Steve_A (Tatoosh)
TVWBB Super Fan
This may be old news here, but it is new to me ... the Smokey Joe being turned into not just a mini-wsm, but a mini-magnum wsm!
The project is in progress over at BBQ Brethren and might interest some of the mini-wsm folks. The guy is doing two kettles instead of one and going for a third, all stacked on top of each other, so it will look a bit like a missile by the time it is completed. Test cooks have not been done yet, but the concept is intriguing, particularly for me. I have a SJG coming and if I can find a pot (or 2) to fit it locally (I am in the Philippines) then I can do a mini-wsm too. Doubling that would be exceptionally handy though there is some concern if the SJ will produce enough heat for that tall a column.
It will likely be adequate for my purposes if it works, which is a sausage smoker. I don't need really high temps, just reasonably above the 150F I will shoot for when hot finishing hotdogs and similar sausages. So a double stacker will give me the height to loop and hang some small lengths or stings of sausage. That sounds really good to my ears. I'm not planning on making a huge amount of hotdogs, but with my Weber kettle, hanging them would be very problematic. This looks like an easy fix.
They do mention reinforcing the legs to handle the increased load of two or three pots with racks of food, much more weight than the Smokey Joe's legs are intended to handle.
Discussion is ---> HERE
The project is in progress over at BBQ Brethren and might interest some of the mini-wsm folks. The guy is doing two kettles instead of one and going for a third, all stacked on top of each other, so it will look a bit like a missile by the time it is completed. Test cooks have not been done yet, but the concept is intriguing, particularly for me. I have a SJG coming and if I can find a pot (or 2) to fit it locally (I am in the Philippines) then I can do a mini-wsm too. Doubling that would be exceptionally handy though there is some concern if the SJ will produce enough heat for that tall a column.
It will likely be adequate for my purposes if it works, which is a sausage smoker. I don't need really high temps, just reasonably above the 150F I will shoot for when hot finishing hotdogs and similar sausages. So a double stacker will give me the height to loop and hang some small lengths or stings of sausage. That sounds really good to my ears. I'm not planning on making a huge amount of hotdogs, but with my Weber kettle, hanging them would be very problematic. This looks like an easy fix.
They do mention reinforcing the legs to handle the increased load of two or three pots with racks of food, much more weight than the Smokey Joe's legs are intended to handle.
Discussion is ---> HERE