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post #1 of 19
Thread Starter 

Any one looking it took me 2 months but i found the Visconia steamer at HEB Plus in Texas $30.67 shipped to me 


Hurry I have no idea how many they have left


Now I get to start my mini for the small smokes instead of the big Reverse Flow



post #2 of 19
Thread Starter 

Thanks to dingo007 for posting about where they were


Guys like you are what make this forum so good keeping people in touch thanks again MIKE

post #3 of 19

Great, now lets see that mini!

post #4 of 19
Thread Starter 
Well it's done alot of simple mod's
Pan doesn't fit right have to attach lid then it's a glove fit. Cut 11" out of lid flatten out attach with what ever then cut pot 10.5". Make a cut every couple inches and bend over lid and hammer down now it's air tight.
Will need to make your racks out of expanded metal I had some so didn't look to hard for grills that fit. 1st one will rest on bttom groove upper one I used 1/4" stainleSS steel coupling nuts for rack holder. Lid a little sloppy so put 1/2"× 1/4" insulation tight ass hell now. I used a 10" cast iron pan for a diffuser and water pan. There you have it my take on my mini
1st seasoning going on now then a pork tenderloin will go on
Edited by racer102 - 6/5/16 at 2:54pm
post #5 of 19
Thread Starter 

Here are some pics















post #6 of 19
Nice, I like your extended legs. I have been contemplating something like that also.
post #7 of 19
Originally Posted by dirtsailor2003 View Post

Nice, I like your extended legs. I have been contemplating something like that also.

 Me too.   Love that idea.

post #8 of 19
Thread Starter 

I did that years ago for when we were at archery camp. Dogs kept kicking it over. I was on a job sight and they had 1/2" rings already rolled for caissons cages I believe they are 10" in diameter  so got a couple. Welded it to the BBQ and added the legs problem was solved


3/8" rebar legs are 3/4 rebar. Just works greate till it was round it 


post #9 of 19
nice build.. I believe you have the ET 73 thermometer... the reason your getting the LLL reading... when using the food probe for the chamber temps... the temps get to high for that probe... I am assuming that your chamber probe is the one reading 365` ... to high for food probe ....
post #10 of 19
Thread Starter 

No I didn't have it plugged in, I was just seasoning it. It's in now, pork loin is on smoking it in Bourbon barrel that was also used to age Merlot wine it's such a awesome flavor



post #11 of 19
yum yum.... what temp ya taking loin up to ??
post #12 of 19
Thread Starter 

145/150 then rest it for an hour


Also having bacon wrapped artichoke hearts and coleslaw or fruit salad with it will do the artichokes on the gas Weber no oven today way to hot

post #13 of 19
sounds like a plan ... I only rest for 20 min. or so.. I like some warmth in mine when eat'n...
post #14 of 19
Thread Starter 

First smoke went well. Ashes were a problem even with a can with holes in it was still choking off air. Stayed at 195 . Going to add a 1 1/2" valve to the side that should take care of that problem. 


Pork Loin done now grilling Bacon wrapped Artichoke Hearts to go with it.


I already love this little smoker. 


post #15 of 19

That is the new generation pot.  It has the cast aluminum handles and came with a domed lid.  The original had handles with black insulation and a flat lid. 





How did the top of the smokey joe fit the new style pot?  Was any crimping or alteration required? 


post #16 of 19
Thread Starter 

Sloppy till I added a piece of 1/4" thick 1/2" wide  self stick insulation then fit like a glove not any smoke came out of the lid other than the vents

post #17 of 19
Thread Starter 
Finished and painted

post #18 of 19

I like that very much!!!!!!!!!!!!!!!!:Looks-Great:

post #19 of 19

Here's my take on the Mini WSM, I have a Jumbo Joe with a Cajun Bandit stacker so I wasn't keen to build a Mini WSM but I got tired of doing just one rack of ribs with the Jumbo Joe thus the mini build. I didn't want to crimp the pot so I used the lid from the pot for the lid for the mini, drilled six 1/2 inch holes close to the handle hoping to create a convection effect. Use some gasket on the lid rim to help with any leaks. I cut out the bottom and I used the tamale rack that came with it as my diffuser and a 10 inch deep dish pizza pan as the drip pan. Also the I have two levels to cook from but I will only use one rack at a time.



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