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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.