Home made smoke box with pictures .....what do you think

Discussion in 'Pork' started by smokenrhino, Nov 5, 2011.

what do you think?

Poll closed Nov 20, 2011.
  1. good idea

    0 vote(s)
  2. This will flop like the Indianapolis colts with out Payton Manning

    0 vote(s)
  1. [​IMG]



    I am new to the the group but I wanted to run this by you all and see what you think:

    I was at the dollar store today with the kids and was getting a disposable pan for a pork roast and chicken that I will be doing tomorrow.  I saw these loaf pans and it hit me, "Why don't I use them instead of making up pouches for my apple wood to use in tomorrows smoke."  Fill up with the amount of wood chips you will need, cover with foil, and poke holes in the top for the smoke to come out.  Slip it in with the charcoal and a smoke box is born. 

    I will be trying this tomorrow and let you know how it turns out.  Check out what I came up with.  thanks for your opinion
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG], OK I'll be here to check it out. Good luck[​IMG]

    You can , but watch out for the Billowing White stuff.....maybe place the container next to the coals and not on them.You just a little smoke.

    Have fun and....
  3. Before I made my smoker I used the same approach in my Weber grill for smoking. Although I used an actual smaller cake pan (4"X9"), and used indirect coal formation(wood chip pan in center of coal rack, coal circled around pan). It worked wonders for Christmas hams!! 

    Good luck and share the pics [​IMG]
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep works good but offset your pan or double pan the Chips...Aluminum melts at 900*F and the pan will disintegrate over a really hot fire that has not had time to ash over well...JJ
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing how it works.
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome Rhino to SMF. You'll like this place for there are alot of folks here that would just love to help you with just about anything to do with smoking meat. You will find alot of good recipes and techniques here also. so with all that said:

    Welcome to your new Addiction.
  7. All

    Thanks for all the feed back.  I think that the double pan is a great Idea and will have to try that next time and also put it in the middle versus the side like I did. 

    I must also tell you all sorry my wife came home an hour late for dinner from work and I forgot to take pictures.  Chicken Turned out great but the chicken, due to the pan location, had about a 10 degree difference for the meat temperature from one side versus the other side.  Smoke and learn is what I keep telling myself.

     The pork was great and flavor was good....... What do you guys think about injection stuff into the pork loin for better flavor or should I brine?   
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Rhino, with Pork loin being bred to be "the other White Meat", brine is a good way to put flavor back but Internal Temp 145*F-150*F MAX is the best way to get a good piece o' Pig. Injection is an option if you don't have a day or two to Brine but since there is the possibility of pushing Bacteria into the meat along with the liquid, you need to UP your safe handling and smoking game...Make sure all your Smoking temps are right and you keep the shortest time between Fridge and Smoker. Inject and let it rest in the refridgerator an hour or so then in to the Smoker...JJ
    Last edited: Nov 6, 2011

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