Building a Mini Weber Smokey Mountain in Texas (Mini WSM)
- Thread starter bdskelly
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Oh man... Now you've done it.
You're getting ready to see a bunch of pics of folks cooking in 3 feet of snow. They will guilt you into bring it back out of that shed!
b
thugsi
Newbie
- May 7, 2016
- 3
- 10
Hi all, Just joined.
I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'.
I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'.
I know that there are some that have done it and posted here. Bet you can find them with the search bar and a little time. Good Luck!
b
I did a 52 qt Sazon pot. http://www.smokingmeatforums.com/t/184718/52-quart-sazon-pot-mini-re-finished-6-25 The bottom needed a gasket ,you will also have to modify the top
Richie
Yup. I knew someone posted one. I'd forgotten it was you Richie. Hope that helps Thugsi with his project. Enjoy your weekend! b
That is Aluminium The racks I used were expensive.I would look at some of the Weber Gratings and get some Que mats from http://www.amazenproducts.com/default.asp
Richie
o-crap bbq
Newbie
- Aug 8, 2016
- 1
- 10
Have had mine going for about two months. Question: it seem using a Pit Master IQ130 & loading all the charcoal the 3" basket will hold, I am good for only about 3 hours @ 225. Granted it is not a big deal to reload it to get my 8-10 hour butt cooked. Anyone tried a taller basket and using a second pot for clearance? ie: allowing the basket to go inside and raising the clay diffuser up. I am coming out of a 55 gal. UDS and was easily getting a 12-18 + hour cook with about a half a bag of charcoal.
UPDATE (10 days later): I found a 28QT IMUSA pot & lid at Wal-Mart. It has the same dimensions as the 32QT IMUSA but shorter. I cut out the bottom/lid just like Brian. Rebuilt my fire basket to about 7" deep. Placed it between the Smokey Joe and my cooking chamber (OU). This allows more distance between the fire and the cooking chamber and more charcoal. I did a butt for 14 hours with my IQ130 (upgraded from the picture) and burned about 3/4 of the basket. Also, my IQ did not have to work near as hard to keep the temp consent. A little taller but works great!! Soooooo if you are looking at longer cooks, low and slow this is the ticket.
One more note: I bought some Lava Rock gasket material (felt stuff) 1/2 X 1/8 and applied it around the bottom side of the pot lids (2) and the top (dome). ZERO leaks.
UPDATE (10 days later): I found a 28QT IMUSA pot & lid at Wal-Mart. It has the same dimensions as the 32QT IMUSA but shorter. I cut out the bottom/lid just like Brian. Rebuilt my fire basket to about 7" deep. Placed it between the Smokey Joe and my cooking chamber (OU). This allows more distance between the fire and the cooking chamber and more charcoal. I did a butt for 14 hours with my IQ130 (upgraded from the picture) and burned about 3/4 of the basket. Also, my IQ did not have to work near as hard to keep the temp consent. A little taller but works great!! Soooooo if you are looking at longer cooks, low and slow this is the ticket.
One more note: I bought some Lava Rock gasket material (felt stuff) 1/2 X 1/8 and applied it around the bottom side of the pot lids (2) and the top (dome). ZERO leaks.
Last edited:
jasper7
Smoking Fanatic
I'm probably over thinking this, but what size rivets would be best for this step. Any and all opinions welcome. Thanks in advance.
After the bottom and lid are cut out I pop riveted the lid to the pots bottom lip.
Last edited:
I used what I had on hand. probably 1/8" not sure what gauge. I rivet the lid on before cutting out, so I only have to make one cut.
jasper7
Smoking Fanatic
Great, that's what I've got on hand too. Lids on the bottom of the pot, ready to cut. Thanks for your help.
jasper7
Smoking Fanatic
I went ahead and used the 1/8th with a washer backing, should be fine. Thanks for the reply.
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