Searing pork chops in a cast iron skillet in the smoker?

[SandyWood]

I'm going to try some pork chops in my smoker and have read a few recipes that suggest smoking the chops until about 100 degrees and then putting a cast iron skillet into the smoker to sear them and bring them up to 145 degrees. I like that idea but I'm wondering if you need to preheat the skillet first before sticking it into the smoker?

Looking for suggestions.

 

[TNJAKE]

Yes preheat cast iron always

 

[jcam222]

I’d smoke to around 120 and then just seat in cast iron on a grill or stir to reverse seat it. Better yet on the griddle.

 

[chilerelleno]

I've never seared with cast iron IN the smoker.
It's been my experience that even preheated the CI needs to remain above a direct heat source to stay hot enough for searing.
Pan directly above a burner or in the firebox works.
I usually just throw them onto the grill once out of the smoker.

 

[chilerelleno]

I'll also add that I wholeheartedly endorse wet brining pork loin/tenderloin and chops before smoking or grilling.
It makes for juicy, tender pork, even if you overcook it a few degrees.

Simple brine is simple, 1T Kosher salt per cup of water.
4 hours is okay, 8-12 hours better.

 

[Bytor]

I sear on the side burner on my gasser all of the time, haven't tried on my smoker. You have to get the CI screaming hot then add the meat to it for the best benefit, plus obviously a high smoke oil, or my preference ghee.

 

[Fueling Around]

I'm going to invest in a Blackstone griddle as wife prefers fried versus grilled for pork chops.
This is going to be fun when wife approves of a new appliance.

 

[sawhorseray]

I'm going to invest in a Blackstone griddle as wife prefers fried versus grilled for pork chops.
This is going to be fun when wife approves of a new appliance.

I got the little 22"er a couple three months back, you will absolutely love that thing! Breakfast, burgers, cheesesteak sannys all seem to come out better on the flattop. Of course I imagine outdoor cooking will be a little nippy for you during the winter. RAY

 

[Bytor]

I'm going to invest in a Blackstone griddle as wife prefers fried versus grilled for pork chops.
This is going to be fun when wife approves of a new appliance.

I got a 28" Pro Series in May and I love it. Cooks everything great. You will like one for sure.

 

[chef jimmyj]

Few Smokers have the ability to get CI to 600°+ for a good Sear. If you don't have a high heat source outside, Smoke your Chops to 100°F then take them in and Sear on the CI on your stove...JJ

 

[civilsmoker]

What JJ said.

I will say it’s an Instagram myth recipe.....I have seen wayyyyyyy toooooo manyyyyy clips of people opening up a smoker to this searing hot CI next to a brisket or something else smoking.....basic thermodynamics says you can’t have a 225 deg heat source and create 600 degree seared pan.....but some how instagram has invented a way to overcome that.

PS I use the side burner or stove just as JJ suggested!

 

[WaterRat]

Depends partially on your smoker. I can do that on my pellet smoker by opening the sear station and cranking it up, but I'd rather just sear over the open flame. The exception is for duck breast when I use the CI over the sear box to render the fat.

 

[HalfSmoked]

No new comments here the gang has you covered. But hope you enjoy the new learning skills given to you here.

Warren

 

[SandyWood]

Thanks a ton to all for the illuminating discussion. My smoker only goes to 275 so I didn't think I could get my CI up to searing heat. So many of the recipes I run into out on the web have you put a skillet into the smoker. It's great to get first hand knowledge and experience from the folks on this forum as it makes my life infinitely easier!

Thanks again for all the tips!

 

[Fueling Around]

Thanks a ton to all for the illuminating discussion. My smoker only goes to 275 so I didn't think I could get my CI up to searing heat. So many of the recipes I run into out on the web have you put a skillet into the smoker. It's great to get first hand knowledge and experience from the folks on this forum as it makes my life infinitely easier!

Thanks again for all the tips!

I use the smoker to dah smoke.
I usually use my oven to finish the cook on brisket and butt.

Few Smokers have the ability to get CI to 600°+ for a good Sear. If you don't have a high heat source outside, Smoke your Chops to 100°F then take them in and Sear on the CI on your stove...JJ

This is it unless you have a griddle.

Thanks for the likes HalfSmoked , GATOR240 , and sawhorseray .
A griddle is a compromise as I swore off gas, but because there is iron involved and the girlfriend (wife) has preferences, I will comply with more tools.

Neighbors think I'm crazy. I grill and smoke all through the winter. I'll take a break when the temps go below -10°