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Pork Chops for a Crowd


Joined Apr 15, 2011
Nothing like waiting to the last minute but I'm glad I found this forum.  I have a simple Weber electric smoker and tomorrow afternoon have to smoke 28 pork chops which I've already rubbed down. They won't fit, I'm sure, on the 2 racks, so I was planning on standing them on end in rib rack holders or similar.

My question is how long should I expect to have to smoke them until they're ready with that many in there?  Probably about 14 pounds total.

Any help is appreciated.


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jun 5, 2009
Not sure how well the weber electrics work... never seen or heard of them. But basic idea is get a rub or something on the chops, get your smokers up to about 250°, get the smoke going, then put in a batch of chops. Probably take approx. 1 1/2 hrs. per batch - maybe 2 hrs.

Make sure air can circulate around the chops otherwise the smoke won't get on all the exposed surface well.


Master of the Pit
OTBS Member
Joined Apr 19, 2010
Welcome to the SMF family!

The amount of meat won't affect your cook times much.  It'll just take a bit longer to rebound cook temps after putting the meat in the smoker.  Standing them on end is a fine idea.  Smoke them at 225-250* until the chops hit 165* internal temp.  I suspect it will take between 3.5 to 4.5 hours total, but cook them to temp, not time.  They're done when they're done.  "Your patience will be rewarded" (Alton Brown).

Don't forget the Q-view!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview! Now, if you would, go to the roll call section & introduce yourself, so we can give you a proper welcome.


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