I was watching a food tv show last night and saw a guy make a smoker out of
a large terra cotta plant holder, heating element, heavy duty pan to hold
the wood chunks and a grill. He topped it off with a terra cotta dome and a
replacement bbq thermometer, he said the total cost was $43. Has anyone
tried this? Does it work?

Hugh G. Rection wrote:

> I was watching a food tv show last night and saw a guy make a smoker out of
> a large terra cotta plant holder, heating element, heavy duty pan to hold
> the wood chunks and a grill. He topped it off with a terra cotta dome and a
> replacement bbq thermometer, he said the total cost was $43. Has anyone
> tried this? Does it work?
>
>
This sounds to me like it might be a cold smoker, a very different
animal from the types of smokers generally discussed here. Cold smoking
is the process used to produce jerky, bacon, and some types of smoked
fish, and I believe it's typically done at temps below 110 f. Always
done with meats that have been brined for preservation since the meat
will spend so long at "dangerous" temperatures. I'm just guessing based
on my assumption that terra cotta might break when exposed to 225 f heat
on the inside and room temp on the outside.

"Douglas Barber" > wrote in message
...
>
>
> Hugh G. Rection wrote:
>
> > I was watching a food tv show last night and saw a guy make a smoker out
of
> > a large terra cotta plant holder, heating element, heavy duty pan to
hold
> > the wood chunks and a grill. He topped it off with a terra cotta dome
and a
> > replacement bbq thermometer, he said the total cost was $43. Has anyone
> > tried this? Does it work?
> >
> >
> This sounds to me like it might be a cold smoker, a very different
> animal from the types of smokers generally discussed here. Cold smoking
> is the process used to produce jerky, bacon, and some types of smoked
> fish, and I believe it's typically done at temps below 110 f. Always
> done with meats that have been brined for preservation since the meat
> will spend so long at "dangerous" temperatures. I'm just guessing based
> on my assumption that terra cotta might break when exposed to 225 f heat
> on the inside and room temp on the outside.
>

He did a pork shoulder. I don't recall him stating what temps he was
cooking at though. I'll see if I can find a link or something.

"Hugh G. Rection" > wrote in message
...
> I was watching a food tv show last night and saw a guy make a smoker out
of
> a large terra cotta plant holder, heating element, heavy duty pan to hold
> the wood chunks and a grill. He topped it off with a terra cotta dome and
a
> replacement bbq thermometer, he said the total cost was $43. Has anyone
> tried this? Does it work?

Probably this one:

http://bbq.about.com/b/a/035246.htm

Dimitri

"Dimitri" > wrote in message
. com...
>
> "Hugh G. Rection" > wrote in message
> ...
> > I was watching a food tv show last night and saw a guy make a smoker out
> of
> > a large terra cotta plant holder, heating element, heavy duty pan to
hold
> > the wood chunks and a grill. He topped it off with a terra cotta dome
and
> a
> > replacement bbq thermometer, he said the total cost was $43. Has anyone
> > tried this? Does it work?
>
> Probably this one:
>
> http://bbq.about.com/b/a/035246.htm
>
> Dimitri
>
>

That sounds like the same thing. Does it work very well?

"Hugh G. Rection" > wrote in message
...
| I was watching a food tv show last night and saw a guy make a smoker
out of
| a large terra cotta plant holder, heating element, heavy duty pan to
hold
| the wood chunks and a grill. He topped it off with a terra cotta dome
and a
| replacement bbq thermometer, he said the total cost was $43. Has
anyone
| tried this? Does it work?
|
|

Google search found this: http://bbq.about.com/b/a/035246.htm

April 28, 2003

Great Homemade Smoker

Tparker424 Writes:

"For Father's Day my twin sons gave me the pieces to make a homemade
smoker they saw on a Good Eats cooking show and it works great. It
consists of 2 large clay/ceramic flower pots, a low cost single burner
electric hotplate, a STEEL pie pan and a 12-14" round replacement grill.
The bottom clay pot has a ID of 161/2 in. and stands about 16 in. tall.
Select the top pot so it will just fit upside down inside the bottom pot
(mine top pot has an OD of 16 in.). Make sure the the bottom pot has a
drain hole large enough to run the hotplate power cord thru. If you have
to buy everything new, should not cost more than $60.00.

To set-up, place the bottom pot on a couple of bricks or 2X4's (the
bottom of the pot stays cool). Place the hotplate in the bottom of the
pot and run the power cord out the bottom. Set the thermostat of the
hotplate on high. Place the pie pan on the hotplate and fill with dry
wood chips/chunks of your choice. Place the circular grill inside the
bottom pot, place the meat on the grill, place the inverted top pot on
top of the lower pot and plug in the hotplate power cord. If using an
extension cord, make sure its rated for at least 15 amps.

Ours starts smoking within a couple of minutes and with a full pan of
wood (using approx 2X2 in. chunks) will generate coupious amounts of
smoke for up to 3 hours before refilling the pan. The smoker maintains a
temp. as measured with a digital thermometer between 170-215 degrees as
the hotplate cycles on and off. We recently cooked a 7 lbs. pork butt
for 14 hours and it came out fantastic. We have also smoked chicken
quarters for 3 hours and then finished them in the oven for about 30
minutes, testing with a internal thermometer for doneness. The pots hold
the heat well but do not get hot enough for bad burns. The steel pie pan
shields the meat from the direct heat and other than filling the pie pan
with wood a few times, not much to do but watch it smoke.

--
Jarhead

"Hugh G. Rection" > wrote in message
news
>
> "Dimitri" > wrote in message
> . com...
> >
> > "Hugh G. Rection" > wrote in message
> > ...
> > > I was watching a food tv show last night and saw a guy make a smoker
out
> > of
> > > a large terra cotta plant holder, heating element, heavy duty pan to
> hold
> > > the wood chunks and a grill. He topped it off with a terra cotta dome
> and
> > a
> > > replacement bbq thermometer, he said the total cost was $43. Has
anyone
> > > tried this? Does it work?
> >
> > Probably this one:
> >
> > http://bbq.about.com/b/a/035246.htm
> >
> > Dimitri
> >
> >
>
> That sounds like the same thing. Does it work very well?

Don't know - about 4 months ago I purchased a Char Broil electric smoker for
60 bucks at Home Depot and I have been experimenting with it ever since with
very pleasing results. The instructions are however almost non existent
hence "experiment".

I like very much the thermostat and the set-it and forget it results.

Dimitri

"Dimitri" > wrote in message
m...
>
> "Hugh G. Rection" > wrote in message
> news
> >
> > "Dimitri" > wrote in message
> > . com...
> > >
> > > "Hugh G. Rection" > wrote in message
> > > ...
> > > > I was watching a food tv show last night and saw a guy make a smoker
> out
> > > of
> > > > a large terra cotta plant holder, heating element, heavy duty pan to
> > hold
> > > > the wood chunks and a grill. He topped it off with a terra cotta
dome
> > and
> > > a
> > > > replacement bbq thermometer, he said the total cost was $43. Has
> anyone
> > > > tried this? Does it work?
> > >
> > > Probably this one:
> > >
> > > http://bbq.about.com/b/a/035246.htm
> > >
> > > Dimitri
> > >
> > >
> >
> > That sounds like the same thing. Does it work very well?
>
> Don't know - about 4 months ago I purchased a Char Broil electric smoker
for
> 60 bucks at Home Depot and I have been experimenting with it ever since
with
> very pleasing results. The instructions are however almost non existent
> hence "experiment".
>
> I like very much the thermostat and the set-it and forget it results.
>
> Dimitri
>


I'm a newbie but the way the host of the tv show explained it the terra
cotta works as an insulator acting to keep the heat inside the cooking
chamber whereas the metal smokers radiate heat through the smoker walls.
Theoretically this means you would use less fuel in this homemade smoker.
Would there be any other advantages?

"Hugh G. Rection" > wrote in message
...
> I was watching a food tv show last night and saw a guy make a smoker out
of
> a large terra cotta plant holder, heating element, heavy duty pan to hold
> the wood chunks and a grill. He topped it off with a terra cotta dome and
a
> replacement bbq thermometer, he said the total cost was $43. Has anyone
> tried this? Does it work?

That'd be Alton Brown on Good Eats. It's essentially a hybrid
kamado-electric smoker on the cheap. Since it can easily maintain temps at
the magical 225F mark there's no reason it can't produce as good or bad of
barbecue as your skills allow. IIRC he smoked for a while then finished the
butt in the oven, the pulled and served with mustard sauce.

He has another fascinating concept in one of his books where he heats bricks
up then assembles an oven on his driveway from the hot bricks using welders
gloves then bakes bread in the impromptu brick oven. he also has a cool
modification where he mounts a hairdryer to a Weber kettle for more heat. He
also uses a chimney starter with a grate on top to sear ahi tuna.

"Jason in Dallas" > wrote in message
...
> "Hugh G. Rection" > wrote in message
> ...
> > I was watching a food tv show last night and saw a guy make a smoker out
> of
> > a large terra cotta plant holder, heating element, heavy duty pan to
hold
> > the wood chunks and a grill. He topped it off with a terra cotta dome
and
> a
> > replacement bbq thermometer, he said the total cost was $43. Has anyone
> > tried this? Does it work?
>
> That'd be Alton Brown on Good Eats. It's essentially a hybrid
> kamado-electric smoker on the cheap. Since it can easily maintain temps at
> the magical 225F mark there's no reason it can't produce as good or bad of
> barbecue as your skills allow. IIRC he smoked for a while then finished
the
> butt in the oven, the pulled and served with mustard sauce.
>
> He has another fascinating concept in one of his books where he heats
bricks
> up then assembles an oven on his driveway from the hot bricks using
welders
> gloves then bakes bread in the impromptu brick oven. he also has a cool
> modification where he mounts a hairdryer to a Weber kettle for more heat.
He
> also uses a chimney starter with a grate on top to sear ahi tuna.
>
>

Yep, that's the guy, kind of a goofy character, but his explanations made
sense to me. But I see some people in this group have negative thoughts
about food tv programs. I might have to give it a try myself just to
satisfy my curiosity.

"Hugh G. Rection" wrote:
>
> Yep, that's the guy, kind of a goofy character, but his explanations made
> sense to me. But I see some people in this group have negative thoughts
> about food tv programs. I might have to give it a try myself just to
> satisfy my curiosity.


I believe most of us like Alton.

If your grill is well sealed, you can try the hotplate in your current
rig.


-CAL

Hugh G. Rection wrote:

> I'm a newbie but the way the host of the tv show explained it the
> terra cotta works as an insulator acting to keep the heat inside the
> cooking chamber whereas the metal smokers radiate heat through the
> smoker walls. Theoretically this means you would use less fuel in
> this homemade smoker. Would there be any other advantages?

Alton Brown was trying to explain how this as a cheap replacement for a BGE
or Kamado, since -- as *HE*contended -- ceramic and clay pots were closer to
above ground holes than any other type of pit. The pork butt at the end of
the show sure pulled hard for being completely cooked; I doubt it was past
180F.
Dave

> > > I was watching a food tv show last night and saw a guy make a smoker
out of
> > > a large terra cotta plant holder, heating element, heavy duty pan to
hold
> > > the wood chunks and a grill. He topped it off with a terra cotta dome
(snip)
> >
> > That'd be Alton Brown on Good Eats.
>
> Yep, that's the guy, kind of a goofy character, but his explanations made
> sense to me. But I see some people in this group have negative thoughts
> about food tv programs.

Alton is ingenious, well-versed in culinary technique and also a good
teacher using my vavorite pedantic vehicle: analogy. In his books he
stresses technique and science so that the reader can apply them at home to
create food instead of simply duplicating recipes. Conversely guys like
Emeril show you what *they* do but don't give you the knowledge to transfer
the art to your own kitchen.

It's a wonderful feeling the first time you go to the grocery store and
instead of shopping from a list you just buy what looks good or is on sale
and come up with a delicious meal at home. My family and friends are
constantly irritated when I cook them a nice meal, they love it and ask for
the recipe, and I'm unable to produce one. "What, you dodn't know how much
garlic you used or how long you cooked it?!" Uh, no, I threw stuff together
until it looked good and then I cooked it until it was done.

Hugh G. Rection wrote:

> Yep, that's the guy, kind of a goofy character, but his explanations made
> sense to me. But I see some people in this group have negative thoughts
> about food tv programs. I might have to give it a try myself just to
> satisfy my curiosity.

At least Alton knows the difference between real barbecue and faux.
It's just that sometimes he complicates his cooking by using multitaskers.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

cl wrote:

> I believe most of us like Alton.
>
> If your grill is well sealed, you can try the hotplate in your current
> rig.

<BG> I'm surprised you like him, Cal, since he specifically stated that gas
grills can't produce good barbecue due to water vapor levels given off by
burning propane, which don't exist at to anywhere near the same levels as
burning lump, briquettes, or well-seasoned hardwoods. You need to straighten
that boy out.
Dave

Dave Bugg wrote:
>
> cl wrote:
>
> > I believe most of us like Alton.
> >
> > If your grill is well sealed, you can try the hotplate in your current
> > rig.
>
> <BG> I'm surprised you like him, Cal, since he specifically stated that gas
> grills can't produce good barbecue due to water vapor levels given off by
> burning propane, which don't exist at to anywhere near the same levels as
> burning lump, briquettes, or well-seasoned hardwoods. You need to straighten
> that boy out.
> Dave


So that would also mean that LazyQ using a propane burner as the heat
source couldn't either?
Likewise, a waterpan equipped smoker can't due to the water vapor.


Seriously, I'm more in with Steve Raichlen (quoted from the 30K grill
thread link):

Raichlen prefers charcoal grills for smoking ribs, pulled
pork and beef
brisket-in other words, real barbecueing (as opposed to
grilling steaks). "Most
gas grills are heavily vented, so most of the smoke just
goes out the vents,
passing by the food without being absorbed," he says.



That is why I made a point in our first scuffle that the gasgrill has to
be modified to minimize venting in order to allow for the meat to be
smoked and maintain a stable temp all around.

-CAL

cl wrote:

> That is why I made a point in our first scuffle that the gasgrill has
> to be modified to minimize venting in order to allow for the meat to
> be smoked and maintain a stable temp all around.

Ya gotta talk to that Alton Brown dude, he's the one to scuffle with. And
while yer at it, tell him to wait until the pork hits at least 190 before
pulling. That butt was not yet ready when he took it off the pit.
Dave

On Thu, 10 Jun 2004 08:26:48 -0500, "Hugh G. Rection" >
wrote:

>I was watching a food tv show last night and saw a guy make a smoker out of
>a large terra cotta plant holder, heating element, heavy duty pan to hold
>the wood chunks and a grill. He topped it off with a terra cotta dome and a
>replacement bbq thermometer, he said the total cost was $43. Has anyone
>tried this? Does it work?
>

I saw the same thing and have considered trying it if I can find the
parts cheap enough. However, my real plan is to purchase a WSM
sometime soon. I've got a propane smoker (Great Outdoors Big Block),
an electric smoker (Char-Broil H20), and a gas grill (Coleman), but I
think I'm ready to try the real thing now. The wife is complaining
that I got too many grills though.
---------------------------------------------------------
Regards,

Henry D. --------->

Anti-Spam measure in place. To reply, remove "spamfree".

On Thu, 10 Jun 2004 08:26:48 -0500, "Hugh G. Rection" >
wrote:

>I was watching a food tv show last night and saw a guy make a smoker out of
>a large terra cotta plant holder, heating element, heavy duty pan to hold
>the wood chunks and a grill. He topped it off with a terra cotta dome and a
>replacement bbq thermometer, he said the total cost was $43. Has anyone
>tried this? Does it work?
>

Forgot to mention two observations that I noticed. First, where does
the grease end up in this homemade rig? Secondly, he brined the pork
butt which I've gathered from reading old posts over the last few
days, isn't necessary.
---------------------------------------------------------
Regards,

Henry D. --------->

Anti-Spam measure in place. To reply, remove "spamfree".

Dimitri wrote:

> Don't know - about 4 months ago I purchased a Char Broil electric smoker for
> 60 bucks at Home Depot and I have been experimenting with it ever since with
> very pleasing results. The instructions are however almost non existent
> hence "experiment".
>
> I like very much the thermostat and the set-it and forget it results.

Dimitri,

There's a competition cook named Kevin Taylor AKA Stogie that is a
big proponant of the charbroil and I'm sure he'd help you get going.
He's a great guy who's known for helping others with BBQ issues.
He's at

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Dave Bugg wrote:
>
> cl wrote:
>
> > That is why I made a point in our first scuffle that the gasgrill has
> > to be modified to minimize venting in order to allow for the meat to
> > be smoked and maintain a stable temp all around.
>
> Ya gotta talk to that Alton Brown dude, he's the one to scuffle with. And
> while yer at it, tell him to wait until the pork hits at least 190 before
> pulling. That butt was not yet ready when he took it off the pit.


HEhe, I noticed he was having a bit of a time pulling it.

-CAL

Henry D > wrote:
> [ . . . ]The wife is complaining that I got too many grills though.
>
I hear that. My backyard is a griller graveyard!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"Hugh G. Rection" wrote...
> I was watching a food tv show last night and saw a guy make a smoker out of
> a large terra cotta plant holder, heating element, heavy duty pan to hold
> the wood chunks and a grill. He topped it off with a terra cotta dome and a
> replacement bbq thermometer, he said the total cost was $43. Has anyone
> tried this? Does it work?

That was a "Good Eats" episode you saw:

http://www.foodnetwork.com/food/show..._22726,00.html
Episode EA1G04
"Q"

He also did another episode where he made a cold smoker out of a cardboard box:
http://www.foodnetwork.com/food/show...245800,00.html

On Thu, 10 Jun 2004 08:26:48 -0500, "Hugh G. Rection" >
wrote:

>I was watching a food tv show last night and saw a guy make a smoker out of
>a large terra cotta plant holder, heating element, heavy duty pan to hold
>the wood chunks and a grill. He topped it off with a terra cotta dome and a
>replacement bbq thermometer, he said the total cost was $43. Has anyone
>tried this? Does it work?
>


I saw that show last summer and had to have one. I bought smaller
pots than he had, because it was towards the end of the season and
that's all Walmart had. I already had a hotplate, grill and small
cast iron skillet; and bought a replacement pit thermo for $5 on
clearance. About $20 total. Works great as far as I'm concerned.
I've done butts, chicken and beef ribs. Operating temps did fluctuate
some, between 190° and 225°. Butts took me 8 or so hours (195° +).
Don't know who could complain about this set up...fuel cost minimal
(elec. and couple handfulls of hickory chunks); almost foolproof
operation, and food tastes great! I still have my silver smoker for
briskets and/or multiple butts. I already made some mods...used a
masonary bit and drilled into the lid and made a handle with a bit of
a dowl, and drilled in the side of the lower pot for a few screws to
make the grill more stable. One note, I helped a friend build one and
the hotplate kept burning out (no x-tra cost, K-Mart gave him a
refund)...must have been a bad batch. We went to Goodwill and got him
one for $2...also got me a couple of spares <g>...

Tex

Jason in Dallas wrote:

> Alton is ingenious, well-versed in culinary technique and also a good
> teacher using my vavorite pedantic vehicle: analogy. In his books he
> stresses technique and science so that the reader can apply them at
> home to create food instead of simply duplicating recipes. Conversely
> guys like Emeril show you what *they* do but don't give you the
> knowledge to transfer the art to your own kitchen.
>

Which is exactly why I love Alton. I learn alot about HOW foods cook, which
is more important than the recipes themselves. The scientific aspect of
cooking is fascinating and allows you to do things correctly. Alton's little
forays into quick and easy equipment substitutes don't interest me that
much. I'll be using our Kamado (when it arrives) for smoking, not a couple
of clay pots.

P.S. I am a noobie to this newsgroup (and to Q'ing - I've never done any
real Q!). I'm looking forward to lots of experimentaton this summer, trying
to get my Weber Kettle to do it all until the big K comes in. Wish me luck.


--
Jessie
----------------------------------------------------------------------
"Start off every day with a smile and get it over with." - ($1 to W.C.
Fields)

In article >, "Jessie"
> wrote:


> Which is exactly why I love Alton. I learn alot about HOW foods cook, which
> is more important than the recipes themselves. The scientific aspect of
> cooking is fascinating and allows you to do things correctly. Alton's little
> forays into quick and easy equipment substitutes don't interest me that
> much. I'll be using our Kamado (when it arrives) for smoking, not a couple
> of clay pots.

AB is one of the few celebs at Food TV that isn't a chef and doesn't
own a restaurant (or six). His resume sticks out like a sore thumb
among his fellows at Food TV. I think that has something to do with why
his show is as good as it is.

> P.S. I am a noobie to this newsgroup (and to Q'ing - I've never done any
> real Q!). I'm looking forward to lots of experimentaton this summer, trying
> to get my Weber Kettle to do it all until the big K comes in. Wish me luck.
>
>
Good luck surviving the dreaded 'longest wait'. Round the clock
counseling is available for a nominal fee from our cheerful staff.....
BTW, there's no better way to get from noob to Q-dude/Grill-dude than a
K. Talk about your Alton Brown style multitasker.....

monroe(wait until you're checking the ConWay site every few hours)

Jessie wrote:
> Jason in Dallas wrote:
>
>> Alton is ingenious, well-versed in culinary technique and also a good
>> teacher using my vavorite pedantic vehicle: analogy. In his books he
>> stresses technique and science so that the reader can apply them at
>> home to create food instead of simply duplicating recipes. Conversely
>> guys like Emeril show you what *they* do but don't give you the
>> knowledge to transfer the art to your own kitchen.
>>
>
> Which is exactly why I love Alton. I learn alot about HOW foods cook,
> which is more important than the recipes themselves. The scientific
> aspect of cooking is fascinating and allows you to do things
> correctly. Alton's little forays into quick and easy equipment
> substitutes don't interest me that much. I'll be using our Kamado
> (when it arrives) for smoking, not a couple of clay pots.
>
> P.S. I am a noobie to this newsgroup (and to Q'ing - I've never done
> any real Q!). I'm looking forward to lots of experimentaton this
> summer, trying to get my Weber Kettle to do it all until the big K
> comes in. Wish me luck.

Welcome to the club, you're gonna love your K. A word of caution - there is
a learning curve, so start with the basics and perfect your technique before
you start experimenting.

Jack Curry
-the wait is a bitch-

Jessie wrote:

> Which is exactly why I love Alton. I learn alot about HOW foods cook, which
> is more important than the recipes themselves. The scientific aspect of
> cooking is fascinating and allows you to do things correctly. Alton's little
> forays into quick and easy equipment substitutes don't interest me that
> much. I'll be using our Kamado (when it arrives) for smoking, not a couple
> of clay pots.


Alton had a recent Q&A session on egullet:


http://forums.egullet.com/index.php?showforum=150




Brian Rodenborn

Jessie wrote:

> Which is exactly why I love Alton. I learn alot about HOW foods cook, which
> is more important than the recipes themselves. The scientific aspect of
> cooking is fascinating and allows you to do things correctly. Alton's little
> forays into quick and easy equipment substitutes don't interest me that
> much. I'll be using our Kamado (when it arrives) for smoking, not a couple
> of clay pots.

Dude, you need clay pots to cook your pork butt and prime rib. Plus you
need an ironing board to make your ravioli. I now know this thanks
to Alton.

Kidding... I think he's great. Just a bit over the top sometimes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:


>
>
> Dude, you need clay pots to cook your pork butt and prime rib. Plus you
> need an ironing board to make your ravioli. I now know this thanks
> to Alton.
>

Then there's the guy who did a pork butt on the sneaker rack in an
electric dryer....

Steve Wertz wrote:
> On Thu, 10 Jun 2004 16:21:58 GMT, "Jason in Dallas"
> > wrote:
>
>> It's a wonderful feeling the first time you go to the grocery store and
>> instead of shopping from a list you just buy what looks good or is on sale
>> and come up with a delicious meal at home.
>
> This is how I always shop. I used to do this practically every
> night - stop at the grocery store on the way home and just see
> what looks good. Otherwise I'd get home and not feel like
> cooking/eating anything that was already in-stock.
>
> -sw

That's me, too. The "list" is only for things that are already supposed to be
in the house, things I'm not supposed to run out of.

BOB

Nathan Lau > wrote in message m>...
> Hugh G. Rection wrote:
>
> > Yep, that's the guy, kind of a goofy character, but his explanations made
> > sense to me. But I see some people in this group have negative thoughts
> > about food tv programs. I might have to give it a try myself just to
> > satisfy my curiosity.
>
> At least Alton knows the difference between real barbecue and faux.
> It's just that sometimes he complicates his cooking by using multitaskers.

In Gear for the kitchen, he argues that a single tasker should both do
its job REALLY WELL and be used more than rarely to justify the space
it will take up. Otherwise, he'll try to get multiple uses out of
items.

As for the ironing board: where exactly does one mount a pasta press
without it getting in the way when you aren't pressing pasta. Besides
there's a certain rightness to pressing pasta on an ironing board. <g,
d & r>

"Hugh G. Rection" > wrote in message >...
> Yep, that's the guy, kind of a goofy character, but his explanations made
> sense to me. But I see some people in this group have negative thoughts
> about food tv programs. I might have to give it a try myself just to
> satisfy my curiosity.

Here's the link on the fan page that also links to the transcript of the show:

http://www.goodeatsfanpage.com/Season7/EA1G04.htm

In article >,
(Mark Reichert) wrote:

> Nathan Lau > wrote in message
> m>...
> > Hugh G. Rection wrote:
> >
> > > Yep, that's the guy, kind of a goofy character, but his explanations made
> > > sense to me. But I see some people in this group have negative thoughts
> > > about food tv programs. I might have to give it a try myself just to
> > > satisfy my curiosity.
> >
> > At least Alton knows the difference between real barbecue and faux.
> > It's just that sometimes he complicates his cooking by using multitaskers.
>
> In Gear for the kitchen, he argues that a single tasker should both do
> its job REALLY WELL and be used more than rarely to justify the space
> it will take up. Otherwise, he'll try to get multiple uses out of
> items.
>
> As for the ironing board: where exactly does one mount a pasta press
> without it getting in the way when you aren't pressing pasta. Besides
> there's a certain rightness to pressing pasta on an ironing board. <g,
> d & r>

Amen to that. My sausage grinder and pasta press both have worthless
fastening clamps due to the wide-assed formica edging in my kitchen. If
you have 3 inch thick Corelle you also feel my pain. The ironing board
idea was a real 'Duhhh-Slap Forehead' epiphany moment for me. It's now
drilled , blocked and weighted for both of my beloved hand crankers.
<turns to camera, winks> "Thanks Alton Brown!" <gives thumbs up>

monroe(kitchen remodelers take heed)

> wrote in message
...
> Henry D > wrote:
> > [ . . . ]The wife is complaining that I got too many grills though.
> >
> I hear that. My backyard is a griller graveyard!
>
> --
> Intuitive insights from Nick, Retired in the San Fernando Valley
>
> http://operationiraqichildren.org/

I have five grills/smokers in the back yard inc an ECB, a Weber modified so
it looks like an alien ship for little tiny aliens, a regular small Weber
and I'm thinking about turning an old pressure tank from our well into an
offset smoker in conjunction with an old woodstove. Between BBQn' and home
made beer, I don't have much spare time.

My wife says "At least it keeps him out of the bars".

Michael

A question about this home made smoker. Exactly what color is the smoke
supposed to be?

I've tried to give this method a try, on med-high and high settings, I get
brown smoke. Where-as on medium setting I get nice grey/white smoke.

The brown smoke smells like burning wood, but the grey/white smells real
good. Is it imperative that I use steel for the smoking box (pie pan) or
is the tin version of it okay as well?

Another question, how much smoke is supposed to actually pour out of this
thing and is it important that the top covering fully seal off the botton
terracotta pot or is it better to have it slightly askew and have small
slits running on one side for air/smoke to come out of?

Thanks for helping a newbie!

A question about this home made smoker. Exactly what color is the smoke
supposed to be?

I've tried to give this method a try, on med-high and high settings, I get
brown smoke. Where-as on medium setting I get nice grey/white smoke.

The brown smoke smells like burning wood, but the grey/white smells real
good. Is it imperative that I use steel for the smoking box (pie pan) or
is the tin version of it okay as well?

Another question, how much smoke is supposed to actually pour out of this
thing and is it important that the top covering fully seal off the botton
terracotta pot or is it better to have it slightly askew and have small
slits running on one side for air/smoke to come out of?

Thanks for helping a newbie!