Yet another hidden talent of the Mini WSM.

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mdboatbum

Master of the Pit
Original poster
OTBS Member
Apr 22, 2011
4,076
371
Washington, DC
I apologize for the lack of photos, but I was in a class and had forgotten to bring my camera or phone with me. Plus I was a little busy.

Occasionally we're allowed to take the lead on a menu item in class and do pretty much whatever we want. The only caveat being that we can't bring anything perishable in with us. We can bring specialty spices or cooking equipment however. So earlier in the week, noting a case of whole chickens in the cooler, I asked if I could bring in my smoker and do my version of Peruvian chicken.

I had planned to use the mini with charcoal like usual, thinking the industrial range hood would take care of any fumes, but the chef was reluctant to use charcoal in the kitchen, so he said I'd have to "figure something out".

What I ended up doing was using just the tamale pot and the Weber lid. I took 3 chunks of cherry wood and put them in a disposable aluminum pan and folded it into a little packet, then put that directly on the grate of the gas grill, then put the pot on top of that. Fired the 2 center burners on high, and within about 15 minutes the smoker temp was 350˚ at grate level and the tbs was rolling.

Despite being tossed a couple curve balls by the chef, it was a success. The mini proved yet again to be the most versatile damn thing I've ever seen.

This is the type of grill I'm talking about. I just put the pot in the center. It pretty much performed just like it does on top of the Smokey Joe, but temperature management is obviously a lot easier. I'm thinking this would work just as well on a backyard gas grill.

It was a little nerve racking changing things up and having to do it in front of the whole class, while the whole time the chef was shouting "advice", but I got through it. The final product turned out great and a couple of the students asked if I could help them make a mini WSM.


Here's the recipe. I got the original recipe off the web a couple years back and have changed a couple things to suit my taste.

"Peruvian Chicken"

Ingredients:
   * 1 whole chicken (about 4 pounds)
   * 4 tablespoons white vinegar
   * 3 tablespoons white wine or lemon juice
   * 3 tablespoons oil
   * 2 1/2 tablespoons garlic powder
   * 2 tablespoons paprika
   * 1 1/2 tablespoons cumin
   * 2 teaspoons black pepper
   * 1 teaspoon salt
   * 1 teaspoon powdered ginger
   * Half teaspoon cinnamon
   * juice of 1 lemon
   * 1 quart cold water
Preparation:Combine vinegar, wine or lemon juice and oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Spatchcock chicken and trim off any excess or loose fat. Wash chicken thoroughly with lemon water, then dry thoroughly. Place chicken in zip-top bag or flat pan. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag or tightly cover pan and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Smoke at 325˚-350˚ for about an hour and a half or until the breast is at 165˚ internal temp.

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.
 
The Amazing Mini strikes again! It has become my goto smoker of choice for many reasons. Primarily its versatility and portability!

The chicken sounds good too! I'll put this recipe away for a try!
 
The Amazing Mini strikes again!
I'm continually astonished by this magical little gadget. The next time I'm asked one of those inane "what would take if you were put on a dessert island and could only bring one thing..." questions, the answer will unquestionably be my mini WSM.

The next experiment is going to be baking bread. With all the diffusers out and no smoke wood, maintaining a 350˚ "oven" shouldn't be a problem.
 
I'm continually astonished by this magical little gadget. The next time I'm asked one of those inane "what would take if you were put on a dessert island and could only bring one thing..." questions, the answer will unquestionably be my mini WSM.

The next experiment is going to be baking bread. With all the diffusers out and no smoke wood, maintaining a 350˚ "oven" shouldn't be a problem.
Looking forward to the bread! I've been thinking about doing that too, but with some wood!

I'm still kicking myself for not shipping the Mini to Kauai when I went on vacation!
 
Oh man, smoking in Hawaii sounds fun. Well, anything in Hawaii sounds fun :) However, I'd guess that the shipping would be almost as much as the cost of just making another one once you got there.

We're heading out this week for 10 days on the GA coast, and I've already told my wife that she has to pack light so there's room in the car for the mini. Amazingly, her response was "Of course we're bringing it, you're doing all the cooking!".
 
I'm not sure you'd be able to find a tamale pot there! Next time I go I'll go on a hunt!

So far my mini has traveled with me twice, and will be making another trip in April. Starting here soon it will reside in the camper and or boat! Tonight it's another Tri-tip!
 
So far my mini has traveled with me twice, and will be making another trip in April. Starting here soon it will reside in the camper and or boat! Tonight it's another Tri-tip!
This reminds me of another little idea that's been lurking in the back of my head. I'm thinking of getting one of those Magma stainless rail mounted kettle grills for my Catalina 22. I think you can guess where I'm going with this....

The main stumbling point for me so far is fashioning some sort of gimball mount. Being a sailboat, I'd be afraid of either the lid or pot falling off (easily solved with latches) or the food being smoked ending up  being kinda scrambled due to the fixed mount. If I just used it at anchor this wouldn't be an issue, but I think it'd be fun to fire up the smoker, put the meat on, sail all day and have it ready for dinner time once we drop the hook.
It's a real shame you didn't get some pics.
I wish I had, but between getting all the stuff ready to go and experiencing a little "performance anxiety", I pretty much brain farted on bringing either the camera or the phone.
 
This reminds me of another little idea that's been lurking in the back of my head. I'm thinking of getting one of those Magma stainless rail mounted kettle grills for my Catalina 22. I think you can guess where I'm going with this....

The main stumbling point for me so far is fashioning some sort of gimball mount. Being a sailboat, I'd be afraid of either the lid or pot falling off (easily solved with latches) or the food being smoked ending up  being kinda scrambled due to the fixed mount. If I just used it at anchor this wouldn't be an issue, but I think it'd be fun to fire up the smoker, put the meat on, sail all day and have it ready for dinner time once we drop the hook.

I wish I had, but between getting all the stuff ready to go and experiencing a little "performance anxiety", I pretty much brain farted on bringing either the camera or the phone.
I don't see why you couldn't fashion a gimbal mount for it. Do you lurk around the Woodenboat forum by any chance? If so I know there was a thread there of a homemade gimbal mount that might give you some ideas. I think the thread is here:

http://forum.woodenboat.com/showthr...-step-by-step-By-James-McMullen-revived-again

You may have to be a member and log in to see pics.

I would definitely put some latches on the tamale pot to attach to the base of the smokey Joe.  I wonder how the draft from the wind, and movement would effect the temps. Hmmm things to think about, not sure I want to be using my mini in my boats, their all wood!
 
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