Got my mini wsm done this morning.
Used 6 lumps of kbb with the minion method and after 1/2 an hour, temps are at 250.
I didnt use the imusa tamale steamer, I went with the vasconia and used the tamale steamer insert for the heat diffuser.
(http://i1169.photobucket.com/albums/r501/bryanw21157/assorted/20130418_113654.jpg)
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Got WAY too hot. At 1.5 hours, I hit 400 with the bottom vent at 1/2. Good way to burn off any junk in the thing, but not so good for slow and low. Off to buy the terracotta heat sink....
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How is the lid? Did it pit perfectly? I had to tweak mine.
(http://img542.imageshack.us/img542/4458/001gd.jpg) (http://img542.imageshack.us/i/001gd.jpg/)
Lid fit well. I think I might need a gasket around the lip of the bottom of the SJ
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Duke, what are you using as a diffuser?
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I just use a deep dish pizza pan. The terra cotta dish might crack eventually. You can also set the pizza pan on a small pizza stone. Then you can also use the stone for smokey joe pizzas. :D
Did you cut out the whole bottom of the pot?
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Yes. Cut the whole bottom of the pot out. Filled the grate with coals, did the upside down chimney on 8 coals, put lit coals in middle of unlit ones, covered coals w steamer insert, placed food grid over that.
Just doing a test run today. Sitting steady at 275 for the last half hour...
When you first did a burn in it did you watch it as it came up and try to catch your temp, or did you want to see where it would go? I see you have it at 275, did you put any heat sink in (terra cotta plate?) or is it without?
FYI it can get a lot hotter than that if you have a grease fire (700) :-X
Yes. Watched it climb to 415 and then shut the bottom vent off. Just a silver so one vent. With the bottom vent closed, and without any shield other than the steamer insert, I'm sitting between 270-275 steady
And taking temp through top vent with oregon scientific wireless thermometer.
Send it here and i will get it dialed in. ;)
I can't seem to get my mini to go over 250. I drilled the bottom with a bunch of holes I am thinking not enough oxygen even with both vents wide open. I was using mine to do some potatoes ended up finishing in the microwave. Really nice smokey flavor though after 2.5 hours but still starchy. I have two so I may cut the bottom out of one and do a side by side to see if that makes a difference.
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I'm just going to drill a bunch of holes in mine and use the strainer as well. Hopefully that will suffice.
Smooth if you are looking for low and slow it works really well.
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I just cut a large hole in the bottom and it get's the temps up and then settles in at 250.
260-275 is my ideal smoking temp. The mini wont be used for grilling.
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Mine seems to like to hover around 280 to 300 if I open the bottom vent at all. I got the teracotta plate this afternoon and will try it on the steamer plate next time. I've had it going for 5 hours now on the orkginal load of kbb. Once I do some more studying I think the mini wsm will be my go to cooking device.
I rarely use the mini. It would be perfect for trips or the ocassional chicken or butt. I think the 22.5 kettle is way easier. The mini is also a lot of fun though.
I put the teracotta plate in. Definitely brought the temp down. I think I'm in good shape now for low and slow.
I also cut out the bottom of my pot and set a charcoal grate in the bottom. Then used a thicker metal pie or cake pan on top of the charcoal grate as my diffuser. Pretty impressed how well it holds temps and how long a ring of charcoal will last.
No fancy paint job, Bryan? :D
Lol, no...no paint job. I kind of like the black and aluminum color scheme I've got going on.
I will say that I was thinking about getting a green SJ and painting the steamer pot to match. Kermit the Grill. :)