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Gang, I really only come to this portable Grill forum to see the Mini MODS. Do you think this little cooker has enough momentum for its own little forum? I suspect Weber might not like it because it is such a perfect little cooker. Chris what say you?

Interested in what you want to cook with the increased vertical space. If you want the most vertical space look at the mini smokers... in this category.

Pit beef sandwhiches is the way to go. The hardest part is getting the really thin slices. Round, onions, pickles, No. 5 sauce and/or some horeradish on a nice keiser is some good football eating... J

This stuff tastes like the base for "Shane's ribshack sauce" Which I like quite a bit...

That's the RIGHT cast iron grate for the weber. Excellent find!!!

The hole is dictated by the size of the thermometer. Doesn't matter if the hole is 4" so long as after you mount the thermometer the hole is air tight (or close to it). I would just follow the directions on the thermometer package. Jay

The more I think about it two 22" One Touch Golds are the sweet spot. You can smoke and grill and the same time, and grill for a lot of people if needed... And both of my 22" grills costs me $10 for the total (one was given to me, and the other I got off of CL for $10). If you add a 22"...

John you are using the gold right? I don't think you can get that amount of cook time with the silver even with the can, because the ashes would cover up the holes in the can. LOVE the idea of adding ribs to the cook after 8 hours. I assume the ribs went on your top rack, and the butt stayed...

I had not seen that, thanks for sharing. And that would probably get me up to 400+ degrees. Time to do another mod!! Jay

Definitely try it out your way. But most of us have settled on open bottom, and a difuser because it works really well. The closed bottom with the holes cut in should give you a pretty good cook, but when I brought the pan into the house to load or empty the cooker it left too much dirt behind.

The screw holes are in the steamer indentation. I put the flower pot on those screws and rest the great directly on the flower pot. From there I just guestimated how far to put the second/middle rack so that it could clear a butt or a chicken (I think 5 inches but I don't remember). So split...

Two butts??? Been there done that..

If your fire stays lit, and it will you will be fine. Three fist sized pieces of apple will put out a LOT of smoke. All you need is one piece of wood for this. I think you will be fine because apple is mild and pork can usually handle a lot of smoke. But save your wood for more cooks...

I use the charcoal grates from the weber 18" OTS, ~$9.00 As far as spacing for two butts or chickens, make your center grate tall enough to clear the first chicken or butt. The second chicken/butt will fit. There is no 'optimum'. One word of advice... You can definitely over think this...

Take pictures Matt. Jay

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt T: So your saying that wide open only takes you to 233 to 250? You only used 20 lit coals? Hmm, this worries me. I have a pie tin, not a saucer...

Timothy how are you elevating your coals? Jay

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: have you triend the "can" mod for the ash problem on the silver? </div></BLOCKQUOTE> No I haven't. I don't doubt that it works, and...

George, Would love to see the can mod. And I am really interested in your take SJG vs the can mod... Keep us posted. Jay

Yeah guys, sorry but I am sorta lazy. With the Gold the fire stays lit, (no constant checking) The clean up is really easy. (Put a plastic bag on the top of the base, and then flip it. Grill is clean.) With the silver I had to keep going by and moving the bottom air vents to unclog them...