Temperature trouble with Mini Maxx and Woo/Stone

noregard · January 2016

I've always had a hard time getting my MM up to higher temps (400+) while using the Woo and stone. It will get up to that temp, but it takes a very long time, and it's quite obvious that the bottom half of the egg is at inferno temps in order to do so. The bottom looks like it's been through a clean burn every time I've done this, and that makes me a little nervous, especially if I wanted to be at those temps for any amount of time.

Tonight for example I wanted to do crab cakes at 400 indirect, followed by potatoes and onions. I eventually got it to 400 but it was a struggle. When you open the lid there is a strong ring of fire coming up all sides the woo/stone, and the entire bottom is glowing hot.

Is this everyone else's experience? I'm wondering what the platesetter is like for the MM, maybe it lets more draft up from the bottom and heats easier? There's not much of a gap around the woo...

Braggart · January 2016

I've found that the MMax heats faster than the LBGE when there is nothing encumbering the airflow. Gets hotter, faster. Uses less charcoal doing so.

However, as soon as you add a woo, everything changes. The MMax takes longer than the LBGE to get to the hotter temps. It does eventually get to 500+ but it takes time....a long time.

I think the reason is due to lack of air flow when using the woo combo....just like you have alluded to.

Its even more evident when you rotate the woo ring and drop it into the lower notches on the MMax fire ring. You get even less air flow and the temp stagnates even more.

It does eventually get hot though. "Burn my pizza crust" kinda hot. That is if you wait long enough.

I guess every egg has it's idiosyncrasies. I just try to learn them and work around them.

noregard · January 2016

@Braggart

Sounds like the same for you then. I've never even attempted to have the woo in the lower notches of the fire ring for this very reason.

Do you have any concerns about the 'ultra inferno' raging in the bottom half of the MM?

YukonRon · January 2016

I only use the plate setter for indirect. It works very well. No issues in getting and maintaining temp, thus far. I do a complete clean before each cook and I u

Braggart · January 2016

noregard said:

@Braggart

Sounds like the same for you then. I've never even attempted to have the woo in the lower notches of the fire ring for this very reason.

Do you have any concerns about the 'ultra inferno' raging in the bottom half of the MM?

Not really, I figure the ceramics are made/designed for high heat...the woo stone included.

NPHuskerFL · January 2016

Same

NPHuskerFL · January 2016

For shits & grins I tried a test w/ the factory PS vs WOO w/ stone. Both had similar results. I do still occasionally use the PS on bread, pizza etc. But, rarely because my WOO almost never leaves the MM along w/ the KAB.

noregard · January 2016

@NPHuskerFL
Thanks for the info about the PS, I've been wondering if it would be the same or possibly better and now I know.

Now you've got me thinking about the KAB, maybe that would help with the overall circulation.

Here's a pic for those who might be curious. This was after last nights crab cakes, followed by potatoes and a sweet onion. It was awful hot as you can see… I just can't help but worry about so many high temp cooks, the odd clean burn is one thing but over and over honestly has me concerned.

Image: http://i273.photobucket.com/albums/jj211/NO-REGARD/forum%20pics/20160103_151445_zps678sozgr.jpg

Braggart · January 2016

Doing a spatchcock chicken tonite (actually 3 halves) on the MMax.

Started cold, no guts. Just lump, KAB and bottom fire grate.

Got lump up to 500F, added guts...woo combo (stone, drip pan, MMax grate).

Trmp dropped to 300. Left daisy wheel off, bottom vent wide open.

Temp rose to 400F.

Protein went in...added top, closed vent to what is seen in pic.

Temp dropped again to 350F. 30 mins later I'm at 375F with a sizzling chicken in the hopper.

I'm sure that the firebox temp is hotter than 500. No biggie. I'm sure that after I shut it down, I'll have the same charcoal look that you showed in your pic.

As expected. I don't see anything out of the ordinary and I don't see a reason to be concerned.

Of note...using a KAB will get you better airflow and even hotter temps in the firebox....if that is a concern of yours.

Lit · January 2016

It speeds it up a little if you let the coals get going really good before you add the woo/platesetter but yeah it's slow. It's easily a half hour plus to get the MM up to 500 plus indirect.

Braggart · January 2016

Chicken ready to come off. Stayed at 375 for 3/4 of the cook (once it stabilized).

noregard · January 2016

@Braggart

What are the feet you have on there?

theyolksonyou · January 2016

The ceramic parts are kilned at 2450f. I wouldn't worry much about heat.

Braggart · January 2016

noregard said:

@Braggart

What are the feet you have on there?

In regards to feet...I can't recommend enough the feet-mod that @NPHuskerFL so graciously provided to this forum (as outlined in this thread...)

http://eggheadforum.com/discussion/1177869/mm-mods-1/p1

I myself followed his lead to the T, and the end result is a more stable MiniMax. Far more forgiving, eliminates wobble, and looks cool to boot. Can't recommend it enough.

B

Lit · January 2016

theyolksonyou said:

The ceramic parts are kilned at 2450f. I wouldn't worry much about heat.

Yes but eggs will crack at high temps. I was standing next to my large during a clean burn when I heard 2 loud noises and when I cooled it down my fire ring was split in 2 and my base was cracked. I have also had a medium base crack and my mini base crack and probably another 10 plus warranty claims over the years. My xl fire ring is cracked right now.

feef706 · January 2016

Used my MM for the first time this weekend, it's definitely more sensitive to temp fluctuations but I expected this, I assume the large is better for hot indirects due to the amount of charcoal it holds, I didn't plan to use the MM for much other than quick hot cooks which I assumed would be direct such as cooking chicken breast/thighs and steaks, but for sure going to take some patience

Braggart · January 2016

feef706 said:

Used my MM for the first time this weekend, it's definitely more sensitive to temp fluctuations but I expected this, I assume the large is better for hot indirects due to the amount of charcoal it holds, I didn't plan to use the MM for much other than quick hot cooks which I assumed would be direct such as cooking chicken breast/thighs and steaks, but for sure going to take some patience

Try it for indirect 350ish cooks. It's solid.

feef706 · January 2016

Braggart said:

Try it for indirect 350ish cooks. It's solid.

I will try this in the future. I did some italian sausage as my 2nd cook and even with the sausage spread around the perimeter some got scorched.

Braggart · January 2016

I find scorching happens when the temp is rising (daisy off, vents open). Waiting until it gets stabilized (or almost so) is the key. Too much air "in" results in flames. Flames do most of the scorching.

Of course it's always best to try and keep all your food within the perimeter of the woo stone, but if your maintaining 350 with the wheel on and vents merely cracked, scorching is minimized.

Take my chicken pic above. 3 halves, some spillage over the protection of the woo stone, yet no scorching. Threw them on, closed the top and vents to my desired "settings" (trial and error over a few cooks), and didn't touch them for 50 mins.

Braggart · January 2016

And just to quickly revisit, here's a pic of my lump after the chicken cook above. Looks the same as yours. Pretty standard I imagine.

tjv · January 2016

our 10" stone is slightly smaller than the platesetter, so don't think it's the stone. see pic below. have you tried the cook direct with grid atop the woo, I would drop the temp and use direct radiant heat, as opposed to indirect heat to slightly char the cakes and taters.

Image: http://i229.photobucket.com/albums/ee109/acgpinc/10stone_platesetter_zpsdnqvphcx.jpg

t

NPHuskerFL · January 2016

FWIW my "stone" is nothing more than my original PS w/ the legs cut off. As seen above they aren't the same in circumference so, there is a slight difference. I have a 2nd PS w/ the legs intact. As @lit advised allow it to heat up before adding the stone and this definitely helps immensely. YMMV

Jai-Bo · January 2016

Lit said:

theyolksonyou said:

The ceramic parts are kilned at 2450f. I wouldn't worry much about heat.

Yes but eggs will crack at high temps. I was standing next to my large during a clean burn when I heard 2 loud noises and when I cooled it down my fire ring was split in 2 and my base was cracked. I have also had a medium base crack and my mini base crack and probably another 10 plus warranty claims over the years. My xl fire ring is cracked right now.

DANG, you are all cracked up! sorry, couldn't resist! I can't imagine cracking all those parts/pieces is a natural occurrence. Kinda baffled at that!

Temperature trouble with Mini Maxx and Woo/Stone

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