The modification setup for my mini is based on three needs; Indirect cooking, low-n-slow cooking and fire control.
Fire control include a greater load of lump, greater distance from the fire to the food and better air flow to feed the fire especially for extended cooks at 250-300 degrees dome.
Breakdown of parts;
Pizza stone modified to a plate setter. Second fire ring inverted and cut to fit over plate setter. Raised grid and raised grate.
More air around the sides of the grate, better fire.
Second fire ring I call the grid ring. Protects the gasket, allows greater load of lump, gets the food higher in the dome and above the fire.
Plate setter does a nice job for indirect cooking. Some material other than ceramic would work such as cast iron or stainless steel. Lots of work involved when cutting down a pizza stone so this ones gotta last me.
It all comes together for indirect cooking the same as my large egg. I move out parts for whatever type of cook I wish to do. Maxing out the Mini.