What's up mini wsm clan,
I just picked a Smokey Joe Silver for $10 bucks on craigslist and I am so pumped to get to my build. There seems to be endless discussion on set up. So I'm curious to hear thoughts on what might best apply to my build.
After reading up, I believe that cutting out the bottom is best for my climate (IN). I would love the flexibility to do higher temp cooks like whole birds and poultry (275-325) as well as slow and low (225-250) staples like ribs, pork butt, and even a brisket flat if I can.
Should I just plan on switching out the diffuser for the temps I want (Terra cota for low, pie pan for high?)
Also I've seen some who cut the lid and put it on the bottom of the pot for a better fit to the charcoal pan. Is there any benefit to this other than fit? Would love to hear some of your results and how you manage your temps.. Thanks!
I just picked a Smokey Joe Silver for $10 bucks on craigslist and I am so pumped to get to my build. There seems to be endless discussion on set up. So I'm curious to hear thoughts on what might best apply to my build.
After reading up, I believe that cutting out the bottom is best for my climate (IN). I would love the flexibility to do higher temp cooks like whole birds and poultry (275-325) as well as slow and low (225-250) staples like ribs, pork butt, and even a brisket flat if I can.
Should I just plan on switching out the diffuser for the temps I want (Terra cota for low, pie pan for high?)
Also I've seen some who cut the lid and put it on the bottom of the pot for a better fit to the charcoal pan. Is there any benefit to this other than fit? Would love to hear some of your results and how you manage your temps.. Thanks!
