Lamb Chops

[Georgia Chad]

Got a preferece question.  I have done a bunch of chops before, but this is the first time I've ever done any with the BDS.

I got 4 nice shoulder chops marinating (rosemary, thyme, S&P, minced garlic, lemon juice, and EVOO) right now and am going to toss them on the smoker tonight.

Should I

• cold smoke them for 40 minutes, then finish them on the grill?
• hot smoke them for 40 minutes then finish them on the grill?
• hot smoke them till done?

They aren't going in stew or anything.  Just with the usual potatoes and maybe some asparagus.


I have searched and read several posts about lamb chops.  However, I haven't found any unanimous decisions on how to finish them.  I am just interested in how they turned out for other people.

Pics to follow.

Thanks in advance,
-Chad-

[zueth]

Personally I would just cook on grill, but if you are trying to get some smokey flavor I would cold smoke than grill since they barely take any time to cook on grill.  Have you thought about cold smoking the night before then let rest in fridge and grill the next day?

[Ka Honu]

ditto

[fishrman]

No advice, but very interested in what you do and how they turn out.  Let us know!!!

[Georgia Chad]

Well, I ended up going with option 2.  40 minutes of hot smoke then onto a hot grill.  They turned out great.

Fresh out of the marinade and onto the smoker.


After 40 mins at 250 they were about 120* IT. I then briefly tossed them onto the grill.  So they only took a couple of mins to finish off to 140* IT.
Then onto the plate




A also tossed on a head of garlic and tomato.  I used them for the homemade pizza on Saturday night.  What a difference smoked tomatoes and garlic can make on a pizza.  Highly Recommended. 

[mikecorn.1]

Looks good!!
I've read here that cold smoking then sealing the product till the next day or whenever your gonna grill, makes a huge difference. The smoke has a chance to penetrate and gets mote profound. I've yet to try but I do have some thick center cut chops I might try on.


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[Georgia Chad]

Looks good!!
I've read here that cold smoking then sealing the product till the next day or whenever your gonna grill, makes a huge difference. The smoke has a chance to penetrate and gets mote profound. I've yet to try but I do have some thick center cut chops I might try on.


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I did that a couple weeks ago with some bone-in Ribeyes.  It turned out great, but takes another day.  I had the chops in the fridge a couple days and they needed to be cooked.  Really, IMHO, I couldn't tell a significant difference between the two types of smoking.  They both turned out great products