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I know...another mini WSM build

post #1 of 8
Thread Starter 
So I have decided to build a mini. I have a weber smokey Joe gold as well as a 32 at aluminum pot. I have just now gotten these two parts and understand I need to use stainless steel hardware.

For those who have built/used minis, what are some things you wished you had done? I also have some questions about the lighting method. I see a lot of people speaking about the side light method with a propane torch through the vents. I do not have a propane torch and would rather not purchase one. I just want to know what some of the other methods people have used and had some success.

I'm planning on getting a second grate and having two levels. I will also install a thermometer even tho I have a igrill device. I like the idea of not having to use the technology of it all the time.

Thoughts? I appreciate any input.
post #2 of 8
I use Weber cubes in the basket. On the side like using a torch. Takes a bit longer but works the same
post #3 of 8
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I use Weber cubes in the basket. On the side like using a torch. Takes a bit longer but works the same

How many of the cubes do you use? About how long for the unit to get up to temp (say 250)?
post #4 of 8
I only use one. I never timed it but I would say 20 mins.
post #5 of 8
Thread Starter 
good to know. Will have to try that. I'm thinking about maybe lighting two or three coals and then putting them right next to the vents with them wide open. Not sure if it will work or not but worth a shot. Thanks for the advice
post #6 of 8
That will work too.
post #7 of 8
Quote:
Originally Posted by andrewV View Post

good to know. Will have to try that. I'm thinking about maybe lighting two or three coals and then putting them right next to the vents with them wide open. Not sure if it will work or not but worth a shot. Thanks for the advice

That's basically what the side light method does. You light a propane torch and stick it in the vent. Depending on the target pit temp you are looking for 3-8 minutes of torching is sufficient.

 

Open all vents wide open. Fill charcoal basket full & add smoke wood. Assemble smoker. I light the torch stick it in the vent. Run the torch until the pit temp is 50°+/- over target temp. turn off torch and remove. The pit temp will fall (usually below where I want it). If the pit temp stabilizes around 15°-20° below my target pit temp I will let the temp come up on its own. Closing vents as needed to not over shoot the temp. If It is lower than that I will torch again. If I am wanting a hot pit temp 300°+ I will torch through both of my side vents to get more coals going.

 

When the smoke is done, shut all the vents and snuff the fire. Next smoke, shake the ash off the unspent charcoal, empty ash from base. Add new charcoal to the old and go at it again.

 

 

 

 

An internal shot of whats going on

 

post #8 of 8

For therms, if I was going to install a fixed therm it would be this unit. The fact that you can calibrate it is nice. The reviews are positive.

 

http://www.amazon.com/River-Country-Professional-Adjustable-Thermometer/dp/B0013FBUM8

 

No matter what you get test it prior to installation to see how accurate it is. I'd also install it below the upper rack. If you place it above you will have a hard time getting the rack out.

 

http://www.smokingmeatforums.com/t/132670/calibrating-the-digital-thermometer-is-212-f-an-accurate-measure-of-boiling-water

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