Problem:

Build a reusable smoker to cook a Boston Butt for under $100.

Solution:

The Alton Mark I smoker.

Tracey and I have been wanting to try this since we saw the show a few years ago.  A three day weekend seemed the perfect time to try it.  So here's what we used.

Parts

Ceramic Posts : $20 + $15 = $35

Hot Plate: $20

Thermometer: $5

Grill Grate: $8

Extension Chord: Already had around the house.

3 bricks: Found in backyard

Bag  of Mesquite Wood: $5 (aluminum pan from around the house.)

8 lb Boston Butt: On sale + coupon, $10 (Applied rub made with spices around the house.)

Assembly

Place the larger pot on the 3 bricks.  Run your hotplate cable through the drainage hole and set it in the bottom.

Place your pan of wood on the hot plate.

Place your grill grate inside.

Place your meat on the grill

Place your smaller pot on top.

Place your thermometer in the drainage hole of the smaller pot.  Plug your hotplate in using the extension chord.  Your smoker is complete.  Just change out your wood every few hours as the smoke slows down.

WE HAVE SMOKE!!!!

Result

After 6 hours of smoking and then another 3 hours in a 250 degree oven I have some of the best BBQ I've ever eaten.

Trouble Shooting

One major issue we had was getting the temperature up inside the smoker.  It needed to be around 210.  We could never get it above 190.  That's why we decided to finish it off in th oven.  After 6 hours it already had a ton of smokie flavor.  When we took it off the smoker it had an internal temperature of about 150.  Our target was 190, which it was after the time in the oven.

Possible Solutions

• Get a top pot that fits exactly on top of the bottom pot, instead of inside it.
• Possible J'Lo effect.  The butt was too big.  Try a smaller butt.

Conclusions

Total cost of the reusable smoker, $68.  A lot more affordable than other alternatives.

A highly sucessful first attempt.  We will definately work out some of the bugs and try this again soon.  Right now we have a ton of left overs to go through first.  And personally I want to take on the Bacon Exposion next. But that's another blog for another day.  Happy BBQing!!!