pork chops

kshaull · December 19, 2011, 04:17:31 PM

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

Ka Honu · December 19, 2011, 05:36:02 PM

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?

kshaull · December 19, 2011, 06:15:54 PM

About an hr

hal4uk · December 19, 2011, 06:24:46 PM

How THICK were they?

kshaull · December 19, 2011, 06:29:51 PM

3/4 thick

KyNola · December 19, 2011, 06:45:47 PM

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.

Ka Honu · December 19, 2011, 07:47:38 PM

I'd try a lighter wood for 40 minutes next time to compare (and, as KyNola said, pull them at a lower IT).

SoCalBill · December 20, 2011, 03:17:57 PM

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.