.php?topic=21316.0)
Cold Smoked Pork Chops and Cheese (http://forum.bradleysmoker.com/index.php?topic=22823.0)
Cold smoked pork chop help please (http://forum.bradleysmoker.com/index.php?topic=22173.0)