I wanted to share a couple photos/ideas, not because that this cook is special or unique, but rather to show off the mini's cooking capacity & versatility. We are spending a few weeks down on St Simons Island, and the mini came with us (actually, that's why I got the mini in the first place). We had some friends down for the weekend; I egged our entire meal on the mini last Saturday night.
Started off the the meal with 2 lbs of fresh GA shrimp cooked in the wok (mini-woo set up). The shrimp were given a little olive oil then tossed in some adobo seasoning.
Next phase was grilled corn on the cob - rubbed in olive oil then salt & pepper. Grilled raised direct on woo till some kernels started to char and turn black.
The last round was the tri-tip steaks. Had 9 small tri tip steaks that I never thought would all fit at one time, but they did. Cooked around 600-650 raised direct on woo until they were at 125*-135* then pulled to let rest.
For what its worth, I did not have to reload any lump. I was running the mini hot for a good 45-60 minutes and still had some lump leftover.
Takeaways - the mini is a fuel efficient workhorse. With some arranging, the cooking space is more than meets the eye. Everything that comes off it tastes pretty damn good.
Not pictured - beverage of choice was Makers and soda water.
Large & Mini owner
UGA Alum - Go Dawgs!