Mini Indirect

edbro

What does everyone use to go indirect on the mini? I see different pictures of what looks like a homemade plattesetter but I'd have no clue as to how to about it. Once somebody recommended a mini kiln shelf but when I bought it it was too big. I'm at a loss here.

Also, my perception is that the mini is very sensitive to having a full grid. I find it much harder to hold temp if the grid is 80% full than if my large was 80% full. Is is just my imagination?

I'm loving my mini but I would love to have an indirect setup.

Dave Shady

woo ring and stone from Amazon.com vendor works out great mine with both wide open holds 450 dead on or lower if closed up.

[Deleted User]

Yes I have found the mini to be more sensitive to aving a full load of meat. I often will open the draft door a little more when I put the meat on.

Many folks use the mini kim woo
http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=72&Itemid=236
This provides a slightly raised grill and addition of an 8" pizza stone gets you indirect.

I bought an extra grid when I bought my mini and made a raised grate that sits on the regular grid. (requires the addition of 3 carriage bolts and washers).
you can kind of see it here:
and here's what I did:


when I cook indirect, I just make a tray of aluminum foil to put on the lower grid to act as a deflector between the meat and the direct heat. it works but I haven't tried to make pizza with it.

edbro

Thanks, that looks like the way to go. Off to the dealer to order an extra grid!

cookn biker

Thanks Bob! That drawing is great!