Tonight I used the new propane smoker as an oven to smoke-roast some
pork chops. (Alan, my Great Outdoors cooker gets lots hotter than you
reported yours does) I'd stuffed them with feta and some blanched
lemon slices and minced mint. Salt and pepper on the outside, and
into the roaster they went. As they cooked I made a fig and balsamic
vinegar reduction to serve them with.

Here's a pictu http://i10.tinypic.com/4zuuogn.jpg

The smoker left a little pink color on the pork like it did with the
chicken last night. I think it would look better if I'd had some
fresh parsley on the chop and a tomato slice somewhere near the
beans. But it was just dinner, and D liked the meat a lot.

Posted via Google because Teranews is screwy today.
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modom