S J. Gold Mini WSM Smoker
- Thread starter LDean
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If your fire stays lit, and it will you will be fine.
Three fist sized pieces of apple will put out a LOT of smoke. All you need is one piece of wood for this. I think you will be fine because apple is mild and pork can usually handle a lot of smoke. But save your wood for more cooks...
uh... can't speak to the overhang...
Three fist sized pieces of apple will put out a LOT of smoke. All you need is one piece of wood for this. I think you will be fine because apple is mild and pork can usually handle a lot of smoke. But save your wood for more cooks...
uh... can't speak to the overhang...
Tim (the grillaholic)
TVWBB Super Fan
John, thanks. I was about to go to my friend that works at a welding shop and build a charcoal basket. Glad I got to you wen I did!! Thanks again, Tim
mini-
mini-
Two butts???
Been there done that..
Originally posted by JHunter:
Here is the butt cook, biggest take away is that I can cook for 8 hours at 200 degrees, probably longer. Next biggest take away is that I had too much charcoal, and too much ash.
First Butt on the bottom rack.
Second Butt on the middle rack...
Lots of coals for a nice long burn. Lots of hickory, too much for anything but a pork but.
I said there was a lot of smoke. That's not burnt, that's flavor!!!
Like I said lots of Flavor!!!
And the pay off!!! home made slaw came out great too...
I learned a lot on this cook, but cooking 14lbs of meat is absolutely possible with the mini. If I can get my temps up to 400 degrees during a cook, this may become my favorite cooker. I would like to get better legs, and a better ash bucket, and better anti ash clogging. I know I could get better ash control with lump, but I don't feel safe using it on my deck.
Jhunter,
Where/how did you put your bottom food grate in that cook?
I don't see any screws on the outside of the bottom of your pot for the bottom rack?
Judging by how high your coals are you had to of put the planter on the indentation grate spot and not the bottom of the pot? Is the bottom grate just resting on the planter? Thanks for the help and forgive my slowness.
Where/how did you put your bottom food grate in that cook?
I don't see any screws on the outside of the bottom of your pot for the bottom rack?
Judging by how high your coals are you had to of put the planter on the indentation grate spot and not the bottom of the pot? Is the bottom grate just resting on the planter? Thanks for the help and forgive my slowness.
The screw holes are in the steamer indentation. I put the flower pot on those screws and rest the great directly on the flower pot.
From there I just guestimated how far to put the second/middle rack so that it could clear a butt or a chicken (I think 5 inches but I don't remember).
So split the difference between the steamer indentation and the top of the lid for the most room. I have PLENTY of room for coals and meat.
Jay
From there I just guestimated how far to put the second/middle rack so that it could clear a butt or a chicken (I think 5 inches but I don't remember).
So split the difference between the steamer indentation and the top of the lid for the most room. I have PLENTY of room for coals and meat.
Jay
Definitely try it out your way. But most of us have settled on open bottom, and a difuser because it works really well.
The closed bottom with the holes cut in should give you a pretty good cook, but when I brought the pan into the house to load or empty the cooker it left too much dirt behind.
The closed bottom with the holes cut in should give you a pretty good cook, but when I brought the pan into the house to load or empty the cooker it left too much dirt behind.
John Ford
TVWBB Pro
11 hour cook on the mini!
Loaded my SJG mini to the gills with briquettes & 3 apple chunks, put on a 6 lb butt.
At 8 1/2 hr temp dropping to bout 200F, added about 3 lbs charcoal, 2 wood chunks & 2 racks BB ribs . At 11 hours pulled everything & shut vents still running 225F!
Finished ribs on the grill, the butt broke in two as I lifted out of cooker.
Very easy to add fuel, just lift off pot & pour. After the fuel went out cleaning up the ashes were almost up to the charcoal grate.
I'm guessing in 70F wether the limit is 12-13 hours.I'm happier the more I use the cooker!
Ate the ribs , butt will become boudan in the near future.
http://i828.photobucket.com/albums/zz203/Lostarrow-photos/7ac5d062.jpg[/img] ]
Loaded my SJG mini to the gills with briquettes & 3 apple chunks, put on a 6 lb butt.
At 8 1/2 hr temp dropping to bout 200F, added about 3 lbs charcoal, 2 wood chunks & 2 racks BB ribs . At 11 hours pulled everything & shut vents still running 225F!
Finished ribs on the grill, the butt broke in two as I lifted out of cooker.
Very easy to add fuel, just lift off pot & pour. After the fuel went out cleaning up the ashes were almost up to the charcoal grate.
I'm guessing in 70F wether the limit is 12-13 hours.I'm happier the more I use the cooker!
Ate the ribs , butt will become boudan in the near future.
http://i828.photobucket.com/albums/zz203/Lostarrow-photos/7ac5d062.jpg[/img] ]
John you are using the gold right? I don't think you can get that amount of cook time with the silver even with the can, because the ashes would cover up the holes in the can.
LOVE the idea of adding ribs to the cook after 8 hours. I assume the ribs went on your top rack, and the butt stayed on the bottom.
AWSOME stuff...
Jay
LOVE the idea of adding ribs to the cook after 8 hours. I assume the ribs went on your top rack, and the butt stayed on the bottom.
AWSOME stuff...
Jay
Tim (the grillaholic)
TVWBB Super Fan
This little thing is the ticket! I have a fattie on mine right now. I loaded the bottom with 30 unlit, and added 8 lit. Threw about 10/12 pecans, (nuts, not wood chunks) and a few pieces of apple cilps. Within 15 minutes it was up to 285, and by the 20 minute mark it was settled at 250. Pics to follow, For dinner, I'm firing it up again and throwing a meatloaf on the top rack.
John, man that butt looks good!!
Question, have you noticed that since you' made this mini, do you find yourself using the mini more, and the WSM less?
John, man that butt looks good!!
Question, have you noticed that since you' made this mini, do you find yourself using the mini more, and the WSM less?
John Ford
TVWBB Pro
Tim, I made mine for tailgating, but was pleasantly surprised how well it did for longer cooks
My wife & I are empty nesters, usually hang with the same ,most cooks are for 2-6 people.
I have used the SJG mini for most cooks since I built it. It uses about 1/2 the charcoal as my WSM & about 1/3 of my offset. Easy to clean, & mine is "Set & Forget"
Friday nite cooked for my brother in law & a good friend & sold them both , making one for each for my cost & 12 pack Sam Adams.
My wife & I are empty nesters, usually hang with the same ,most cooks are for 2-6 people.
I have used the SJG mini for most cooks since I built it. It uses about 1/2 the charcoal as my WSM & about 1/3 of my offset. Easy to clean, & mine is "Set & Forget"
Friday nite cooked for my brother in law & a good friend & sold them both , making one for each for my cost & 12 pack Sam Adams.
The pork butt I made for my wife's school turned out great. I took it off after 11 hours, having added about 20 charcoals about 5 hours into the cook. There were some left when I finished.
Saturday I cooked chicken in it. It turned out great also.
The only trouble I am having is finding a pan the right size to use as a diffuser. I used an dutch oven cast iron lid for the buts, but it did not catch all the grease from the butt, and it seemed to leave a slight handle indention on the bottom of the pot. I did not use anything from for the chicken cook, and that was a mistake.
Just a little while ago, I added a thermometer in the lid. I left room to potentially put in another top vent for higher temps.
Saturday I cooked chicken in it. It turned out great also.
The only trouble I am having is finding a pan the right size to use as a diffuser. I used an dutch oven cast iron lid for the buts, but it did not catch all the grease from the butt, and it seemed to leave a slight handle indention on the bottom of the pot. I did not use anything from for the chicken cook, and that was a mistake.
Just a little while ago, I added a thermometer in the lid. I left room to potentially put in another top vent for higher temps.
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