Flower Pot Smoker (Improved Lid)

Step 6: Other Notes

I like to soak my wood chunks overnight in water, and fill the entire skillet.  Before I put the meat on, I preheat the smoker for an hour.  Sometimes this requires getting up at 3am for a 5:00 dinner, but its worth it!  You can go back to bed waiting for it to preheat.

Keep the temperature lower than you think you should.  I've found that about 15-20% of the burner heat setting or less is where to keep it, otherwise you'll crustify the bottom too much.

I've read that 190° internal temperature is ideal for pulled pork, but I think 200° is the way to go.  Then let it rest for an hour.

I wasnt able to get a good enough seal around the rim, so I ended up wrapping it in a towel.  I've thought about lining the rim with silicone sealant or something like that, but haven't gotten around to it yet.  Seems to work fine without it.

Comments

[ssj3ricky]

2 comments...first..im making the same exact thing, except for the thermometer, i've read many instances where the dial thermometer was anywhere up to 25-50 degrees off, so i got the maverick digital, dual thermometer(which actually my local bbq joint uses as well) it has 2 leads, one for ambient air temp and one for meat temp. and the other thing is im using a wood stove door gasket for the lid portion, figure it protects from clanging damage and it seals it up, looking at probably $35-$50 all together for both. im having the same problem as you with the lid, i couldnt find a bowl to fit it, that wasnt online and costs under $50.00 so after doing this several times, do you think it makes any difference? i know that the dome shape is ideal for convection and even heat distribution but does the flat lid make any difference or should i keep looking for the round lid?