Yesterday I rolled a little cherry smoke over some thick cut pork chops. Dang they were tender and juicy. Weber kettle with my charcoal method. Three of the chops I rubbed down with my favorite . (Killer Hogs) and the other three with my ole time stand by. (Cavender's Greek and a dash or two of Tony's) 1.5 hours they were done. Simple smoke and tasty. Oh! The pineapple sausage, green beans and sweet potato fries were good as well.