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Building a Mini Weber Smokey Mountain in Texas (Mini WSM) - Page 5

post #81 of 94
Thank you
Black beauty is resting in the shed for the winter
post #82 of 94
Thread Starter 
Quote:
Originally Posted by Lemans View Post

Thank you
Black beauty is resting in the shed for the winter


Oh man...  Now you've done it.

 You're getting ready to see a bunch of pics of folks cooking in 3 feet of snow.  They will guilt you into bring it back out of that shed! 

b

post #83 of 94
Quote:
Originally Posted by Lemans View Post

Thank you
Black beauty is resting in the shed for the winter

They will handle anything you can throw at em... they don't need any rest ...
post #84 of 94
No sir. I cook all winter. Snow, cold and wind on my mini. Just ask for pics. Lol
post #85 of 94
Thread Starter 
Quote:
Originally Posted by c farmer View Post

No sir. I cook all winter. Snow, cold and wind on my mini. Just ask for pics. Lol


You might as well post em... 

post #86 of 94
Quote:
Originally Posted by BDSkelly View Post


You might as well post em... 

No sir. No hijack here.
post #87 of 94
I hear ya but I have two new wsm 22 in the garage waiting.... Lol
post #88 of 94

Hi all, Just joined.

 

I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'. 

post #89 of 94
Thread Starter 
Quote:
Originally Posted by Thugsi View Post
 

Hi all, Just joined.

 

I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'. 


I know that there are some that have done it and posted here.  Bet you can find them with the search bar and a little time.  Good Luck! 

b

post #90 of 94
Quote:
Originally Posted by Thugsi View Post
 

Hi all, Just joined.

 

I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'. 

I did a 52 qt Sazon pot. http://www.smokingmeatforums.com/t/184718/52-quart-sazon-pot-mini-re-finished-6-25  The bottom needed a gasket ,you will also have to modify the top 

Richie

post #91 of 94
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

I did a 52 qt Sazon pot. http://www.smokingmeatforums.com/t/184718/52-quart-sazon-pot-mini-re-finished-6-25  The bottom needed a gasket ,you will also have to modify the top 

Richie


Yup.  I knew someone posted one. I'd forgotten it was you Richie. Hope that helps Thugsi with his project.  Enjoy your weekend! b

post #92 of 94
Is that a stainless steel pot or aluminium? Thanks for the answers..
post #93 of 94
Quote:
Originally Posted by Thugsi View Post

Is that a stainless steel pot or aluminium? Thanks for the answers..

That is Aluminium The racks I used were expensive.I would look at some of the Weber Gratings and get some Que mats from http://www.amazenproducts.com/default.asp

Richie

post #94 of 94

Have had mine going for about two months.  Question: it seem using a Pit Master IQ130 & loading all the charcoal the 3" basket will hold, I am good for only about 3 hours @ 225.  Granted it is not a big deal to reload it to get my 8-10 hour butt cooked.  Anyone tried a taller basket and using a second pot for clearance?  ie: allowing the basket to go inside and raising the clay diffuser up.  I am coming out of a 55 gal. UDS and was easily getting a 12-18 + hour cook with about a half a bag of charcoal. 

 

UPDATE (10 days later):  I found a 28QT IMUSA pot & lid at Wal-Mart.  It has the same dimensions as the 32QT IMUSA but shorter.  I cut out the bottom/lid just like Brian.  Rebuilt my fire basket to about 7" deep. Placed it between the Smokey Joe and my cooking chamber (OU).  This allows more distance between the fire and the cooking chamber and more charcoal.  I did a butt for 14 hours with my IQ130 (upgraded from the picture) and burned about 3/4 of the basket.  Also, my IQ did not have to work near as hard to keep the temp consent. A little taller but works great!!  Soooooo if you are looking at longer cooks, low and slow this is the ticket.

One more note: I bought some Lava Rock gasket material (felt stuff) 1/2 X 1/8 and applied it around the bottom side of the pot lids (2) and the top (dome).  ZERO leaks.


Edited by O-CRAP BBQ - 12/8/16 at 1:42pm
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