Author Topic: Pot Smokin  (Read 2236 times)

Offline loopy

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Re: Pot Smokin
« Reply #15 on: February 05, 2011, 02:19:03 PM »
you had me with the title. 

Offline bluesman

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Re: Pot Smokin
« Reply #16 on: February 05, 2011, 02:44:23 PM »
On the fish is salt and Old Bay.

That's how I like to season my seafood. Shrimp, crabs and fish all go very well with Old Bay. That's my go to stuff.  :)
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Offline maxieboy

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Re: Pot Smokin
« Reply #17 on: February 05, 2011, 03:30:02 PM »
I am also wondering what results I will have doing it in a pressure cooker. .

Probably won't hold a candle to the crockpot version! 
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Offline roguejim

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Re: Pot Smokin
« Reply #18 on: February 05, 2011, 04:07:30 PM »
I wonder if wood pellets would work.  I might want to slip a thermometer through that hole in the lid to see what temps I'm getting.  Lots of options for getting the meat up off the bottom more...Just thinking.

Offline cheba420

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Re: Pot Smokin
« Reply #19 on: February 05, 2011, 04:52:54 PM »
I feel misled by this post! ;) Fish looks good though.

You mean Phish.  ;D

I did dedicate a pot, just an older one with some dings. Clean up isnt all that hard though, if you have one of those stainless steel pot scrubbers. Although you can line the bottom of the pot with tin foil or use and old metal pie pan to fit into the pot to act as a liner.

Works fricken great. Im gonna do some pork ribs tonight.
Phish. Well played, Sir. :)
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Offline capozzoli

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Re: Pot Smokin
« Reply #20 on: February 05, 2011, 06:51:04 PM »
I cant take credit, I stole the Phish thing from a poster over at the Brethren.  ::)

I will however take credit for pot smokin. Maybe I am not the inventor but I started callin it pot smokin.

So, with the pork I figured some things out. It should be a large enough pot to fit a metal pie pan. Then wood dust goes in then the pie pan on top of the saw dust. Then the rack with the meat on top of the pie pan.The reason being is that the fat and juices from the meat drip down and extinguish the smoldering wood dust. The pie pan should be able to collect these juices while leaving the saw dust to smolder below. Perhaps even make it smolder slower, I dont know?

The pork was great, it was lean and cooked in about 30 mins.It was beautifully. No crisp edges or bark anything like that. But I think with a larger cut and some fat also the pie pan in between I dont think it would be too hard to get one.

I get the meat ready with a rub. In this case I used paprika, pepper and sea salt.





Then I get some saw dust smoldering in a hot pot. At this point I would drop a pie pan in there, I will when I do ribs.



Put the meat in on the rack and then cover it.



Make sure it is filling with smoke, small puffs will be escaping at this time, turn it to medium low. You may have to mess around with the heat till you get it just right. There will be some variables such as burner type and thickness of pot.



I cover it with a dampened dish towel so smoke and moisture stay in.



The pork loin ends were done in about 30 mins.





I wish you guys could taste this. You would be amazed.



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Offline richardt

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Re: Pot Smokin
« Reply #21 on: February 05, 2011, 08:01:06 PM »
"Pot smoking" really stimulates the appetite... ::)

Offline capozzoli

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Re: Pot Smokin
« Reply #22 on: February 05, 2011, 08:02:14 PM »
Beer, its whats for dinner.

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Re: Pot Smokin
« Reply #23 on: February 05, 2011, 08:48:40 PM »
How did you go about making the dust with the chipsor logs, or did I miss something? How did you make it. Info greatly appreciated.

Offline tschmidlin

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Re: Pot Smokin
« Reply #24 on: February 05, 2011, 11:53:20 PM »
I wish you guys could taste this.
You and me both, looks awesome cap!
Tom Schmidlin

Offline capozzoli

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Re: Pot Smokin
« Reply #25 on: February 06, 2011, 08:27:46 AM »
...also a quick and easy way to infuse a little smoke flavor into your beers.

yep, pot smokin grains.
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Offline deepsouth

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Re: Pot Smokin
« Reply #26 on: February 26, 2011, 07:06:15 PM »
that pork looks awesome cap.
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