Well, fired up this beauty again today using the SS pet bowl with holes drilled out to keep the ash from clogging the bottom damper vent. *My concern about the fire not getting enough air through the pet bowl is now gone! *Great solution! *I didn't even need to open the side vents I added. *I got 7 hours at 250-260 and another 1.5 hours above 200 with royal oak lump and cherry wood and mesquite chunks throughout the cook. *I opened the bottom vent all the way and she maxed out around 275 so I choked her down a tad to keep in the 250-260 range. *Did nothing to adjust after that. *I just added a couple wood chunks about halfway through. *This mini WSM is amazing. *After 8.5 hours I still had room in the charcoal tray bottom for ash and the vent was still breathing! I would highly recommend building one of these little guys ASAP. *What a fun and inexpensive project and awesome little smoker in its own right!
*And now for the beef short rib, wings, and ABTS ****:
Short ribs on with MH rub:
Wings rubbed with MH:
ABTs dusted with MH:
Short ribs cooked to 190 internal temp(recommended on forum)
Wings done:
ABTs done:
Still some lump after 7 hours:
*And now for the beef short rib, wings, and ABTS ****:
Short ribs on with MH rub:
Wings rubbed with MH:
ABTs dusted with MH:
Short ribs cooked to 190 internal temp(recommended on forum)
Wings done:
ABTs done:
Still some lump after 7 hours: