Smoking in a pot
Inspired by the likes of Alton Brown and my friend Jed, I took on the terracotta pot smoker this weekend. Why? So I could make pulled pork for my Super Bowl party.
Aside from getting totally smoked out by it and having to jigger with the lid to get my 7.25lbs Boston butt in there, it’s gone well. The only real hitch has been the thermometer. The first thermometer I used, a replacement smoker thermometer was registering temperatures below 200F. I was about to give up when I figured I’d try another thermometer and it read much higher numbers (around 219F). I’ve switched to that one and the 2-3 hour smoke is underway.
It’s like cooking with MacGyver…it’s awesome.
February 3rd, 2008 at 8:54 am
Mmmm. Boston butt.
If you want/need a “half-globe” pot for the top, Rogers has a good selection:
http://www.rogerreynoldsnursery.com/
The extra room comes in handy at times.
February 3rd, 2008 at 9:43 am
Yeah, I spent a bit of time over the last week trying to find the half-globe at OSH, Home Depot and Target. OSH is the only place that had one, but it had some sort of black glazing on the inside.
May 6th, 2008 at 6:52 am
How’d it turn out? Did you have difficulty in maintaining 210 degrees? How much “legwork” to keep it at 210 was there?
May 6th, 2008 at 10:39 am
Turned out fantastic! Maintaining 210 was difficult at first until I learned to prop open the pot just a little at the top to hold the temperature at 210. A small thermostat to regulate the hot plate would be nice, but if I can pretty reliably set the lid slightly ajar and not worry about it then that works for me.