Prepare the Smoker: Begin by firing up your Camp Chef smoker. Depending on your preference, you can use charcoal or wood pellets. Preheat the smoker to 225°F (around 107°C).

Season the Pork Chops: In a small bowl, combine the paprika, brown sugar, garlic powder, cayenne pepper, salt, and pepper. Mix it well until you have a flavorful rub.

Apply the Rub: Take the bone-in pork chops and generously rub the seasoning mixture onto both sides of each chop. Make sure to massage it in for maximum flavor.

Get Smoking: Once the smoker is up to temperature and producing a nice, steady flow of smoke, it's time to place your seasoned pork chops on the smoker rack. Spread them out evenly, leaving some space between each.

Close the Lid: Close the smoker's lid and let the magic happen. The low and slow cooking method will infuse your pork chops with that irresistible smoky flavor.

Keep an Eye on the Temperature: It's crucial to monitor the internal temperature of the pork chops. Use a meat thermometer to ensure they reach 145°F (63°C) for perfectly juicy chops.

Don't Peek Too Often: Resist the temptation to open the smoker frequently. Each time you do, you'll lose precious heat and smoke. Trust the process!

Allow Rest Time: Once your smoked pork chops reach the desired temperature, carefully remove them from the smoker. Cover them with aluminum foil and let them rest for about 10 minutes. This rest time allows the juices to redistribute and keeps your chops succulent.