Got my Pot in... Just a few differences I am seeing...


 
Matthew

Matthew

TVWBB Pro
I have read, read and REread all the posts on this category and would like to know what the pros and cons are to each of my questions...

The bottom of the Pot... What are the pros/cons of each.. Drill holes or cut all of the bottom out? I have more chance of getting holes drilled.. A

Also, I have seen where people have screwed in 3 bolts and let the difusser sit on them, if going with the holes..

Also would like to know if you have 2 racks, do you wish u had 3? or happy with 2? Or if you have 3, same...

I have an old pie pan, would that work as a bigger ash tray?

Thanks for the help...

Matt
 
I think keeping the bottom in tack will prevent you from stacking a good amount of coals in the bowl. At first I drilled mine out and found out that that was too restricting so I cut mine out completely.
 
Matthew said:
Even if you cut bottom out, you still have to put diffuser in. You might lose 1/2".
Click to expand...
Cut the bottom out....if holes were good, the WSM's would have them.

This guy has done what most are not....
Using the pot's lid, inverted, at the bottom.
This keeps the pot elevated 3/4" - 1" over the typical build height and he puts his diffuser at the lower level which frees up the indent to carry the lower cooking grate. This makes a 3 grate system very practical in regards to available space within the pot.
When I checked my parts package, fitment was excellent for doing this feature.
http://www.smokingmeatforums.com/t/155130/building-a-mini-weber-smokey-mountain-in-texas-mini-wsm
 
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Here's another thought. Since this is supposed to be a mini, compact smoker I went one step further and made my cut at the ridge, making it about a couple of inches shorter. And I installed 3 bolts to hold the diffuser. And it is a single grate cooker, although I can fit a shallow second grate. If I need more space I use my other smokers.

P1070122_zps7df350c2.jpg
 
1) Drilled holes pro; it's easier. Cons, unknow by me. I also like the idea that a drilled bottom acts as a defuser to some extent

2) If you have the pot with the indent (see mine) you can drop a grate on top of the indent, and set your defuser on top of that grate

3) I originally started with 1 rack at the bottom, later I added a 2nd rack at the top. There is a good chance I will add a middle rack too. After all, the grates are removeable if you're cooking something tall (ie beer-can chicken)
 
I've seen successful cookers with both, drilled/cut. Myself I cut mine - it was easy with a jigsaw and fine metal blade.

The only issue I've heard with bolts holding the diffuser, is if using clay, the weight over time can cause the sides of the pot to warp somewhat. I've used 3 short bolts just over the steamer lip to hold an 18" charcoal grate as I found it sat just a bit small on it's own on the lip - worried it would fall in.

Right now I just have one grate at the top as I have my 18" WSM for bigger cooks. I may grab an extra food grate at some point to rest on the diffuser i.e. 2 grates but no rush. I guess if its your main smoker I could see more need for more grates.
 
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