Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pork chops
Options
Smoking Bulldawg
Posts: 75
I smoked pork chops for the first time today. They cooked for several hours between 150 and 200 degrees till they reached a temp of 175 degrees. They tasted good, but were kind of dry. Should I have put a pan of water on the inverted stone?
Comments
-
Pulled at 160 might have made a difference.
-
I do these at a dome temp. around 400 degrees on a raised grid until internal temp. is 145 degrees. They're perfect this way......very moist and tender
-
Do you smoke on them or just grill?
-
Our preference is just grilling, but, if smoke is your pleasure you can add chunks (preferable) or chips to the fire. Apple or pecan are good choices with these.....
-
Thanks for the comments. Since posting my question I have learned that pork is considered done between 150 and 160. I was using an electronic probe that would not alter the time below 170 so I figured that this was the target temp.
-
When using one of those probes with the preset temps, just choose a meat that has a lower temp that you're looking for, for pork chops I would pull at 145, with a rest and carry over cooking will finish at 150. -RP
-
Excelllent idea. I must be thinking that the probe is smarter than it is. Thanks for the help!
-
Has anyone tried cooking a 3/4 to 1 inch chop like a steak?
(1) Take chops out of frig 30 minutes before cooking. Season with salt, your favorite rub and a light coating of olive oil.
(2) Set up for direct grilling.
(3) After dome temp is ~ 700 degrees put chops in on side one for 90 seconds.
(4) Turn and cook on side two for 90 seconds.
(5) Turn back and close bottom and top. (6) Pull after three minutes and check internal temp using a Therapen - at 135 degrees these puppies are done. If not done put back on for two minutes. (7) Cover on warmed plate for five minutes and then serve.
It seems to me that the resulting seared surface and medium/rare inside would work as well for pork chops as it does for steaks. The speed of the cook should also prevent the chops from drying out. As a new egger, I am sure someone else has tried this. Were the results good or bad? -
You are correct. -RP
-
I've TRexed a few. They were fantastic. Pulled at 135 internal.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum