Building a Mini Weber Smokey Mountain in Texas (Mini WSM)

[lemans]

Thank you
Black beauty is resting in the shed for the winter

 

[bdskelly]

Thank you
Black beauty is resting in the shed for the winter

Oh man...  Now you've done it.

 You're getting ready to see a bunch of pics of folks cooking in 3 feet of snow.  They will guilt you into bring it back out of that shed! 

b

 

[JckDanls 07]

Thank you
Black beauty is resting in the shed for the winter

They will handle anything you can throw at em... they don't need any rest ...

 

[pc farmer]

No sir. I cook all winter. Snow, cold and wind on my mini. Just ask for pics. Lol

 

[bdskelly]

No sir. I cook all winter. Snow, cold and wind on my mini. Just ask for pics. Lol

You might as well post em... 

 

[pc farmer]

You might as well post em... 

No sir. No hijack here.

 

[lemans]

I hear ya but I have two new wsm 22 in the garage waiting.... Lol

 

[thugsi]

Hi all, Just joined.

I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'. 

 

[bdskelly]

 
Hi all, Just joined.

I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'. 

I know that there are some that have done it and posted here.  Bet you can find them with the search bar and a little time.  Good Luck! 

b

 

[tropics]

 
Hi all, Just joined.

I have a 18.5 Weber that is surplus to requirements and thinking of making a slightly larger WSM. Has anyone tried it? I believe it's much the same procedure as this post. Just wondering how high I should make the cylinder. I'm thinking of getting a sheet of stainless steel and have a machine shop do all the hard work. As the Weber is on legs I can't really go higher than 2'. 

I did a 52 qt Sazon pot. http://www.smokingmeatforums.com/t/184718/52-quart-sazon-pot-mini-re-finished-6-25  The bottom needed a gasket ,you will also have to modify the top 

Richie

 

[bdskelly]

 
I did a 52 qt Sazon pot. http://www.smokingmeatforums.com/t/184718/52-quart-sazon-pot-mini-re-finished-6-25  The bottom needed a gasket ,you will also have to modify the top 

Richie

Yup.  I knew someone posted one. I'd forgotten it was you Richie. Hope that helps Thugsi with his project.  Enjoy your weekend! b

 

[thugsi]

Is that a stainless steel pot or aluminium? Thanks for the answers..

 

[tropics]

Is that a stainless steel pot or aluminium? Thanks for the answers..

That is Aluminium The racks I used were expensive.I would look at some of the Weber Gratings and get some Que mats from http://www.amazenproducts.com/default.asp

Richie

 

[o-crap bbq]

Have had mine going for about two months.  Question: it seem using a Pit Master IQ130 & loading all the charcoal the 3" basket will hold, I am good for only about 3 hours @ 225.  Granted it is not a big deal to reload it to get my 8-10 hour butt cooked.  Anyone tried a taller basket and using a second pot for clearance?  ie: allowing the basket to go inside and raising the clay diffuser up.  I am coming out of a 55 gal. UDS and was easily getting a 12-18 + hour cook with about a half a bag of charcoal. 

UPDATE (10 days later):  I found a 28QT IMUSA pot & lid at Wal-Mart.  It has the same dimensions as the 32QT IMUSA but shorter.  I cut out the bottom/lid just like Brian.  Rebuilt my fire basket to about 7" deep. Placed it between the Smokey Joe and my cooking chamber (OU).  This allows more distance between the fire and the cooking chamber and more charcoal.  I did a butt for 14 hours with my IQ130 (upgraded from the picture) and burned about 3/4 of the basket.  Also, my IQ did not have to work near as hard to keep the temp consent. A little taller but works great!!  Soooooo if you are looking at longer cooks, low and slow this is the ticket.

One more note: I bought some Lava Rock gasket material (felt stuff) 1/2 X 1/8 and applied it around the bottom side of the pot lids (2) and the top (dome).  ZERO leaks.

 

[jasper7]

 

 
After the bottom and lid are cut out I pop riveted the lid to the pots bottom lip.

PC290006.JPG

• bdskelly
• Dec 29, 2013

PC290007.JPG

• bdskelly
• Dec 29, 2013

I'm probably over thinking this, but what size rivets would be best for this step.  Any and all opinions welcome.  Thanks in advance.

 

[dirtsailor2003]

 
I'm probably over thinking this, but what size rivets would be best for this step.  Any and all opinions welcome.  Thanks in advance.

I used what I had on hand. probably 1/8" not sure what gauge. I rivet the lid on before cutting out, so I only have to make one cut.

 

[jasper7]

 
I used what I had on hand. probably 1/8" not sure what gauge. I rivet the lid on before cutting out, so I only have to make one cut.

Great, that's what I've got on hand too.  Lids on the bottom of the pot, ready to cut.  Thanks for your help.

 

[bdskelly]

Great, that's what I've got on hand too.  Lids on the bottom of the pot, ready to cut.  Thanks for your help.

I used 3/16 with a washer backing Good luck!

 

[gary s]

Hey Brian , Where you been ?

Gary

 

[jasper7]

I used 3/16 with a washer backing Good luck!

I went ahead and used the 1/8th with a washer backing, should be fine.  Thanks for the reply.