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Cold smoking is a little safer and less smoky for indoor grilling.
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You can make your own by using disposable aluminum pans or a heavy duty roasting and a baking rack...Or you can purchase an electric (such as Rival KC Electric Smoker) tabletop smoker for home use.
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Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan.
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Cover the top tightly with aluminum foil.
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Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
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Remove the pan from the oven and remove the foil from the pan.
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Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one.
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Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
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While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes.
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Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste.
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Let cool slightly.
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Heat a grill pan over medium-high heat.
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Brush the ridges with some of the canola oil.
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Brush the chops on both sides with some of the glaze and season with salt and pepper.
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Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side.
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Remove from the grill, loosely tent and let rest for 5 minutes.
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Transfer to a serving platter and serve.
