Joe, evening..... will your smoker hold 150 #'s of boneless chops ?? Are they cut about 1/2 - 3/4" thick ?? If so, I would suggest getting the smoker up to 200-225 deg.... Use an accurate, calibrated electronic remote thermometer.... Salt, pepper etc all the chops.....go easy on the salt.... If you can weigh the chops, or know their weight, I suggest 1 - 1 1/4 % salt on them... 150#'s of chops at 1% salt is 1 1/2#'s of salt evenly spread over them.... Pepper etc. to taste.... maybe some garlic and onion powder.... or Montreal Pork Seasoning......
For the wood and smoke...... too much smoke is bad.... most folks like a light smoke..... so what I am suggesting is for a light smoke....
The pan you have in the smoker looks like it is cast iron.... What is the heat source ?? Electric, propane ???
Cut the alder into 2" thick chunks..... If you have 4" round branches or something close, cut them into 2" thick cookies.... Place 1 (ONE) at a time in the pan.... when the smoke quits, clean the ash from the pan and put in 1 (ONE ) more..... One piece of wood will not catch fire..... It takes 2 pieces of wood to make a fire.... If need be, raise the pan higher above the heat source to cool it off for better smoke.... Keep the smoker at 200-225.... rotate the meat or racks for even cooking.... I would think, cooking the meat, like I suggested, should take no longer than 4-5 hours.... take temp of the meat... when it gets to 200 deg, pull it off and seal in a container and store in an ice chest covered with towels to keep warm.... it will stay warm for hours.... pull the meat into fine pieces like pulled pork and add any sauce you like or let the guests add sauce..... Do not boil the meat.... it will be moist and tender cooking it as described.....
If any members can correct any errors I made above, please do so....... Dave