Ultimately we hope to be master smokers, making our own hickory smoked bacon, mesquite smoked ribs and even whole smoked turkeys. But for our first run at it we went with a simple applewood smoked pork chop.
It was breathtaking.
For the meat I picked up some heritage pre-brined Berkshire pork chops at my very favorite San Francisco grocer, Bi-Rite market. Because it was pre-seasoned, we did nothing else to it except smoke it until cooked (~3 hrs). The results were phenomenal, as you can see. We served it up with some kale.
Mission accomplished, we are certainly going to be having some fun with this one.