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kshaull · December 18, 2011, 08:24:05 AM

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?

KyNola · December 18, 2011, 08:29:25 AM

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.

viper125 · December 18, 2011, 08:38:15 AM

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!

KyNola · 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.

ArnieM · December 18, 2011, 08:59:22 AM

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.

viper125 · December 18, 2011, 09:08:08 AM

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

Jim O · December 18, 2011, 09:12:54 AM

Welcome to the forum!

Of course,all the good advice given by others,follows seasoning your smoker .

Jim O

kshaull · December 18, 2011, 10:01:48 AM

TYVM KY, Smoked pork Chops for dinner it is.

beefmann · December 18, 2011, 10:05:06 AM

welcome to the forum and congrats, the others have set you in the right direction

kshaull · December 18, 2011, 10:11:41 AM

What type of wood should I use for pork chops?

Jim O · December 18, 2011, 10:40:15 AM

I like maple or hickory.

Jim O

IKnowWood · December 18, 2011, 11:49:59 AM

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

KyNola · December 18, 2011, 05:53:17 PM

IKW, good to see you again. The digital model will let you go puck burner only. Not a problem at all.

SouthernSmoked · December 18, 2011, 07:56:11 PM

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

mikecorn.1 · December 26, 2011, 01:56:20 PM

Welcome aboard. :)

new member

beefmann