Dutch's Mini WSM Build

[Dutch]

I put the finishing touches on my mini wsm build this morning. Got her fired up and a pork butt smoking away for tonights supper.

2013-09-15 10.18.58.jpg

• Dutch
• Sep 15, 2013

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• Dutch
• Sep 15, 2013

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• Dutch
• Sep 15, 2013

She still needs paint but it's been so wet around here, paint may not happen until next week when things dry out.

 

[pc farmer]

Very Nice.

Mini is on my list.

 

[webowabo]

Who needs paint? She looks good.. butt looks good.. dont waste your money on paint.... save it for meat!

;)

 

[bama bbq]

You're gonna love this thing. I've used mine for pulled pork, wings, fatties, meatloaf, thighs, ribs, etc,etc. the burn lasts forever!

 

[dirtsailor2003]

Forget the paint and worry about the Q!!!

 

[Dutch]

This mini held temps like a champ. Did a 4 1/2 lb butt in about 7 1/2 hours, pulled the butt when the IT hit 200*.

2013-09-15 17.41.04.jpg

• Dutch
• Sep 15, 2013

Butt getting ready to come off the smoker.

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• Dutch
• Sep 15, 2013

Pulled and ready to eat.

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• Dutch
• Sep 15, 2013

Money shot. Bone sitting just above the plate pulled out slick as a whistle. Bottle next to the bone contains SoFlaQuer's Finishing Sauce.

 

[dirtsailor2003]

Looks fantastic!!! The picnic I brined for Ham hit 170* @ 6 hours!!! I was thinking it would take more than that! He mini is great!

 

[kathrynn]

Who cares how "purty" it is....its how it works that counts!

Looks cool!

Kat

 

[fwismoker]

Perfect first mini meal!   You'll love experimenting with that little marvel. :)   Efficiency, versatility you just can't go wrong. 

 

[dirtsailor2003]

The cool thing about the mini is that we could have a Mini-WSM Gathering just about anywhere, and everyone could bring or ship their Mini without breaking the bank!!! As soon as I and the Fiancee (yikes almost wife 5 days!!!!) make the move to Kauai we'll have a Mini-WSM gathering!!!

 

[webowabo]

This mini held temps like a champ. Did a 4 1/2 lb butt in about 7 1/2 hours, pulled the butt when the IT hit 200*.

2013-09-15 17.41.04.jpg

• Dutch
• Sep 15, 2013

Butt getting ready to come off the smoker.

2013-09-15 18.05.16.jpg

• Dutch
• Sep 15, 2013

Pulled and ready to eat.

2013-09-15 18.04.45.jpg

• Dutch
• Sep 15, 2013

Money shot. Bone sitting just above the plate pulled out slick as a whistle. Bottle next to the bone contains SoFlaQuer's Finishing Sauce.

Excellent first run on the mini!

The cool thing about the mini is that we could have a Mini-WSM Gathering just about anywhere, and everyone could bring or ship their Mini without breaking the bank!!! As soon as I and the Fiancee (yikes almost wife 5 days!!!!) make the move to Kauai we'll have a Mini-WSM gathering!!!

Early Congrats ... and that is the best thing about the mini.... its ittie bittie... mine rides in my jeep everywhere I go.. you just never know when you might need to smoke something ;)

 

[pgsmoker64]

Dutch,

The mini looks great and the pork butt looks even better!!!

If I can get off of this crazy work schedule I plan to construct a mini of my own!

Bill

 

[fwismoker]

Excellent first run on the mini!
Early Congrats ... and that is the best thing about the mini.... its ittie bittie... mine rides in my jeep everywhere I go.. you just never know when you might need to smoke something ;)

No the best thing is that it makes the worlds BEST chicken!  No drip pan for chicken ! 

    Heck i don't use one for anything but especially chicken.    When you can cook a 9 lb butt in 8 hours on a  pennies of charcoal that's the next best thing.   The list of positive things for the mini can go on and on.

 

[webowabo]

Afternoon Keith. . I agree. . The list is long for the pros for the mini...

 

[fwismoker]

Evening Mikey, good to see ya.     Dutch and fellow mini owners  I have a red neck mod of putting handles on the grate which makes it handy to lift it out so you can set it on the coals to sear with.  I'll take a picture and show you all.   Don't laugh but they're made from clothes pins...It's good because they're never to hot to pick up and fold out of the way when i'm searing. 

 

[Dutch]

Bill, gather everything you need to assemble one and when you have a few spare moments "get 'er done ". I spread my fabicating over a several day's; cut the bottom out of the pot and drilled the holes; attached the hardware; did what tweeking that needed to be done and fire her up.

I think total time invested in this thing was about an hour. Your mileage my vary, of course!

 

[Dutch]

Keith, congrats on up coming neptuals. If I was close to you, I'd offer to do your ceremony.

 

[fritzmonroe]

Wow, that butt looks awesome.  Care to share some tips with a newbie on holding that perfect temp?  I plan on building one of these but I'm really new to smoking so need some tips.  I'm reading through the 5 day course messages.

 

[dirtsailor2003]

 
Wow, that butt looks awesome.  Care to share some tips with a newbie on holding that perfect temp?  I plan on building one of these but I'm really new to smoking so need some tips.  I'm reading through the 5 day course messages.

Fritz, The Mini-WSM is a real gem at holding its temp. Always, Always keep te vent on the lid wide open and use the lower vents to adjust your temps. Make small adjustments close or open the vents 1/8 to 1/4 at a time let the smoker settle for 5-10 minutes then adjust again. When I cook a large cut of meat like a porl but I let the smoker get 25°-30° above the temp I want the smoker then put the meat on. The cold thermal mass is going to drop the temperature quite a bit. So if I want to run the smoker at 250°, I will take it up to 275°-280° put the meat on. The smoker will usually drop below 250° and slowly start rising. As it rises I will start closing the lower vents until I hit 250°. If the temp continues to climb I will close a bit more, close the vents off more. If you need more heat open the lower vents more. Pretty simple and you'll get the hang of it. You'll also find that every smoker has a sweet spot where they like to run. One of my mini's (I have two) really likes to run at 265°, the other likes to run at 255°. So when doing lower temp cooks I let those run where they like it the best. One thing to mention is that the Mini is great for high temp smokes for things like poultry or fatties where you want the skin and bacon to get crispy. Hope that helps. get a pot and a Smokey Joe and get to smoking!

 

[fritzmonroe]

Thanks for the tips.  I'll keep them in mind.

I'm likely going to have to wait a bit to build a mini.  My wife is always looking for things to get me for Christmas, these parts are likely going to be on that list.  Unless I just can't wait.