Search results for query: Mini WSM

Thanks for all of the info. I'll take your advice to heart and focus on the quality of the meat itself before worrying too much about flavor profiles. Do you recommend anything for temperature control or should I just focus on the property venting? thanks again.

I use my Mini WSM, this is 4# of cheese, so it's possible to get another pound in there. I agree with you 100% that the sawdust generator is a great way to go, and I use one stick as the control sample piece too so I can dial in the smokiness. I generally wait 2 or 3 days before gifting any...

My son & daughter in law are doing the Family Thanksgiving dinner this year, but my son did request some smoked turkey so I brined an 8 lb turkey breast and put it on the mini WSM Clone

I converted a WSM to propane and I tried putting screws in holes to reduce btu's for low temps but it really didn't work. I started with every other hole and then every third hole, but it must've disrupted the gas flow because it would go out regularly. And I had a mini daveomak experience...

I made the same style basket for my Mini WSM (the tamale pot mod) and I had enough of the expando to make a mini-basket.

I will be bringing some bologna to snack on I hope, just got a new stuffer. Bringing my mini wsm. Not sure what meat to cook yet. Wait, we need sides too. Hmmmm.....

Currently doing the same thing, expanded steel. Great job

I quit worrying about leakage a long time ago. Both my Rec Tec, and my WSM leak a little. It hasn't affected the taste of my Q one bit. I have a Mini Cooper S with almost 200k on it. Now THAT gets my attention.

Well it's been a while since I've fired up the Lang as I've been using my Kamodo Joe Jr or the Mini WSM since it's just Ma Dutch and meownself at the house. Saturday morning I fired the ol' girl up. On the smoker docket was 3 racks if ribs, two pork butts, a packer brisket and a yardbird...

...new to the forum and I would say pretty new to smoking. I live in NC Piedmont area and started the hobby about 3 years ago with a DIY mini WSM and have been slowly working my way up from things like wings, ribs and hot dogs to a turkey this thanksgiving to my fist brisket(technically a...

...lid open in order to maintain a near perfect flow of smoke. Cold smoking is all about quality and delivery of smoke. Second in line is my Mini WSM. It can hold a slab of bacon or a shoulder ham, but it excels for smoked cheese and butter when combined with a sawdust smoke generator...

I bet that Kerrygold is gonna be good. I also have one block(usually cheddar) that serves as the sacrificial lamb - so to speak. After two hours I'll try a slice and proceed from there. If it needs more smoke then I'll give it another hour and try another slice. I don't see any need for...

...afford it i'd recommend the WSM 14.5". it's about the size of the brinkman but wouldn't need any mods. If that's too much he could build a mini WSM. Assuming he wants new it's $35 + whatever the cost of a 32 quart pot and some parts. Build info is here...

Since I started using my mini-wsm's way back when and now that I primarily use my 14.5" WSM I haven't stocked piled charcoal for years. I buy two bags, use them buy two more. Damn WSM's are just too efficient to have to stockpile 100 bags of charcoal. Down to 1/2 a bag so thought on my next...

...and rested uncovered in the fridge for 18 hours. I added a sprinkle of black pepper. I started at 0630 today with cold smoking in my Mini WSM at 70° using my A-Maze-N tube with crushed Pitmaster Blend pellets. At 11:30 the smoker temp was 93°, so I prepped my Big Chief for hanging, added...

...of a cigar sitting in an ashtray. Here are two smoke demonstration smoke generator videos I made a few years ago, my cheese smoker is a mini WSM, 13" grate, with a sawdust smoke generator. With the dome on and all vents wide open I really have to stare at the top vent to see smoke. VIDEO...

What they were telling me is you should plug all the holes together so the remaining open ones can keep each other lit, plus you need a needle valve to be able to lower the pressure once you plugged the holes up. If that isnt clear, read Dave's comments above.

...PK grills are cast aluminum, and people run them very hot. Two of my favorite smokers are vertical drums, and I have kamados, and a mini WSM, so every smoker I currently have is a vertical. I do cook a few times a year on hybrid horizontal smokers and like them too. Let me chew on the idea...

Great post and pics. I am a camper too. I took my mini wsm last weekend. Wasnt as good as a location as you thou. Now we see the reason for your name. She looks like she is havin fun.

...my 5-rack rib rack upside down, it would work great with the turkey pins and hold an amazing amount of cheese.... but it does not fit in my Mini WSM. This smoker drafts so well I'd like to keep using it for cheese. Thinking ahead, the same rack could double for cold or hot smoking jerky...