- Jun 12, 2001
- 8,757
- 43
- 91
I finally put everything together this past Sunday. I had it under development for the past two years (Damn you, Alton, I was first. I swear!) and this was the first chance I had the time (and meat) to do it.
Smoker test fire
Simple items:
2 flower pots
1 electric hotplate
1 heavy aluminium pie pan
2 hickory wood chips and cherry tree sawdust
2 grates (only one was used this time)
1 digital meat thermometer (stuck that in the butt)
1 analog thermometer (for ambient smoker temp)
4 bricks (as a stand for the smoker)
Soak'n da butt
Brine:
3 quarts warm water (to make sure the salt is in solution)
5/8 cup of Morton's Kosher salt
1/2 can of frozen OJ (no pulp)
Rub Mah But!
Secret spices! But here is a hint -- Don't cut the fat away but slice it from the meat to form a pocket and make sure you put the rub there too. And make sure the fat side is on top to let the fat act as a baste.
Artsy photo #1
Artsy photo #2
Note: If you try this too, don't worry too much about the heat loss after putting the meat on the grill. It'll lose a lot of heat when you remove the top and the meat in itself is colder, so it'll take about 20 minutes to get back to the proper temp. I measured the ambient with another probe and found that the 'S' in the NSF inside the circle is just at 210 degrees (the guage in the picture).
Also, the four bricks acting as feet helped to control temperature. If it would get too hot, I would move one brick inward to the other feet, reducing the size of the hole in the base of the bottom flower pot, reducing airflow into the pot. Also, I would move the temperature guage back over the hole to keep smoke in and also reduce the flue effect.
I'll try to post the interior of the smoker and the finished product pictures tonight.
Smoker test fire
Simple items:
2 flower pots
1 electric hotplate
1 heavy aluminium pie pan
2 hickory wood chips and cherry tree sawdust
2 grates (only one was used this time)
1 digital meat thermometer (stuck that in the butt)
1 analog thermometer (for ambient smoker temp)
4 bricks (as a stand for the smoker)
Soak'n da butt
Brine:
3 quarts warm water (to make sure the salt is in solution)
5/8 cup of Morton's Kosher salt
1/2 can of frozen OJ (no pulp)
Rub Mah But!
Secret spices! But here is a hint -- Don't cut the fat away but slice it from the meat to form a pocket and make sure you put the rub there too. And make sure the fat side is on top to let the fat act as a baste.
Artsy photo #1
Artsy photo #2
Note: If you try this too, don't worry too much about the heat loss after putting the meat on the grill. It'll lose a lot of heat when you remove the top and the meat in itself is colder, so it'll take about 20 minutes to get back to the proper temp. I measured the ambient with another probe and found that the 'S' in the NSF inside the circle is just at 210 degrees (the guage in the picture).
Also, the four bricks acting as feet helped to control temperature. If it would get too hot, I would move one brick inward to the other feet, reducing the size of the hole in the base of the bottom flower pot, reducing airflow into the pot. Also, I would move the temperature guage back over the hole to keep smoke in and also reduce the flue effect.
I'll try to post the interior of the smoker and the finished product pictures tonight.
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