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cooking range of Mini, with full firebox?

Hungry CelesteHungry Celeste Posts: 530
edited 3:22PM in EggHead Forum
Last night, I cooked 1.5 lbs fresh sausage (about 400-425 for 20-25 minutes) on my Mini, followed by grilled asparagus. Then I cooked a boneless pork loin roast for 1 hr 15 min @ 350. The mini performed admirably, with precise temp control (though any adjustments needed are almost microscopic). All of this has me wondering: what's the longest cook you've ever done on a Mini, without a fuel reload? I'm thinking I can overfill the firebox a bit if I go with a raised grid and extend the cooking time quite a bit more.


  • Frank from HoumaFrank from Houma Posts: 5,755
    I went 6 hours once at around 250 (but was higher at the start). I think you could go 8 hours if filled to the top of the fire ring at around 250.
  • 4 - 4 1/2 hours at 400.

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Jersey DougJersey Doug Posts: 460
    At Waldorf this year we cooked a variety of sausages for about five hours at 300º and still had a little bit of lump left when I shut it down.
  • Thanks, guys. I appreciate the info...looks like I've been too conservative w/expectations on how long the Mini can run. I love pulled pork, but I don't want to do huge hunks (for a bunch of diff reasons). I'm gonna try a smaller chunk of shoulder, low-n-slow, on the Mini. Will let y'all know how it turns out.

    Also posted b/c I'd read a few recent posts besmirching the Mini as a glorified hibachi, and I wanted to refute those claims. I'm still feeling my way through it, but it appears to cook every bit as well as the bigger versions. Now, if I could just get my hands on a Mini-sized plate setter! (Any potters out there? I'd be happy to custom-order.)
  • Photo EggPhoto Egg Posts: 5,759
    I use these in my mini.
    Others on the forum pointed me this way many months ago.
    The Mini is what it is. Very small. I would not go through all the trouble to cook a tiny piece of pork for pulled pork. With enough time and baby sitting you could do it for bragging rights I guess.
    Have fun,
    Thank you,

    Galveston Texas
  • I do have the pizza stones for the mini. Regarding a "tiny" piece of pork, size is relative. I have found that the mini holds temps just as precisely as my large, provided that I make very small adjustments with the daisy wheel & keep the bottom vent open just a tiny bit. Shouldn't require any more babysitting than a bigger piece on my large. It's not about bragging rights, but more about cooking smaller amounts so I don't end up with pounds of uneaten pulled pork.
  • Photo EggPhoto Egg Posts: 5,759
    I use one of the pizza stones as my plate setter for indirect cooks as many others have pointed out in the past. Just add a raised grate and your good to go.
    Thank you,

    Galveston Texas
  • MickeyMickey Posts: 18,030
    Just call Tom for the Mini Kim Woo:
    Then hang your pizza stone on the bottom and you are set to go....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Funny you should mention the MiniWoo...I just bought the Woo for my Large last month, and I tried to buy the MiniWoo, also...but it was out of stock. I'm clicking over to order it right now. For some reason or other, I'm fixated on low & slow and/or baking on the Mini. Less is more at times.
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