Comments on: The Best Smoked Pork Chops I've Ever Made | Kenji's Cooking Show

By: @simplexity4u

@simplexity4u — Tue, 15 Jul 2025 07:22:56 +0000

In my bbq experience, the best wood for smoking pork chops is Jack Daniels wood chips…

By: @Ramenslurpss

@Ramenslurpss — Tue, 15 Jul 2025 07:22:56 +0000

Curious, what do you think of pellet smokers?

By: @scottstruif3939

@scottstruif3939 — Tue, 15 Jul 2025 07:22:56 +0000

Bragging about how much you like the fat, you weren’t eating it.

By: @NesControl

@NesControl — Tue, 15 Jul 2025 07:22:56 +0000

lost me at the medium rare pork

By: @ernestpaul6444

@ernestpaul6444 — Tue, 15 Jul 2025 07:22:56 +0000

pork chops are like brussels sprouts in that most people grew up eating them waaay overcooked and so it has a bad rap but it is incredible when done right. relatively cheap too when you consider price/flavor ratio

By: @riuphane

@riuphane — Tue, 15 Jul 2025 07:22:56 +0000

I don't like pork chops generally, but I feel like I learned some things and am inspired to try a few things with other recipes. They look so good.

By: @Rob-df6py

@Rob-df6py — Tue, 15 Jul 2025 07:22:56 +0000

this is a bit of a hot take, but the spot on a weber kettle near the edge of the grate opposite the coals in a 2-zone/indirect setup like we have here – it's actually hotter than the area closer to the coals on that side. the beauty of the kettle is the heat rolls up, across the dome, then back down the other side, back into the coals, self-convection-like. in fact you can see that the darkest part of the chops are at the top of the bone, and along the back edge, where the hottest air is landing after coming down from the dome. so the best approach is to put the part you want to protect actually facing the coals. counterintuitive for sure

By: @Deatjimson-409

@Deatjimson-409 — Tue, 15 Jul 2025 07:22:56 +0000

Kenji big big fan here. I’ve wanted to ask you about arsenic in rice.. should we be concerned? What rice would be best to stay away from arsenic? Thanks man!

By: @Stiasteny

@Stiasteny — Tue, 15 Jul 2025 07:22:56 +0000

Hi Kenji, could you do a video on tips for cooking on a kettle barbecue like this? Thank you

By: @dailyfrenchie9047

@dailyfrenchie9047 — Tue, 15 Jul 2025 07:22:56 +0000

Love your videos. I’ve been doing a pork chop prep like this for some time but I start with bbq seasoned chops on a pellet smoker at 190 for about 45 minutes. Then wrap the chops in plastic and put in the fridge until ready to finish. I also like letting them cool off again so let them sit in the fridge for at least an hour. While that’s happening I turn on my Gozne dome and let it get to 700-800 with a cast iron flat plate pan inside. Pat the chops dry and then blast them in the pizza oven. I usually turn down the oven to low and flip every 30-60 seconds. I also brush with a mustard based bbq sauce after the first flip. OMG! I’ve described this like mustard bbq bacon chops. So good! Did the basically same method with prime NY’s and ribeyes minus the bbq sauce and also amazing. Just need at least 1.5” thick steaks. Had friends over and they were speechless eating and liked it so much my friend bought a pizza oven a week later and is now doing the same. If you have a pizza oven and cast iron there are so many things you can with it. Don’t even get me started on salmon… Enjoy!