or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Other Builds › finally got my mini.. quick build w/qview
New Posts  All Forums:Forum Nav:

finally got my mini.. quick build w/qview - Page 2

post #21 of 31
Quote:
Originally Posted by dirtsailor2003 View Post

Mine get hot to the touch, especially when running a full basket. When I was using the cap I burnt my hand a couple times trying to get the cap off.I

I would guess you had flames come out the side because the air from the bottom vent pushed them out....That's a non issue with the Gold Joe.    The bottom get's hot as hell but the plastic connected to the black pipe is ALL GOOD. 

post #22 of 31

Case same thing with you...if you build another one ever do a Gold.   No need for a teracotta pot, and you can let the drippings just go to the coals like on a UDS.

post #23 of 31
Quote:
Originally Posted by FWIsmoker View Post

Case same thing with you...if you build another one ever do a Gold.   No need for a teracotta pot, and you can let the drippings just go to the coals like on a UDS.

I can go either way, however for lower temp smokes and evening out the temps the terracotta saucer works great. With it in I can get both racks within 5* of each other. With it out its more like 25*-30*. If I'm doing hot cooks I run without the saucer. For lower temps 225*-265* I use the saucer.

post #24 of 31
Quote:
Originally Posted by dirtsailor2003 View Post

I can go either way, however for lower temp smokes and evening out the temps the terracotta saucer works great. With it in I can get both racks within 5* of each other. With it out its more like 25*-30*. If I'm doing hot cooks I run without the saucer. For lower temps 225*-265* I use the saucer.

I just might use a terracotta if i ever do two butts, especially to catch grease fat.    It's amazing how different these mini pits perform with vents in different places. 

 

Chickens drip alot of fat but the mini handles that like a champ and gives back some great flavor!

post #25 of 31
Thread Starter 
Well I just went and got a clay base.. all they had was 12" and put the side vents in. Loaded a small load of charcoal and lit with a torch like Keith does.. its been about 20 mins and its creeping up in temp. Im a little under 200* right now. Botton vent fully open, as the sides. I went with 1/2 niople and valve since that's what I had. I can always up it later if I need.


I have about an hour before I shove off to out of town... I let it go til I leave and see if it helps.
post #26 of 31
Quote:
Originally Posted by webowabo View Post

Well I just went and got a clay base.. all they had was 12" and put the side vents in. Loaded a small load of charcoal and lit with a torch like Keith does.. its been about 20 mins and its creeping up in temp. Im a little under 200* right now. Botton vent fully open, as the sides. I went with 1/2 niople and valve since that's what I had. I can always up it later if I need.


I have about an hour before I shove off to out of town... I let it go til I leave and see if it helps.

Let us know how it goes! Wrap that saucer in foil before you cook, makes it easier to clean. I'll be smoking a tri-tip on mine tonight!

post #27 of 31
Thread Starter 
Yea I will foil it... thanks for the reminder. 8 mins gone by. .. at 225* capped off back nipple. .. closed bottom vent.. seems to be holding steady.. beautiful tbs coming out. I notice you mentioned in one ofyour build threads Case about the horrible white heavy smoke at the beginning. .. I also had that yesterday and friday. But none today? I know what ive changed. . But how or why does it change it?
post #28 of 31
Quote:
Originally Posted by webowabo View Post

Yea I will foil it... thanks for the reminder. 8 mins gone by. .. at 225* capped off back nipple. .. closed bottom vent.. seems to be holding steady.. beautiful tbs coming out. I notice you mentioned in one ofyour build threads Case about the horrible white heavy smoke at the beginning. .. I also had that yesterday and friday. But none today? I know what ive changed. . But how or why does it change it?

I have no clue. I still get it until I get up above 200* unless I use lump or make sure all the briquettes are lite really good.

post #29 of 31

Mike i'm not sure how big of holes you drilled but i was thinking... (dangerous i know) lol

 

My Joe Gold has( 4 ) 3/4 inch holes for the vents... 2 on each side.    Most of the time i have one side completely closed and the other only partially open.

 

Chickens i go full open and then end up dialing back to just one sides vents.   It just doesn't take much oxygen to keep good temps in this thing and if you change the nipple side to a valve you could get pretty good control. 

 

You shouldn't have to use the bottom vents much at all...just to get it really hot like for chickens but end up up closing it off also. 

 

 

Just a thought anyway.    It's apples and oranges with the silver and gold.      

post #30 of 31
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

 


Just a thought anyway.    It's apples and oranges with the silver and gold.      
Its quite interesting in the differences.. but good to know both sides.. just in case I build another wirh the gold. Or if someone has questions abkut the gold model I have some input to help em out. My hoIes I drilled for the new vents.. were both 1/2" it seemed to hold for the hour atleast right before I left the house. Im already wanting to come back in town to mess with ir more!
post #31 of 31

I added (2) 3/4" opposite each other. Like I've stated the only time I have both open is when I am firing it up then I close the one completely. If I'm cooking around 265* then the bottom vent is closed too. Sometimes during high wind conditions I have to crack the bottom vent a bit. Of course for a hot smoke I open the bottom vent all the way.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Other Builds
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Other Builds › finally got my mini.. quick build w/qview