Vasconia 32 quart $19

[DirectDrive]

dazzo - I had the same questions and after lots of research and thought, I highly recommend doing exactly what this guy did, including reuse of the pot lid.  It is strong, seals well, and has great ventilation.  Go with the grate/clay saucer combo and you won't be sorry.

http://www.smokingmeatforums.com/t/155130/building-a-mini-weber-smokey-mountain-in-texas-mini-wsm

Winz

That's a neat thread Winz.  It's funny, that guy has a neat stencil on his smoker.   Why couldn't there be a WKC stencil like that?   It could either be an actual decal you could buy, or just a PDF of the file that you could print out on contact paper and cut out yourself.  (hint, hint...)

Dood, you've been hacked !











 

[saxart]

LOL!

[LightningBoldtz]

RE the debate between cut bottom or holes, here is my story.

OK, so a few years ago I acquired a SJG bottom and SJS lid which was perfect for building a mini smoker.
my original config was a few holes on the bottom for concern of making it unstable with a big hole.  I also used the steamer platform with a terra catta plate.  shown below, it worked fine for the SJG bottom because there was a lot of air flow.  One draw back was I could not put a rack on the lip and lost a few inches of space.






This config worked, until I got a SJS bottom and I could not get the temp above 200 so now to my reconfig.

Cut out bottom and install long bolts below the lip



12 inch pizza pan and a few nuts and bolts to keep it from moving all over.



With the addition of better air flow I get a few more inches on my bottom rack.


I like my mini so much I built a second one, haven't cooked with the new changes but I don't see why it will not work.