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Minimax at 225 degrees

Does anyone else have issues getting the Minimax to stabilize at 225?  The lowest temperature I can accomplish is 250.  Suggestions?

Comments

  • FATC1TYFATC1TY Posts: 835
    Use less lump, or check for leaks somewhere allowing airflow. 

    Honestly though, you’ll probably struggle regardless, with the lump so close to the cooking grate. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
  • MickeyMickey Posts: 18,773
    Agree with @FATC1TY on less lump or check for leaks
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • tml1230tml1230 Posts: 220
    Another vote for less lump (rockwood) ... I love my minimax but I have a tendency to overfill it , making temp control more challenging 
    Sarasota Fl. and  Lake Toxaway N.C. (and Novembers on the island of Kauai) (and April in France.... Don't hate on me for that)
    BGE  medium and minimax
    HOW  BOUT THEM GATORS !
  • JohnInCarolinaJohnInCarolina Posts: 11,836
    It’s barbecue.  Cook at 250 and live to tell the tale.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • chuckytheeggheadchuckytheegghead Posts: 1,192
    It’s barbecue.  Cook at 250 and live to tell the tale.  
    Exactly. 25 degrees is negligible. 
  • Jupiter JimJupiter Jim Posts: 3,048
    Just wondering why 225 is the target temp?

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Mattman3969Mattman3969 Posts: 8,094
    Just wondering why 225 is the target temp?
    Old stick burner tales.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • FATC1TYFATC1TY Posts: 835
    Was going to comment on how the gauge was probably off anyways so 25 degrees isn’t **** but I was sober then 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
  • I hand build my charcoal for low and slow.  

    1) empty out the coal, clean out ash and make sure all air holes and spacing is correct 
    2) I save my larger pieces when I get a new bag and put them in a bag dedicated to just large pieces. Using these I build a campfire cross hatch style to promote vertical airflow up the centre 
    3) i light the fire dead centre and use the looflighter to get a straight up and down flame. 
    4) full open bottom grate I control the fire with the top wheel 

    using this approach I can hold 195 to 205 for 18 hours 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • Jupiter JimJupiter Jim Posts: 3,048
    Still wondering about the oh so low temps?

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • NPHuskerFLNPHuskerFL Posts: 16,996
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • EoinEoin Posts: 1,654
    Is the bottom vent loose in the guides? Easy to tighten (carefully) with block of wood and hammer. My MMX stays low no problem.

  • lol don’t get it... need coffee 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • NPHuskerFLNPHuskerFL Posts: 16,996
    @unoriginalusername lol. You're a screwball. Way too much effort to achieve what can be done by dumping and lighting...short of making sure there's adequate airflow.  imho
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Sea2SkiSea2Ski Posts: 2,700
    He is saying that he thinks you are ummm.... “over thinking it” if you go through that much trouble.  I know some people do this for all low and slows.  With that being said, I believe most just stir the old lump, scrape out the ash from the base then dump the new in and light.

    To each their own. There is no right or wrong way to do it.  Do/use whatever you feel comfortable doing.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • NPHuskerFLNPHuskerFL Posts: 16,996
    @Sea2Ski exactamundo
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • GregCGregC Posts: 84
    I can get mine to hold at 225, I start out opening top and bottom a little at the time until it reaches desired temp. 
  • In my six months of ownership...never tried to get mine that low. 
  • Two suggestions:
    i) ensure there is a good proportion of small bits of lump. They will fill air holes and reduce airflow. I notice a huge difference as a function of size of lump pieces; and
    ii) use a water pan as a heat soak. The MM accommodates a pie plate perfectly. 

    I have never had a hard time hitting 225 employing one or both techniques described above. 
  • aymobleyaymobley Posts: 34
    Thanks for the suggestions everyone.
  • aymobleyaymobley Posts: 34
    225 degrees is the target temp for many of Meathead Goldwyn’s recipes, which I am cooking through his book at the moment.  I agree that 250 is low enough, just wondering if hitting 225 is even possible with the MM, which it sounds like it is.
  • NPHuskerFLNPHuskerFL Posts: 16,996
    edited June 7
    @aymobley recipes :confounded: Never heard of her :smiley:
    Yes, temp control on all cookers is possible. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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