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What temps did you get with the cast iron. I think the starter of this thread uses a cast iron pan with the handle cut off... If you can get 350 degree temps with it that may be the way to go...

I can't wait to see what your come up with.

R Hutchinson, I ditched the terracota pot because it sucks up too much of the energy. If you make the basket go with lump. Low ash and more heat. I use stubbs and depending on its state is as good as it gets for charcoal. If stubbs picks up some moisture or you get an old bag, its as only as...

R. Hutchins: Post your pics!!! M Plaines: The pie pan and lump were probably the biggest reasons I got the temp up to 500 degrees. The terracotta pot absorbed a lot of heat. I prefer the pie pan to the terra cotta because I can just cut the air to the fire to limit the temp.

Modified my mini today to do a chicken. 1. Built a charcoal ring. 2. Used a nine inch ring as a difuser. 3. Moved my thermostat to the midldle of the pot. 4. Did my first burn with lump. I like it even better now. Temps rose to 500 degrees!!! but I got it back down to 350, which is where I...

good stuff!!! I am going to have to roll my ribs and try them on the mini...

Yes the links work. Good job and thanks for posting.

I don't see the pictures...

No water, but if I were building it today I would just use a metal drip pan. I don't think you need the terracota to 'stabalize' the temp.

Sounds good. I think you are over thinking the SJG. Just use it as it is, it works well enough as is, and I have never had an issue with the fire. Neither when I used it as a smoker nor as a simple grill. Jay Jay

Sounds like your pot is the wrong size or your bowl is misshapen. The pot should sit flush without any leaks... so there should be no need for a gasket.

No. The only thing you need to do is switch them half way through. Jay

That's what I used. The only caveat is that they rust faster than stainless steel.

Tim there definitely is a temp difference. The top is much cooler than the middle section. Top rareley gets above 200 degrees while the middle will get and stay at 250... And the bottom is probably as hot as 300 degrees (but I haven't measured, I just know that its hotter closer to the fire)...

Update: I have spent nearly a year with this mod and thought an update was in order. 1. I find I prefer using this smoker to smoke food because its easier to start and I don't have to mind it. 2. I think two racks are all you need. With the third rack sitting on the very top, it acts as a...

I know this doesn't help you here, but the SJG really is a better cooker to live with. I know people complain about the fire but I have never had a problem with it. The extra $20 spent for the SJG is long forgotten after a few times cooking on it.

I love this build, all you need is a a pie plate at the bottom to catch the drippings... I may build a second one like this just for the simplicity...

Smoking is not as easy as a smoker, but you can set a fire in a Kettle that will burn at 250 without tending for 6 hours, plenty of time for most smoking scenarios for that amount of food. I want to get a 26.75, once I have that I figure I can smoke anything overnight without any accessories. j

Tim, What did you use to cut your steamer insert? Jay

M Plaines, Good looking cook!!! Keep it up...