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Having learned those lessons ourselves we jumped back on the proverbial horse and tried again. For our second test we decided to recreate our original test, minus the mistakes.
That meant rubbing down some pork chops and putting some, smaller amounts, wood in the hopper.
We used a couple small chunks of hickory to add some great smoky flavor to the pork chops.
After setting the temperature to 295 degree and putting a small can of water on the bottom rack, we simply closed the door on the smoker and let it sit for about an hour and a half.
We put aluminum foil on the racks under the pork chops and folded the edges up a little...