Hi. The first time out I did a ( beef ) rump roast. very near 4Lbs took just over 2hrs to do. I think I used to much hickery chips. A little over powering.. Next we would like to try pork chops. What I was thinking is. I have a MES smoker. I would run either the hickery chips or some other flavor first while it heats up. Then just cook it in what is left over. Like a little smoke. Not like the rump that tastes like it went threw a house fire. Thanks.. Al