Pork Chops

Welcome to the forum tank.

I don't know how thick your chops are, but it seems to me like two hours would be too long. If It were me I would smoke them for about 35-40 minutes at 200 degrees then throw them on the grill to finish.

That was before I got the PG-500.

ok i can try that... They are pretty thick, 1 and a half I would say. I will probe the meat to see what I'm getting during the smoke.. Thanks!

Just remember that internal temp of 145 degrees is the minimum safe temp. I like it a little pink and find it more moist and flavorful at 145 degrees.

You should consider brining them and smoking at an even lower temp (160-180) 45 minutes then finish quickly (2 or 3 minutes per side may be enough) on a hot grill w/wo sauce/mop. Because chops are low fat they will dry out quickly. Lower temp means more smoke. Remember, the meat temp will rise 5-10 degrees while resting. There are good Chef recommended temp guides @ Thermoworks and Amazingribs.com. If you use FDA recommended temps you will definitely overcook. IMHO

They turned out really tasty! Rub I used was hog squeal from Oklahoma joes in kc. I will cool them on the grill til 150 next time. They were too pink for me at 140-145. Family loved th too, it was a great first time with the smoker. I plan on doing beef ribs on Saturday.