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I am now officially a pot smoker

X

xSauronx

Lifer
So a few weeks ago I posted a thread about creating a smoker made of flower pots, and got some input from some people. I also searched around the forums and watched Alton Brown's episode on such a wonderful device...and got to work.

It cost me a little more than $100 to do. I know an entry level smoker is ~$70, but I just couldnt hit that target at all. The pots cost me that alone because its the end of the summer and I had a hard time hunting down large ones.

First, the smoker. I intend to paint it with food quotes, as well as name it "Pot Smoker", so I may get to that in the next week or two. I love the blue pot and want to personalize it. I bolted some handles on it, corked two of the holes in the top, and stuck a thermometer in the third.
Pot Smoker

Interior of the smoker. I cut the grate from a large charcoal grate. I suck at measuring...so it took an embarrassingly long time. Worth it.
Smoker Interior

Now for the food porn!!!
I did a test run last week with some pork ribs. Its a pretty simple device...but I fuck up even simple things sometimes so I wanted to make sure I was good to go before I started anything big.
Ribs

Boston Butt, shot 1

Boston Butt, shot 2

I win.
 
For the ribs - I would suggest watching this video and imitating his technique.

http://www.youtube.com/watch?v=H_MGM_RRTUQ

St. Louis cut is what you get at most every restaurant or BBQ competition.

Do smoke the brisket portion, but use that for flavoring in beans or just eating. St. Louis cut ribs make your guests think you are a pro.


 
Originally posted by: GagHalfrunt
You overpaid, but the results look tasty.
Click to expand...

yeah, like i said, finding the pots was a bitch but really, for a tad over $100 i have a heavy duty, dead simple device. it should last a while, and i get to say i did it myself...so i dont really feel bad about it

Originally posted by: Fmr12B
For the ribs - I would suggest watching this video and imitating his technique.

http://www.youtube.com/watch?v=H_MGM_RRTUQ

St. Louis cut is what you get at most every restaurant or BBQ competition.

Do smoke the brisket portion, but use that for flavoring in beans or just eating. St. Louis cut ribs make your guests think you are a pro.
Click to expand...

yeah i usually trim things proper but i was in a hurry that morning and wanted them in time for lunch. good video though :thumbsup:
 
Which hot plate did you end up using, and how is it working?

I've had to modify mine to work well, as have others that have done this.
 
Originally posted by: Eli
Which hot plate did you end up using, and how is it working?

I've had to modify mine to work well, as have others that have done this.
Click to expand...

i got one from amazon. i live in a piddly little town and couldnt find one locally when i went looking, except for a $40 model at wal mart. too pricey.

toastmaster hot plate

its ok, ive only used the thing twice. on max heat itll get the smoker to about 300F. as i have the controls dangling...i dont know what heat "setting" is best, hopefuly by the next time I use it ill have it mounted and can control it finer and make some notes or marks about where to set it. theres nothing to modifly, as far as i can tell. the power cord goes directly to the switch, and the switch goes directly to the burner. i can take a pic tomorrow of the exposed controls if you like.
 
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