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High Heat? and what is your Charcoal pref.?

post #1 of 10
Thread Starter 

I have seen some posts/qviews with mini users talking about High Heat (above 300 +).

 

My mini holds 250 perfectly for about 5 hours. If it dips, I can stir up the coals and keep it going at 250 for about 6 - 7 hours with a single batch of coals.It is really efficient.

 

Any suggestions on getting a higher temp without cutting out the bottom, which is something I can't do.I didn't have the tools to cut out the bottom of my steamer pot for my mini build. I had to go with drilled holes.

 

Charcoal?

 

I have tried both Kingsford and Stubb's charcoal and found that Stubb's last longer and produces less ash which is good for my mini since I have bottom vents with an metal ash cover (it's an original smokey joe from the 1980's...and is working great).

 

I guess it is all about personal preference, I am just curious about others and results people have had?

 

briquets vs. lump?

post #2 of 10

In my opinion, you have to get the bottom out of the pot for high temps.

 

 

But if you cant, I would drill a lot more holes.

post #3 of 10

Lump charcoal, as versus briquettes.  Lump seems to deliver higher temperatures and it produces less ash.

post #4 of 10
Agreed on the bottom coming out for high heat. You could always just drill a series of adjoining holes all around the outside of the bottom. Might take a while but it would get the job done. As to the charcoal, you've answered the same way I would. Stubbs briquettes all the way. I have trouble finding it close by, but it's the best I've tried in the mini. Lump I find harder to control, and Kingsford blue is reluctant to get hot enough for me. Plus it makes a ton of ash. I've used Kingsford comp 3 or 4 times now and it's ok. Burns way hotter than the blue but acts like lump on the controllability issue.
post #5 of 10
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

In my opinion, you have to get the bottom out of the pot for high temps.

 

 

But if you cant, I would drill a lot more holes.


Thanks C.  I assumed that would be needed. The first seasoning burn I did...it got up over 300, close to 325, but the more I use it 250 seems to be it's happy place. which is great for nearly everything.  seen some very different opinions on how hot things should be. of course it is all about preference. I appreciate it.

post #6 of 10
Thread Starter 
Quote:
Originally Posted by Addertooth View Post
 

Lump charcoal, as versus briquettes.  Lump seems to deliver higher temperatures and it produces less ash.


thanks adder

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Agreed on the bottom coming out for high heat. You could always just drill a series of adjoining holes all around the outside of the bottom. Might take a while but it would get the job done. As to the charcoal, you've answered the same way I would. Stubbs briquettes all the way. I have trouble finding it close by, but it's the best I've tried in the mini. Lump I find harder to control, and Kingsford blue is reluctant to get hot enough for me. Plus it makes a ton of ash. I've used Kingsford comp 3 or 4 times now and it's ok. Burns way hotter than the blue but acts like lump on the controllability issue.

 

 

I suppose I could get more holes in there? these are 1/2 inch

 

If you have an Orchard Supply near you they carry the Stubbs.

post #8 of 10

Royal Oak Charcoal... As a friend of mine says... Burning the other stuff is just one step above cow patties.  

IMHO... The bottom has to be cut out for  steady 300 degree cooks. You just won't get enough air flow.  And you have to try a high heat roasting chicken on the mini.   AWESOME  Just thinking about make me want to light a fire.   

B

post #9 of 10
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Royal Oak Charcoal... As a friend of mine says... Burning the other stuff is just one step above cow patties.  

IMHO... The bottom has to be cut out for  steady 300 degree cooks. You just won't get enough air flow.  And you have to try a high heat roasting chicken on the mini.   AWESOME  Just thinking about make me want to light a fire.   

B


Ah yes, Royal Oak. haven't used that in decades....will have to get a bag on the next go around. Do you go with the Lump or the Briquettes?

post #10 of 10
In posted my opinion in your other thread.

Adding side vents will allow you to get higher temps with the drilled out bottom.

The best bet though is to remove the bottom. If you can drill holes you can remove the bottom.
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