Time to break in the new kettle! 2 thick porterhouse chops, seasoned with EVOO, garlic, salt and pepper.
Lump and one piece of apple wood. Smoked the chops for 30 minutes, removed for a rest and a sear at the end.
15 minutes into the cook I added 2 cored tomatoes seasoned the same as the chops.
Added zucchini and squash seasoned the same.
Added mozzarella and parmesean cheese and Italian seasoning to the tomatoes and removed the chops to rest before the sear.
Cranked the heat for a quick sear 4 minutes per side for the chops.
Dinner is ready.