Not a fan.... my oven (convection) on full tilt does wonders on big primal cuts and my hacked George Foerman seers very nice, like a cast iron skillet but outside.... but I do have a cut off tip for an Oxy Acetylene torch and a plasma cutter you can try....:-):-):-)
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We'll see, I guess. I've never smoked chops before, and the site I read said sear, then smoke.
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You're a dumb ass.
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Almost there....
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I do like the tech in the new grills, sitting at your desk, salivating as the temp on the brisket breaks into the 180's. If the smoker could wrap and put it in the Yeti for a rest it would even be better.

I have 2 slabs of cheap pork back ribs that I stared brining now. I want to do some short ribs but at last accounting 4 full bones were about $50 at Sams.
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Is this your shop???


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Nope. We take things seriously around here.

And we don't lie either...
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And done.

Smoke flavor is pronounced throughout, so I don't think it really matters if you do a quick sear. I would prefer to have brined it, buts still a tender and juicy chop.
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:-):-):-):-):-)

I'm a pork chopaholic! I'll take a tender brined and grilled pork chop over just about anything except lamb chops. I think I've shifted away from steaks more and more over the last 5-6 years. I love a great steak but I can eat pork chops more often.
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Being one who seeks heirloom pork here in Indians, modern pork is not what it used to be. IMHO modern pork always needs a brine, even a short one.

The nice thing about a chop is you get both the center and the exposed edge in every bite...
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Plasma cutter will do nothing if you try to apply it to meat. It’s an entirely different mechanism than an OA torch.
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He wouldn't know, he's obviously never used one.
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Shrimp and vegetable tempura, white rice, salad with ginger dressing.
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NO SHIT!! Thanks for pointing that out...
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Keep talking to my boy like that and I'll kick you ass.
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