The ultimate mini WSM question thread

You should edit the question so that there are numbers with each question.

Apparently, there isn't much of a difference in the smokey joes, but if you have silver, you have to install a cover over the vent.

Here is a link from former posts on this forum.

http://www.bbq-brethren.com/forum/showthread.php?t=109134&highlight=mini+weber+grill

More info via the Google Search Bar at the bottom of the main page.
Good luck on your build.

I'm preparing to build a mini WSM and I have so many questions and I figured I might as well just start a thread. For this of you that have built a mini WSM please help and chime in where you can. I have a ton of questions and could really use the help. Plus I figure this thread can also help future brethren on their builds as well.


1) I have a Smokey Joe Silver (SJS). Is there that big of a difference between silver and gold?

I used a Smokey Joe Silver and have no complaints.


2) I bought a stainless steel (SS) dog bowl to do the charcoal mod on my SJS. How big should the holes be? is 3/4" big enough? I was planning on drilling 4 holes around the sides.


I used 1/2" holes so 3/4" should be fine.


3) I notice that many of the mini WSMs that i have seen have 2 grates. Do you guys cook on both grates?


Yep, I have cooked a pork butt and a rack of ribs. Ribs on lower rack and butt on the top.


4) If so, what the rule on spacing? How far down should the bottom and top grate be from the top of the pot?


About 8". Just make sure you can get a pork butt on the lower grate with about 1 to 2 inches of extra clearance on top where the top grate is located.


5) Some of you drilled holes and some just cut the bottom of your pots off. Is there
any difference?


Nope, especially if you use a terra cotta diffuser like I use.


6) Some of you use a 14" clay dish as a diffuser. Is this necessary? What else can I use? If I decide to drill the bottom of my pot will that act enough as a diffuser?


I have no idea. I didn't take any chances and went with the terra cotta tray because that's what I use in my UDS and keg and it works perfectly.


7) What's the most you have ever cooked in your WSM?


I have cooked a pork butt and a rack ribs at the same time on my mini-WSM made with a Smokey Joe Silver.


8) Where is the best spot to mount my dial thermometer?

about 1" below the top grate.


9) Are there certain brands that are just crap or will any dial thermometer work?


I don't know. The best is made by Tel-True but some cheaper options are available that can do a good job if you calibrate them.


10) Does a charcoal ring made from expanded metal add a longer burn time? More or less, is it needed?


11) If there was one thing you wish you would have done when building your mini WSM what would it have been? What would you have added that you didn't think about till later on?


I can't think of anything.


I know I'll have more but lets start with this for right now.

the holes in the dish should equal the size of the original holes.
i suggest keeping it simple till you do a few cooks and then add as you see fit. i do not use a ceramic dish, just a 12 in pizza like pan to act like a diffuser and catch the grease.

I am also thinking of building a Mini Wsm. Tell me what you experts think about my idea.

1. Want to use a SJG for the firebox.
2. Going to use a 32qt IMUSA steamer pot for the mid section.
3. Going to use a 18.5 OTS for the top section.

I did this with my 18.5 wsm, i mounted a 22.5 OTS to the mid section and turned it into a 22.5 wsm works great.

Big slick said:

Where is the best place to get stainless steel hardware?

Click to expand...

Home depot, lowes, Menards, and most hardware stores have them.

What would be the best height for the charcoal basket expanded ring ?

Hook_Line_and_Sinker said:

What would be the best height for the charcoal basket expanded ring ?

Click to expand...

I wanted mine to fit under the lip of my pot, so it was cut to that height. 3.5 inches rings a bell.

Hook_Line_and_Sinker said:

What would be the best height for the charcoal basket expanded ring ?

Click to expand...

From here.

To make a charcoal chamber, purchase a 12" x 24" piece of expanded metal at the hardware store. Use a jig saw fitted with a metal cutting blade to cut 2 strips measuring 3" x 24". Starting at the center, fasten one piece of expanded metal to the edge of the charcoal grate using a short piece of wire twisted tight with pliers. Continue fastening every few inches until reaching the end of the strip, then go back and fasten going the other direction. You end up with a semi-circle as shown in Photo 17.

Now measure how much material you'll need to close the remaining gap, allowing some excess for overlap at each end. Cut this piece from the second 3" x 24" piece you cut earlier.

As shown in Photo 17, again starting from the center, fasten the expanded metal to the grate in each direction. Fasten both pieces together where they overlap, too.

The end result is a charcoal chamber attached to the charcoal grate, as shown in Photo 18. This approach offers the convenience of being able to shake ashes out of whatever charcoal remains for reuse next time you barbecue.

Click to expand...

I am going to build one of these on Sunday. The whole thread I linked is worth reading.

It ain't purty, but don't forget the can of chicken mod. Use a church key to punch holes in the top (formerly the bottom) of the emptied can of chicken chunks. I used the chicken on a pizza.

Just finished my Mini, cooking a fatty to season it right now. Found the Smoky Joe Gold bottom at the lake over the Fourth of July weekend. Racks are out of my SJS and the Thermo I had planned on putting in a UDS. Loaded it with a chimney of RO Chef Select briquettes, a couple of hickory chunks, fired up about 8 and added them to the center of the pile. This thing is cooking at 325 with both vents completely shut.

dbq said:

Just finished my Mini, cooking a fatty to season it right now. Found the Smoky Joe Gold bottom at the lake over the Fourth of July weekend. Racks are out of my SJS and the Thermo I had planned on putting in a UDS. Loaded it with a chimney of RO Chef Select briquettes, a couple of hickory chunks, fired up about 8 and added them to the center of the pile. This thing is cooking at 325 with both vents completely shut.

Click to expand...

start with fewer lit coals

Big,
If you don't find the stainless steel hardware your looking for most boat/Marine stores and shops usually have some selection

sassage said:

start with fewer lit coals

Click to expand...

I'll try that tomorrow, maybe 4 or 5, I've got a small butt to smoke. It's still running 250 after 7.5 hours, and I've opened it several times.

I tried to find one of these Saturday and could not so I had to order one from Amazon; I hope it fits. I checked Ace, Walmart, Target, and Kmart. I think it really depends on the Spanish population in your area since it is a tamale steamer. I hope I said that right. My apologies if I didn't.