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If you would do it again.

post #1 of 9
Thread Starter 
Finally got my Vasconia pot and I am stumped on the grill heights. It seems that 4" below the top lip is common. What would you install it at now that you've been using the little gem?
post #2 of 9
4 inches seems to work for me. I have a second grate 7 inches down if I need more room.

But, I haven't needed to use it. With the domed lid I all the room I need on the top rack.
post #3 of 9
My top level is four inches down from top. I hav a three inch high expanded metal ring tie wired with a 12 inch diameter that acts as my bottom grate support.
post #4 of 9
the only thing I can think of.. would be to NOT put 4 rivets (or bolts) per grate level.... 3 works much better....

Mini Wsm Build 003.JPG

Click to enlarge to see the rivets
post #5 of 9
I followed the instructions from BDSkelly. So am I correct that you would not cook on grate that is resting on the pot indentation ring right above the difffuser?
post #6 of 9
Quote:
Originally Posted by HERITAGECYCLES View Post

I followed the instructions from BDSkelly. So am I correct that you would not cook on grate that is resting on the pot indentation ring right above the difffuser?

I do when I do ABT's or pork shotz.. they do get a little more done than the other levels...
post #7 of 9
Quote:
Originally Posted by HERITAGECYCLES View Post

I followed the instructions from BDSkelly. So am I correct that you would not cook on grate that is resting on the pot indentation ring right above the difffuser?

I sett top rack at 4" in all my pots.

Depends on what and how you are cooking. For low and slow cooks I've had a pork butt at the steamer insert level and one on top. I use that level to cook smoker roasted veggies. I quite often have chicken wings and ABTS in the upper rack and on a rack at that level. if using the lower rack you probably will want to use a diffuser though.
post #8 of 9

On my IMUSA mini-WSM build, the bottom rack rests on the indented ring for the steamer plate.  This is ten inches from the top. The second rack is about 4 inches from the top of the pot.  The diffuser is a combination of pot lid (bolted to the bottom of the pot, drilled and slotted), the Pot, with about a 5 inch round hole, and a pizza stone resting 1/2 inch above the bottom of the pot.  It has zero radiant heat from the coals; heat is all by convection.  This makes my bottom rack very safe to use without the risk of burning. I ended up using a Cuisinart kettle for this build.

Link:

http://www.smokingmeatforums.com/t/166665/making-a-mini-wsm-with-a-cuisinart-as-the-doner

I have a second build, which uses a different pot, which allows for more rack options.  It uses the Smokey Joe Gold Kettle. If it is used in a two rack mode, it gives 7.5 inches of space above each rack. 4 small beer-can chickens are possible at once, or with one rack, a turkey.

Link:

http://www.smokingmeatforums.com/t/167364/super-mini-wsm-build-with-different-pot-for-more-height

post #9 of 9
Thread Starter 
Thanks guys for the input. The standard 4" top grate remains true. 4" it is!
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