Pork

Pork is a great and plentiful meat at a fairly affordable price. You can smoke loins, butts (not what it sounds like), chops, and hams. A pork butt is a great large cut to start with because it is very forgiving.

Temps: 

Understanding your temps are very important when smoking pork. If you are cooking a chop on a grill and looking to simply sear and grill the chop the temperature you use is very different than the temperature you will use for smoking a butt.

Cook Temp: What's you're goal?

Smoking-

225º to 275º.  Any higher and you are not getting enough smoke made to impact the meat.

Grilling-

375-450 (or higher to sear the meat) You're not looking to low and slow this piece of meat. You're likely giving it direct heat and looking to cook the protein in 15-25 minutes.

Finish Temp: What do you want the meat to do?

Smoking-

If you're smoking, you're likely trying to get the meat to a pull apart, or fall apart temperature. The minimum temperature to obtain this is about 195º (roughly). To ensure that it falls part (pulled pork) you will need to take the temperature all the way to 203º

Grilling-

When you are grilling a chop you are merely trying to get the meat to the safe serving temperature. Cooking on high heat and take the temp too high will result in the meat drying out. The safe temp for pork is 145º