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MiniMax or Mini-Meh?
Comments
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Been real happy with my MM. I have a woo....and a cast iron grate. I have no issues with getting it up (on any front) and find it ideal for searing. We all have our opinions though....and respectfully, sounds like you are a unhappy camper on the MM front. If you want to off load it....i would be happy to haul it off for you.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Not sure why your having difficulty if you've got all the goodiesLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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caliking said:Whoa whoa whoa. Hold up . Where are the naan pics??? Separate thread?Keepin' It Weird in The ATX FBTX
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Disregard. double postLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I can hijack my own thread I guess.
Here is the naan setup I was thinking about. AR on top of grid to catch any jumpers. Angle oval stone from grid level to top of AR facing front of egg. Lift stone and stick naan to the bottom. Set back down and watch it cook. You can see the naan and it can see the fire. Thoughts?
this is set on top of the AR ring:
This is with AR set in top notches (most stable)
Lift stone, stick naan and set it back on crossbar to cook
Keepin' It Weird in The ATX FBTX -
I must admit I was in the same camp as @The Cen-Tex Smoker when I first got my MM. Cooked a few items both direct and direct. Had hell with temp control going wild. Then as most have, I went to work with trial and error cooks to figure out what was going on.
First thing was to remove the lower vent on apply a complete seal of clear silicon on the back and not just the the tid bit on top and bottom edge. Then tighten the screen and cover door by increasing the bend to tighten both in the tracks.
Next was to get a better seal between the base and dome. Had to adjust both bands a few times once the gasket settled in.
Then got the CGS Woo. Worked with it for a while them asked Tom add handles to keep the grid from spinning and add some round bar S/S to the bottom 3 contact points to give me a bit more height so I did not have any play when using the plate setter. It sets on the woo structure and not the fire ring. And increase the distance between the grid and plate setter.
And the final was to replace the poor fitting stock cooking grate. I had a custom 3/8 S/S bar at 1/2" spacing made to fit my Woo with handles.
Now I can do both a direct and indirect cook at 230-250, if needed, with great temp control in all temp ranges.
Now I'm extremely happy with it!
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Hotch said:I must admit I was in the same camp as @The Cen-Tex Smoker when I first got my MM. Cooked a few items both direct and direct. Had hell with temp control going wild. Then as most have, I went to work with trial and error cooks to figure out what was going on.
First thing was to remove the lower vent on apply a complete seal of clear silicon on the back and not just the the tid bit on top and bottom edge. Then tighten the screen and cover door by increasing the bend to tighten both in the tracks.
Next was to get a better seal between the base and dome. Had to adjust both bands a few times once the gasket settled in.
Then got the CGS Woo. Worked with it for a while them asked Tom add handles to keep the grid from spinning and add some round bar S/S to the bottom 3 contact points to give me a bit more height so I did not have any play when using the plate setter. It sets on the woo structure and not the fire ring. And increase the distance between the grid and plate setter.
And the final was to replace the poor fitting stock cooking grate. I had a custom 3/8 S/S bar at 1/2" spacing made to fit my Woo with handles.
Now I can do both a direct and indirect cook at 230-250, if needed, with great temp control in all temp ranges.
Now I'm extremely happy with it!Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:DMW said:SGH said:Brother Tex, I have a MM as well as Kamado Joe Jr. I hate to say this on BGE's forum, but I honestly prefer the Jr. over the MM. You should of went red my friend.
that is a bummer. esp when you can bang out a better steak on a grill that costs 10x less.
you allude to a larger problem - I think a ceramic grill is not always the best... how do I say this politely.... grill. There's a certain fire and temperature spot where it's enough to get all the ceramics hot enough to cook the poor piece of meat nice and grey from all sides, but not hot enough on the coal side to get the browning and sear done quickly.When it happens on the small, I'll stand there and crack the egg about an inch, like a half burp, and watch to see that the flames are growing out of the coals. Kind of a hassle. But usually I can get the small ripping hot enough to get the sear done quickly and not overcook the meat.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
While I haven't cooked on a minimax, I sure wish my small had a larger draft door. In my opinion, the small would benefit from a draft door somewhere between the one on the mini and the medium. My small is my least favorite to cook on. It takes twice as long to come to temp as the mini or the medium. It works great once it gets there but indirect cooks are a very slow start for me.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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The Cen-Tex Smoker said:SGH said:The Cen-Tex Smoker said:what am I missing?XL bge, Mini max & 36 BS Griddle.
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Kick Ash basket giving me the air flow in my MMXL bge, Mini max & 36 BS Griddle.
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I enjoy threads like these.....I've had my large for10 years and at some point will pull the trigger on a second egg. Leaning towards the small for versatility in the amount of lump it would hold....LBGE Katy (Houston) TX
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NPHuskerFL said:
Oops you said Naan.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I agree with Jason. Our MM is great for quick cooks during the week, uses far less lump than my medium and comes up to temp fast. Agree on the gap between the lump and grid, but since I use it for small cooks, and got a WOO it is really no problem.
Medium BGE in Cincinnati OH.
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"I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo. -
@caliking you're probably just used to your region's naan. @nphuskerfl is from a really unique part of india, where they eat their naan with pepperoni, called "Florida"Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I need to make me some Texas naan - with brisket.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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blind99 said:@caliking you're probably just used to your region's naan. @nphuskerfl is from a really unique part of india, where they eat their naan with pepperoni, called "Florida"
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Scottborasjr said:I have a small so the mini max, while the cool thing on the block, never made sense to me. Interested to see replies.
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NPHuskerFL said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking Agree only especially since I have no idea of what your kind of Naan is (but, interested in learning different cultures).
Regarding the BBQ though...
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I will say this, it may, or may not, help but I had some of the issues you listed and was perplexed.
I used my MM a lot. So much in fact, the second time I did a total clean out, which I do after every 5 cooks ( disassemble the inside components and ash removal) and figured it out, by seeing it, from the inside.
I was having air flow problems, giving inconsistant cooks, and could not figure out why, as I have always kept it in good clean shape, with the then, "recently added", KAB.
The screen on the lower air intake had become seriously clogged. Cleaned it with a brush, and boom! Big heat in a hurry, much easier to maintain. I do that with all my cleans now.
I checked my XL, same thing.
I felt like a bigger idiot than I already am.
Fixed my problem and I have to say, never been happier."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
The Cen-Tex Smoker said:SGH said:Brother Tex, I have a MM as well as Kamado Joe Jr. I hate to say this on BGE's forum, but I honestly prefer the Jr. over the MM. You should of went red my friend.
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SunDeviledEgg said:The Cen-Tex Smoker said:SGH said:Brother Tex, I have a MM as well as Kamado Joe Jr. I hate to say this on BGE's forum, but I honestly prefer the Jr. over the MM. You should of went red my friend.Keepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker you had me at a price and that's coming from somebody that likes their Mini MaxLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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No matter how we feel about the MM I think we can all agree that Valentina's brisket is incredible. Seriously might be the best I've had.
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:DMW said:SGH said:Brother Tex, I have a MM as well as Kamado Joe Jr. I hate to say this on BGE's forum, but I honestly prefer the Jr. over the MM. You should of went red my friend.
IMHO you are describing an airflow problem to a tee. Not a leak, a design issue. As lump burns small pieces fall and clog the air holes in the fire box. When this happens the fire gets choked and thus cooking temp is greatly reduced. However, those clogged pieces of lump eventually burn and fall to the bottom of the egg. Airflow is restored and the venturi effect of the egg is back to rising temperature quickly. On smaller size eggs, one clogged hole means a dramatic difference.
I am quite convinced the Large and XL eggs have so much volume that when this occurs there is little impact. However, for Medium and smaller eggs; even one plugged hole has a dramatic effect.
As a medium owner I suffered your described issue for a couple years. Trolling many of the posts here I wondered why other users weren't having the same difficulty I was. I believe it was because most folks own a Large or an XL.
The KAB saved my medium from being drop kicked into the neighbors yard.If it's brown, it's cook'in....If it's black, it's done ---my Grandfather Medium BGE -
bobroo said:The Cen-Tex Smoker said:DMW said:SGH said:Brother Tex, I have a MM as well as Kamado Joe Jr. I hate to say this on BGE's forum, but I honestly prefer the Jr. over the MM. You should of went red my friend.
IMHO you are describing an airflow problem to a tee. Not a leak, a design issue. As lump burns small pieces fall and clog the air holes in the fire box. When this happens the fire gets choked and thus cooking temp is greatly reduced. However, those clogged pieces of lump eventually burn and fall to the bottom of the egg. Airflow is restored and the venturi effect of the egg is back to rising temperature quickly. On smaller size eggs, one clogged hole means a dramatic difference.
I am quite convinced the Large and XL eggs have so much volume that when this occurs there is little impact. However, for Medium and smaller eggs; even one plugged hole has a dramatic effect.
As a medium owner I suffered your described issue for a couple years. Trolling many of the posts here I wondered why other users weren't having the same difficulty I was. I believe it was because most folks own a Large or an XL.
The KAB saved my medium from being drop kicked into the neighbors yard.
Keepin' It Weird in The ATX FBTX -
god I need a nap. Valentina's put me on my knees. So good though.
Keepin' It Weird in The ATX FBTX -
NPHuskerFL said:blind99 said:@caliking you're probably just used to your region's naan. @nphuskerfl is from a really unique part of india, where they eat their naan with pepperoni, called "Florida"
@nphuskerfl that $hit's just genius!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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