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

post #81 of 102
Thank you
Black beauty is resting in the shed for the winter
post #82 of 102
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 102
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 102
No sir. I cook all winter. Snow, cold and wind on my mini. Just ask for pics. Lol
post #85 of 102
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 102
Quote:
Originally Posted by BDSkelly View Post


You might as well post em... 

No sir. No hijack here.
post #87 of 102
I hear ya but I have two new wsm 22 in the garage waiting.... Lol
post #88 of 102

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 102
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 102
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 102
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 102
Is that a stainless steel pot or aluminium? Thanks for the answers..
post #93 of 102
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 102

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
post #95 of 102
 
 

 

Quote:
Originally Posted by BDSkelly View Post
 

 

 

After the bottom and lid are cut out I pop riveted the lid to the pots bottom lip.

 

 

I'm probably over thinking this, but what size rivets would be best for this step.  Any and all opinions welcome.  Thanks in advance.

post #96 of 102
Quote:
Originally Posted by Jasper7 View Post
 

 

I'm probably over thinking this, but what size rivets would be best for this step.  Any and all opinions welcome.  Thanks in advance.

I used what I had on hand. probably 1/8" not sure what gauge. I rivet the lid on before cutting out, so I only have to make one cut.

post #97 of 102
Quote:
Originally Posted by dirtsailor2003 View Post
 

I used what I had on hand. probably 1/8" not sure what gauge. I rivet the lid on before cutting out, so I only have to make one cut.


Great, that's what I've got on hand too.  Lids on the bottom of the pot, ready to cut.  Thanks for your help.

post #98 of 102
Thread Starter 
Quote:
Originally Posted by Jasper7 View Post


Great, that's what I've got on hand too.  Lids on the bottom of the pot, ready to cut.  Thanks for your help.

I used 3/16 with a washer backing Good luck!
post #99 of 102

Hey Brian , Where you been ?

 

Gary

post #100 of 102
Quote:
Originally Posted by BDSkelly View Post


I used 3/16 with a washer backing Good luck!


I went ahead and used the 1/8th with a washer backing, should be fine.  Thanks for the reply.

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