I’ve been watching the show Good Eats lately. Coupled with the fact that I enjoy FoodTV sometimes, our neighbors house/baby sit for Alton Brown, so I’m a fan. I saw an episode on the home made smoker and it got me intrigued. I’ve never tried smoking, and frankly, I’m not that much of a cook. When I do it though, I tend to enjoy it. A few google searches later I find that quite a few people have made these successfully, and a tested parts list. Sold!
First stop was Pike nursery for the Terracotta pot and bowl top for $30 total. I pick up the recommended $10 hot plate at Walgreens, and an $8 Weber grate at Home Depot. I also bought a meat probe/thermometer at BBB as my pimpy wireless one from Brookstone took a dump
$48 later, I’ve got a smoker!
I decided to follow some of the advice on the forums and locate the controls of the hot plate outside of the pot. That way, all the plastics are outside of the heat, and I can control the temperature as I please. It was easy as pie. One screw on top and everything comes apart. The base is strong and sturdy, so I decided to use it as the base for the entire smoker. Figured since it supports my weight, its good enough for the pot/top. I then cut out a piece of plywood to go in between the pot and the hot plate controls to keep the heat away from the plastic. Lastly, I found a small clay pot/water holder thing that I broke in half to stabilize the hot plate part on the bottom of the pot. I tried it on Friday night and got some great results, as I was able to hold 230-240 degrees on the lowest setting with no meat in the smoker.
Following Alton Brown’s directions, I brined the pork in salt, water, and molasses for 10 hours before cooking. Fired it into the smoker last night at 11:30pm. I used an aluminum pie plate (mistake 1) and Hickory chips (mistake 2) as that’s all that was avail at the grocery store. The mistakes turned out to be very minor, but I learned my lessons for next time. The aluminum pie plate burned right through and the hickory chips ended up right on the burner (iron bowl for next time). They burned/smoked quickly as they were small (getting chunks next time) and brought the temp up pretty high (250) right off the bat. I let that go for an hour or so, and as they burned/smoked off, the temp came back down to 220. Right before going to bed, I took the pork out and put some more chips in, but this time around the outside instead of right in the middle of the burner. I’m going to make a couple of U bolt handles for the grill grate to make this process easier for next time.
Woke up this morning to a 219 degree smoker, and the pork cooked perfectly! 200 degrees in the middle and super tender. I pulled the pork off the heat at 10 hours because of the middle temps. Alton says 10-12 hours for a 6-8 lb Boston butt, and I had a 5 lb’er so I think I was right on.
Its currently resting in time for the 11:30 pork brunch, but the little bit I pulled off the top to try was ridiculously good! Success!! This was very much a set it and forget it operation. I had to actually “do something” twice, as the first time I vented the top a bit to get the temps down, and the 2nd time I added more chips. The other 6 or 7 times I went outside was to just check the temps to make sure they were doing good.