my DIY smoker project

[tattoo_Dan]

I am cooking the brined pork roast today I mentioned in my other thread here, http://forums.audioholics.com/forums/showthread.php?t=74924
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thanks to Alton Brown,I built my own ceramic smoker for $50 !,(lots of pics warning)

I thought this was a great idea, so after I saw the show, I went and got all the parts for about $50,if any of you have ever priced a ceramic smoker, you know they are very expensive, like $500 to $700 ! http://bbq.about.com/od/smokerreview...apr072405b.htm

"The Big Green Egg (small)" has about the same dimensions for around $500

http://bbq.about.com/od/charcoalgrillreviews/gr/aapr091108b.htm

http://www.cooking.com/products/shprodde.asp?SKU=441356

$500 ?

or
$50 ?

this is the 3rd time I have used it,works great !


Video: Watch Alton make this recipe



http://www.foodnetwork.com/altons-pulled-pork/video/index.html


Ingredients
Brine:
• 8 ounces or 3/4 cup molasses
• 12 ounces pickling salt
• 2 quarts bottled water
• 6 to 8 pound Boston butt
Rub:
• 1 teaspoon whole cumin seed
• 1 teaspoon whole fennel seed
• 1 teaspoon whole coriander
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
Directions
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Thanks very much Alton !

here is mine and the parts I got for around $50

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[tattoo_Dan]

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[Adam]

Pretty cool, Dan! You'll have to let us know how your roast turns out.

What kind of wood are you using?

 

[tattoo_Dan]

Pretty cool, Dan! You'll have to let us know how your roast turns out.

What kind of wood are you using?

thanks,I changed the brine recipe this time,and I also rubbed the roast with yellow jalapeno mustard then the dry rub on top of that this time to try it,I also modified the rub a little,

so I am excited to taste it later,

and I am using cherry & apple woods this time.

 

[Adam]

Sounds like that's going to have some kick to it.

With five mesquite trees in my yard (and the huge amount of trimming that I did last year), I sometimes consider getting a smoker...but laziness always wins out.

 

[BoredSysAdmin]

A bit more info :
http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/

p.s: Dan - this link is broken... http://www.foodnetwork.com/altons-pu...deo/index.html

 

[tattoo_Dan]

A bit more info :
http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/

p.s: Dan - this link is broken... http://www.foodnetwork.com/altons-pu...deo/index.html

thanks,here it is,I fixed it http://www.foodnetwork.com/altons-pulled-pork/video/index.html

 

[tattoo_Dan]

Sounds like that's going to have some kick to it.

With five mesquite trees in my yard (and the huge amount of trimming that I did last year), I sometimes consider getting a smoker...but laziness always wins out.

lucky to have those in your yard !

 

[tattoo_Dan]

Sounds like that's going to have some kick to it.

I'm a "chile head",I like kick in most stuff I make,

the brine was this>
kosher salt
brown sugar
jalapeno powder
new mexico chile powder
diced dried cayenne peppers
soy sauce
red wine
water
about 15 hours in the brine,

 

[Dan]

Great Dans Think Alike!

I did the same thing back in 04 or 05:http://forums.audioholics.com/forums/showthread.php?t=10994&highlight=smoker

It worked well but was a pain to add more chips to since I had to take it apart and lose heat. Subsequently I got a weber bullet smoker ($200 at Amazon) which holds heat better and cooks more food. I can do two turkkeys if I want. It's also very easy to add more charcoal and wood chips without opening the lid.

My suggestion is to get a dual probe thermometer, one for the smoker and one for the meat. They come with a transmitter so you can leave it unattended for a while and still know how it's doing. $35 well spent.

http://www.amazon.com/Maverick-Remote-Smoker-Wireless-Thermometer/dp/B0044FFUMK/ref=sr_1_1?ie=UTF8&qid=1309888627&sr=8-1-spell

Happy smoking!

 

[eyeage30]

awesome idea! looks great!