Get Your Grill On: A Guide to Grilling Tomahawk Pork Chops on a Kamado Joe

Grilled tomahawk pork chops are a classic dish that can be enjoyed year-round. When it comes to grilling them, a Kamado Joe is an excellent option. This versatile grill is perfect for achieving that signature char and smoky flavor that we all love. Here's everything you need to know about grilling pork chops on a Kamado Joe:

Ingredients:

• 4 bone-in pork chops (1 inch thick)

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 2 tsp salt (1/2 tsp per lb of meat)

• 2 tsp black pepper

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional)

Instructions:

1. Set up your Kamado Joe for two-zone cooking, with the charcoal on one side and an empty space on the other. Preheat the grill to 400°F.

2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). This will be your marinade.

3. Pat the pork chops dry with a paper towel and place them in a large, shallow dish. Pour the marinade over the pork chops, making sure they're evenly coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 4 hours.

4. Once the grill is preheated, remove the pork chops from the marinade and let any excess drip off. Place them on the hot side of the grill and sear for 2-3 minutes per side, or until they're nicely browned.

5. Move the pork chops to the cooler side of the grill and close the lid. Let them cook for an additional 5-8 minutes, or until the internal temperature reaches 145°F. Use a meat thermometer to check the temperature in the thickest part of the meat.

6. Remove the pork chops from the grill and serve within 5-10 minutes.

Tips:

• Don't skip the marinade! This will add flavor and help keep the pork chops moist while they cook.

• For grilling pork chops on a Kamado Joe, you should use about 1/2 to 3/4 of a chimney starter of charcoal, or about 40 to 50 charcoal briquettes. It's important to ensure that the charcoal is evenly distributed across the bottom of the Kamado Joe and that there is enough clearance between the charcoal and the cooking grate to allow for proper air flow. This will help to maintain a consistent cooking temperature and prevent any flare-ups.

• For best results, use bone-in pork chops that are at least 1 inch thick. This will help prevent them from drying out during cooking.

• Use wood chunks of fruit trees like apple, cherry, or peach. These woods produce a sweet and fruity smoke flavor that complements the flavor of the pork chops. Mesquite wood can also be used, but it has a strong and bold flavor that can overpower the flavor of the pork chops if used in large amounts. Start with one medium size or two smaller wood chunks— add more for a smokier flavor..

• Make sure to let the pork chops rest before slicing into them. This will help prevent the juices from running out and will result in a juicier chop.

• Use a meat thermometer to check the internal temperature of the pork chops. This will ensure they're fully cooked and safe to eat.

So there you have it – everything you need to know to grill perfect pork chops on a Kamado Joe. With a little bit of preparation and the right technique, you can enjoy juicy, flavorful pork chops all summer long.