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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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Old 04-25-2012, 08:06 PM   #1
MStoney72
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Default 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
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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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Old 04-25-2012, 09:15 PM   #2
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I've been wanting to do one of these too. Looks good!
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Old 04-25-2012, 09:22 PM   #3
mbshop
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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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Old 04-25-2012, 09:39 PM   #4
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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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Old 04-25-2012, 10:09 PM   #5
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Quote:
Originally Posted by JMSetzler View Post
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...
That's an understatement. Weber kettles are fine chicken cookers, and the Smokey Joe Tall is right in the pack.... I used mine so often after my build that Mrs ~t~ asked if I was going to be selling the Eggs. Heheheee.


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Old 04-25-2012, 10:10 PM   #6
MStoney72
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Quote:
Originally Posted by mbshop View Post
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.
Three things I think I need to do yet to make it better
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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Old 04-25-2012, 10:25 PM   #7
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That is cool, mine is still in it's box.
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Old 04-25-2012, 11:55 PM   #8
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Quote:
Originally Posted by MStoney72 View Post
Three things I think I need to do yet to make it better
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
I'd second the drip pan an second grate. I'm about to add both to mine.
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Old 04-26-2012, 12:23 AM   #9
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Quote:
Originally Posted by thirdeye View Post
That's an understatement. Weber kettles are fine chicken cookers, and the Smokey Joe Tall is right in the pack.... I used mine so often after my build that Mrs ~t~ asked if I was going to be selling the Eggs. Heheheee.


Oh man that looks wonderful!
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Old 04-26-2012, 12:30 AM   #10
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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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Old 04-26-2012, 01:22 AM   #11
tish
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That little cooker is so danged cute! Great looking chicken, too!!
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Old 04-26-2012, 01:37 AM   #12
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Good job man. Looks great!
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Old 04-26-2012, 08:47 AM   #13
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very nice job
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Old 04-26-2012, 09:57 AM   #14
smokeyw
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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

Quote:
Originally Posted by JMSetzler View Post
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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Old 04-26-2012, 10:04 AM   #15
Mdboatbum
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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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