Smoking on the mini today, got a pork butt and some boneless beef ribs.

Discussion in 'Mini WSM Users' started by little smokey, Mar 29, 2014.

  1. little smokey

    little smokey Smoking Fanatic

    Well actually as you can see I have the MES and the mini going today, started a pastrami last night that should be coming out soon. I am sure people are tired of hearing this but I have to say it also. These minis are just the best little smokers you can make. This thing holds a steady temp better than an electric smoker, they are almost set it and forget it. The outside temp this morning when I got her started was 20° And using the minion method she has been holding at 235° With no help from me once I got her dialed in.


    So for hot smokes I added this vent to my mini that you see below. I added it for hotter smokes since I was only getting to about 275°With the bottom vent only. So when I started her up this morning I had both vents fuly open to warm it up and it reached 375° In about ten fifteen minutes. I have it closed for this smoke but it is going to be awesome when I smoke some yard bird here soon.
    I will post pics of the done food later.
     
    Last edited: Mar 30, 2014
  2. little smokey

    little smokey Smoking Fanatic

    Well here is the pastrami from the MES.
    But did not get pics of the butt was just too excited to pull it and for some reason it tasted like chicken. Wired but it shredded stringy like chicken and just plain tasted like smoked chicken, have never had that happen before. Kind of disappointed by it.
    And here is the Tatonka dusted beef boneless ribs, which were awesome.
    Thanks for looking.
     
  3. c farmer

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

    Food looks great

    You had the mini at 135?
     
  4. little smokey

    little smokey Smoking Fanatic

    Thanks for catching that it's corrected now
     

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