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  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default Mini Cajun Bandit Food pron/Chicken

    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.

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I so have to build one of those. Those are some good looking groceries. I must go have breakfast now.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Very nice!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    How's the temp control?
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  5. #5
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default

    Quote Originally Posted by O B City View Post
    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!

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