POFO Anything Goes Thread. ((Warning do not enter if you can't handle fire))

[MoFinz]

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[NY8123]

It's a version of the Alton Brown clay pot smoker. He talks about it in an episode of Good Eats, but the show doesn't really give you enough information to build one. I used this Web site to fill in the details. Finding a hot plate you can take apart was the key:


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Locating the actual clay pots was the hardest part. Very difficult to find ones of the right size and slope of side to fit the grill grates the right way.

I make my own rub and sauce. I smoke with a combination of apple and hickory and finish off the last few hours in a braise of apple cider vinegar, onions and a few other ingredients (I cook it until it gets to 185-190 degrees).

Here's a pic of my rig:


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The blue tape seals the edge and prevents the chunks from smoking too fast, and helps the heating element not have to work as hard. The whole thing cost less than $150, including the groceries. A green egg on the other hand runs, what? $800? For that extra money it's easier to load more wood and the Egg monitors the temp for you. But hey, monitoring the temp is part of the fun. I basically spend all day outside drinking beer and fiddling with the controls to try and keep it as close to 225 as I can.

Yeah man all the time! Briskets are cheap and cooked right will fall apart! I cooks several a year I bet, along with Turkeys and Ribs, we used to have an annual pig roast (we ran it for 30 years at the lake), cooked a whole pig, couple of briskets or sirloin tips, couple of turkeys, dish to pass, kegs a band....the works. We killed the party because it started to become friends of friends of etc...and kids would show up like it was a college kegger so we had to stop.

Anyhoo I usually cook my ribs, brisket and turkeys in a garbage can like this:


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I have two or three garbage can spits at any given time and use them for everything. Of course in the winter it takes a **** load more charcoal lol.

It's cool as hell you made Alton's ceramic BBQ, I have been wanting to try and make that sucker for a couple years now! If you look up his recipe for bourbon glazed, ginger snap crusted Ham, I bet that would be ****ing fantastic to make in that ceramic pit.

Nevermind lol I looked it up for you:


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[MoFinz]

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[TheWalrus]

Yeah man all the time! Briskets are cheap and cooked right will fall apart! I cooks several a year I bet, along with Turkeys and Ribs, we used to have an annual pig roast (we ran it for 30 years at the lake), cooked a whole pig, couple of briskets or sirloin tips, couple of turkeys, dish to pass, kegs a band....the works. We killed the party because it started to become friends of friends of etc...and kids would show up like it was a college kegger so we had to stop.

Anyhoo I usually cook my ribs, brisket and turkeys in a garbage can like this:



I have two or three garbage can spits at any given time and use them for everything. Of course in the winter it takes a **** load more charcoal lol.

It's cool as hell you made Alton's ceramic BBQ, I have been wanting to try and make that sucker for a couple years now! If you look up his recipe for bourbon glazed, ginger snap crusted Ham, I bet that would be ****ing fantastic to make in that ceramic pit.

Nevermind lol I looked it up for you:


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Never heard of the trash can smoker. I bet it takes a ton of charcoal to make that fly, the aluminum's so thin.

Never thought to make a ham. Not a big fan of hams, other than in a sandwich. But bourbon glazed anything can't be all bad.
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The biggest downside of my rig is it's a huge pain to open it to do anything. Doing a shoulder I only open it three times. Once after three hours to load in more wood, one more time after another three hours to load the shoulder into a braising liquid, and then the last time, to eat. If a thermometer falls out or starts giving an obviously bogus reading, you just have to live with it, pretty much. I put two probes into the meat for that reason, with a third probe monitoring the air temp. I put a bi-metal thermometer at the top but only as a sort of a valve for air flow. If the smoke's billowing, I close the opening somewhat and vice versa.

Got any tips for brisket? Do you brine and/or inject? Thoughts on styles of rubs? The rub I use for the pork shoulder is pretty spicy, but I've heard that brisket likes black pepper a lot more than sugars or cayenne or paprika. This is my pork shoulder rub, for reference:

• 1/4 cup paprika
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 2 tablespoons black pepper
• 1 tablespoon cayenne pepper

[Dolphins9954]

Harlem Shake is taking over the country......

[Dolphins9954]

• 1/4 cup paprika
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 2 tablespoons cum
• 2 tablespoons chili powder
• 2 tablespoons black pepper
• 1 tablespoon cayenne pepper

Your favorite ingredient.

[Spesh]

[Valandui]

I love Yahtzee. When my friend first showed me his videos a few years ago I was laughing hysterically.

[Dolphins9954]

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[tylerdolphin]

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Some of those are pretty silly to say the least.