Just to follow up on my previous post about my WSM Mini. This is my "travel sized" WSM for my RV.
Here's the charcoal grate configuration. I use lump for grilling, so I added the expanded metal across the grate. The ring is about 4.5" deep.
This is the top view into the body. I used three rack supports made from aluminum that I bent into shape. This is what it looks like with the stainless water pan. I used water once, and sand twice (in a pie tin).
I folded over the top edge for strength, as it seemed a bit flimsy. Folding didn't do much for strength, and the lid didn't fit very well, so I added a metal rim made from 6061 aluminum. The increased diameter makes the lid fit snug, and the top is very strong.
A little more than one Weber chimney full of Kingsford Classic fits for a MM start.
For this test run I decided to try a ceramic planter base instead of water or sand. Guys using the Big Green Egg use these all the time, so I figured I'd try it too. I found one with a 12" diameter and wrapped it in foil. It fits as well as the water pan.
I dropped a 5.5 lb Butt and a couple of Fattieson for this cook. With the ceramic dish, the Mini came up to temp quickly - about 20 minutes. I started shutting down the vents and after 35 minutes it held temp for the next 9.75 hours. I pulled the Fatties after about 1.5 hours, and when the Mini was in direct sunlight I had to trim the vents a little, but the little thing is as steady as the full grown WSM.
I shut everything down when the Butt was ready (9.75 hrs), and the next morning this is what was left. After knocking off the ash, you can see what's left. My guess is that I could probably run a solid 12 hours on one ring of charcoal, but the limiting factor is the size of the area below the charcoal grate. After knocking off the ash and removing the leftovers, you can see how the ash is very close to the grate. I think after 12 hours it would be at grate level. Of course, the obvious solution is to use lump, which is what I intend to do anyway.
Tips and Notes:
To anyone who's ever wondered why the WSM lid fits inside the middle section... it's because the lid will allow drips down the outside. It happened really badly when I used water. I never usually use water anyways, but for the Mini, it's especially messy.
The ceramic piece worked great, and I intend to find one to fit my regular WSM. I haven't weighed it, but it's a little lighter than the sand pan I used, and the clean-up is a no-brainer. Packing around a ceramic dish is a lot easier than a bag of sand too.
If you want to make your own Mini, email me at mrkevinator (at) sbcglobal (dot) net. There's some building tips I can share to make your life easy.
I plan on making some minor changes with the rack supports. The 8" clearance to the lid is probably too much. There was plenty of room with the Beer Can Chicken, and the Butt was a challenge to get out of the Mini once it was "fall apart tender." I've got an idea for adjustable supports... we'll see.
Oh yeah, everything I've cooked on the Mini has been delicious... but that's the way it's supposed to be, right?
Here's the charcoal grate configuration. I use lump for grilling, so I added the expanded metal across the grate. The ring is about 4.5" deep.
This is the top view into the body. I used three rack supports made from aluminum that I bent into shape. This is what it looks like with the stainless water pan. I used water once, and sand twice (in a pie tin).
I folded over the top edge for strength, as it seemed a bit flimsy. Folding didn't do much for strength, and the lid didn't fit very well, so I added a metal rim made from 6061 aluminum. The increased diameter makes the lid fit snug, and the top is very strong.
A little more than one Weber chimney full of Kingsford Classic fits for a MM start.
For this test run I decided to try a ceramic planter base instead of water or sand. Guys using the Big Green Egg use these all the time, so I figured I'd try it too. I found one with a 12" diameter and wrapped it in foil. It fits as well as the water pan.
I dropped a 5.5 lb Butt and a couple of Fattieson for this cook. With the ceramic dish, the Mini came up to temp quickly - about 20 minutes. I started shutting down the vents and after 35 minutes it held temp for the next 9.75 hours. I pulled the Fatties after about 1.5 hours, and when the Mini was in direct sunlight I had to trim the vents a little, but the little thing is as steady as the full grown WSM.
I shut everything down when the Butt was ready (9.75 hrs), and the next morning this is what was left. After knocking off the ash, you can see what's left. My guess is that I could probably run a solid 12 hours on one ring of charcoal, but the limiting factor is the size of the area below the charcoal grate. After knocking off the ash and removing the leftovers, you can see how the ash is very close to the grate. I think after 12 hours it would be at grate level. Of course, the obvious solution is to use lump, which is what I intend to do anyway.
Tips and Notes:
To anyone who's ever wondered why the WSM lid fits inside the middle section... it's because the lid will allow drips down the outside. It happened really badly when I used water. I never usually use water anyways, but for the Mini, it's especially messy.
The ceramic piece worked great, and I intend to find one to fit my regular WSM. I haven't weighed it, but it's a little lighter than the sand pan I used, and the clean-up is a no-brainer. Packing around a ceramic dish is a lot easier than a bag of sand too.
If you want to make your own Mini, email me at mrkevinator (at) sbcglobal (dot) net. There's some building tips I can share to make your life easy.
I plan on making some minor changes with the rack supports. The 8" clearance to the lid is probably too much. There was plenty of room with the Beer Can Chicken, and the Butt was a challenge to get out of the Mini once it was "fall apart tender." I've got an idea for adjustable supports... we'll see.
Oh yeah, everything I've cooked on the Mini has been delicious... but that's the way it's supposed to be, right?
