OK... So I tried my hand at making the "Mini WSM" Kinda disappointed with it so far,... Done 3 or 4 runs and can't seem to get even temps between top rack and midway down (2nd rack).. I have 4 racks in it with a 10" black iron skillet in the bottom for a Heat Difuser, Heat Sync, and Drip Pan, all in one... Here's some pics of the set up... Here's all the parts... I made the racks with 1" sq. Stainless Steel mesh from a screener we have at work... This is the Ash cover over the intake with the charcoal grate on top. Not happy with it, dig dish is to big, grate sits on top and raises it about an inch or two, taking away room for charcoal I cut the bottom out of the steamer and made a smaller diameter rack that goes all the way down in pot and sits on the lip that was left after cutting... I set the cast iron skillet (with handle cut off) on this rack The first rack sits on the indent ring towards the bottom and then I have 2 more racks above them... I used pop rivets (1/2' long) for my racks to sit on, If they go bad I'll use bolts... I still have to install pop rivets for the very top rack ( 4 total)... Here's my fuel set-up... Here's my stand for my chimney.. allows for air to flow from underneath I light 8-10 briquettes and dump in the center So here's where I get frustrated, with 2 Mavericks in (yes they are freshly calibrated) Temps are 40+ degrees different from top rack to the bottom rack.. The top rack being hotter obviously... I am gonna do a beer can chicken tomorrow (Sunday) and am looking for any ideas how I can even the temps out ?