Another Apple Wood Smoked Chops Thread!

Discussion in 'Pork' started by terryd, Jun 11, 2011.

  1. terryd

    terryd Fire Starter

    First of all, THANKS COOKING MOMMA for the inspiration.  After seeing her thread yesterday about the Apple Wood Pork Chops, I figured it looked good enough to try today!  Dad and I went and cut up some apple wood that had fallen out of a tree in one of our fields to use.  It's a Rusty Coat apple as we call it around here, not sure if it has other names elsewhere. 

    This is only my 2nd smoking, so I'm still to skittish to go full stick burner with my offset Char-Broil.  While Julie was putting some Kick'in Chicken seasoning on the chops with a mustard base, I lit the grill on charcoal briquettes and RO lump coal.  It cooked a bit hot and I fought the urge to open the smoker more often than 30min intervals when, as I learned yesterday, I had to rotate where I had the chops on the grill.  (I'll be making tuning plates at work this week.)  At the first 30min interval, we added jalapeno poppers made with mozzarella cheese and some more corn on the cob to the smoker. 

    It cooked for about an hour and 15 minutes.  At that point, I moved them to the cool end of the grill and set the jalapeno poppers and corn over the hotter end.  Not as long as I'd have liked, but the meat was getting near the 165 mark and I was afraid it would dry out.  It was all great though!  There was a nice smoke ring about 1/8" thick on the outside.  I'm very pleased with it!  We had my Mom, Dad and Granny over to eat so I'm also very happy it tasted great!  Everyone is a major fan of the smoker.  Dad made the comment that he was surprised at the flavor the wood gave the meat.  Never having eaten anything cooked over apple wood (except the commercial stuff you can't taste anyways) I too was pleasantly surprised with it!

    This is a picture taken about an hour and 15 in, when I moved the pork off the hot end and put the poppers and corn over there to finish them up.


    Thanks everyone for all the good articles and write-up's on how to do this!  I'm REALLY looking forward to playing with this thing in the future!  Trying to decide what to do next week after all these good left-overs are gone!
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job it all looks great. [​IMG]
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job Terry

    It all looks good[​IMG]
     You don't happen to have a pic, do ya?
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the SMF and REAL smoky goodness & love in your food!  Practice makes perfect!  Nice looking smoke!  It does take a while to get good at managing a full-on stick fire, but an excuse to play with fire is one of the reasons I do this!  [​IMG]

    BTW -- those are NOT poppers around here: they are Atomic Buffalo Turds (aka ABT's).  [​IMG]   (Just sayin'!)   [​IMG]   Yours looked great -- but you didn't mention how they tasted.   What did you think?  They are incredibly popular around my house.
  5. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Raptor means a pic of the smoke ring -- aka "The Money Shot."  Most of us like to see everything plated up and ready to consume so we can drool and wish we had an invite.  LOL!  Lots of slang and abbreviations around here.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good job!    [​IMG]
  7. terryd

    terryd Fire Starter

    I don't have a picture of it, sorry.  It all got finished off last night for dinner.  I'll get a good picture of the next stuff I do.  I do have a question though:  How do you all re-heat the left overs?  Julie kinda fried them in ginger-ale to keep them moist but warm them up.  Worked pretty good, didn't seem to disturb the flavor much.  Just wondering what you guys do?

Share This Page