Knew that hot plate would be good for somthin'

Discussion in 'Pork' started by dsrt_dwllr, Jan 19, 2006.

  1. It was cold outside, at least for Northern California, and it was definately wet. What was a guy to do with an 8 pound butt? Well unfortunately it was my first one, and since I joined this place, with you all posting the glory of a well smoked and pulled pork butt, I didn't want to wait. So at midnight I decided to go for the gold, or brown as it were, and use a hot plate with a smoker box on top, in the side of my offset charbroil. 225 was pretty easy since I set the throttle to high, and that's all the hot plate had. Well 16 hours later, with a cold beer, a full stomach, and a favorite cigar in my mouth, I was wondering if it does get any better than this. Thanks Guys.
     
  2. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    were you out of charcoal?

    i didnt think a hotplate would heat up that much, great info

    i have been wanting to use one in my chargriller for cold smoking
     
  3. cheech

    cheech Master of the Pit OTBS Member

    That is what I use on mine except I tied it to a temp controller and a thermocouple. I can literally set it and forget it!
     
  4. dacdots

    dacdots Master of the Pit OTBS Member

    In my big fridge smoker I used a 1500 watt oven element with the oven control out of the old oven.I can run it up to 300 degrees even on a cool day.Id think you could get a hot plate with that much wattage.If you look at most commercial chest type smokers they use a hot plate.
     
  5. Actually, I had charcol, but during the rain and wind storm, the top blew off of the garbage pail I use and soaked enough of it that I didn't think I could make it last for 12 hours.

    I can get 225 if I put the hot plate in the side box, and pick up another 25 at least if I put it to the side of the cooking chamber oposite the meat.

    I was one of those that always figured smoke needed wood/charcol to be good. Since I've been here on the forum my mind has changed completely.

    Now I don't know which way to go this summer for my next smoker, gas or electric.
     
  6. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    GAS !!!!

    Great outdoors smoky mountain !!!!! :D :D
     
  7. GOSM is definately on my list, and problably in the not to distant future, after all, can a man have too many outdoor cooking grills :shock:
     
  8. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    i have 5 8)

    GOSM 36"
    charbroil electric smoker
    weber kettle
    weber gasser
    and a what i like to call a "junkyard" grill
    (old old barrel type grill)
     
  9. I currently have 3, Weber Performer, Charbroil gasser, Charbroil charcol smoke and grill.

    I just saw the price on the wide body GOSM gasser this morning, when I showed the GF, she replied "that's all ? " I like those responses
     
  10. jlloyd99

    jlloyd99 Meat Mopper OTBS Member

    I'm a little late to this thread but wanted to add a neat little tid-bit. I saw a show on the Foodnetwork not too long ago, (I'm a FN junkie) called Good Eats with Alton Brown. He cold smoked a salmon using an electric hot plate, a cardboard box, and sawdust. It was very entertaining to watch and just goes to show that there are very few limitations to this hobby. With a little intuition and the right know-how anything is possible.
     
  11. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    This adage has always held true: "It's the Cook, Not the "Cooker"! I've seen a guy place in a National Competition using an "upright" 55 gallon drum and a piece of plywood as a baffle!

    Jeff
     
  12. larry maddock

    larry maddock Master of the Pit OTBS Member

    thats the show that got me thinking adout smoking meats.

    i had already been bitten by the grind and make your own
    sausage buga few weeks earlier.

    this just got me to loosen my wallet a little.

    i enjoy the alton brown show.
    in my opion, his show fills the void left by justin wilson's demise
     
  13. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    [quote="larry maddock";p="4747"

    i enjoy the alton brown show.
    in my opion, his show fills the void left by justin wilson's demise[/quote]

    Amen to that Larry Joe! the Food Shows on PBS have not been the same since! I gar-on-tee!!
     
  14. I agree about Mr Wilson, I he was a big inspiration for me also. Probably the biggest one now that I think about it.

    Alton is good for food tv, has a way of making the food network shows a little less stuffy.
     
  15. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Justin was my kind of cook!!! I still have some .mp3 bits from Him in my collection - What a great storyteller!

    Not too familiar with Alton, I'll have to look for him and TiVo it!

    Jeff
     

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