Smoking Good!

 

She's smoking good now! This was from this past Sunday when we decided to smoke thick (1-inch or thicker) pork chops. In the video, I'm waiting for the smoker to reach 225 degrees F. When smoking chops, I don't do anything fancy with them. I use apple wood for smoking, then the chops I just put some oil all over them, then use smoky salt and cracked pepper on them, then put them in the smoker for about 2 to 2.5 hours.

They could actually be done in about 60 to 90 minutes, but I like my food cooked well done. I don't go for the recommended temp of 145 deg. F., I take mine on up to 160-165 deg. F., but that's me. Then of course timing is everything depending on the weather, your smoker, etc., etc. So, to reach the internal temp of the food to what you want may take longer or shorter amount of time.

I did a two-pound pork roast the other week and I was figuring on about 5 hours, turned out to be closer to seven hours, but it was really good when done! At low temps (225-250F.), it takes a long time for it to get cooked inside to the temp you want.

Also in the video you see the new storage box which I keep everything for cooking out on the deck, and you can see the Blackstone griddle I cook on (covered). I also keep the two-burner propane stove in the box as well as a nice size pot which I hang from a tripod up at the fire pit and cook corn on the cob in. Most everything else is just utilities, different kinds of wood chunks for smoking, etc., etc.

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