Got the party Q today and the air inlet adapter for the MiniMax, what is longest 220-250F cook time?

westernbbq

No picts yet- phone batt is dead and tablet was left at office but I wanted to post this so I can learn how long anyone has been able to maintain a low temp on a full load of fuel in a minimax.  It would be super helpful for me, and I will begin eggsperimenting this weekend.

The fan and controller with pit probe was $125 and the adapter was $20, so that's a pretty good deal. I do have a separate digital temp monitor from thermoworks that I can use to watch meat temp.

I will put picts here at some point but this automated capability with the MM now expands its capability beyond belief.  A 7-8 LB shoulder will fit in there or a couple of turkey breasts.

really looking forward to using this device on the MM.

Big_Green_Craig

I've never timed a MM smoke using a blower, but I know for sure that I can get 10 hours at 250 without a blower with a properly lit fire. 

YukonRon

I had 12 hours 40 mins on mine before she started going negative. Likely could have gone longer if I had stacked the lump correctly. 250F.

JMCXL

With my blower I have had to refill at 6 or so hours, but could have been how I fill it in the beginning 

westernbbq

Thanks Brethren.  If YukonRon got nearly 13 hr at 250, then i would guess 15 hr at 210, maybe 220 is doable.  I am experimenting with mm and long low temp cooks as im excited about taking mm to beach, mountains and tailgates and wowing all with the temp control capabilities. I will post here when i get some results....stay tuned

YukonRon

westernbbq said:

Thanks Brethren.  If YukonRon got nearly 13 hr at 250, then i would guess 15 hr at 210, maybe 220 is doable.  I am experimenting with mm and long low temp cooks as im excited about taking mm to beach, mountains and tailgates and wowing all with the temp control capabilities. I will post here when i get some results....stay tuned

250 was the dome temp. This was not an average, just a very semi scientific study using several solutions in the data collection process. (Alcohol is a solution) 
This cook did not use temp control air accelerators.
It was a chuck roast, I think, which finished early, and I left the MM go until the thermometer would no longer hold the dome temp. I adjusted the lower vent and upper vent to maximize performance throughout the half acid evaluation. 
I do recall it was a very warm and humid day, with not much wind, which I think was an advantage.
Usually I arrange the lump to maximize cook times for LS. I was not actually planning to run this test, so this time it was just a quick load in, nearly a dump, with smalls scooped and added. The lump was Rockwood or Carbon del Sur, I just can't remember for sure. I think RW.
I pulled the stock grate, no KAB, filled up almost to the cooking grid because I had read of others doing this to maintain higher temps for extended cooks. Having never done a chuck roast on any BGE, therefore having no idea how long it would take, I decided to try this method. I figured If I had too, I could finish it in the oven.
I thought that they were Bullshidding, boasting of 13-15 hour cooks.
Turns out, they weren't.
I am very gullible. It was one of the very few tests I had done just to see for myself, and only did so, after seeing how much lump was left, not burned when the roast was completed. I decided to let it ride, just to see.
I was unable to hit their times for LS on the mini. I think if I were more deliberate with the placement of the lump, I may have approached the lower end of their claims.
I have not tested the claim since, due to fear of cracking the base or other potential damage, that I had since read were possible, if this became a frequent practice. This is a test I will not do.
That was when I figured out how amazing the MM was.
Now, I use the KAB exclusively, 5-6 hours are typically the longest cooks I do,  but even then, plenty of lump is left.
Hope this helps.

westernbbq

it does help a ton my man. Many thanks for posting it