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Cherry/Hickory/Mesquite Smoked & Charcoal Seared Chops: q-view

post #1 of 13
Thread Starter 
I seem to have generated some interest in this method as of late, so I though I'd share this evening's smoke and sear session for a bit more insight (and enticing photos, of course).

I started with a thaw in a 48 quart cooler lastnight indoors...the 9+ lb package wasn't quite ready this afternoon, and after some prying, I managed to get them apart to finish thawing as I trimmed and seasoned them up.

Waiting for the briqs to finish heating up in my rusty old chimney (no lighter fluid used if I'm cooking):

Let the smoke begin...I took a bunch of shots here so you could see the smoke coming out the small holes in the can:

I left 3 of the Lemon-Pepper Chops out of the smoke, as I don't like to crowd the smoke can...grate temps get hotter the closer you are. Also, this will allow for a taste testing...same batch of meat, one smoked/seared, one just seared. Of course, we all know which will taste the best!

The finish of smoking, searing and finished chops will follow ASAP!

Thanks all!

post #2 of 13
Hey Eric that is one nice looking smoke- I love the Pork Chops on the grill and often add a foil pack of smoke. Thanks for sharing
post #3 of 13
Thread Starter 
Thanks! This method gives a really deap smoke flavor, if you want it. The cold smoke at the begining lets the smoke really get into the meats.

Enjoy! More to come in a couple minutes!

post #4 of 13
Thread Starter 

40 Minute Update!

The chops are coming along nicely. The meat is slowly heating through the way it always does, and is just getting ready to start sweating a little bit.

Grate temps are running about 105-115*. I've used this grill for cold smoke & sear enough now that I can just use the Grill chamber thermometer to know my grate temps within 3-4*. Yes, that's alot of cold smokes.

Here's 40 minutes into the smoke:

Cajun Loin Chop:

Cajun Shoulder Chop:

Lemon-Pepper Loin Chop:

Lemon-Pepper Shoulder Chop:

I'm shooting for a 1-1/4 hour cold smoke, then, it's time to dump the coals, add more hot coals and get on with the searing. I'll start the cold unsmoked chops first over the coals, then the smoked, so they'll all be done at the same time without drying out the meat. Chops can be pretty touchy to cook...they give me more trouble than anything else...let's see if I can get them all done right tonight, and maintain the natural juiciness of these cuts of pork.

Searing and finish to follow! I'll be busy to the end now, so I'll post it all when everything is done.

Thanks everyone!

post #5 of 13
Great Looking Chops, what all is on the Lemon Pepper Chops, it looks like you coated them with mustard first...
post #6 of 13
Thread Starter 


The remains from the coal/smoke can:

The bed of coals it's starting to produce while I heat up another 2lbs of briqs:

Chimney is almost ready to add to the grill:

Extra coals added and ready to sear:

Starting to sear:

My Cajun Shoulder Chop:

I did this one to perfection...clear fluids and still juicy:

The rest are good too, according to the rest of the crew here. The main trick with chops is DO NOT OVER COOK. Been there too many times myself.

For the unsmoked chops I started with a medium hot coal bed. When they were searing on the second side, I started another 1-1/2 lbs of briqs to have them ready to add. When I started searing the smoked chops I poured the coals to it (literally), got a good hot bed for a faster sear so I wouldn't dry them out.

It worked out perfectly. I hadn't tried doing a combo charcoal sear of cold smoked and unsmoked chops before, so this came out really nice for me. icon_mrgreen.gif

Just another good example getting multiple types of cooking done all in one cooker, and being finished at the same time for dining.

Thanks for peeking at my chops, everyone!

post #7 of 13
Thread Starter 

It's just the Tone's seasoning...the color/brightness levels are off just a bit as I'm using my cell-cam, and lighting with a 150 watt halogen flood lamp in my outdoor kitchen. It's tough to get the settings right so pics come out looking natural. They are coated pretty heavy with the seasoning though.

I just scrolled down and looked again...the close-ups of the Lemon-Pepper Chops on the grill are a pretty close image of the real deal...they're just sweating out some juices and it's disolving the seasonings into a paste. This is on the 40 minute smoke update post.

post #8 of 13
Wow now thats one I haven't thought of before. But i have seen you cold smoke before and they still look good too. Great job there Eric.
post #9 of 13
Would like to know more about the smoke can... is there a thread anywhere on this?
post #10 of 13
Nice job Eric.PDT_Armataz_01_37.gif
post #11 of 13
Thread Starter 
post #12 of 13
Thread Starter 
Thanks Mark...yeah, I've posted my chops before, a couple times I think...I do 'em just a bit different almost every time playing with the variables. If you've ever had the Hormel or whatever other brands of smoked chops at the grocery stores, these will blow your mind...no comparison at all.

Thanks Ron!

post #13 of 13
Those look great. I love me some pork chops.
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