/ck/ - Food & Cooking

[Anonymous No.8901050]

Anyone else BBQ in a terracotta pot smoker?

[Anonymous No.8901053]

I'm not homeless, so no

[Anonymous No.8901094]

>>8901053

What do you use for BBQ then?

[Anonymous No.8901104]

>>8901094

I'm not the guy you're replying to, but I use this.

[Anonymous No.8901124]

>>8901050
How do you get a draft on your coals and control it to adjust temperature?

[Anonymous No.8901126]

>>8901124

There are holes in the pots so I imagine you could adjust how covered the holes are.

Though the OP photo shows an electrical cord and what appears to be a thermometer, so it looks like there might be an electronic thermostat involved.

[Anonymous No.8901313]

>>8901124
>How do you get a draft on your coals and control it to adjust temperature?

- turning hot plate on/off
- number and size and type of wood chunks in the pan (usually 1-3)
- size of opening at top
- towels/blankets over the top + foil lining inside (on cold nights)
- water/ice pan inside (for cold smoking)
- watch the smoke volume/rate/color carefully
- adjust by weather, time of day and season (hot summer days vs cold winter nights)
- digital probe thermo at grid level

I can keep it around 220-230*F with good smoke from hickory chunks pretty consistently for 8-10 hrs. It's a labor of love.. Also have done pork belly (bacon) in the winter at 50*F max and beef ribs around 250*F. It takes some tinkering and understanding of fire but is doable.

[Anonymous No.8901338]

>>8901313
>cold smoking over direct heat
>maintaining 50F

I'm impressed. I couldn't think of any way to do that so I rigged up my smoker with an offset firebox.

[Anonymous No.8901363]

>>8901104
Damn dude, respect. I bought the Weber smokey mountain 14" because I didn't know what I was doing and currently still learning as I go.

[Anonymous No.8901408]

>>8901338
>its the offset firebox guy shows up episode

[Anonymous No.8901454]

>>8901363

Ayy WSM 18" here.

Been using it for about 6 months now - getting better every time I try, but most things have turned out brettygud anyways

[Anonymous No.8901926]

>>8901313
For automatic temperature control, you could wire up your hot plate like this sous vide hot plate:

http://imgur.com/gallery/c6VW2

you'd just need a temperature controller that goes above 212

[Anonymous No.8902148]

>>8901926
you mean a cheap ass Chinese PID controller?
You can pick them up for practically nothing on ebay with a sold state relay AND thermocouple.
I have one on my REAL barbecue (none of this electrical nonsense) and it works amazingly.
Getting rock solid temperature control improved the food I made more than any rub, marinade or choice of wood ever could.

[Anonymous No.8902162]

>>8902148
>you mean a cheap ass Chinese PID controller?

yup, they are cheap as fuck and work for years