Defused delema.


 
M

Matt F

TVWBB Member
http://tvwbb.com/showthread.php?457...te-with-flying-saucer&highlight=flying+saucer
http://tvwbb.com/showthread.php?46356-My-Take-on-the-Mini-WSM

hello, I have all my parts together to build my mini. But I can't decide what to do about a defuser. I like both of these designs but can't decide which I want to do. I didn't want to use a terra cotta saucer because of the cracking factor so I was thinking I would prefer to use the cake pan but I don't know if one works better than the other. What are your thoughts on which is better? Or should I just make it to where it i can use either a cake pan or a saucer? I was hoping I could keep my temp at 225 at time but was hoping to get to 300 or higher for poultry. Im using a sjs and plan to use a can to block ash and I was planning to build a charcoal ring. Thanks any input.
 
My 12 inch $6 clay saucer makes for extremely stable tempature

And by drilling not cutting my pot I could skip the saucer for high temp cooks
 
If you use the design with the tabs, you can either use a clay pot base or a cake pan. This is the approach I took for mine. That being said, I've only used a clay pot base for all my cooks. This is the same config I have on my WSM22. The flying saucer build is elaborate and nice but a bit overkill.
 
I took the "Flying Saucer" approach using a 9" SS cake pan http://tvwbb.com/showthread.php?51775-My-version-of-the-MiniWSM

I am very happy with the results. I have used it 3 times so far and haven't had any problems with maintaining a steady 225 cook temp. I've only let it get as high as 250 but I don't see 300deg being an issue? Well let me put it this way, If I can't get to 300degs with this setup, no way would I be able to do it using a clay saucer. As for the tabs, I would be concerned about them getting bent and eventually breaking off and it just doesn't see very strong/stable?
 
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