If you would do it again.

Discussion in 'Mini-WSM' started by klajaunie, Aug 12, 2014.

  1. Finally got my Vasconia pot and I am stumped on the grill heights. It seems that 4" below the top lip is common. What would you install it at now that you've been using the little gem?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    4 inches seems to work for me. I have a second grate 7 inches down if I need more room.

    But, I haven't needed to use it. With the domed lid I all the room I need on the top rack.
     
  3. welshrarebit

    welshrarebit Master of the Pit

    My top level is four inches down from top. I hav a three inch high expanded metal ring tie wired with a 12 inch diameter that acts as my bottom grate support.
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    the only thing I can think of.. would be to NOT put 4 rivets (or bolts) per grate level.... 3 works much better....


    Click to enlarge to see the rivets
     
  5. I followed the instructions from BDSkelly. So am I correct that you would not cook on grate that is resting on the pot indentation ring right above the difffuser?
     
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I do when I do ABT's or pork shotz.. they do get a little more done than the other levels...
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I sett top rack at 4" in all my pots.

    Depends on what and how you are cooking. For low and slow cooks I've had a pork butt at the steamer insert level and one on top. I use that level to cook smoker roasted veggies. I quite often have chicken wings and ABTS in the upper rack and on a rack at that level. if using the lower rack you probably will want to use a diffuser though.
     
    Last edited: Aug 13, 2014
  8. On my IMUSA mini-WSM build, the bottom rack rests on the indented ring for the steamer plate.  This is ten inches from the top. The second rack is about 4 inches from the top of the pot.  The diffuser is a combination of pot lid (bolted to the bottom of the pot, drilled and slotted), the Pot, with about a 5 inch round hole, and a pizza stone resting 1/2 inch above the bottom of the pot.  It has zero radiant heat from the coals; heat is all by convection.  This makes my bottom rack very safe to use without the risk of burning. I ended up using a Cuisinart kettle for this build.

    Link:

    http://www.smokingmeatforums.com/t/166665/making-a-mini-wsm-with-a-cuisinart-as-the-doner

    I have a second build, which uses a different pot, which allows for more rack options.  It uses the Smokey Joe Gold Kettle. If it is used in a two rack mode, it gives 7.5 inches of space above each rack. 4 small beer-can chickens are possible at once, or with one rack, a turkey.

    Link:

    http://www.smokingmeatforums.com/t/167364/super-mini-wsm-build-with-different-pot-for-more-height
     
    Last edited: Aug 13, 2014
  9. Thanks guys for the input. The standard 4" top grate remains true. 4" it is!
     

Share This Page