Thick cut Pork chop

[clydesBBQ]

Getting ready to cook my first thickcut pork chop on my BarBchef. Keepin it simple with just some fresh pepper, sea salt , garlic and onion powder with a parmesan cheese top. Thinkin it will take a couple of hours at around 225 or so. I am still learning my pit so getting the temp steady is a work in progress. Does the time sound about right for a 1 1/2 - 2" cut? Thanks
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Bar-B-Chef offset smoker
Weber 22.5 kettle
mmmm where's my beer

[clydesBBQ]

oh I am thinking of using some apple wood chips. or would hickory be better?
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Bar-B-Chef offset smoker
Weber 22.5 kettle
mmmm where's my beer

[CrazyChef]

I would go with the apple. Timing depends on how thick they are, and how well done you like them. Personally, I would pull them at 145* internal and rest for about 10 minutes.
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"The difference between stupidity and genius is that genius has its limits" - Albert Einstein