Smoking Flower Pot — Assembly

by arnold on August 17, 2008

Sorry for not getting these up sooner, but I wasn’t able to get to it until yesterday, when I did some more pulled pork. I was inspired a couple blogs when I was figuring this out, but especially Dave Naffziger’s instructions for getting the heating element controls out of the smoker.



I picked up a 20-inch terra cotta pot at Plant and Pottery Outlet in Sunol, CA, which is just down the freeway from me. Their selection of terra cotta pots is much larger than anywhere else I looked (Home Depot, Lowes, OSH), and the pots they carry are much thicker, which helps them retain heat a lot better. I got a 20-inch bowl to serve as the lid. Total cost: $56.00.

Inside the pot, I got a standard, 18-inch Weber cooking grate, which fits perfectly inside the 20-inch pot. To hold the wood chunks, I used a large deep-dish pie pan from a bygone Chicago-style pizza experiment. The pan sits right on the heating element, which is a deconstructed electric hot plate that I picked up for $10 at Walgreens.

One challenge of this setup is that adding wood chips or chunks becomes an issue because you’re bound to let out a lot of the heat when you remove the lid. I get around this by using only wood chunks, which don’t burn up as fast as wood chips. For meat that needs to cook longer, like pulled pork or brisket, you can simply finish cooking in the oven when the smoke dies down.

The main challenge is figuring out how to keep the temperature steady. I found that by turning the dial to medium high, I could get between 230–240F pretty consistently. From there you kinda have to baby it if you want cook at a lower temperature. I recently ordered a remote wireless thermometer with two temperature probes, which should help me both monitor what I’m cooking, as well as the temperature of the smoker.

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{ 6 comments… read them below or add one }

Marvin August 20, 2008 at 8:25 am

Awesome! Thanks for this and for the link to Naffziger. It seems there’s a bit more that goes into this than I thought. I’d definitely give it a try if I had the space for it.

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Tom Aarons August 21, 2008 at 6:54 am

This is a great idea. Pure genius!

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Arnold August 21, 2008 at 9:33 am

@Tom Aarons: wish I could take credit, but that really goes to Alton Brown. :-)

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JT September 12, 2008 at 9:20 am

Looks like a kamado (the Egg) without the green color. :P

Nice job!

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Arnold September 13, 2008 at 4:40 pm

@JT: Yeah…it’s also been referred to as the Little Brown Egg. :-)

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Double Trouble January 16, 2009 at 8:52 am

Have you or anyone had trouble with the hotplate from Walgreens having a short shelf life??? I woke up at 4am this morning to get a shoulder going and everything was fine. However, when I re-woke at 8am to check on the Q, the cooker was only at 125F! The heating element just died on me and only after 4 or 5 BBQ’in sessions.

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