First, prepare the smoker:

Soak your woodchips for 30 minutes.

Drain them thoroughly and place them in the center of a large square of heavy-duty aluminum foil.

Wrap the foil around the woodchips, creating a sealed packet. Use a sharp knife to poke several holes in the top of the foil to let smoke escape.

Second, cook the pork chops:

In a small bowl, mix the paprika, pepper, garlic powder, onion powder, salt, and chipotle powder. Drizzle both sides of the pork chops with avocado oil, then cover the chops in the spice rub. Set aside.

Set your packet of soaked wood chips over the left- or right-most burner on your grill. Turn on only the burner(s) under the wood chips to high heat. If your grill has four heating elements, turn on two. If your grill has three heating zones, turn on one.

Close your grill’s lid and let the grill heat up. It will take around 20 to 25 minutes for the wood chips to begin smoking. Once you see a steady amount of smoke coming from the wood packet, place your pork chops on the grill over the burners that are not firing. You will be using indirect heat to cook your pork chops. Adjust the temperature so the grill stays at about 250 degrees Fahrenheit (120 degrees C).

(Note: If you want grill marks on the outside of your pork chops, you can turn on all the burners while you preheat the grill so the grates are very hot. Just make sure you turn off the burners underneath the pork chops before you start cooking.)

Insert a meat thermometer with a probe through the side of the pork chop so the tip of the probe sits in the center of the chop.

Close the lid of the grill. Try to avoid opening up the grill while the smoking is taking place, although after 15 to 20 minutes, you can flip over the chops if you choose.

Continue smoking until the pork chops reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). This may take 40 to 90 minutes depending on the thickness of your chops. If you are using a thicker chop or larger cut of meat, consider having a second packet of soaked wood to place on the grill after 45 to 60 minutes once the first packet burns out.

Let the pork chops rest for 10 minutes, then slice into strips and serve with your favorite Primal Kitchen® BBQ Sauce on the side. Enjoy!