View Full Version : Mini Cajun Bandit Food pron/Chicken

11-20-2010, 08:37 AM
Just thought I'd share some pics of the Mini in action.

The inaugural break in cook, spatchcock chicken.



Same coals, different day..a dozen thighs.


skinless thighs



Teriyaki boneless breasts and Spicy Italian Chicken sausages



little sear

I'm loving this Mini, I had never cooked on a Smokey Joe until I got the conversion, and it is the perfect size for a couple adults.

11-20-2010, 08:50 AM
:thumbs up: I so have to build one of those. Those are some good looking groceries. I must go have breakfast now.:moon:

11-20-2010, 09:04 AM
Very nice!!!

O B City
11-20-2010, 09:11 AM
How's the temp control?

11-20-2010, 10:18 AM
How's the temp control?

I knew someone was gonna ask that!

So far all my cooks with the Mini have been Reverse Sears, (low smoke and sear finish) and smoke grilled 300-350* cooks. And the temps have been easy to maintain. I just have not had the time to devote to any low n slow cooks with it just yet, but my friends that have been using the tamale pot Smoker Joes have told me of 5-6 hour burns before having to add briqs.

The guys at C&C did test burns with BBK and got 8 hours with the ring I am using,(without meat) and I am told they are coming out with a larger ring.

So.. the jury is still out on which Smokey Joe is the best for any conversion.

I know a guy that has a 15 gallon drum SJS conversion that swears he gets better temp control with the side vent Tuck n' Carry SJ


The side vents are above the charcoal grate as opposed to the SJS which are on the bottom, but so far I have not had any issues with ash clogging the vents, and if I did, I have a "wiggle rod" that I use on my BGE's that will do the trick. Just good to know that I have options...I just wish life would slow down so I could cook more!