Mini question

Carolina Q

i know it depends, in part anyway, on the lump used, but does anyone have a ballpark as to how long a mini will hold 350* ? Assuming filled to the top of the fire ring. Probably with RO.

How about 250*?

I'd like to try a small butt and will probably turbo, but wondered about both temps.

Thanks!

Lit

I have done a 6 pounder. Think I got like 8 hours at 300 but that was with fogo lump.

Lit

Here

Lit

...http://eggheadforum.com/discussion/1150687/mini-to-the-max#latest

 

Carolina Q

Thanks! Helpful post! I have some WG in my stash now that I think of it. That should last much longer and taste better too! Even if I run out, with a turbo, I can cook during the day and not have to worry about sleeping through it.

I have trouble controlling temp on the mini so I doubt I will try a lo n slo anyway. I don't have a platesetter, just a pizza stone and a woo (old style with round bars, not flat stock).

Lit

With the woo I would probably stick with a 4 pounder or so. I cut those grooves pretty deep in the fire ring to get more space. Good news is you will have more space for lump so should get plenty of cook time. I had to slip my shoulder from side to side since it was so close to the heat source but shoulders come out good on the mini. Glad to hear you are firing it up and I'm pretty sure we need pics.

Carolina Q

Yeah, I've been using it quite a bit lately. Chicken parts, including jerk, steaks, small pork roast. Don't see how a spatched chicken is gonna fit though. Maybe a half. Or a game hen.

It's getting better, I might even keep it. But don't let that get around.

minniemoh

Hey @Lit - what do you use for a drip pan on the Mini when you do a shoulder? I have been using tin foil with rolled up edges but I'm afraid that may not hold enough of the rendered fat to prevent a grease fire.

Lit

@minniemoh I don't use a drip pan on the mini and haven't had issues.

Chubbs

@Carolina Q this is a 4.5 lb bird. Indirect with woo. Took 45 minutes or so at 375 or so.

I cooked a butt in 8 hours and used just about all of the lump. Worked great though.

Chubbs

Here's a better shot.

Carolina Q

Chubbs, thanks man! I just bought a bird this evening, but a 6 pounder. I'm at mom's with just the mini. I'll spatch it and take a look, but I expect I'll have to cut it in half.

375 for the 8 hr butt too? What weight?

SkinnyV

6lbs will be tight and you would get lots of flare up. I've tried some bigger birds in the past not great results on the mini.

Carolina Q

That's what I was afraid of. Was actually planning to do it in moms oven, but I may just cut it in half and use the egg. No doubt it would taste better!

Thanks!

Mickey

Take that spring deal off the inside at the temp gadge. That should ber em over from all Eggs anyway.

Carolina Q

Mickey said:

Take that spring deal off the inside at the temp gadge. That should ber em over from all Eggs anyway.

Mine was never even installed. Went directly into the trash.

Chubbs

Carolina Q it was 5.4 lbs.

Chubbs

Went back and found the thread of my cook above. Pretty comical and apparently didn't go so well. Verdict was butt too large and too much booze. Enjoy!

http://eggheadforum.com/discussion/1153384/mini-owners-suggestions-please/p1