My Mini

Discussion in 'Mini-WSM' started by brawndo, Jul 4, 2014.

  1. brawndo

    brawndo Newbie

    Been lurking for a while, finally pulled the trigger on building a mini. I'm a backyard hack at smoking meats on my kettle, and have really been eying the WSM's for a while. Found this project and I love a DIY over store bought product any day of the week. Smoked some chicken thighs wrapped in bacon today to get a feel for temps today, tomorrow I throw a pork butt on. Love this project and really appreciate everyone sharig your ideas and expertise.

     
    Last edited: Jul 4, 2014
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nicely done Brawndo!  Great looking smoker! Cant wait to see how the butt turned out. 

    Brian
     
  3. brawndo

    brawndo Newbie


    Umm, forgot to take pics, here's what is left of it...sorry the pic is blurry, my phone is held together with packing tape
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    looking good... how did the mini hold temps ?? as it get's WELL seasoned.. temp control will be even better...
     
  5. brawndo

    brawndo Newbie

    I haven't done the side vents yet, and it held 225 almost the entire time with the bottom vent less than 1/2 way open. Was able to run some errands and only once did it fall below 200, and my bottom vent guard needs modification.

    Very happy, out of meat now.
     
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I don't have the side vents ether... as you just found out....they really are not needed... just something that sticks way out in the way and you have to worry about breaking them off...
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Greatt looking Mini! You're going to love it. So versatile!

    I beg to differ up here in the higher altitudes and in the cold weather the side vents are needed for cooking above 250°. When I first built mine I cooked for a couple months with just the bottom vent during the winter and cold never get above 250°.  Once spring rolled around I could get the temp up to about 265° but no more. So I added one side vent and smoked like that for several cooks and could get the smoker up to 275° but only for short periods of time. Added the second side vent and I can now get temps higher than my therm can read no matter the weather or the the altitude.

    A for breaking off the side vents, I can stand on mine. The cheap legs (one of my next mods) that come with the Smokey Joe would buckle before the vents would break off!
     

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