Pat dry the lamb chops with a paper towel. Mix the salt, pepper, dried oregano and garlic powder and season them generoausly. Reserve any leftover seasoning for the potatoes (if making). Set aside to come to room temperature.

If preparing the potatoes, clean, peel and cut them in uniform pieces. Parboil them until they just begin to turn tender (you can do this this in the microwave). Transfer them to the pan over which you will be smoking the chops. Add about a cup of water, season them lightly, add fresh oregano and place the wire rack on top. Arrange the seasoned lamb chops onto the rack. If not making the potatoes simply add water to the pan and then place the rack on top with the lamb chops.

Set up your smoker according to the manufacturer’s instructions and bring the smoking chamber temperature to 225-250 F. Add the wood also according to the manufacturer’s instructions. Place the perpared pan with the rack and the lamb chops in the smoking chamber and close it.

Monitor the smoker temperature and add charcoal and wood as necessary to maintain both the smoke and the heat (lower heat produces more smoke and vice versa).

After about half an hour check on the liquid level in the pan and replenish as needed (add some chicken stock if cooking the potatoes). Flip the lamb chops so they can get nicely colored on both sides. Start monitoring the internal temperature of the chops (thickest part, away from bone). When it reaches 138-140 F they are done.***