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Thread: My build

  1. #1
    New Member
    Join Date
    May 2017
    Location
    Upstate NY
    Posts
    27

    My build

    I built the mini WSM yesterday. It was so easy to build that I was able to do most of it while cooking up some drums and baked potatoes on the genny gasser.

    I used an Imusa pot I bought off Amazon, that was sold by Walmart. Made in China. Fits great. I just gotta crimp the rim a little as the SJ lid is a little tight. I used a SJG (SJ Premium). I also used a replacement coal grate for a 18" OT kettle (13.5"), another SJ 14" replacement grate and a 9" x 1.5" non-coated steel cake pan.

    I used the SJ coal grate as a template to cut the hole in the bottom of the steamer pot. I used a jig saw with a fine metal blade on it. It made quick work of it.

    Then I took the 13.5" replacement coal grate for a kettle and trimmed off the two ends right at the very last cross pieces, leaving those cross pieces in place, but just removing the small sections of outer ring. This makes what was once a circular grate have just two small flat sides opposite each other. I used a jigsaw with the same fine metal blade for this, but I could have used a cutoff wheel on SLN angle grinder. I just didn't feel like fishing it out of the basement. This is just enough to allow it to get past the indentation on the steamer pot so that it can sit on the bottom lip of the pot. The cake pan sits on that, a SJ cooking grate went on the indentation where the steamer base normally would go. Then just drilled 3 holes about 4" from the top to hold the upper SJ cooking grate.

    I fired it up for a seasoning run. 15-20 coals, all lit, and a couple small chunks of hickory. I dumped them all in a pile by one of the side vents and ran it wide open. After about a half hour it got up to 403 and I closed the bottom vents down a little to see how controllable it is. I maintained 315 for almost 2 hours, then it dropped to 273 for another 30 minutes. At that point it was getting dark out and the coals were about spent so I put it out. I felt that was a good run on so few coals. It has way more capacity than that. I had the cake pan double wrapped for that run.

    I still have to make the coal basket, drill for the temp gauge and the grommet for the probes. For this run I just hung the ambient probe for the maverick down through the top vent. I have the expanded metal for the basket. All I could find locally was strange looks and eventually 13ga. I would have preferred 18ga to bend easier but I can make the 13ga work. I think I'm going to leave it unpainted. I like the homebuilt look of it the way it is. I'll try experimenting with various pans/diffusers in the bottom to see what works well for me once I start cooking with it.

    I have pictures but I don't have an easy way to post them yet. I'll try to get then uploaded some where so I can link to them.

  2. #2
    New Member
    Join Date
    May 2017
    Location
    Los Angeles County
    Posts
    2

    Good Job

    I would love to see some photos. I just built mine but couldn't get it past 200. Although it stayed their for about 6 hours. But it didn't cut the bottom out. I was a cool night so not sure how much that affects the temp. Also did you get and condensation coming off the lip of the lid?

  3. #3
    New Member
    Join Date
    May 2017
    Location
    Upstate NY
    Posts
    27
    Let's see if these links work

    Using the SJ coal grate as a template
    https://ibb.co/dOFTyF

    Looks good.
    https://ibb.co/h4wCQv

    Yup. Still looks good
    https://ibb.co/nvqvdF

    You can see the little bit I cut off from the 18" kettle replacement coal grate. This is just enough to clear the indentation so that it can rest on the bottom lip. You just have to tip it in.
    https://ibb.co/gdfHsa

    With cake pan
    https://ibb.co/gJZz5v

    Cake pan clears the lower grate. Lower grate is on steamer tray indentation.
    https://ibb.co/mYgCQv

    Bolts for upper rack
    https://ibb.co/kpHVCa
    https://ibb.co/mSNmkv

    Cake pan foiled up for seasoning run
    https://ibb.co/mGZcsa

    15-20 coals in weber small chimney
    https://ibb.co/cSKz5v

    Seasoning run setup
    https://ibb.co/i1ez5v

    First smoke
    https://ibb.co/iAuXQv

    Smoke is blueing up after 20 mins
    https://ibb.co/n4nxsa

    Maverick ambient temp probe
    https://ibb.co/hxSK5v

    Jegs high temp silicone exhaust hanger grommet I plant to try as probe grommet
    https://ibb.co/hjLHsa

    Finally built by coal basket
    https://ibb.co/jLC8yF
    https://ibb.co/gQ8yyF
    Last edited by Dennis - CurlyQ; 05-26-2017 at 04:50 AM.

  4. #4
    New Member
    Join Date
    May 2017
    Location
    Upstate NY
    Posts
    27
    AV, i read that it runs cooler if you don't cut the bottom out. I didn't get any condensation around the upper vent. I was running over 300 degrees for about 2 hours though. I don't think water could have condensed at that temp. Did you run a water pan as well? If so, try without water. I used a cake pan, double wrapped so that I made an air gap, sort of like how a summit charcoal grill's diffuser is double layer with an air gap.

    I plan to start my first cook this weekend. I'm going to try BB ribs. From what I read, I think I'll try 3-1-1 for them, on the upper rack at 225. I think I may throw some wings on the lower rack for that last hour of the ribs, then try to crisp up the skin on the genny gasser. We'll see how it goes.

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