I'm using a WSM and want to smoke some thick cut pork chops. I'm still new at this.
For the thermometer do I stick it into the edge of a pork chop with the tip in the middle of the chop? What temperature do I shoot for with the chop? What temperature for the smoker? Will low and slow dry out a chop?
Thanks.
For the thermometer do I stick it into the edge of a pork chop with the tip in the middle of the chop? What temperature do I shoot for with the chop? What temperature for the smoker? Will low and slow dry out a chop?
Thanks.