Pre-boil the beetroots for approx. ½ hour. Rub off the skin. Slice them into smaller pieces/rods. Chop the onion into small boats. Chop the garlic glove fine and chop the apple into small pieces. Wrap it all in tin foil and add a drop of olive oil and honey along with thyme, salt and pepper. Place the tray in the grill for 30 minutes.
Brush the pork chops with olive oil and sprinkle fresh fine chopped sage to your liking. When the coals are ready and placed in both sides, place the smoke dust tray in one side directly on the coals. Place the pork chops in the centre of the grill grid. After a few minutes when it smokes, almost close the damper. Turn the pork chops after 5 minutes. They should be smoked for approx. 10 minutes.
Serve with a mixed salad drizzled with olive oil and lemon.