Jon Duncan
New member
Okay, so I'm about to build one- I have the vasconia pot and the SJ. I have poured over the mini wsm threads and still have a good amount of questions (I'm not so much the handyman). I figured I'd use the hole drilling method with a diffuser plate and figured I could always change to the sawed out bottom method, but would not be able to go back once i sawed it out.
1. Paint- I might not even paint it, but if I do, is primary necessary in addition to the high temp paint?
2. Is it recommended to drill the holes AND use a steamer plate/diffuser? I noticed some people said they had problems with the 12 inch clay saucer, and am wondering if it was more the size of the saucer that gave them trouble or if the material used also inhibited temperatures. I'm looking at 10 and 11 inch pans and saucers.
Here are some I'm considering:
http://www.lowes.com/pd_94458-303-6...r&pl=1¤tURL=?Ntt=clay+saucer&facetInfo=
http://www.amazon.com/dp/B001332TAW/?tag=TVWB-20
http://www.amazon.com/dp/B0000CFN5E/?tag=TVWB-20
http://www.amazon.com/dp/B0018ZMLLC/?tag=TVWB-20
http://www.amazon.com/dp/B004022VO2/?tag=TVWB-20
http://www.amazon.com/dp/B00022447Q/?tag=TVWB-20
In the 3rd and 4th one, it looks to be about 10.5 inches, which might be a good length as well as the 11 inch items. In the last two, there is nonstick and regular. Would the nonstick make a difference with grease, or should i just go w/ the cheaper one and foil it? I also looked into using a pizza pan, but seems like it might not hold enough of the grease and might cause a mess pulling it out. I'm leaning away from using the clay saucers, just b/c I've read about them breaking on people mid cook. I'm leaning toward either the cake or flan pan (cake is a little deeper). Which would you go with?
3. What do I use to hold up the diffuser? A trivet? A SJ cooking grate? how far above the holes in the bottom do I place the grate to hold the diffuser? Also- I saw some people used a coal grate for a weber ots, and I'm guessing that is just for if you cut the bottom out?
4. I might have to buy this for the thermometer installation ( it is a river country made for the 1/2 inch npt fitting, and I don't think I have a 13/16, but my neighbor might). Will this go through the metal okay-
http://www.homedepot.com/p/t/203261...toreId=10051&N=5yc1v&R=203261640#.UTdc9KKdEw-
Is there a better drill bit for drilling through the metal (or just as good)? My buddy did say he had a 1 inch hole saw i could use, so I might use that for the bottom holes. Is there a best drill bit for the holes on the bottom? Also, What is the best size hole for the bottom of the pot? I've heard of people going as high as 1 inch.
What is the best placement of the thermometer? Middle? Right under the top grate?
5. What size hardware should I get? Stainless? I read somewhere to make sure it was not galvanized, or it would be really bad for the food. I had also read about someone having the bolts/screws going from the inside of the pot to the outside. what do you guys recommend?
6. Eyelet/grommet mod for a maverick et-732- I have no idea how to do this, so I might just put the probes through the top.
Any answers to these questions would be greatly appreciated.
1. Paint- I might not even paint it, but if I do, is primary necessary in addition to the high temp paint?
2. Is it recommended to drill the holes AND use a steamer plate/diffuser? I noticed some people said they had problems with the 12 inch clay saucer, and am wondering if it was more the size of the saucer that gave them trouble or if the material used also inhibited temperatures. I'm looking at 10 and 11 inch pans and saucers.
Here are some I'm considering:
http://www.lowes.com/pd_94458-303-6...r&pl=1¤tURL=?Ntt=clay+saucer&facetInfo=
http://www.amazon.com/dp/B001332TAW/?tag=TVWB-20
http://www.amazon.com/dp/B0000CFN5E/?tag=TVWB-20
http://www.amazon.com/dp/B0018ZMLLC/?tag=TVWB-20
http://www.amazon.com/dp/B004022VO2/?tag=TVWB-20
http://www.amazon.com/dp/B00022447Q/?tag=TVWB-20
In the 3rd and 4th one, it looks to be about 10.5 inches, which might be a good length as well as the 11 inch items. In the last two, there is nonstick and regular. Would the nonstick make a difference with grease, or should i just go w/ the cheaper one and foil it? I also looked into using a pizza pan, but seems like it might not hold enough of the grease and might cause a mess pulling it out. I'm leaning away from using the clay saucers, just b/c I've read about them breaking on people mid cook. I'm leaning toward either the cake or flan pan (cake is a little deeper). Which would you go with?
3. What do I use to hold up the diffuser? A trivet? A SJ cooking grate? how far above the holes in the bottom do I place the grate to hold the diffuser? Also- I saw some people used a coal grate for a weber ots, and I'm guessing that is just for if you cut the bottom out?
4. I might have to buy this for the thermometer installation ( it is a river country made for the 1/2 inch npt fitting, and I don't think I have a 13/16, but my neighbor might). Will this go through the metal okay-
http://www.homedepot.com/p/t/203261...toreId=10051&N=5yc1v&R=203261640#.UTdc9KKdEw-
Is there a better drill bit for drilling through the metal (or just as good)? My buddy did say he had a 1 inch hole saw i could use, so I might use that for the bottom holes. Is there a best drill bit for the holes on the bottom? Also, What is the best size hole for the bottom of the pot? I've heard of people going as high as 1 inch.
What is the best placement of the thermometer? Middle? Right under the top grate?
5. What size hardware should I get? Stainless? I read somewhere to make sure it was not galvanized, or it would be really bad for the food. I had also read about someone having the bolts/screws going from the inside of the pot to the outside. what do you guys recommend?
6. Eyelet/grommet mod for a maverick et-732- I have no idea how to do this, so I might just put the probes through the top.
Any answers to these questions would be greatly appreciated.
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