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Recomendations on a Meat Smoker

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  • #16
    Re: Recomendations on a Meat Smoker

    Originally posted by gear junkie View Post
    I like to use a terra cotta pot for a smoker. I use an electric hot plate with a pie tin filled with saw dust or wood pellets.
    That is a lazy man's version of the smoking pit I have dug in my yard. I can pit smoke an entire boar, can you fit that in your pot?

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    • #17
      Re: Recomendations on a Meat Smoker

      Originally posted by Killertoiletspider View Post
      That is a lazy man's version of the smoking pit I have dug in my yard. I can pit smoke an entire boar, can you fit that in your pot?
      I'm from Hawai'i. While my pot can't hold a pig, I think I've cooked a pig a time or two. Cooking at a luau is a prerequiste for all fat guys from Hawai'i.
      Buy cheap, buy twice.

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      • #18
        Re: Recomendations on a Meat Smoker

        ok ben is cooking a pig for the next round up
        Charlie

        My seek the peek fundraiser page
        http://observatory.mountwashington.o...nal&fr_id=1040


        http://www.mountwashington.org/weather/conditions.php

        new work pictures 12/09
        http://public.fotki.com/hvachawk/

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        • #19
          Re: Recomendations on a Meat Smoker

          Not a problem except where do we find banana leaves in Ohio? The pig I cook is so good you eat it with a spoon, no fork or knife required.
          Buy cheap, buy twice.

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          • #20
            Re: Recomendations on a Meat Smoker

            Originally posted by gear junkie View Post
            Alton Brown is a culinary god. JC, you're still cheaper than me no matter what. I have selective spending, you're just cheap all around.
            Yeah. I gotta stop washing out sandwich bags and saving packs of ketchup.

            J.C.

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            • #21
              Re: Recomendations on a Meat Smoker

              Originally posted by JCsPlumbing View Post
              Yeah. I gotta stop washing out sandwich bags and saving packs of ketchup.

              J.C.
              you know your cheep when you take a co workers sandwich bag because it is newer
              Charlie

              My seek the peek fundraiser page
              http://observatory.mountwashington.o...nal&fr_id=1040


              http://www.mountwashington.org/weather/conditions.php

              new work pictures 12/09
              http://public.fotki.com/hvachawk/

              Comment


              • #22
                Re: Recomendations on a Meat Smoker

                I don't eat pig, we hunt boar with spears.

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                • #23
                  Re: Recomendations on a Meat Smoker

                  It's boars for us too but we just call them pigs back home. Guess you like hunting the easy way. We hunt them with knives. Not bsing.
                  Buy cheap, buy twice.

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                  • #24
                    Re: Recomendations on a Meat Smoker

                    Ya'll got me craving BBQ!

                    Ben does the terra cotta pot work well? Do you use any water to keep it from drying out? Do you use the bottom for the top? Thanks.

                    J.C.

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                    • #25
                      Re: Recomendations on a Meat Smoker

                      Heck ya, it makes smoked pig so good make you slap yo momma!! Just get the biggest pot you can find with the round flat base. The flat base goes on the ground, put the hot plate on this. Get a pie tin with hardwood sawdust or wood pellets and put on the hot plate set at low to med heat. You just want a continous burning. Put a brick on both sides of the hot plate and place a grate above that. I use the bottom rack of a weber grill. Your food goes on that. Put aluminum foil on the grate because you don't want any juices falling in the tin plate. Cover with the flower pot and place a meat thermometer through the top hole into the meat so you can see it's temp while cooking. When I cook pig, I shoot for about 163 and then I unplug the hot plate but I leave the cover on for about 45 minutes which will usually bring the temp to 170. Make the pig anyway you like. Takes about 6-8 hours and you'll have to change chips about every 2 hours.
                      Buy cheap, buy twice.

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                      • #26
                        Re: Recomendations on a Meat Smoker

                        I'm gonna do this. Maybe tomorrow. Got me enthused. Grew up cooking once in awhile with my dad on his pig cooker. Cooked like 20-30 shoulders (some call hams) at a time.

                        Thanks again.

                        J.C.

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                        • #27
                          Re: Recomendations on a Meat Smoker

                          You can do one shoulder with this but the price of materials are right up your alley.
                          Buy cheap, buy twice.

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                          • #28
                            Re: Recomendations on a Meat Smoker

                            Do they rent flower pots at SunBelt?

                            J.C.

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                            • #29
                              Re: Recomendations on a Meat Smoker

                              this is from my other buddy steve. not the plumber one.

                              he swears by the weber electric smoker. he teflon coated the grills and the water pan.

                              and pam, spray the interior before smoking.

                              rick.
                              phoebe it is

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                              • #30
                                Re: Recomendations on a Meat Smoker

                                The guys I know who are master grillers all have the Big Green Egg.

                                Here is the web site http://www.biggreenegg.com/
                                Anyone can tear a man down, few can build one up.

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