Had my local meat shop cut a dozen of these bone in chops at 1.5 inches thick. Marinated overnite in Yoshidas and threw it on the Holland with some smoke pellets. Not exactly smoking but not grillin' either! My first experiment with Yoshidas and I have to say....I Love it...thanks Ron! The Yoshidas seems to give the meat a "seared" look that is usually not present on meats cooked on the Holland. Neat trick.. Yeah, that's a full size plate! This chop was great with mashed taters and blackeyed peas. Thankfully, there are 11 more of them in the freezer and plenty of Yoshidas in the fridge!