looks real good.
How did you prepare them?
We love pics but we also like to know about the process behind them
Brined the pork chops (water, salt, sugar, pepper, garlic, onion) for a couple of hours in the fridge, then on to the grill to smoke for an hour at 200 degrees (internal temp on the pork was about 125 at this point). The corn went on the grill about a half hour into the process, prepped with a little olive oil, salt and pepper.
Took the chops off the grill and turned the temp up to 500. Finished the chops and corn on the open flame setup (about 8 more minutes of cooking).
The smoke profile was nice. Not too heavy. Meat was tender and moist, corn had a nice crisp bite. I'm having a ball learning the ins and outs of this new grill!