Ribinator 2000!


 
B

Brian LaGoe

New member
Completed my mini WSM last weekend.
I wanted to thank everyone here for the info, and share my build

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Tuna can vent shield and eye bolt vent handle
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Vasconia 32-Qt Steamer
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Weber 7440 grate with the last bar cut off (the hardest thing to cut)
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Pyrex pie plate heat shield
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First grate sits on the steamer ridge leaving plenty of room for the first rib rack
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Second rack at 4" from top, each thermometer is about 1" above each grate.
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First burn I ran it for a few hours before I loaded the ribs,
based on advice from the forum I was able to hit and hold 225-250 pretty easly
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I calibrated the thermometers before hand, they were only a degree or 2 apart.
During the smoke secession the bottom grate was typically 25° higher
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