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Mini Indirect

edbroedbro Posts: 300
edited 5:15PM in EggHead Forum
What does everyone use to go indirect on the mini? I see different pictures of what looks like a homemade plattesetter but I'd have no clue as to how to about it. Once somebody recommended a mini kiln shelf but when I bought it it was too big. I'm at a loss here.

Also, my perception is that the mini is very sensitive to having a full grid. I find it much harder to hold temp if the grid is 80% full than if my large was 80% full. Is is just my imagination?

I'm loving my mini but I would love to have an indirect setup.


  • woo ring and stone from vendor works out great mine with both wide open holds 450 dead on or lower if closed up.
  • Yes I have found the mini to be more sensitive to aving a full load of meat. I often will open the draft door a little more when I put the meat on.

    Many folks use the mini kim woo
    This provides a slightly raised grill and addition of an 8" pizza stone gets you indirect.

    I bought an extra grid when I bought my mini and made a raised grate that sits on the regular grid. (requires the addition of 3 carriage bolts and washers).
    you can kind of see it here:
    IMG_1890.jpg and here's what I did:

    when I cook indirect, I just make a tray of aluminum foil to put on the lower grid to act as a deflector between the meat and the direct heat. it works but I haven't tried to make pizza with it.
  • edbroedbro Posts: 300
    Thanks, that looks like the way to go. Off to the dealer to order an extra grid!
  • cookn bikercookn biker Posts: 13,407
    Thanks Bob! That drawing is great!
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