Directions

1. Load the bottom of a charcoal chimney starter with paper, then fill it with charcoal, like Napoleon’s Blackstone. Ignite the paper in the bottom of the starter and allow the charcoal to light – takes about 15 minutes.
2. While waiting for the charcoal to light, generously season the pork on all sides and prepare the potatoes. To prepare the potatoes, toss the quartered potatoes and onion with the butter, seasoning to taste with salt and pepper. Place them into a grill-safe baking dish.
3. By now your charcoal should be lit. Pour the charcoal into the grill, keeping the charcoal in a pile to one side of the BBQ. Open the bottom vents of your charcoal grill to the first setting after fully closed. This keeps the grill in the smoking range of temperature – around 225°F. Carefully place the wood chips into the lit charcoal.
4. Because you are smoking, cooking the pork chops at a lower temperature, you do not need to preheat the charcoal grill at this time. Place the chops on grids that are on the cool side – do not have charcoal under them – of the grill. Place the potatoes over the lit charcoal. Close the lid and allow the pork chops to smoke for 25 minutes.
5. While the chops are smoking, make the sauce by combining the sweet chili sauce, maple syrup, and melted butter.
6. Once the chops are nice and smoky, it’s time to heat things up a little. Open the bottom vents on your charcoal grill another two notches and, using heat-resistant gloves, lower the cooking grids so that they are closer to the charcoal. Allow the charcoal grill to preheat a little, about 5 minutes.
7. Move the potatoes out of the way and sear the pork chops over the direct heat of the charcoal, brushing with the maple syrup mixture until a nice char and grill marks form – about two minutes per side.
8. Rest for at least five minutes before serving the chops drizzled with any remaining sauce and a side of those smoky-roasty potatoes.