First Pork Chops

[smoker pete]

Decided to smoke something to test my new motor in the smoke generator.  Had some pork chops in the freezer.
Sprinkled a little Pappy's and garlic powder.  Next time I think I'll brine them.

Here they are after 2 hours at 250F with 3 Apple bisquettes ... finished them off on the grill

Plated the chops with some mashed taters, gravy, and green beans ... lets eat !!


My Auber PID started acting up half way into the smoke.  The temp reading on the front started going up and down like a roller coaster.  Since it's new I initially thought it was broken but minutes later the PID once again was functioning flawlessly.  Turns out it was drippings from the chops and the wild temperature oscillations were occurring until the drippings hardened on the temp probe.  Guess I need to be more careful when I position the temp probe.

[classicrockgriller]

The Plate of food looks fantastic.

Glad you are up and running again.

Angle the wire down so if something drips on it, it can't

run into the probe. The drippings will run down the wire.

[hal4uk]

Nice lookin' meal!

[smoker pete]

Thanks guys.  DW and I sure enjoyed them so onward to my next smoke.  Meatloaf or Fattie?  :-\  Decisions ... decisions ... Not ready for a Brisket or Pork Butt yet.  Working my way up.

[FLBentRider]

  Meatloaf or Fattie?

Both

[ArnieM]

Great looking plate Pete - with a remote control on the side.   ;D  Really looks good.

I don't bother to brine chops but don't overcook them either.  A pork loin roast is another story.

[SouthernSmoked]

Good Job!

[thirtydaZe]

this is where i get confused:

"Here they are after 2 hours at 250F with 3 Apple bisquettes ... finished them off on the grill"

if the rule of thumb is 1.5 hour per lb of meat, those chops don't look that big.

???

[smoker pete]

this is where i get confused:

"Here they are after 2 hours at 250F with 3 Apple bisquettes ... finished them off on the grill"

if the rule of thumb is 1.5 hour per lb of meat, those chops don't look that big. ???

I'm not personally that versed on the rule of thumb of 1.5 hour per lb of meat but then that doesn't mean anything cause I'm still on a steep learning curve.  After 2 hours I pulled them and cut one open.  It was probably done but had a hint of pink to it which may have been from the smoke but I knew DW would not have a warm and fuzzy seeing pink pork ... so, I tossed them on the grill just to be on the safe side.  Not saying it was the right thing to do but it's what I done did and I'm sticking to it  ;D