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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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04-25-2012, 08:06 PM | #1 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Mini WSM
Just wanted to do a shout out for JMSetzler for posting his Mini WSM picture tutorial on how to build these. Thanks to him I am breaking mine in tonight
[IMG]http://img.tapatalk.com/4c174bfd-9109-2a47.jpg[/IMG ] Cruising at about 240' kinda want it to get to about 350 for the chicken leg quarters sake, but thats a good temp for normal cooks. Seems to be really steady on temp so far, I'm pretty sure I'm gonna use this a lot. This is the first time I've lifted the lid Sent from my PC36100 using Tapatalk 2
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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04-25-2012, 09:15 PM | #2 |
On the road to being a farker
Join Date: 06-10-11
Location: West Des Moines, IA
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I've been wanting to do one of these too. Looks good!
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04-25-2012, 09:22 PM | #3 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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looks great ! what i did on mine is get a trivet/small wire rack and put it on the diffuser plate. then on that i put a foil coverd thin pan that is about 12" on the rack. thus the heat can get through but the pan catches the grease.
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george spam, can't live without it |
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04-25-2012, 09:39 PM | #4 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Lookin' good! Looks like you started out with something that really works GREAT on the mini... chicken! it's an awesome chicken cooker, especially for smaller amounts...
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http://facebook.com/mancavemeals |
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04-25-2012, 10:09 PM | #5 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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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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04-25-2012, 10:10 PM | #6 | |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Quote:
1. Drill holes a little bit bigger so I can get a little bit more heat up top ( it briefly maxxed out at 300 then settle back down to 250 with bottom vents wide open and my charcoal was really hot) 2. Add a drip pan 3. Add another grate in below the top one I would also like to get an adapter to try my temp controller on it and maybe add another thermometer near grate level Sent from my PC36100 using Tapatalk 2
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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04-25-2012, 10:25 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is cool, mine is still in it's box.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-25-2012, 11:55 PM | #8 | |
Full Fledged Farker
Join Date: 05-31-11
Location: KCMO
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Quote:
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Weber kettle, gasser and a new (to me) Bandera!!! |
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04-26-2012, 12:23 AM | #9 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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Oh man that looks wonderful!
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18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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04-26-2012, 12:30 AM | #10 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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using the gold tends to run the temps a bit lower than using the silver. i've tried both and the silver will run hotter. i'm still not sure which one i prefer.
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george spam, can't live without it |
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04-26-2012, 01:22 AM | #11 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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That little cooker is so danged cute! Great looking chicken, too!!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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04-26-2012, 01:37 AM | #12 |
Got Wood.
Join Date: 06-05-11
Location: Auckland, NZ
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Good job man. Looks great!
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04-26-2012, 08:47 AM | #13 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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very nice job
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22.5 ots, 22.5 wsm, kingsford deluxe |
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04-26-2012, 09:57 AM | #14 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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John,
If you had the CGK, would you build the mini? I was considering building one for small cooks (so as not to have to fire up the UDS and use more charcoal) but since I have the CGK now, I wonder if it is worth it? The CGK is a real charcoal miser. I may build one anyway. You can't have too many grills
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04-26-2012, 10:04 AM | #15 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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I made mine with the Gold as well. For higher temps, just fire up a whole chimney of briqs. Chicken will be done in under 2 hours, so you'll have plenty of burn time. I had mine rolling along between 360˚ and 370˚ with little trouble. Just dumped the coals, put it together with all vents wide open and started shutting them down around 350˚. It settled in right about 365˚ with both vents about 1/4 open. No real need for the minion method on shorter, hotter cooks. Also, I leave the clay saucer out for the chicken cooks.
Did you cut the whole bottom out of the pot or drill holes? I've read that cutting the whole bottom out (leaving 1" or so around the rim for rigidity) allows more heat transfer to the top. |
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