Re: [CH] How would a CH.....
Ted Wagner (trwagner1@yahoo.com)
Mon, 15 Apr 2002 08:00:47 -0700 (PDT)
I also believe they did the chops at the Madison, In hotluck. I don't
recall the name of the cut of the meat, but the meat was a big piece
before you'd actually cut the meat up into pork chops. Was very very
good.
I BBQ and smoke pork chops at home on my Brinkmann cooker. If anyone
smokes, I'd recommend you buy a good (don't spare much money)
thermometer that will show you the ranges of temps on the grill.
Smoking GENERALLY is done around the 200 to around 220 or 230 degrees
(F) range. I find 220 is good. You DON'T want your temp to drop below
200 degrees. Typically, if you have a good grill with a separate fire
box, you probably only have to stoke the fire....at BEST, you shouldn't
have to open the grill more than once during the whole process...that
way the temperature should stay constant.
Ted
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