My first time smok'n chops!

LakeSmoke

New to BGE and smoking. Thought I would learn on the best so I went out and picked up a large egg. I wanted to do some 1-1.5 inch pork chops but wasn't sure if there are any benefits to slow and low for chops. Most of the posts I read seem to do a 350-450 range. My plan was to do 3 hours at 250. Is that a bad idea? Thanks for any help and for talking simple to me, I'm a little slow with all the acronyms!

HostileHarry

I like to brine in 4 hours in water, sugar, salt if you have time... If not enough time, no big deal. You can marinate or dry rub for an hour or 2. 

I like to reverse sear thick chops. Get a fire going to about 275 with the plate setter legs up. Place chops on and cook to about 130 and pull them off and rest them. Get the fire going nice and hot around 550-800. Then put chops back on to sear them about 2 min per side (depending on how hot you got the egg). Double check temp (145 is what you want) and then let them rest for 10 minutes. 

HostileHarry

I forgot to add that I don't use any wood for chops. You can, but i keep it fruity like apple wood and only a chunk and make sure it's 'blueish' and not heavy white. 

ChokeOnSmoke

I'd do 'em direct at about 350º until the internal temp reaches 140-145º.  Remove and let rest several minutes.  Internal temp of the meat is the key with pork chop and most other "grilled" type meats.

Caymanite

I also do them direct

theyolksonyou

Welcome, really doesn't matter what temp or method to me on chops, just don't over cook!  I pull no higher than 140 IT

bluebird66

Welcome to the forum!

jtcBoynton

I treat pork chops like steaks. Thick chops get a reverse sear. Low indirect heat until about 120°. Direct heat close to hot coals until the outside has a nice crust. Make sure not to let the interior get above 145°. Had pork chops last night for dinner..