Toggle sidebar

My Mini

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
brawndo

brawndo

Newbie
Original poster
Jul 4, 2014
4
10
Been lurking for a while, finally pulled the trigger on building a mini. I'm a backyard hack at smoking meats on my kettle, and have really been eying the WSM's for a while. Found this project and I love a DIY over store bought product any day of the week. Smoked some chicken thighs wrapped in bacon today to get a feel for temps today, tomorrow I throw a pork butt on. Love this project and really appreciate everyone sharig your ideas and expertise.

image.jpg

image.jpg

 
Last edited:
Nicely done Brawndo!  Great looking smoker! Cant wait to see how the butt turned out. 

Brian
 
image.jpg

image.jpg


Umm, forgot to take pics, here's what is left of it...sorry the pic is blurry, my phone is held together with packing tape
 
I haven't done the side vents yet, and it held 225 almost the entire time with the bottom vent less than 1/2 way open. Was able to run some errands and only once did it fall below 200, and my bottom vent guard needs modification.

Very happy, out of meat now.
 
I don't have the side vents ether... as you just found out....they really are not needed... just something that sticks way out in the way and you have to worry about breaking them off...
 
JckDanls 07 said:
I don't have the side vents ether... as you just found out....they really are not needed... just something that sticks way out in the way and you have to worry about breaking them off...
Click to expand...
Greatt looking Mini! You're going to love it. So versatile!

I beg to differ up here in the higher altitudes and in the cold weather the side vents are needed for cooking above 250°. When I first built mine I cooked for a couple months with just the bottom vent during the winter and cold never get above 250°.  Once spring rolled around I could get the temp up to about 265° but no more. So I added one side vent and smoked like that for several cooks and could get the smoker up to 275° but only for short periods of time. Added the second side vent and I can now get temps higher than my therm can read no matter the weather or the the altitude.

A for breaking off the side vents, I can stand on mine. The cheap legs (one of my next mods) that come with the Smokey Joe would buckle before the vents would break off!
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

P
Hello everyone from Southern California! My name is John
Replies
12
Views
1K
Roll Call
Express
E
A
Pork Butt Finishing Sauce
Replies
15
Views
3K
Sauces, Rubs & Marinades
jcam222
jcam222
S
Ham done too soon
Replies
5
Views
1K
Pork Sticky
tallbm
tallbm
Rafter H BBQ
Dash Sale!
Replies
8
Views
960
Blowing Smoke Around the Smoker.
JIMSMOKES
JIMSMOKES
M
Hello from Hoover, AL
Replies
14
Views
1K
Roll Call
DougE
DougE
SmokingUPnorth
Kettle pizza time
Replies
18
Views
2K
Pizza
chopsaw
chopsaw
S
Hello from West Columbia, Texas
Replies
7
Views
972
Roll Call
912smoker
912smoker
Barefootdog
?Setting up drying chamber......WIFI temperature and humidity controllers?...or non WIFI?
Replies
9
Views
1K
Slicers, Grinders, Tools, Equipment
mr_whipple
mr_whipple

Latest posts

Hot Threads

Top Bottom
Back
Clicky