One of the nice things about the mini-wsm is that you can get some high temps at the upper cooking grate and still have it be indirect. For this smoke I did not use a diffuser of any sorts. I ran the smoker right around 350°-365°.
Since our friend C-Farmer's son is allergic to eggs I wanted to point out that this recipe that normally calls for eggs and bread crumbs can be done with out either. In fact when I bread fish this is the basic way that I do it. SO on with the show!
I had some nice thick chops defrosting. By the time the chops were thawed I really didn't want to smoke big thick chops. So I pounded them down to about 1/2". Yes I could've just butterflied the chops but brute force is fun!
Fired up the mini with Lump and apple. Ran it at 350°-365°. No Diffuser
Started with this, then pounded it flat!
Step 1: dredge the flatten chop in a seasoned flour. Mine had salt, pepper, garlic, and chipotle.
Step 2: Quick dip in water
Step 3: Press both sides into seasoned bread crumbs (use seasoned cornmeal if you need to avoid eggs. This is what I use for fish.) I used the same seasoning in the bread crumbs that I used in the flour.
Step 4: place into 350° smoker. Cook on each side 15-20 minutes or until golden brown.