Vasconia

Discussion in 'Mini-WSM' started by racer102, May 30, 2016.

  1. racer102

    racer102 Fire Starter

    Any one looking it took me 2 months but i found the Visconia steamer at HEB Plus in Texas $30.67 shipped to me 

    Hurry I have no idea how many they have left

    Now I get to start my mini for the small smokes instead of the big Reverse Flow

     
  2. racer102

    racer102 Fire Starter

    Thanks to dingo007 for posting about where they were

    Guys like you are what make this forum so good keeping people in touch thanks again MIKE
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great, now lets see that mini!
     
  4. racer102

    racer102 Fire Starter

    Well it's done alot of simple mod's
    Pan doesn't fit right have to attach lid then it's a glove fit. Cut 11" out of lid flatten out attach with what ever then cut pot 10.5". Make a cut every couple inches and bend over lid and hammer down now it's air tight.
    Will need to make your racks out of expanded metal I had some so didn't look to hard for grills that fit. 1st one will rest on bttom groove upper one I used 1/4" stainleSS steel coupling nuts for rack holder. Lid a little sloppy so put 1/2"× 1/4" insulation tight ass hell now. I used a 10" cast iron pan for a diffuser and water pan. There you have it my take on my mini
    1st seasoning going on now then a pork tenderloin will go on
     
    Last edited: Jun 5, 2016
  5. racer102

    racer102 Fire Starter

    Here are some pics










     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice, I like your extended legs. I have been contemplating something like that also.
     
  7. c farmer

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

     Me too.   Love that idea.
     
  8. racer102

    racer102 Fire Starter

    I did that years ago for when we were at archery camp. Dogs kept kicking it over. I was on a job sight and they had 1/2" rings already rolled for caissons cages I believe they are 10" in diameter  so got a couple. Welded it to the BBQ and added the legs problem was solved

    3/8" rebar legs are 3/4 rebar. Just works greate till it was round it 

     
    Last edited: Jun 5, 2016
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    nice build.. I believe you have the ET 73 thermometer... the reason your getting the LLL reading... when using the food probe for the chamber temps... the temps get to high for that probe... I am assuming that your chamber probe is the one reading 365` ... to high for food probe ....
     
  10. racer102

    racer102 Fire Starter

    No I didn't have it plugged in, I was just seasoning it. It's in now, pork loin is on smoking it in Bourbon barrel that was also used to age Merlot wine it's such a awesome flavor

     
    Last edited: Jun 5, 2016
  11. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    yum yum.... what temp ya taking loin up to ??
     
  12. racer102

    racer102 Fire Starter

    145/150 then rest it for an hour

    Also having bacon wrapped artichoke hearts and coleslaw or fruit salad with it will do the artichokes on the gas Weber no oven today way to hot
     
    Last edited: Jun 5, 2016
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    sounds like a plan ... I only rest for 20 min. or so.. I like some warmth in mine when eat'n...
     
  14. racer102

    racer102 Fire Starter

    First smoke went well. Ashes were a problem even with a can with holes in it was still choking off air. Stayed at 195 . Going to add a 1 1/2" valve to the side that should take care of that problem. 

    Pork Loin done now grilling Bacon wrapped Artichoke Hearts to go with it.

    I already love this little smoker. 



     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    That is the new generation pot.  It has the cast aluminum handles and came with a domed lid.  The original had handles with black insulation and a flat lid. 


    How did the top of the smokey joe fit the new style pot?  Was any crimping or alteration required? 

    B
     
  16. racer102

    racer102 Fire Starter

    Sloppy till I added a piece of 1/4" thick 1/2" wide  self stick insulation then fit like a glove not any smoke came out of the lid other than the vents
     
  17. racer102

    racer102 Fire Starter

    Finished and painted


     
    Last edited: Jun 7, 2016
  18. garvinque

    garvinque Meat Mopper

    I like that very much!!!!!!!!!!!!!!!![​IMG]
     
  19. garvinque

    garvinque Meat Mopper

    Here's my take on the Mini WSM, I have a Jumbo Joe with a Cajun Bandit stacker so I wasn't keen to build a Mini WSM but I got tired of doing just one rack of ribs with the Jumbo Joe thus the mini build. I didn't want to crimp the pot so I used the lid from the pot for the lid for the mini, drilled six 1/2 inch holes close to the handle hoping to create a convection effect. Use some gasket on the lid rim to help with any leaks. I cut out the bottom and I used the tamale rack that came with it as my diffuser and a 10 inch deep dish pizza pan as the drip pan. Also the I have two levels to cook from but I will only use one rack at a time.

    http://imageshack.com/a/img924/1121/TrWtCw.jpg
    http://imageshack.com/a/img921/302/4lQ68Z.jpg
    http://imageshack.com/a/img923/8320/jJVhHA.jpg
    http://imageshack.com/a/img922/9698/nKM8bG.jpg
    http://imageshack.com/a/img924/2098/EivDFd.jpg
    http://imageshack.com/a/img924/4861/ao2ioJ.jpg
    http://imageshack.com/a/img921/2892/81S1PI.jpg
    http://imageshack.com/a/img924/240/IA8iP3.jpg
     

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