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Back by Request...Cold Smoked & Seared Chops in Charcoal Kettle: Quicky-Q-view

Discussion in 'Pork' started by forluvofsmoke, Mar 2, 2011.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hi again, eveyone!

    I was looking at a 6.75lb package of thawing pork chops earlier today, and I mentioned to my wife that I hadn't thought much about what to do with them yet. Well, it took her about 2 seconds to mention the cold smoke/sear, and that she'd really, really like chops that way. I generally reserve this method for earlier returns home from work when I have a bit more time than what it takes to grill only, but not enough time for a hot smoke. I thought about it for a few seconds and agreed that it would be a great way to finish up my days off work as well. This method can turn just about any cut into a delectible meal entree'. You have the best of both worlds here, I mean, how could it not be good? Smoke along with chargrilled...some crispy bits of fat along the edges, a touch of char here and there.....yeah, we're definitly hooked on this method, so I just couldn't resist when the wife made mention of it, as I've not done it for a few months now.

    For those of you who've been hangin' here on SMF for a couple years or more probably already know, but for those of you who are newer visitors or members, you likely don't know about the great 2 years I've had with this method since I started using it. I'll spare everyone all the gory details this time around, and just give the basics. If you'd like to learn how to do the very simple mod for cold smoke/sear on a kettle grill, here is the thread. If you'd like to see more on this method, just hollar...I have tons of q-views on chicken pieces and beef steak, too.

    Let's get started, shall we?

    Charcoal chimney with 1/2 the volume the smoke can will hold, and the smoke can with some small chunks of apple on the left and pecan on the right:


    Grate is loaded with meat away from center where the hot spot is...smoke can in the center, inverted over a small charcoal grate in a 22" kettle:


    30 minutes of approx 85-90*F towards the inner/center of the grate, giving approx 70-75* towards the outer edges (cooler weather today and less coals in the can for a colder smoke), and this nice, steady smoke:


    Put a full-size charcoal grate in, dumped 4lbs of fresh hot coals in, the remnent smoke can coals (and smoke woods if you like)...the flames you see are the burning smoke wood chunks, now that they have more air and lots more heat...when you close the lid (with reduced intake air), they should die out to a nice smoke again while you sear the meat:


    Bring them to a dark golden brown...remember to flip only once (not at all during the smoke), and not until you see a good amount of juices on top;


    Hmm...even got some smoke ring goin' on for ya here...that's mainly from the cold smoke over coals...it would be much, much shallower with a sear only, if it showed up at all:


    So, 30 minutes cold smoke, and about 30 minutes later, it was chow time. Oh, one chop was cooking through quicker than the rest (smaller and tinner), and before they were all ready to come off the grill, it said "eat me"...so, I did! LOL!!!

    Anyway, just a reminder to everyone so they don't get too caught up in the smoke scene...I know I did a couple years ago, and then along came the smoke can mod. It does make for a nice change of pace come dinner time, and still gives you a shot of smoke when you don't really have enough time for it. Even if you only have an extra 30 minutes over your normal grilling time for steaks, chicken pieces, etc...that's enough time for 20-25 minutes of cold smoke, which is plenty for small cuts to go along with the chargrilled flavors. Yummy!!!


    Keep your smokers and grills warm & happy!

  2. les3176

    les3176 Master of the Pit

    Those are some great looking chops! Man now i'm hungry, Thanks mad scientist for yet again showing us how to enjoy cooking outdoors!!!
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Congrats on some good looking Q!!!
  4. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Congratulations on some good looking  Pork Chops...
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice chops.........
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another great job, Eric. Man you've really been on a roll lately. What's next?
  7. tyotrain

    tyotrain Master of the Pit

    Man O Man that is some great looking Q.. Bet that was tasty nice job
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Eric----------You leave me speechless, so here you go:



  9. jakerz66

    jakerz66 Smoke Blower

    I'm going to the freezer and getting out some chops!
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Les, hey, maybe I'm the happy scientist...ha-ha-ha! Just showing another way to enjoy outdoor cooking, I guess.

     Thanks Andy!

    Thanks Paul!

     Thanks brother!

     Thanks Al. You know, I never really know for sure what's next myself at times. That is, if I don't have a cure or marinade going. I like to toss things up quite a bit and see where the chips fall (as if you couldn't tell). I do have my radar locked-in on a trip to Sam's, hopefully on my next day off, so I can bring home a case (or 2) of brisket, loin back ribs, maybe butts, and ? Oh, and I'm dying to make Bearcarver's dried beef, so a couple eye of round, too. Then, there's my famous chicken sausage...gotta get boneless skinless chix thighs for that. Anyway, I'll keep you busy reading for awhile after this trip.
    You should go to Vegas, 'cause you could clean 'em out! LOL!!! Yea, really good eats...pretty much a hit with everyone around here, no what comes off the grill...smoke and sear just knocks 'em dead!

    Jeez, Bear...you don't say alot compared to some folks, but when you can't find words at all? Hmm...you feelin' alright? Aaah, you're fine, I'm fine, we're all just great!
    Trust me, I know how you feel...and after you try it, you'll be back for more!

    Oh, and I did figure out why I hadn't done a cold smoke & sear for such a long time...I've been out too late to cook at all when I've been working, and days off have been spent doing hot smokes. My grills would have had spider webs on 'em if it were summer...been awhile for sure.

    Thanks all, and may you have great eats!

  11. nwdave

    nwdave Master of the Pit SMF Premier Member

    Dang it Eric.  You do realize that you've added a lot more newbie charcoal grillers out there.  Fortunately Costco has their charcoal going on sale.  What would you do different with this grilling if you used your very slightly used 1 Touch gold you mentioned in another thread?  I gotta agree with your assessment that I could never get that kinda of look with my gas grill.  I guess this like dragging some of us kicking and screaming back to our roots.  Now where's that Hibachi I used back in the 60's?[​IMG]Now this smilie fits your thread perfectly.
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Ha-ha!!!  I did kinda open up a can of...well, I don't know...great ways to get smoked and grilled all in one? LOL!!! Ah, it's fun, easy, and great eats.

    Yea, Dave, it's funny how I went back to charcoal after about 25 years of cooking with gas grills. I had the GOSM 3405GW (smallest gasser) since about 2004 (I think). My wife bought my Brinkmann SNP 40" on clearance at wally world for a 100 bucks (reg $159.00). I smoked my 1st 16lb packer brisket, 1st butts (2), first beef fatties (3 - 4lbrs), and I don't even remember what else the first day out of the box. That was August 2008. Then, in December 2008, my wife wanted a charcoal kettle so she could cook dinner on it. She said she liked the flavor. Well, she never cooked on it to this day, but I sure got my share of use out of it. Then, I grabbed the Brinkmann Gourmet charcoal...love it after doing the mods...it's a another challenge and a different toy of sorts for me to play with. I have plans to revive my GOSM by summer as well.

    Oh, the Weber 18 gold kettle you mentioned...it's actually 8 months old now. That thread got dredged-up in January, and it's been surfacing in the active threads now and then since that time. I've done a pair of half pork loins indirect in it a few months back. I just had to try it to see how it would work out, and it did a fine job. I did fight with myself for a day or so before hand just to convince myself that not smoking pork loins would still be good eats...no really, it will be good, I promise! LOL!!!

    Oh, if you want to see how I pulled that rabbit out of my..........uh.............how I pulled that one off...........yea..........it's HERE.

    I've been stocking up on my charcoal at Sam's, the twin packs of blue-bag Kingsford for 15 bucks ($0.375/lb)...it works OK for my needs, and I can't get charcoal or lump anywhere around here for a decent price, so I grab anywhere from 160-200lbs each trip we make. I still have almost 90lbs left in my outdoor kitchen right now, but I'm grabbing more on our next trip in a few more days.

    As for a cold smoke and sear with a weber gold kettle, it would be a piece of cake, because that sort of thing is what they're made for. The tip-up sides on cooking grate allows you to lay coals/smoke wood on either side (with the meat in the center) and set the lid back down to cook some more. About 4 briqs per side and a small chunk of wood on each side would be all it would take for 30-45 minutes smoke with low indirect heat. You'd just have to use the front/back and center of the grate in stead of the outside circumference like I do with my 22" cheapo grill. Then, put a fresh batch of hot coals in the center and sear it all up for the finish...easy grill to work with for sure. Man, the more I think about it, the more I want to try that...indirect with those loins was a snap, so cold smoke and sear would be even easier.

    I hadn't even thought about doing a cold smoke/sear on the weber gold kettle yet until you asked about it...I guess because I usually have a full load for the 22" with my 5 kids when they're all home, so with a really big batch of meat for dinner, I do fire them both (that is, if if I'm not smoking, which is rare). For the rare occassions that I do grill, I could use a 22" weber, but I have one boy in college (home on weekends, which is nice), he'll be off on his own next winter, and my oldest daughter starts college next fall, so our nest will become less crowded as our fledglings take flight. I have plenty of cookers, for sure.

    I don't know for sure, but...well yeah, I do...you can take my gas grill away, but there's gonna be a huge fight if someone comes after my charcoal burning rigs! Call me a convert if you like, but I'm hooked, deep!

  13. nwdave

    nwdave Master of the Pit SMF Premier Member

    I guess this means we're going to start making the grilling forum more active.  I mean, it's all well and good to be heavy into the Q'ing but if we want to be well rounded?  Fortunately, SWMBO turns a blind eye to the change as long as I turn a blind eye to her  "things".