A couple of years ago we were debating using small dutch ovens with holes drilled in the bottom to do much the same thing. The difference being those smoke pots exhausted their smoke downward into the fire. That supposedly gave us cleaner blue smoke by passing it through the fire like a KBQ. I still have one, but haven’t used it in a while. They weren’t any better that chips wrapped in foil. I’m sure this could be useful on a gas grill or over a vortex, besides that it looks cool.
I'm using one to smoke some pastrami right now in my kamado. Personally, I find a smoke pot far better than wood chips in foil. If I put wood chips in foil and tossed it in there the chips would immediately burn up while the smoke pot gives me a long slow smoke.
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