Tuesday, October 30, 2012

Alton Brown DIY Smoker with upgrades?

This post is more of an open ended question about future projects and whether or not to undertake them.  If you've never seen Alton Brown's show good eats I won't lie I had never watched it either.  It was early food porn, with cheesy editing and acting, but this episode in particular launched a thousand copycat's and they come up in my feeds fairly often.

The question is do I go with a version of the Alton Smoker or do the Gizmodo BBQ upgrades?

I have a Weber Performer Grill, Black (Google Affiliate Ad) already, and have gotten some solid use out of it in the 5 years I've had it.  Recently I did a 8 hour smoke of a brisket on it with some measure of success, but I had to mind it carefully. I was adjusting temperature every hour, but checking more like every 20 minutes and even then my temperatures ranged greatly from 200°-300°F.  That method was way too much work.  Gizmodo recommended the smokenator for holding the fuel, and liquids, and The BBQ Guru (which I'll admit I don't fully understand the purpose of) as upgrades to the standard kettle grill.  I'm not sure that the smokenator alone will give me the smoking capabilities of the Alton "Macgyver" Brown's smoker.

The final, and surely less exciting option is the Bronze Medal kitchen hack from Food52 of using a soldering iron and a tin can to cold smoke on your grill.  I obviously saw it on lifehacker.  It's an option for smoking things but not bbq.  My current gut feeling is I should get the Smokenator, and make the cold smoker and save myself the heartache of some of the ocd and fancy upgrades I've seen of the Alton Brown backyard smoker.

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