Anyone Ever Make Or See Alton Brown's Flower Pot Smoker?
Lou Decruss
I saw the episode a few weeks ago and did some looking and finally
found a decent blog of a successful attempt. I've got most of what I
need and can make it for about 10 bucks but it will take a bit of
time. I'm just curious if any here has tried it and how it worked.
I'd really like the real deal but I can't afford the 700 bucks. Our
city place has a bunch of stairs to get outside so this could make my
life easier if it really works. Any feedback is appreciated.
Here's the blog I liked:
http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/
TIA
Lou
RegForte
Alton didn't really invent this so much as lay out the process
in detail. It's an old method of cooking to say the least.
I've done it, it will work. The value of buying a decent smoker
off the shelf is that you will have to spend much less time
tending the fire so it won't have that advantage.
It's a great exercise in BBQ to build your own smoker/cooker
however and I strongly recommend it. I've built/made so many
I've lost count.
Janet Wilder
I have a very nice bullet smoker that was under $80. It's a Brinkman
Gourmet.
or here's a tiny link
The only adaptation I have made is to put sand in the water bowl. The
folks at alt.food.barbecue are very helpful and also very friendly.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
modom (palindrome guy)
I totally enjoyed that episode of Good Eats!
I don't know if this is any good, but you might consider a Brinkman
electric smoker:
http://www.electotronics.com/brinkmann810-7080-kgourmetelectricgrilland.aspx
Somebody around here probably has experience with one. It's a bit more
than the $10 you have budgeted, but it's no $700 monster either.
--
modom
Sqwertz
> I saw the episode a few weeks ago and did some looking and finally
> found a decent blog of a successful attempt. I've got most of what I
> need and can make it for about 10 bucks but it will take a bit of
> time. I'm just curious if any here has tried it and how it worked.
> I'd really like the real deal but I can't afford the 700 bucks. Our
> city place has a bunch of stairs to get outside so this could make my
> life easier if it really works. Any feedback is appreciated.
Buy yourself a Brinkmann Gourmet Charcoal Smoker for $65 at Home
Depot or Lowes and screw the damn flowerpots.
I buy one of these smokers every 2-3 years (the firepan can only
take so much, but I have plenty of other spare racks and bowls from
previous victims). I get about 400 hours of use for that $65.
Do not buy the Smoke 'n Pit or the Cajun Smoker.
-sw
Sqwertz
> The only adaptation I have made is to put sand in the water bowl. The
> folks at alt.food.barbecue are very helpful and also very friendly.
Those rednecks in AFB don't know diddly squat about real BBQ.
-sw
Sqwertz
> I don't know if this is any good, but you might consider a Brinkman
> electric smoker:
> http://www.electotronics.com/brinkmann810-7080-kgourmetelectricgrilland.aspx
>
> Somebody around here probably has experience with one. It's a bit more
> than the $10 you have budgeted, but it's no $700 monster either.
I would only get the electric version of the Brinkmann Gourmet if my
apartment complex *strictly* enforced the no combustion rules.
Otherwise get the charcoal version and be sure to turn your
neighbors onto some of your results so they don't complain.
-sw
Christine Dabney
wrote:
>I would only get the electric version of the Brinkmann Gourmet if my
>apartment complex *strictly* enforced the no combustion rules.
>Otherwise get the charcoal version and be sure to turn your
>neighbors onto some of your results so they don't complain.
>
>-sw
Why not the WSM aka the Weber Bullet?
Christine
--
http://nightstirrings.blogspot.com
Janet Wilder
> On Wed, 9 Sep 2009 20:46:12 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>
>> I would only get the electric version of the Brinkmann Gourmet if my
>> apartment complex *strictly* enforced the no combustion rules.
>> Otherwise get the charcoal version and be sure to turn your
>> neighbors onto some of your results so they don't complain.
>>
>> -sw
>
> Why not the WSM aka the Weber Bullet?
Big difference in cost.
hahabogus
news:somga5d59vjhjpse8...@4ax.com on Sep Wed 2009 pm
With some of the electric jobs you can cold smoke...Can you say apple smoked cheddar in bulk?
--
Is that your nose, or are you eatting a banana? -Jimmy Durante
Sqwertz
> On Wed, 9 Sep 2009 20:46:12 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>>I would only get the electric version of the Brinkmann Gourmet if my
>>apartment complex *strictly* enforced the no combustion rules.
>>Otherwise get the charcoal version and be sure to turn your
>>neighbors onto some of your results so they don't complain.
>
> Why not the WSM aka the Weber Bullet?
Because it's overpriced for beginner ($300-$400). Heck, it's
overpriced for a seasoned veteran, too. It does a good job, but
they make those things for about $30 and sell them for a fortune.
It's not a good value, IMO.
Do not go out and buy an expensive smoker until you get a feel for
BBQ and if you'll stick with the hobby. OTOH, don't build yourself
a chintzy POS that will make you give up before you really ever got
started. The $65 model a very good compromise for beginning
smokers.
-sw
Christine Dabney
<kellie...@yahoo.com> wrote:
>Christine Dabney wrote:
>> On Wed, 9 Sep 2009 20:46:12 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>
>>> I would only get the electric version of the Brinkmann Gourmet if my
>>> apartment complex *strictly* enforced the no combustion rules.
>>> Otherwise get the charcoal version and be sure to turn your
>>> neighbors onto some of your results so they don't complain.
>>>
>>> -sw
>>
>> Why not the WSM aka the Weber Bullet?
>
>Big difference in cost.
Yes, but in the long run, that cost really pays off. The other
smokers mentioned will be dead and gone long before the WSM wears
out.... Even Steve mentioned having to go through several Brinkmans at
$65 each. Why not spend the money up front and make a really good
investment in a quality piece of equipment?
Christine
--
http://nightstirrings.blogspot.com
Christine Dabney
wrote:
>With some of the electric jobs you can cold smoke...Can you say apple smoked cheddar in bulk?
Yes, with the Bradley you can cold smoke. But it costs more than the
WSM....
Christine
--
http://nightstirrings.blogspot.com
Christine Dabney
wrote:
>Because it's overpriced for beginner ($300-$400). Heck, it's
>overpriced for a seasoned veteran, too. It does a good job, but
>they make those things for about $30 and sell them for a fortune.
>It's not a good value, IMO.
I didn't pay anywhere near that price for mine. I think I paid about
$200 for it.... I could be wrong on that..but I don't remember paying
anywhere near $400.
Christine
--
http://nightstirrings.blogspot.com
Sqwertz
I've spent $150 on three smokers over the last 10 years. There's no
way a WSM would have lasted that long under my care, especially
considering how often I move around. With care, I could have made
those $65 smokers last 8-10 years. But no, I left them out in the
rain more than a few times. They're disposable.
I repeat: Do not go out and blow $350 on an overpriced smoker until
you know what you're doing. And then you do the math and figure out
if it's worth paying the extra $300.
-sw
Christine Dabney
wrote:
>I repeat: Do not go out and blow $350 on an overpriced smoker until
>you know what you're doing. And then you do the math and figure out
>if it's worth paying the extra $300.
>
>-sw
I see a WSM on Amazon for $239. I think I paid under $200 two years
ago.
I didn't know what I was doing, but I don't regret the purchase at
all. I learned a lot when I first smoked something..due to the help
of everyone here. I am glad I got a quality smoker up front. However,
this is my opinon. ;)
I think a lot of serious smokers will not agree that the WSM is
overpriced though.
Christine
--
http://nightstirrings.blogspot.com
Sqwertz
> On Wed, 9 Sep 2009 21:21:58 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>>I repeat: Do not go out and blow $350 on an overpriced smoker until
>>you know what you're doing. And then you do the math and figure out
>>if it's worth paying the extra $300.
>
> I see a WSM on Amazon for $239. I think I paid under $200 two years
> ago.
With tax and shipping, OK, I WAS A GOD DAMN $3.23 OFF!
Sheesh allmighty.
> I think a lot of serious smokers will not agree that the WSM is
> overpriced though.
You're entitled to your opinions, but not those of others. I've
stated mine and that was all.
-sw
Christine Dabney
wrote:
>With tax and shipping, OK, I WAS A GOD DAMN $3.23 OFF!
You are taxed on your Amazon purchases? I'm not....
And usually, purchases of that size get free shipping.... That puts
it over $100 off.....
Christine, who is only speaking for herself, but I have read opinions
of other WSM users, including TFM.
--
http://nightstirrings.blogspot.com
Sqwertz
> On Wed, 9 Sep 2009 21:35:54 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>>With tax and shipping, OK, I WAS A GOD DAMN $3.23 OFF!
>
> You are taxed on your Amazon purchases? I'm not....
>
> And usually, purchases of that size get free shipping.... That puts
> it over $100 off.....
I'm not going to argue with you over the cost difference of one
retailer. The fact is that the list price of the best Brinkmann
bullet smoker is about 1/5th the list price of the worst Weber
bullet smoker...
...why am I wasting my time with this stupid bullshit, anyway?
> Christine, who is only speaking for herself, but I have read opinions
> of other WSM users, including TFM.
You're like one those people sporting a $85,000 two-seater car
spouting off that it was worth every penny... trying to justify it
any which way they can. "Oh, and my friend has the same car and
feels the same way!".
Is an $85K car more practical than a $20K car?
This is just plain ludicrous.
-sw
Sqwertz
List price is $349-$500 depending on the model. You can find them
cheaper. The 33.5" one is currently $344.00 at Amazon (which is
right between the $300-$400 figure I just threw out there).
-sw
Sqwertz
> List price is $349-$500 depending on the model. You can find them
> cheaper. The 33.5" one is currently $344.00 at Amazon...
Make that 22.5" (which is the size you'll need to be able to smoke a
brisket).
-sw
Janet Wilder
Here's the thing, Christine. No one knows whether they will stick with
BBQ once they've tried it. I wanted to give it a try but did not want to
invest the price of a Weber. I got a Brinkman Gourmet. It was a snap
to put together and works really well for the light use it has. I
invested in a cover and keep it on the screen porch out of the weather
when not in use. With only 2 of us, I use it maybe once every other month.
It takes a long time to do good Q and does require some babysitting. I
have a remote thermometer that is a huge help, but someone needs to be
around to monitor it. Not every cook is geared to "low and slow"
cooking, so it doesn't pay for someone to start off spending hundreds of
dollars on a smoker.
I agree with you that once someone decides to make Q a way of life, the
Brinkman (when and if it is no longer useful) should be replaced by a Weber.
Janet Wilder
> I think a lot of serious smokers will not agree that the WSM is
> overpriced though.
I agree, however, for someone just wanting to try smoking, it's a lot of
money. If they buy a Brinkman Gourmet and they don't want to smoke any
longer, they are not out as much money.
notbob
> Christine Dabney wrote:
>
>> I think a lot of serious smokers will not agree that the WSM is
>> overpriced though.
Insanely so. It used to be because all Weber stuff was made in the
USA and the company was very good to it's employees. Good pay,
bennies, etc. Now, much of there stuff is made off-shore, yet the
prices have not declined. How much, I can not say, but I've never
seen any model Weber as a "good deal".
> I agree, however, for someone just wanting to try smoking, it's a lot of
> money. If they buy a Brinkman Gourmet and they don't want to smoke any
> longer, they are not out as much money.
I keep seeing "$60" as cheap. Why not just try the bottom of the line
Brinkman, the no frills El Cheapo Brinkman (ECB) for a paltry $40.
Available at that price at any Walmart. I used mine for one summer
before moving up. Worked great.
nb
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
Here is what I have:
<http://bbq.about.com/od/smokerreviews/gr/aapr072405a.htm>
Or: <http://tinyurl.com/2n5fyn>
Iirc, we paid about $280.00 for it. It's been covered about 1/2 the
time, the other, not. It's now over 10 years old and still going strong.
I'll be posting this Labor days smoke as soon as I pull and edit the
pics. My second attempt at real smoking and I was thrilled with the
results. ;-)
Steve, that beef heart is lovely! Not tough at all and it smoked the
same area and time that the Canadian bacon did. I got complete curing
with what I used so the meat stayed red and is not the least bit raw!
It's also tender as can be. ;-d
I halved the hearts so they'd fit thru the mouth of the brining jar. <G>
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Bear
I have built the flower pot smoker and it works good. You do loose a
lot of heat when you need to add wood. I've moved on from that smoker
and currently using the smoker in the URL below. It electric and works
great for the amount of smoking I do. I don't leave it outside during
the winter. I've thought of building a box for the top to capture the
smoke and try cold smoking.
Bear
sf
>
>I keep seeing "$60" as cheap. Why not just try the bottom of the line
>Brinkman, the no frills El Cheapo Brinkman (ECB) for a paltry $40.
>Available at that price at any Walmart. I used mine for one summer
>before moving up. Worked great.
>
I had a Brinkman for a few years. Didn't buy it because I wanted a
smoker, bought it because it was winter and they didn't sell webers at
that time of year (times have changed). Never did use it for smoking
and it wasn't any good for grilling.
--
I love cooking with wine.
Sometimes I even put it in the food.
Sqwertz
> On Thu, 10 Sep 2009 13:33:02 GMT, notbob <not...@nothome.com> wrote:
>
>>
>>I keep seeing "$60" as cheap. Why not just try the bottom of the line
>>Brinkman, the no frills El Cheapo Brinkman (ECB) for a paltry $40.
>>Available at that price at any Walmart. I used mine for one summer
>>before moving up. Worked great.
>>
> I had a Brinkman for a few years. Didn't buy it because I wanted a
> smoker, bought it because it was winter and they didn't sell webers at
> that time of year (times have changed). Never did use it for smoking
> and it wasn't any good for grilling.
You must have bought the Brinkmann toilet paper dispenser model
#B1026. It sucks for cooking.
-sw
Lou Decruss
>Lou Decruss wrote:
>
>> I saw the episode a few weeks ago and did some looking and finally
>> found a decent blog of a successful attempt. I've got most of what I
>> need and can make it for about 10 bucks but it will take a bit of
>> time. I'm just curious if any here has tried it and how it worked.
>> I'd really like the real deal but I can't afford the 700 bucks. Our
>> city place has a bunch of stairs to get outside so this could make my
>> life easier if it really works. Any feedback is appreciated.
>>
>> Here's the blog I liked:
>>
>> http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/
>>
>> TIA
>>
>> Lou
>>
>
>Alton didn't really invent this so much as lay out the process
>in detail. It's an old method of cooking to say the least.
>
>I've done it, it will work. The value of buying a decent smoker
>off the shelf is that you will have to spend much less time
>tending the fire so it won't have that advantage.
>
>It's a great exercise in BBQ to build your own smoker/cooker
>however and I strongly recommend it. I've built/made so many
>I've lost count.
Thanks for the encouragement and thanks to all the others for the
replies. What's the coldest outdoor temperature you've used it in? I
probably should have been more clear of my intentions so I'll lump my
replies to the other posters here too. I'm not new to smoking and
have gone through several smokers. I currently use a large New
Braunfels unit with the side mounted firebox. I keep it at our
cottage and use it most weekends from spring to fall. I've also got a
Weber kettle, a large 304 stainless gas grill from Costco, and a
smaller Aussie open top gas grill. The problem is I don't get there
as much in the winter. Last year we went ten weeks in a row not going
there.
In the concrete jungle of Chicago I have 2 Weber kettles. The kettle
is a fabulous product but (IMO) everything else Weber makes is
overpriced crap. I've used (but not owned) an electric Brinkman. I've
gone through 2 ECB's and a Brinkman all-in-one gasser. I don't care
to revisit any of those and I don't "need" another cooking device but
I "want' to be able to smoke in the winter. To tend a fire I need to
use 25 steps and a 100 ft. alley to get to the area where my grills
are. (If I were to put a BGE or a komado there It would be gone in a
day). The only reason I'm considering this is to eliminate the fire
tending trips. I know from experience that a metal smoker in sub-zero
temps with a 20 mph wind doesn't work well and you use a ton of fuel.
The clay holding the heat is what I'm after.
Thanks for verifying that it worked for you. This is a mission of
desire rather than necessity. I do like making things but I don't
want to do it if it's not going to work. Another possibility I might
try is a tube pan with holes drilled in it for a natural minion method
for the heat source. I'll have to check out the safety of doing that.
Anyway, it's going to be a fun project for the fall.
Lou
Lou Decruss
>Lou Decruss wrote:
>> I saw the episode a few weeks ago and did some looking and finally
>> found a decent blog of a successful attempt. I've got most of what I
>> need and can make it for about 10 bucks but it will take a bit of
>> time. I'm just curious if any here has tried it and how it worked.
>> I'd really like the real deal but I can't afford the 700 bucks. Our
>> city place has a bunch of stairs to get outside so this could make my
>> life easier if it really works. Any feedback is appreciated.
>>
>> Here's the blog I liked:
>>
>> http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/
>>
>> TIA
>>
>> Lou
>>
>
>I have a very nice bullet smoker that was under $80. It's a Brinkman
>Gourmet.
>
>http://www.google.com/products/catalog?q=brinkman+gourmet+smoker&hl=en&cid=6879543347724473069&sa=title#p
>
>or here's a tiny link
>
>http://xrl.in/32w0
>
>The only adaptation I have made is to put sand in the water bowl. The
>folks at alt.food.barbecue are very helpful and also very friendly.
Yes but Texas is a bit warmer in January than it is here.
Lou
Lou Decruss
>On Wed, 09 Sep 2009 12:24:36 -0500, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>
>>I saw the episode a few weeks ago and did some looking and finally
>>found a decent blog of a successful attempt. I've got most of what I
>>need and can make it for about 10 bucks but it will take a bit of
>>time. I'm just curious if any here has tried it and how it worked.
>>I'd really like the real deal but I can't afford the 700 bucks. Our
>>city place has a bunch of stairs to get outside so this could make my
>>life easier if it really works. Any feedback is appreciated.
>>
>>Here's the blog I liked:
>>
>>http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/
>>
>
>I totally enjoyed that episode of Good Eats!
He's the only one I'll stop and watch while channel surfing. He's
always fun.
>
>I don't know if this is any good, but you might consider a Brinkman
>electric smoker:
>http://www.electotronics.com/brinkmann810-7080-kgourmetelectricgrilland.aspx
>
>Somebody around here probably has experience with one. It's a bit more
>than the $10 you have budgeted, but it's no $700 monster either.
The $10 isn't a budget. It's just what i figure the thermometer and
hot plate will cost. I've been looking for gasket material so I'll
probably go over $10.
Lou
Lou Decruss
wrote:
>On Wed, 09 Sep 2009 19:49:49 -0600, Christine Dabney wrote:
I've been smoking for 15 years so it's unlikely I'll give up. I have
the tools and the ability to make one that will be far from chintzy.
But thanks for the challenge. I'll post pictures when I get it done.
Actually I don't give a rats ass what it looks like as long as the
food is good and I don't have to make 20 trips outside.
Lou
RegForte
> On Wed, 09 Sep 2009 10:33:52 -0700, RegForte <r...@nospam.com> wrote:
>
>>
>>Alton didn't really invent this so much as lay out the process
>>in detail. It's an old method of cooking to say the least.
>>
>>I've done it, it will work. The value of buying a decent smoker
>>off the shelf is that you will have to spend much less time
>>tending the fire so it won't have that advantage.
>>
>>It's a great exercise in BBQ to build your own smoker/cooker
>>however and I strongly recommend it. I've built/made so many
>>I've lost count.
>
>
> Thanks for the encouragement and thanks to all the others for the
> replies. What's the coldest outdoor temperature you've used it in? I
> probably should have been more clear of my intentions so I'll lump my
> replies to the other posters here too. I'm not new to smoking and
> have gone through several smokers. I currently use a large New
> Braunfels unit with the side mounted firebox. I keep it at our
> cottage and use it most weekends from spring to fall. I've also got a
> Weber kettle, a large 304 stainless gas grill from Costco, and a
> smaller Aussie open top gas grill. The problem is I don't get there
> as much in the winter. Last year we went ten weeks in a row not going
> there.
I've had it running down to about 45 F ambient, but the wind
is as much or more of a factor than outside temp. Even at 55 F
outside a high enough wind would prevent it from ever getting
up to serious temp. Gusts would really throw it off. Most
BBQ does not require a real steady temp, depending on the
food, but if it drops down real low for real long your
cook will take forever.
I used 1000 watt heating elements.. I did melt a few
along the way, too. A lot of heat in that small space.
I only use them on my housemade cold smoking units now.
Once again, the money savings might not make up for the
amount of fritter time you spend trying to keep in at proper
temp. At one point I rigged a timer to throttle the juice
on and off. That worked ok but it was still kind of a pain.
In any case, it's always fun building smokers.
Lou Decruss
wrote:
>Lou,
>I have built the flower pot smoker and it works good. You do loose a
>lot of heat when you need to add wood.
Thanks Bear.
That's what I wanted to know.
Lou
Sqwertz
> On Wed, 9 Sep 2009 21:06:05 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>>On Wed, 09 Sep 2009 19:49:49 -0600, Christine Dabney wrote:
>>
>>> On Wed, 9 Sep 2009 20:46:12 -0500, Sqwertz <swe...@cluemail.compost>
>>> wrote:
>>>
>>>>I would only get the electric version of the Brinkmann Gourmet if my
>>>>apartment complex *strictly* enforced the no combustion rules.
>>>>Otherwise get the charcoal version and be sure to turn your
>>>>neighbors onto some of your results so they don't complain.
>>>
>>> Why not the WSM aka the Weber Bullet?
>>
>>Because it's overpriced for beginner ($300-$400). Heck, it's
>>overpriced for a seasoned veteran, too. It does a good job, but
>>they make those things for about $30 and sell them for a fortune.
>>It's not a good value, IMO.
>>
>>Do not go out and buy an expensive smoker until you get a feel for
>>BBQ and if you'll stick with the hobby. OTOH, don't build yourself
>>a chintzy POS that will make you give up before you really ever got
>>started. The $65 model a very good compromise for beginning
>>smokers.
>
> I've been smoking for 15 years so it's unlikely I'll give up.
Then why the hell do you want to make a flower pot smoker?
It just doesn't make sense. (Unless you're completely broke, that
is. When I was broke I used chimney flue tiles, two stacked on top
of each other with a rack underneath the bottom one for coals
(cinder blocks under that to protect the driveway). Then I had
racks inserted between the tiles, and one on top. The one in the
center used a steel pizza pan with holes in it as a heat shield.
The rack on top was for the food, and I used a 22" domes wok lid for
the lid. Worked great.
If the flower pot is wet - or even humid inside the clay - they will
crack and crumble under any moderate heat (taking your food with
it). BTDT. Flue tiles are tempered and can stand up to the heat
without cracking.
-sw