Originally Posted by 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.
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!