• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,201
3,162
Joined Feb 17, 2013
bratwurst
 
Last edited:

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,201
3,162
Joined Feb 17, 2013
Thanks Case.   They were pretty good.
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,201
3,162
Joined Feb 17, 2013

cxg231

Newbie
21
10
Joined Jul 19, 2014
First smoke with my new mini WSM.  Had a bit of an issue with temps running a little hot, was shooting for 250 F. Still turned out pretty darn good.  8 lb pork butt on for 8.5 hours with applewood, smoker temps 250 to 275, taken to IT of 202 degrees.

 
Last edited:

radioyaz

Smoke Blower
101
16
Joined Sep 10, 2014
New to the forum. Built my mini wsm about two months ago, thought I would share some delicious pics..

This was my first smoke...tritip and some corn



This was #2 sitting chicken...


Then I took a shot at some carnitas style shoulder for taco's



Forgot to take pics of the ribs I did last weekend....they were good though!

Now I am hungry.
 

tagalong

Fire Starter
61
14
Joined Aug 4, 2014
Second smoke on my mini. Spur of the moment I decided to try my first Pork Shots. The cheap bacon I bought was a little to cheap, as when I opened it up the strips were all to pieces. I managed to find enough that were long enough to make 11 shots, so I rubbed the rest of the Kielbasa and threw it on with the shots.

Getting ready to pull. Sorry, no flash on my phone.

http://s510.photobucket.com/user/bfcasey17/media/Mobile%20Uploads/2014-09/IMG_20140914_193156_zpsgolpxbym.jpg.html

Ready to cool down

http://s510.photobucket.com/user/bfcasey17/media/Mobile%20Uploads/2014-09/IMG_20140914_193425_zpsbwobxgbf.jpg.html
 

JckDanls 07

Smoking Guru
OTBS Member
Group Lead
5,611
389
Joined Sep 10, 2011
Tagalong... how are you liking the Mini ?? can i ask what you use to monitor temps ? do you use a diffuser ?? how long did you cook the pork shotz ?? how did you like them ?? the reason I'm asking is... they look a little over done... maybe cooking to hot... or to long....
 

tagalong

Fire Starter
61
14
Joined Aug 4, 2014
I agree that they look overdone. I have a Maverick 732, but didn't use it on this cook since I knew it would be a quickie. I'm still learning my heat management on the mini and was probably running a little hot as they were on less than 2 hrs. I'm using the steamer insert as a diffuser.

After trying them, I would say they are slightly overdone, but still good. I like my bacon crispy anyway.
 
Last edited:

radioyaz

Smoke Blower
101
16
Joined Sep 10, 2014
Tried a little Stout Pepper Beef yesterday....

Rubbed and ready...2 lb Chuck Roast


Kitty knows what's up...


a bit of hickory and some left over apple wood


and away we go....


meanwhile in the kitchen...mini bell peppers, onion, garlic, jalapeno


everyone sliced up and in the pool...


12 oz of stout..1 oz of werchestichirserieserewsetrstser


Holding at 250...smelling good


3 hours later....


roast off and into foiled pan. was glad to find one a pan that would fit in the mini, had to bend the edges but it worked.


3 hours later...pulled apart...then back on the mini...it probably could have kept going another hour, I had to "PULL" it apart as it wasn't completely fork tender yet...that would likely have been 2 hours longer. but I was getting hungry :)


1.5 hour later...I pulled the foil with about 30 minutes left to get the juice to reduce a bit. You can imagine how awesome this smells!


Toasted my favorite rolls on the mini for about 5 minutes..cheese on the top and bottom

lighting in my kitchen makes everything look yellow?


MMMMMMMMMMM......that is one good sammie!


I pushed this a bit...I think if I gave the whole cook 10 hours the roast would have pulled apart around the 8 hour mark. But I was hungry...and so was Kitty!
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,487
3,137
Joined Oct 4, 2012
 
Tried a little Stout Pepper Beef yesterday....

Rubbed and ready...2 lb Chuck Roast


Kitty knows what's up...


a bit of hickory and some left over apple wood


and away we go....


meanwhile in the kitchen...mini bell peppers, onion, garlic, jalapeno


everyone sliced up and in the pool...


12 oz of stout..1 oz of werchestichirserieserewsetrstser


Holding at 250...smelling good


3 hours later....


roast off and into foiled pan. was glad to find one a pan that would fit in the mini, had to bend the edges but it worked.


3 hours later...pulled apart...then back on the mini...it probably could have kept going another hour, I had to "PULL" it apart as it wasn't completely fork tender yet...that would likely have been 2 hours longer. but I was getting hungry :)


1.5 hour later...I pulled the foil with about 30 minutes left to get the juice to reduce a bit. You can imagine how awesome this smells!


Toasted my favorite rolls on the mini for about 5 minutes..cheese on the top and bottom

lighting in my kitchen makes everything look yellow?


MMMMMMMMMMM......that is one good sammie!


I pushed this a bit...I think if I gave the whole cook 10 hours the roast would have pulled apart around the 8 hour mark. But I was hungry...and so was Kitty!
Tasty looking Sandwee, nice smoke!
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.