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Thread: New mini wont get hot?

  1. #11
    TVWBB Super Fan Doug Selman's Avatar
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    I haven't had any problem maintaining those temps. I run the top vent wide open and the bottom 1/4 - 1/2.
    Give a man a steak, he'll eat for a day. Teach a man to BBQ, and he'll sit by the grill and drink beer all weekend!

  2. #12
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    Would a 9" pan fit the bill? And just wrap it in foil?

  3. #13
    TVWBB Super Fan Doug Selman's Avatar
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    Quote Originally Posted by MilesVDustin View Post
    Would a 9" pan fit the bill? And just wrap it in foil?
    Miles, I have been using a Fat Daddio's 12" pan I ordered off of Amazon (using the link on the forum of course). Yes, I wrap it top and bottom with hd foil, and leave the top concave but not touching the bottom to catch grease. It comes in 9"-12" sizes. I think a 9" might be a little on the small side. I left about a 1" or 11/2" "lip" around the diameter of the bottom of the pot when I cut it out, so the 12" has worked well in it. Your guess is good as mine as far as which size to get, but experimentation is part of the fun of the Mini. Good luck.
    Give a man a steak, he'll eat for a day. Teach a man to BBQ, and he'll sit by the grill and drink beer all weekend!

  4. #14
    TVWBB Super Fan Doug Selman's Avatar
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    Miles, thought of a question, are you running the top vent wide open, and controlling temp with the bottom one? I only close the top vent down (no more than 1/2) on any of my Webers if I have to, to get temp down.
    Give a man a steak, he'll eat for a day. Teach a man to BBQ, and he'll sit by the grill and drink beer all weekend!

  5. #15
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    I had it running wide open. Right now with a smaller clay diffuser its saying 250 on the side probe about 1/2" under the grate, my thermomter from my big green egg in the top vent says 350.

  6. #16
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    So I decided to just trust the side thermometer and I cooked a big fatty in it for its maiden cook. Thing turned out spectacular and I was able to dial in the temp at about 240-250 with the bottom vents half open. Wide open ran to about 365. Overall, I am pleased with the cooker!

  7. #17
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    Glad it worked out.
    18.5" WSM , 14" WSM , Smokey Joe Mini WSM , Black Performer

  8. #18
    TVWBB Super Fan Doug Selman's Avatar
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    Sounds like you got it dialed in.
    Give a man a steak, he'll eat for a day. Teach a man to BBQ, and he'll sit by the grill and drink beer all weekend!

  9. #19
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    I fired up my big green egg and stabilized it at 300 and the thermo stuck in the top vent would read 75 degrees or so higher than the regular thermo, so its the same as the mini.

  10. #20
    TVWBB Wizard CaseT's Avatar
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    Unless you test your therms you'll never know which one is accurate. I don't have any fixed therms in my mini-wsm's. I have never found one that is accurate enough for me to drill a hole in the side of my smoker. I also like to monitor the pit temp where I'm cooking. So for me remote therms with probes that I can place at cooking grate level is what I prefer. Being able to test the probes is also key. I use the iGrill2 4 probe unit. All four probes are with in a degree or two of where they should be for my elevation. I test them monthly and sometimes even more often than that. My 14.5 WSM with factory lid therm reads 25-30 degrees higher than my tested probes placed at the same location.

    For the mini you will find that you get best efficiency with a charcoal basket. I'd also ditch the tuna can and add two side vents. Ash becomes a moot point with that mod. When lighting the mini, fill the basket completely full. If you have side vents use a torch to light (Side light method). You'll be at pit temp in 8-10 minutes with no white smoke. When you are done smoking close all vents to snuff the fire. Next smoke shake the ash from the charcoal basket dump any ash that's in the base. Add new charcoal to the old that's in the basket.

    Diffusers, I rarely use them. When I do its the steamer insert wrapped in foil, or I have a 8"x9"x1" hunk of granite wrapped in foil.

    As mentioned one of the biggest culprits in fire management is wind. A good solution is to get some reflectix insulation (My Ace hardware sells it by the foot). Its a foil faced bubble insulation. Comes in several widths. Cut a length big enough to wrap around the mini, leaving a 2"-4" gap all around. Tape or use binder clips to join the piece to form a cylinder. Place around the mini.

    Something like this:



    18.5" WSM, (4) Mini-wsms, Mini-Za Oven, GOSM Big Block, 1967 Casa Q

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