DIY/homemade meat smoker (clay pots)? ribs, briskets, etc

[iamme]

has anyone tried to make a homemade meat smoker out of clay/ceramic pots?

i think i read that Alton Brown from the FoodNetwork made one. here's a LINK.

i'm thinking about trying this project out. if there's any interest, i'll take some pics and post my thoughts.

 

[GhettoPeanut]

sounds pretty cool, give it a try, let me know if it works, i'd be interested in possibly trying that

 

[iamme]

i recently went to a ribs place because they were regarded as a good place for ribs....and i was disappointed. the BBQ sauce was good, but it tasted like the ribs were boiled.

i've smoked ribs before in a charcoal grill, but it was a pain making sure the grill didn't get too hot. the homemade smoker seems simple and effective.

 

[Red Dawn]

It doesn't seem to get the meat hot enough to kill any bacteria in the meat.

 

[iamme]

Originally posted by: Red Dawn
It doesn't seem to get the meat hot enough to kill any bacteria in the meat.

i thought slow cooking ribs at 200 degrees was standard practice.

 

[ggnl]

I prefer the smoker bbq pits, like this.

They give you very good control over how much smoke flavor you want to add to the meat, and they work pretty much the same as a conventional pit.

 

[iamme]

Originally posted by: ggnl
I prefer the smoker bbq pits, like this.

They give you very good control over how much smoke flavor you want to add to the meat, and they work pretty much the same as a conventional pit.

that's cool.....i was looking spend much less than $800, though

 

[nakedfrog]

I would probably build one out of a 55 gallon drum.

 

[Red Dawn]

Originally posted by: iamme

Originally posted by: Red Dawn
It doesn't seem to get the meat hot enough to kill any bacteria in the meat.

i thought slow cooking ribs at 200 degrees was standard practice.

It might be but I don't think that's hot enough to kill all the bacteria that may be in the meat.

 

[mugs]

Originally posted by: Red Dawn

Originally posted by: iamme

Originally posted by: Red Dawn
It doesn't seem to get the meat hot enough to kill any bacteria in the meat.

i thought slow cooking ribs at 200 degrees was standard practice.

It might be but I don't think that's hot enough to kill all the bacteria that may be in the meat.

If the inside temperature of the meat hits 160, I think it's hot enough.

 

[iamme]

Originally posted by: mugs

Originally posted by: Red Dawn

Originally posted by: iamme

Originally posted by: Red Dawn
It doesn't seem to get the meat hot enough to kill any bacteria in the meat.

i thought slow cooking ribs at 200 degrees was standard practice.

It might be but I don't think that's hot enough to kill all the bacteria that may be in the meat.

If the inside temperature of the meat hits 160, I think it's hot enough.

fwiw, i googled this:

Important Points
Food safety is of primary concern when smoking any meats. The "danger zone" is the temperature range between 40 and 140 degrees F. When uncured meat remains in this range for more than 2 hours the growth of bacteria increases to a dangerous level. When meat is smoked, the environment is robbed of most if its oxygen. If this is combined with temperatures in the danger zone, the growth of the bacteria that causes botulism is increased. Use an oven thermometer to monitor your smoker or grill's internel temperature.

link

 

[ggnl]

Originally posted by: iamme

Originally posted by: ggnl
I prefer the smoker bbq pits, like this.

They give you very good control over how much smoke flavor you want to add to the meat, and they work pretty much the same as a conventional pit.

that's cool.....i was looking spend much less than $800, though

You can get them a lot cheaper than $800, I just linked the first one I could find

 

[JasonSix78]

If you just want to buy one, Lowe's has some really nice ones.

This is the one I got for occasional smoking. Meat turns out really well on it.

-Jason

 

[Poulsonator]

A friend of mine made AB's smoker...it rocks!

 

[iamme]

Originally posted by: JasonSix78
If you just want to buy one, Lowe's has some really nice ones.

This is the one I got for occasional smoking. Meat turns out really well on it.

-Jason

cool. how much meat can you smoke at a time in that smoker?

 

[JasonSix78]

50 lbs. total, 25lbs. per rack. Enough food for about 10-15 people.

-Jason

 

[GhettoPeanut]

Originally posted by: Red Dawn

Originally posted by: iamme

Originally posted by: Red Dawn
It doesn't seem to get the meat hot enough to kill any bacteria in the meat.

i thought slow cooking ribs at 200 degrees was standard practice.

It might be but I don't think that's hot enough to kill all the bacteria that may be in the meat.

yeah, i think it is...212 is boiling point, i'm sure its not a problem, and like he said, its a standard practice.

you ever eat jerky? you know thats not even cooked right, its just dehydrated raw flavored meat.

what about sushi? thats not cooked...

also looking online, 180F should be plenty, so 200 is prolly over kill.

 

[iamme]

Originally posted by: JasonSix78
50 lbs. total, 25lbs. per rack. Enough food for about 10-15 people.

-Jason

thanks, i'll consider that.