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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-10-2012, 12:37 AM | #1 |
Is lookin for wood to cook with.
Join Date: 12-09-12
Location: Cypress CA
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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?
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12-10-2012, 01:55 AM | #2 |
is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
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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.
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Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado |
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12-10-2012, 02:20 AM | #3 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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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.
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12-10-2012, 04:18 AM | #4 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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bowl of water
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12-10-2012, 05:04 AM | #5 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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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?
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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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12-10-2012, 05:56 AM | #6 |
On the road to being a farker
Join Date: 06-13-11
Location: Highland Falls, NY
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I use a 12" stainless dog bowl that I found at target. I fill it with water or sand or leave it empty.
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Hudson Valley, New York: 22.5" Weber OTG, 22.5" Weber WSM, 14.5" Mini WSM. |
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12-10-2012, 05:58 AM | #7 |
Full Fledged Farker
Join Date: 12-12-10
Location: Columbus, OH
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Pizza plate from the restaurant supply store has seemed to work for me.
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Mike -- 22.5 OTG -- 18.5" WSM -- Mini WSM |
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12-10-2012, 06:36 AM | #8 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'm using a stainless steel pie pan.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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12-10-2012, 06:51 AM | #9 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Also seen people use a disposable foil pie pan as a simple diffuser. Easy clean up, when it gets nasty, toss and replace.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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12-10-2012, 08:10 AM | #10 | |
Is lookin for wood to cook with.
Join Date: 12-09-12
Location: Cypress CA
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Quote:
http://www.lowes.com/ProductDisplay?...llow&cId=PDIO1 |
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12-10-2012, 08:48 AM | #11 | |
is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
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Quote:
__________________
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado |
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12-10-2012, 09:10 AM | #12 | |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Quote:
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12-10-2012, 09:25 AM | #13 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
1 members found this post helpful. |
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12-10-2012, 09:58 AM | #14 |
Is lookin for wood to cook with.
Join Date: 12-09-12
Location: Cypress CA
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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.
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12-10-2012, 10:16 AM | #15 |
Is lookin for wood to cook with.
Join Date: 11-15-12
Location: Slidell, LA
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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.
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