Things to consider when building a Mini-WSM, its not alll about the hardware.

I like where your head is on this one Case. Especially because this everyone's set up can be so different. I personally would like to think that the way the mini is built would have something to do with it. For instance, people have tried cutting several holes out of the bottom of the pot and others take out one giant hole. I think it's important for the database to note things like this.

I hope this thread gets the attention it deserves.  

For my first build I followed BDSkelley's build except didn't put bolts for lower rack. Instead I wired some expanded metal together to make a three inch high grate support.

This is my second build:


1. Kona, Hawaii.
2. 2100 above sea level.
3. Year round. Professionally 2 or 3 times a week; personally 2 or 3 times a month.
4. Average temp is 76 degrees year round.
5. 80 to 90 % humidity (I live in a tropical rain forest!!!). 40 to 60 inches of rain.
6. Rarely any wind. Slight breeze off jthe ocean during the day; slight breeze from the mountain at night.
7. Kingsford blue or competition. Occasionally kiawe lump.

Great idea Case.

I too used BDSKELLY's build instructions! Ha!!!!!!!!!!

Link to the build instructions:

http://www.smokingmeatforums.com/t/155130/building-a-mini-weber-smokey-mountain-in-texas-mini-wsm


1. Dallas area, Texas.
2. 700 above sea level.
3. Year round. 2 to 3 times a month. It's my go to wing cooker. 
4. Average annual temp is 68
5. Average humidity 65% 
6. Average annual windspeed 11mph.
7. Royal Oak Briquets or Lump. Not a Kingsford Fan. 

The following is first test run data I posted some time ago. I only achieved a temp of 335. I was using  a terra-cotta saucer as a heat deflector.  I now use disposable pie plates with a bit of sand in them to stabilize the temps. With the aluminum pie plate the smoker temps can go above 400. I am not sure that the change in deflector made the difference. But it is an easier clean up with disposable pie plates! Achieving the higher temp may just be due to me going though a learning curve with the operations of the unit.  

This MWSM is rock solid and a serious piece of cooking equipment. Thanks to folks like Case that gave support for the build. 

Test Data below from a previous post. 

For seasoning, all vents are wide open at this time. It took the MWSM 45 minutes to reach a temperature of 335. I held that temperature for i hour before making any vent adjustments.  Needless to say I was very pleased at how quickly the unit went to high temp.

Durring this test cycle only the side vents of the lower unit were adjusted. The top vent remained wide open. Fuel = 36 briquets 

Hour 1. All vents wide open. Maintaining temp at 335. 

Hour 2. Side vents both half way. Within 15 minutesTemp lowered to 302 and maintained.

Hour 3, Side vents open 1/4 way. Temp lowers to 285 and maintains. 

Hour 4. One vent 1.4 one closed. Temp lowers to 258 and maintains. 

Hour 5. Both vents closed. Temp lowers 237.

        *At this time I loaded 4 more briquets into the hopper. 

Hours 6-7 Both vents closed. Temp maintained between 237 and 222. ...Showing to be very stable for 2 hours. 

Hour 8. One side vent open half way. Temp lowering to 218 as the unit runs out of fuel. 

Once the temps were lowered from seasoning to cooking the units was very stable needing little attention to keep it at the 235 - 220 range.  It is remarkable how little charcoal the unit needs for a long smoke. Remember I only used 40 briquets for over 8 hours of heat. And I'll point out that most of the fuel was spent seasoning the unit at much higher temperature than I usually smoke at.