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.