Diffuser alternatives for mini WSM?

C J · 12-10-2012, 12:37 AM

I know the conventional wisdom is to use a 12" terra cota saucers as a diffuser, but I'm a bit concerned about the possible chemical release when these are heated. These are intended for gardening purposes, not cooking. Are there any good alternatives? If I simply drilled holes at the bottom of the stock pot, would that work as a diffuser, or would I still need something else?

javahog2002 · 12-10-2012, 01:55 AM

That's what I did. i.e. no extra diffuser in my mini. I also left the tamale strainer in and made sure the holes were not lined up with those drilled in the pot. Cooked 3-4 pork butts with no issues.

Mdboatbum · 12-10-2012, 02:20 AM

I cut the bottom out of mine so I can run it hot if I need to. I use the terra cotta pot for low and slow, but for higher heat I use a disposable aluminum pan. Does the trick for me. If you're really worried about chemicals, you could use a 12" cast iron skillet with the handle cut off. I don't think there are any issues though. The unglazed terra cotta pots really are just fired clay.

NorthwestBBQ · 12-10-2012, 04:18 AM

bowl of water

benniesdad · 12-10-2012, 05:04 AM

For those that drilled holes only, how hot are you able to get it to go? I am also in the process of building one. Although I plan to use it mainly for low and slow, I would like to occasionally run it at 300-350 temps. Can I do that without cutting out the bottom (drilling holes only) and using the bottom of the pot itself as the diffuser?

CPMatthew · 12-10-2012, 05:56 AM

I use a 12" stainless dog bowl that I found at target. I fill it with water or sand or leave it empty.

muidaq · 12-10-2012, 05:58 AM

Pizza plate from the restaurant supply store has seemed to work for me.

thirdeye · 12-10-2012, 06:36 AM

I'm using a stainless steel pie pan.

El Ropo · 12-10-2012, 06:51 AM

Also seen people use a disposable foil pie pan as a simple diffuser. Easy clean up, when it gets nasty, toss and replace.

C J · 12-10-2012, 08:10 AM

Quote:

Originally Posted by Mdboatbum

I cut the bottom out of mine so I can run it hot if I need to. I use the terra cotta pot for low and slow, but for higher heat I use a disposable aluminum pan. Does the trick for me. If you're really worried about chemicals, you could use a 12" cast iron skillet with the handle cut off. I don't think there are any issues though. The unglazed terra cotta pots really are just fired clay.

Is this unglazed?

http://www.lowes.com/ProductDisplay?...llow&cId=PDIO1

javahog2002 · 12-10-2012, 08:48 AM

Quote:

Originally Posted by benniesdad

For those that drilled holes only, how hot are you able to get it to go? I am also in the process of building one. Although I plan to use it mainly for low and slow, I would like to occasionally run it at 300-350 temps. Can I do that without cutting out the bottom (drilling holes only) and using the bottom of the pot itself as the diffuser?

Drilled holes in mine with no separate difusser. I have never seen 350. Maybe it has been up to 300.

Mdboatbum · 12-10-2012, 09:10 AM

Quote:

Originally Posted by C J

Is this unglazed?

http://www.lowes.com/ProductDisplay?...llow&cId=PDIO1

Looks like the same one I use, so yes, it's unglazed. It mentions that it's absorbent, so it has to be unglazed.

aawa · 12-10-2012, 09:25 AM

I cut out the bottom of my Mini. I use the tamale insert as a diffuser. When i want to go low and slow I use a terra cotta saucer wrapped in foil under my bottom rack. If I want to go hot and fast I just put a cheap pie tin under the bottom rack for easy clean up.

I have gotten my mini past 325 and held as low as 200, great cookers for either low and slow or hot and fast and very efficient with the use of fuel.

C J · 12-10-2012, 09:58 AM

Quote:

Originally Posted by Mdboatbum

Looks like the same one I use, so yes, it's unglazed. It mentions that it's absorbent, so it has to be unglazed.

Thanks. I went ahead and placed an order for one. I have a Smokey Joe Silver, so I may try and drill holes first before cutting the bottom out. I heard the Silvers run a little hotter than the Golds due to the increased airflow. I'd like it to sit in the 225-250 range naturally.

Scooter B · 12-10-2012, 10:16 AM

Figure I'll chime in too. I am using a 9" deep dish cake pan hevily foiled, dry under my botom rack, catches the drippings pretty good and can run it up over 350, or hold it down to 200 with just the bottom vent. I drilled the bottom using the steamer tray as a templet-same size and amount of holes. (12" pan would not get hot enough for me) I'm now using a variant of the Minion method, about 50/50 lit to unlit, heats up much faster, cleaner burn, and will still run a good 6+ hours.

12-10-2012, 12:37 AM	#1
C J Is lookin for wood to cook with. Join Date: 12-09-12 Location: Cypress CA Downloads: 0 Uploads: 0	Diffuser alternatives for mini WSM? I know the conventional wisdom is to use a 12" terra cota saucers as a diffuser, but I'm a bit concerned about the possible chemical release when these are heated. These are intended for gardening purposes, not cooking. Are there any good alternatives? If I simply drilled holes at the bottom of the stock pot, would that work as a diffuser, or would I still need something else?

12-10-2012, 01:55 AM	#2
javahog2002 Take a breath! Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	That's what I did. i.e. no extra diffuser in my mini. I also left the tamale strainer in and made sure the holes were not lined up with those drilled in the pot. Cooked 3-4 pork butts with no issues. __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

12-10-2012, 04:18 AM	#4
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	bowl of water __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

12-10-2012, 05:04 AM	#5
benniesdad On the road to being a farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	For those that drilled holes only, how hot are you able to get it to go? I am also in the process of building one. Although I plan to use it mainly for low and slow, I would like to occasionally run it at 300-350 temps. Can I do that without cutting out the bottom (drilling holes only) and using the bottom of the pot itself as the diffuser? __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

12-10-2012, 05:56 AM	#6
CPMatthew On the road to being a farker Join Date: 06-13-11 Location: Highland Falls, NY Downloads: 0 Uploads: 0	I use a 12" stainless dog bowl that I found at target. I fill it with water or sand or leave it empty. __________________ Hudson Valley, New York: 22.5" Weber OTG, 22.5" Weber WSM, 14.5" Mini WSM.

12-10-2012, 02:20 AM	#3
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC Downloads: 0 Uploads: 0	I cut the bottom out of mine so I can run it hot if I need to. I use the terra cotta pot for low and slow, but for higher heat I use a disposable aluminum pan. Does the trick for me. If you're really worried about chemicals, you could use a 12" cast iron skillet with the handle cut off. I don't think there are any issues though. The unglazed terra cotta pots really are just fired clay.

12-10-2012, 05:58 AM	#7
muidaq On the road to being a farker Join Date: 12-12-10 Location: Columbus, OH Downloads: 0 Uploads: 0	Pizza plate from the restaurant supply store has seemed to work for me. __________________ Mike -- 22.5 OTG -- 22.5 OTS -- Mini WSM -- Stumps Prince

12-10-2012, 06:36 AM	#8
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I'm using a stainless steel pie pan. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

12-10-2012, 06:51 AM	#9
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Also seen people use a disposable foil pie pan as a simple diffuser. Easy clean up, when it gets nasty, toss and replace. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

12-10-2012, 09:25 AM	#13
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	I cut out the bottom of my Mini. I use the tamale insert as a diffuser. When i want to go low and slow I use a terra cotta saucer wrapped in foil under my bottom rack. If I want to go hot and fast I just put a cheap pie tin under the bottom rack for easy clean up. I have gotten my mini past 325 and held as low as 200, great cookers for either low and slow or hot and fast and very efficient with the use of fuel. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

12-10-2012, 10:16 AM	#15
Scooter B Is lookin for wood to cook with. Join Date: 11-15-12 Location: Slidell, LA Downloads: 0 Uploads: 0	Figure I'll chime in too. I am using a 9" deep dish cake pan hevily foiled, dry under my botom rack, catches the drippings pretty good and can run it up over 350, or hold it down to 200 with just the bottom vent. I drilled the bottom using the steamer tray as a templet-same size and amount of holes. (12" pan would not get hot enough for me) I'm now using a variant of the Minion method, about 50/50 lit to unlit, heats up much faster, cleaner burn, and will still run a good 6+ hours.