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Cold Smoked BBQ Pork Chops


Cold Smoked BBQ Pork Chops on your Gasser. Cold smoked pork chops are a real treat and even better when grilled with a good BBQ sauce. Today we are going to show just how easy they are to smoke on your gas grill with a Wedgie (Our Store) loaded with apple pellets for that sweet “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our gas grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Cold Smoked BBQ Pork Chops
A Gas Grill Recipe

Prep Time: 5 minutes
Cook Time: 1-hour cold smoke, 5 minutes @ 500* (260c)
Grill: Gas
Pellets: Green Mountain Grill’s Apple, a blend of Applewood, American Hickory and Red Oak

Ingredients: Cold Smoked BBQ Pork Chops

Our Ingredients

Cold Smoked BBQ Pork Chops
A Gas Grill Recipe

Cooking Directions: Cold Smoked BBQ Pork Chops

I put my chops on one of my Bull Rack trays for easy handling for seasoning and cold smoking.

Load up your Wedgie (Our Store) with your apple pellets, place it in the grill and light it. Don’t light the grill. Cold smoking is done at 100* or less. Because it is over a 100* here now and I want to cold smoke I put 2 Igloo ice packs in a plastic bag to keep them clean and placed them on the grill with my tray of chops. They got a nice “Kiss of Smoke” for an hour. You can go longer if you want a heavier smoke flavor.

After an hour I pulled the chops and ice packs off the grill and lit the grill. I set the temp to about 500* (260c). When the grill came up to heat I brushed my chops with the Country Bob’s Sauce. Normally you sauce in the last 30 minutes of your cook. Because these were only going to be on the grill about 5 minutes I sauced them before they went on the grill.

I did these for about 2 ½ minutes per side with a quarter turn just past a minute then a flip.

When your chops reach an internal temperature around 140* (60c) pull them off, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). Keep in mind that the chops will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Cold Smoked BBQ Pork Chops
A Gas Grill Recipe

A “Kiss of Smoke”


Sauce Before Going on the Hot Grill


On the Hot Grill

Cold Smoked BBQ Pork Chops
A Gas Grill Recipe

A Quarter Turn Just Past a Minute


Love Our Mavericks


Looking Good

Cold Smoked BBQ Pork Chops
A Gas Grill Recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti
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Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
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Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Q-Stoves Outdoor Wood Pellet Patio Heaters  206-909-0397

Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven

Chef of the Future 973 780 5895
Meat Rake (360)-524-2087 Email:
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861
The Smoking Wedgie Our Store:
Duck Fat Our Store:

Our Cutlery Provided By:


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