New MINI-owner with questions

SilverBack · April 2010

For several years now, I have been cooking on an old clay BGE that I found at a yard sale. It's been really great for all my low and slow cooks, but I still need to sear steaks on my homemade hibachi to avoid cracking the old Egg. But that just changed: I found a MINI on CraigsList - almost new and only $100, so I think I got a great deal!

I have been experimenting with controlling the temperature on the Mini and I have a couple of questions that I hope the Eggsperts can answer. First, I'm really surprised by how fast it heats up (compared to my old clay Egg). So my first question: is it OK to let it heat up to searing temps (500-600 degrees) as fast as possible (with both vents wide open), or does that risk cracking something?

Also, I have seen a couple of posts that showed a whole (vertical) chicken being cooked without the fire ring in place. Is that really safe to do, or is it risky?

Finally, for indirect cooks, what's the minimum airspace that should be allowed between a round heat-shield and the fire ring?

I know these are pretty basic questions, but I haven't been able to find the answers by searching the forum so I hope there are some experienced MINI-owners who can help me get up to speed.

Thanks...

Mickey · April 2010

NO problem on the high temps, do them all the time.
On your chicken, I do direct spatchcocked, raised.
You need to contact Tom at http://www.ceramicgrillstore.com
for a mini woo and it has a holder for doing indirect cooks. For that you will need 2 8" stones from Amazon.

vidalia1 · April 2010

Ron,

Assuming your mini is like all others..yes it is ok to sear steaks at 500-700 degrees. Last night I set my mini up indirect (more on that later) and I cooked mushrooms in AF with garlic & wine at 350. When they were done I took the daisy wheel off and opened the bottom vent all the way. In about 5 minutes the mini was up to 600 degrees. I cooked a Hangar steak in less than 5 minutes. It was great.

If you go to:
www.ceramicgrillstore.com

you will see the Mini Kim Woo..it is a great appartus for raised grid or indirect cooking. Then go to http://www.fredsmusicandbbq.com/8_5_INCH_PIZZA_STONE_FROM_THE_OLD_STONE_PIZZA_CO_p/old4444-1.htm

These are perfect for the mini. I have cooked 16 mini pizzas in one day using this set up. Also on Fred's site watch his videos of how to do the vertical chickens and other mini cooks.

I also have a 8.5" Lodge CI skillet that I cut the handle off of which I use on the mini.

Search mini cooks and you will see lots of great pics.

Mickey · April 2010

Ron my new style hinge was in the mail last night. Hope to put it togather and install on the mini this week. Has the real handle and all

vidalia1 · April 2010

Lucky....

SilverBack · April 2010

Thanks for the info and links - I'll check them out! I'm a little surprised that an 8.5 inch stone is OK - I thought you needed more clearance around the sides, but I'll give it a try.

Mickey · April 2010

Ron the stone's work fine. Stone's is because they come 2 per package from Amazon.

SilverBack · April 2010

Thanks Mickey,

The mini woo looks great - thanks for the link! What temp do you use for doing chicken direct?

vidalia1 · April 2010

It is amazing but when we did 16 pizzas at the Ocala Eggfest on the mini our set up was:

mini kim woo
pizza stone on the woo
grid
pizza stone #2
then the pizzas were cooked on a 9" pizza screen...this leave about 1/4" clearance around the mini which is more than enough

the temp stayed between 450-550 almost all day...we did have to add some more lump at one point

oh and the trick is to not make the pizzas larger than the stones as the edges will burn

the mini really is a cooking machine.

vidalia1 · April 2010

Here is my original Mini Kim Woo post

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=614125&catid=1#

and

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=615743&catid=1

hope this helps...

Mickey · April 2010

Ron lots of room on this: 350 to 425 all works on the spatchcocked direct.

SilverBack · April 2010

SilverBack · April 2010

Ok - that sounds easy enough - I'll give it a try.

Mickey · April 2010

Ron my woo is a tad taller than Kim's. Tom will make it to what you ask for.

SilverBack · April 2010

reelgem · April 2010

I've heated my large egg quickly with a mapp gas torch in -20 degree weather and have no problems with any cracking.
That's a great price for the mini. I think I would stick to doing the vertical chickens on your large.

Car Wash Mike · April 2010

I don't think a mini an handle a whole chicken. But yes, you can sear. A mini flashback is still a flashback.

Mike

Florida Grillin Girl · April 2010

Here is how I cook pizza, 3 green feet and the pizza stone on top of that:

I cook spatchock chicken on a foil wrapped pizza stone:

Faith

SilverBack · April 2010

Those are great setups!

On the spatchcocked chicken, do you get much juice running off the side of the stone or does most of it just evaporate?

SilverBack · April 2010

Fred (www.fredsmusicandbbq.com) has done it, but I wasn't sure of the wisdom of removing the fire ring to accomplish it.

SilverBack · April 2010

I wish I could, but it's clay and everyone warns me not to take it above 300 degrees or so. It works great for a low and slow chicken, but when I'm in more of a rush I would like another option.

SilverBack · April 2010

That's good to know he does custom work. I like how your mini woo sits up a bit.

SilverBack · April 2010

I messed up my first reply - it ended up somewhere else in the thread and I can't delete it! :-(

Anyway, thanks for the info - I'll give it a try.

Mickey · April 2010

Mike this is direct / raised spatchcocked.
Works well just one chicken at a time on the mini...

Florida Grillin Girl · April 2010

Ron, no biggie on the juice from the chicken, but it's best to wrap the stone in foil to avoid any mess.

Faith

vidalia1 · April 2010

mmmmm...chicken wrapped in bacon...

New MINI-owner with questions

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