Comments on: Pulled Pork (and Smoking Flower Pots)

By: Ecigs

Ecigs — Sat, 02 May 2009 07:49:40 +0000

I would recommend people now switch to the concept of electronic smoking. I use it and am very happy to quit real smoking.

By: paul balbin

paul balbin — Mon, 18 Aug 2008 22:24:23 +0000

Thank you so much for KFC article. I smoke a lot of meat for my restaurant. I like to use 2 inch pieces of applewood so I don’t have to open the rig to fool with chips. 3 six inch long pieces last for the four hour period. I leave the meat in the smoker for the whole period since I am not fighting stupid restrictions. I set it for 190 degrees since I am at a high altitude and never want the meat to exceed the boiling point of water ever. By the way, my smoker is electric like yours and works fine. I also smoke for another restaurant but just leave the butts in for four hours and they finish them in a slow cooker.

Good luck, Paul

By: Tom Aarons

Tom Aarons — Sat, 16 Aug 2008 10:38:37 +0000

What a great idea. The city bans smoking where I am too, but with your lessons in guerilla smokin action, I think we might get it done! :)

By: Eboy

Eboy — Wed, 13 Aug 2008 02:32:54 +0000

I am curious to read about how you made the smoker!

By: sEAn

sEAn — Tue, 12 Aug 2008 20:44:25 +0000

I made a smoker out of a 40 gallon trash can and adjustable temp hot plate about 3 months ago. SOOOO much i would have done different… there’s alot to take in consideration when you’re building a smoker. if you’re only going to use it a couple of times then just about any configuration will work. if it’s actually something you want to get away with using for a long time you have to really brace your smoker for the moisture and smoke build up, figure out how to refill the wood chip during smoking, checking temp without disturbing the inside temp, placement of the drip pan, heat shielding your wiring, etc. really it’s all in how serious you want to take it.

By: Arnold

Arnold — Tue, 12 Aug 2008 16:34:27 +0000

@Marvin: The bone basically fell out when we got ready to pull the pork. It wasn’t very big so I don’t think it had that much of an impact. I think I just need to work on temperature control and make sure I pull the pork out when it hits 195F.

I’ll have a post on the smoker construction in a couple days… :-)

By: Marvin

Marvin — Tue, 12 Aug 2008 15:20:09 +0000

I always wondered how feasible Alton Brown’s flower pot rig was, and now you’ve tested it out and it seems to have actually worked! I can’t wait to read about how you set everything up.

I couldn’t tell, but did you start with a boneless, or did you pull the bone out before shredding the meat? Do you think having a bone-in pork butt contributed to the dryness/softness of the meat? Maybe you can try the next one with/without a bone?