MiniMax or Mini-Meh?

Not sure why your having difficulty if you've got all the goodies

Disregard. double post

I must admit I was in the same camp as @The Cen-Tex Smoker when I first got my MM. Cooked a few items both direct and direct. Had hell with temp control going wild. Then as most have, I went to work with trial and error cooks to figure out what was going on.
First thing was to remove the lower vent on apply a complete seal of clear silicon on the back and not just the the tid bit on top and bottom edge. Then tighten the screen and cover door by increasing the bend to tighten both in the tracks.
Next was to get a better seal between the base and dome. Had to adjust both bands a few times once the gasket settled in.
Then got the CGS Woo. Worked with it for a while them asked Tom add handles to keep the grid from spinning and add some round bar S/S to the bottom 3 contact points to give me a bit more height so I did not have any play when using the plate setter. It sets on the woo structure and not the fire ring. And increase the distance between the grid and plate setter.
And the final was to replace the poor fitting stock cooking grate. I had a custom 3/8 S/S bar at 1/2" spacing made to fit my Woo with handles.
Now I can do both a direct and indirect cook at 230-250, if needed, with great temp control in all temp ranges.
Now I'm extremely happy with it!

The Cen-Tex Smoker said:

DMW said:

SGH said:

Brother Tex, I have a MM as well as Kamado Joe Jr. I hate to say this on BGE's forum, but I honestly prefer the Jr. over the MM. You should of went red my friend. 

I bought a small just before the MM was announced. I was kicking myself wishing I had waited. And then the MM was delayed, and delayed, and I was glad I hadn't waited. Then the KJ Jr. was on a one-day sale at Ace for stupid cheap and I picked one up. Portable and works about the same as the small. And then I started seeing reports of odd performance on the MM, and I was glad things worked out like they did.

odd is a great way to describe it. I have been doing this for 10 years and I can't figure the thing out. Tonight I grilled 3 lamb leg steaks on it at normal grid level. Like 1" over the lump that had been running a wok for 20 minutes. It was hot. Put the steaks on closed the dome and after 2-3 minutes it barely had any grill marks or browning but they were getting firm. I flipped and left the dome open  to try to get some color without overcooking them with about the same results. they were gray on the outside and overdone by 10 degrees. Total crap. Last time, same set up, thighs were charcoal on the outside and raw in the middle. It's all over the place. 

that is a bummer.  esp when you can bang out a better steak on a grill that costs 10x less.

you allude to a larger problem - I think a ceramic grill is not always the best... how do I say this politely.... grill.  There's a certain fire and temperature spot where it's enough to get all the ceramics hot enough to cook the poor piece of meat nice and grey from all sides, but not hot enough on the coal side to get the browning and sear done quickly.

When it happens on the small, I'll stand there and crack the egg about an inch, like a half burp, and watch to see that the flames are growing out of the coals.  Kind of a hassle.  But usually I can get the small ripping hot enough to get the sear done quickly and not overcook the meat.

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

 what am I missing? 

A Smokeware Cap and center cut lump

I knew I was missing something. I couldn't get it hot enough so I bought a KA basket. Little better? I guess. I have all the toys but the center cut lump. That has to be it

I bought a Kick Ash basket last week. Hell of a difference.  Gets up to temperature a lot quicker. 

I enjoy threads like these.....I've had my large for10 years and at some point will pull the trigger on a second egg. Leaning towards the small for versatility in the amount of lump it would hold....

I agree with Jason. Our MM is great for quick cooks during the week, uses far less lump than my medium and comes up to temp fast. Agree on the gap between the lump and grid, but since I use it for small cooks, and got a WOO it is really no problem.

I need to make me some Texas naan - with brisket.

blind99 said:

@caliking you're probably just used to your region's naan.  @nphuskerfl is from a really unique part of india, where they eat their naan with pepperoni, called "Florida"

Don't forget Halloween candies

NPHuskerFL said:

@caliking

That is Naan bread.

With due respect, that's like saying Dickie's is bbq.

I will say this, it may, or may not, help but I had some of the issues you listed and was perplexed.
I used my MM a lot. So much in fact, the second time I did a total clean out, which I do after every 5 cooks ( disassemble the inside components and ash removal) and figured it out, by seeing it, from the inside.
I was having air flow problems, giving inconsistant cooks, and could not figure out why, as I have always kept it in good clean shape, with  the then, "recently added", KAB.
The screen on the lower air intake had become seriously clogged. Cleaned it with a brush, and boom! Big heat in a hurry, much easier to maintain. I do that with all my cleans now.
I checked my XL, same thing.
I felt like a bigger idiot than I already am.
Fixed my problem and I have to say, never been happier.

NPHuskerFL said:

blind99 said:

@caliking you're probably just used to your region's naan.  @nphuskerfl is from a really unique part of india, where they eat their naan with pepperoni, called "Florida"

Don't forget Halloween candies

@nphuskerfl that $hit's just genius!