Mini WSM Appreciation Thread

[aawa]

Originally Posted by Harbormaster

We cooked MOINK Balls on one of the kid's Mini WSMs today. Very happy with the way it worked.
I think I need to put bigger holes in the can that covers the bottom vent holes though. Even with everything wide open it didn't want to go above 225 or so.

Are you using a terracotta saucer as a heatsink? If you try it without it first. If you arent, definitely put bigger holes into the bottom.

[chagovatoloco]

A fire ring helps, a lot better air flow.

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[Big slick]

My buddy was using a pie pan in his and said he couldn't get temps above 175. Once he removed the pie pan his temps shot up.

[mbshop]

with my pan using my gold i have no problem getting over 250.

[Harbormaster]

Originally Posted by humblegriller

If you want to use two racks on the mini, what are the recommended heights?

I did 1" and 5" from the lip of the pot. That gave me 2 cooking grates with 4" of clearance each.

Originally Posted by aawa

Are you using a terracotta saucer as a heatsink? If you try it without it first. If you arent, definitely put bigger holes into the bottom.

No saucer, the entire bottom is cut out. We're using SJSs so there is an empty chicken can over the bottom vent. Probably needs more holes for better airflow and a charcoal ring.

[chagovatoloco]

Ok so here is what I noticed. This is a small bbq so air flow is crucial. I made a fire ring but the trick is to make is a little smaller that the bottom grate. So air can flow around the coals. If the coals cover the bottom it blocks air flow and the fire stays very low. Here is what I did. for regular cooking I use an l bracket I made from a weber charcole basket holder. now I have no problem hitting any temp I want.
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[Firby13]

Not as tall as the Tamale pot but it works for me.
Made from an old canner pot from a tag sale, a 12" cast aluminum pan from the side of the road for a heat sink, a cut down one pound coffee can for an intake baffle and the usual other parts.
The flat pan on the table is a 12" wear ever pizza pan from GW for camping Pizzas.
One Weber charcoal rail completes the "Camper" Grill / Smoker Ensemble and all of the parts store in the canning pot.
If I remove the heat sink and second rack, or the top rack, I can just fit an old small legless Dutch oven that I have, on the bottom for biscuits, Beans, stew etc.
With the vents wide open it seems to like 375 deg.
It's amazing how little charcoal these things actually use.

[aawa]

Had just flat black on my mini, but then this weekend a buddy wanted to do some a design on it, and he made a hotrod flame template and shot some gloss. I love the way it came out!

[Bob13]

Originally Posted by Firby13

If I remove the heat sink and second rack, or the top rack, I can just fit an old small legless Dutch oven that I have, on the bottom for biscuits, Beans, stew etc.
With the vents wide open it seems to like 375 deg.
It's amazing how little charcoal these things actually use.

Love the Dutch Oven idea. Looks great!

[Firby13]

Love the Dutch Oven idea. Looks great!

This is not the one that I have, (mine is not lodge and is missing the cover) but is about the same.

[hankaye]

Bump. it was on pg. 13 and about to roll off into oblivion.

[Crux]

If I would of been paying attention I would of posted my pics here. Anyways here is the link to my mini wsm thread showing mods for more air flow and how I handled ash build up over the vents.

http://www.bbq-brethren.com/forum/sh...d.php?t=142799




C

[JP7794]

Finished mine this morning.


"You don't win friends with salad!" - Homer Simpson

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[chagovatoloco]

Good lookin mini, I love that quote.

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[NivekD]

Here's mine in action...