Mini WSMs are awesome!

Jeffp · Jul 24, 2011

After reading posts here by fellow brethren, I HAD to make a mini WSM. (I have dubbed mine the BB). These things are so cool. After an initial burn to smoke it up a bit, I cooked some chicken 1/4s and some spares. The first burn lasted 6 hours on the first load of coal and probably could have gone longer.
I was only running the temp around 235 and it held steady for several hours. Can't wait to try some other creations
Thanks to all for the "how-to" info.

Parruthead · Jul 24, 2011

I just scored a mini weber this is gonna be cool!

Jeffp · Jul 24, 2011

It was a pretty easy build too. I never would have thought of a big ol pot being used to make a little smoker. My brother in law is gonna be jealous!

mbshop · Jul 24, 2011

they are truly an amazing cooker. yers looks great.

Oldskull · Jul 24, 2011

I used mine for the first time today. food was great, but I am lacking in the photography end. I took a picture at the start and didn't want to open it up. I was going to take a picture before cutting it but my wife had cut it before I came back in... pictures next time. :doh:

tmehlhorn · Jul 24, 2011

Going to build mine soon, love seeing these everytime someone builds one got any more pics of the specifics of what you put in yours. thanks

swamprb · Jul 24, 2011

You can never have too many Mini's!

Jeffp · Jul 24, 2011

For the water pan, I used a 10" cake pan resting on aluminum brackets I fabbed. It is similar to the WSM set up, the way the pan is right below the lower grate. I also cut the top cooking grate so it would slip past the handle rivets easier and fit on the top cooking level.

tmehlhorn · Jul 24, 2011

Great ideas Jeff, thanks. :thumb:

swamprb · Jul 24, 2011

Here is a thread on my Mini Smoker Joe build (Now Smokin' Homer!)

http://www.bbq-brethren.com/forum/showpost.php?p=1603093&postcount=1

Oldskull · Jul 24, 2011

This is all I had. I thought I took a picture of the tri-tip I did before putting it into the cooker. All i had was the foiled saucer for a later build series. Anyways, it was a liitle 2 lb tri-tip marinated in Miller Lite for a couple hours and then rubbed with The Rub Co - Santa Maria Style Rub. Pulled at 140 and rested. It was excellent; also did a couple stuffed Japs.....just ran out of Bacon.

.

colonel00 · Jul 25, 2011

Is there a consensus about the SJ silver vs SJ gold? I definitely need some of these.

mbshop · Jul 25, 2011

they both work well. i've been using the silver with the can mod. but i now have a gold so i will try that next time.

Durzil · Jul 25, 2011

I think I might have to make me one of these. They look perfect for camping/hunting.

SmokinAussie · Jul 25, 2011

Those are really cool units!

Sunra · Jul 25, 2011

colonel00 said:
Is there a consensus about the SJ silver vs SJ gold? I definitely need some of these.

If I was going to buy one I would get the Gold due to the ash issues with the silver. These things are easy to maintain 250 - 300 temps and can do a 6 hour cook without any issues. Great for cooking fo a few people I was able to do 36 wings with no issues

Mini WSMs are awesome!

Jeffp

Knows what a fatty is.

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