Did some plain ol pork chops today I caught on sale. Got this mess of pig for a little over $8.00. Took it home and rubbed it in Morton's sugar cure along with some steak dust and CBP. Let that sit in the fridge for about 3 hours. In the meantime..... I mixed up a batch of stuffing for some big ol mushrooms I picked up. Fried up some spicy sausage and threw in some onion, leftover saffron rice, diced jalapeño and some chopped mushroom stems. I mixed this up with cream cheese and stuffed the shrooms. I took what was left of the mix and added some green onions, bacon and sharp cheddar and crammed that into the jalapeños. Put these in the smoker while the chops were curing. That is 3 whole garlic clusters in the foil. Rubbed with EVO. When this stuff was almost done... I rinsed off the chops and sprinkled them again with CBP and steak dust. Let them smoke about 3 hours. Everything turned out really delicious. I sampled so much while I was cooking I wasn't hungry when I got everything done. Those chops and jalapeños are gonna make some shweeeeet sandwiches this week. I laid some baby swiss on the shrooms about 20 minutes before I took them off. I'm still not satisfied with the temps on the MES. They aren't getting up to the set temp on the display. I may have to check wall plugs and make sure I'm on a dedicated circuit. Cooking a little slow for the shrooms and the ATBz. Thanks for checking out my qview.