- 1). Set a 5-gallon terracotta pot on top of two bricks. Make sure the bricks are parallel on either side of the pot's drain hole. The bricks lift the cooker off of the ground and allow air to escape, preventing scorched meat.
- 2). Place your hotplate in the bottom of the pot. Run the electrical cord through the drain hole in the pot and make sure the hot plate sits steady and snug in the bottom of the pot.
- 3). Set your thick, steel pie plate on top of the hotplate. This allows the wood chips to smolder without bursting into flame and ruining your meat.
- 4). Add a small mound of hardwood chips to your pie plate. The chips should be about the size of your palm. Pile them in a pyramid formation, making sure none of them hang over the sides of the plate.
- 5). Set a round baking rack into the pot. The tapered sides of the pot should hold the rack up above your piled wood chips.
- 6). Place the second pot upside down over the first. Slip your replacement grill thermometer into the drain hole of the top pot. Plug the cord to your hot plate into an extension cord leading to an outdoor outlet. You're ready to cook.
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