If you visit open air festivals regularly you tend to imagine this, when somebody says “Grill”.
And “this” (and my Trangia stove) have always been sufficient to get some scaffolding into our bellys before pouring loads of beer on top.
About three years ago, however, hackaday.com (Hacking your grill for performance and features) pointed me to gizmodo (How I Got At Least $2,000 Worth of Grill for $540) and I started to read about the differences between grilling, indirect grilling, barbecue and smoking).
Quite interesting – I had to try that. But I had doubts, if this was my way to do it at all. Said in advance: Unlike my buddy Michel this really turned out not to be my way of cooking meat. And that means the way I tried it was done right. ^^
I did not want to buy a “made in china” vertical water smoker, but I had read about ceramic grills and knew about “flower pot charging” to prevent your batteries from burning the house down – and a quick search revealed some flower pot barbecue smokers like this one: http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/
This was electric. And after reworking an old dimmer…
…I decided againt using it.
Instead this would be done with charcoal. And some wood we had lying around of course.
Here you can still see an old heating element from a ceramic glass cooktop lying in the pot.
First test was pressed meat, had been too long in deep freeze anyway…
…so it didn’t matter that the coal did not get enough oxygen. I had to improve this. Giving the food a taste of smoke worked already, but that would have been easier with the electrical version.
Improving the fire bowl was easy enough with an angle grinder, but deburring is never fun.
No proper hole cutter / drill bit available – so this chinese one was used up…
Testing with 120g sand. A cookie box holds the water here.
Exhausting air temperature passes 120 °C. Sand temperature reaches 100 °C.
Encouraging enough. Now some pork (1200g Krustenbraten). But first: a hole for the thermometer:
Calculations said about 4.5 h – but in the end this took twice as long. I should have taken briquettes, but as I had none at hand the pork was finished in the oven.
In the end the pork could be “pulled” – and this was the best one could possibly make of this kind of meat.
But as said before: it’s still pork and I really hate that rind on it.
So the pots can be uset for flowers again.
(Original posts: http://www.metalforum-owl.de/viewtopic.php?f=21&t=138&start=180#p49602, http://www.metalforum-owl.de/viewtopic.php?f=21&t=138&start=180#p49603, http://www.metalforum-owl.de/viewtopic.php?f=21&t=138&start=180#p49604 and http://www.metalforum-owl.de/viewtopic.php?f=21&t=138&start=180#p49606 September 26th 2012, continued http://www.metalforum-owl.de/viewtopic.php?f=21&t=138&start=180#p50137, October 23rd 2012)