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18 результат(a/ов) для mini weber grill

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Винтажный гриль миниатюрный Weber мини-красный рекламных дисплейных

• 995,14 руб.
• 4 ставки(-ок)
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Барбекю Weber Q1000 портативный Газовый барбекю гриль нержавеющая сталь горелка .

• 15 944,24 руб.
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Weber угольная решетка 14 Smokey Joe везде садятся на хвост, вороная черная мини.

• 2 689,41 руб.
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Weber Smokey Joe гриль-зеленого лайма, модель номер 10799

• 4 680,28 руб.
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Новый Weber 14" Smokey Joe угольный гриль, черный 10020

• 1 754,52 руб.
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Simpsons 10th Anniversary Гомер Weber Smokey Joe угольный гриль новый в коробке .

• 13 163,28 руб.
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Weber оригинальным высококачестве нным чайник угольный барбекю гриль черный 57 см.

• 23 090,28 руб.
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Weber Smokey Joe 14-дюймовый портативный гриль 10020 * новая *

• 1 170,07 руб.
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WEBER SMOKEY JOE 14 дюймов (примерно 35.56 см) портативный угольный гриль, во дв.

• 1 169,48 руб.
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Weber 10020 Smokey Joe 14 дюймов (примерно 35.56 см) портативный гриль [[новый]]

• 1 312,82 руб.
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Чайник Вебер барбекю новинка гриль сигар сигареты пепельница/кол лекционный новый.

• 2 339,55 руб.
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• + 1 301,70 руб. за доставку

Weber smokey joe 10020 14-дюймовый портативный гриль

• 1 462,59 руб.
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Вебер 14" древесный уголь 147 кв. дюйм. приготовления площадь smokey joe г.

• 1 693,68 руб.
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Weber Smokey Joe 10020 14-дюймовый портативный гриль ** совершенно новый **

• 1 579,59 руб.
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Новый портативный уголь Weber барбекю барбекю коптильня гриль плита наружного па.

• 4 969,87 руб.
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Weber Smokey Joe 10020 14-дюймовый портативный черный угольный гриль

• 1 462,59 руб.
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10th Anniversary Simpsons Smokey Joe угольный гриль Weber

• 9 799,33 руб.
• 2 ставки(-ок)
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Вебер, Q1400, 1,560 - ваттный темно-серый электрический гриль модель # 52020001

• 7 313,52 руб.
• 0 ставок

Weber барбекю Smokey Joe угольный серебристый гриль портативный вечеринки для ав.

• 2 040,60 руб.

16" портативный кемпинг пикник уголь Мини-барбекю Барбекю гриль открытый + Коври.

• 1 865,09 руб.
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Weber 10020 Smokey Joe 14-дюймовый портативный гриль, черный

• 1 170,07 руб.
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Портативный складной барбекю гриль барбекю мини пикник приготовления открытый ла.

• 1 110,98 руб.
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Weber 40020 Smokey Joe золото угольная решетка

• 1 754,52 руб.
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Weber Jumbo Joe 18 дюймов (примерно 45.72 см) угольная решетка черная: новый! до.

• 2 625,64 руб.

Новый Weber 10020 Smokey Joe 14-дюймовый портативный гриль, черный

• 1 462,00 руб.
• 0 ставок
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Weber-вездеход ные портативный барбекю газовый гриль черный новый в коробке

• 1 754,52 руб.
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Портативный мини * барбекю гриль открытый кемпинг рыбалка уголь плита посуда кру.

• 1 873,34 руб.
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Вебер черный угольный барбекю гриль диаметром 14.5 дюймов (примерно 36.83 см) но.

• 2 338,97 руб.
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Портативный мини барбекю гриль открытый кемпинг рыбалка уголь плита посуда кругл.

• 1 287,97 руб.
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Вебер никуда газовый гриль портативный пропана кемпинг 1141001 новый в коробке

• 2 690,58 руб.
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Новый Вебер 14" Smokey Joe угольная решетка, черный, 10020 с крышкой Вебер

• 1 637,51 руб.
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Weber Smokey Joe 14" портативный угольный гриль

• 1 754,52 руб.
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Weber 22" оригинальный чайник уголь гриль-черный новый в коробке 741093

• 7 312,35 руб.
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Новый WEBER SMOKEY JOE серебро 14.5 дюймов (примерно 36.83 см) угольный гриль

• 2 340,14 руб.
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Пикник портативный складной древесный уголь барбекю гриль приготовления мини гор.

• 1 770,59 руб.
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Свобода гриль на открытом воздухе портативный Газовый барбекю кемпинг Караван ку.

• 11 058,82 руб.
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Открытый мини портативный угольный гриль

• 2 922,25 руб.
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Мини чайник барбекю портативный угольная решетка синий

• 1 266,30 руб.
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Новый WEBER везде портативный GO угольный гриль барбекю BLACK 121020 в заводской.

• 3 614,93 руб.
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Weber Jumbo Joe 1211001 18-дюймовый портативный гриль

• 3 789,86 руб.
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Picnic Time портативные складные древесный уголь для барбекю гриль с мини-сумка .

• 1 459,66 руб.

Новый пристегивающий ся Вебер 10198 Smokey Joe 14-1/2" угольный барбекю барбекю г.

• 3 507,28 руб.
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Новое объявление Weber Q 1200 портативный Луанг пор газового гриля, черный, совершенно новый, зап.

• 8 774,94 руб.
• 0 ставок
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DALINWELL уголь портативный мини барбекю гриль с плеча охладитель сумки в черном

• 585,03 руб.
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Новое объявление Weber Smokey Joe гриль Sj/серебро/зел еный 10799. 14.5" угольная решетка

• 1 754,52 руб.
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WEBER ORIGINAL чайник гриль/18" угольно-черный /классический прочный совершенно н.

• 4 422,28 руб.

Мини гриль угольный барбекю садовый пикник кемпинг барбекю + Xl-спички бесплатно

• 1 689,98 руб.
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• + 910,72 руб. за доставку

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Weber IGRILL MINI Quick Start Manual

Also See for Weber IGRILL MINI

Related Manuals for Weber IGRILL MINI

Summary of Contents for Weber IGRILL MINI

Welcome to QUICK START GUIDE.

Download the Weber ® iGrill ®.

Remove top unit from base, pull tab.

Press and release the power button.

Launch app and connect through Bluetooth ®.

Getting To Know Your.

Connection Flashing: Ready to pair Solid for 5 seconds: Paired Peak Preset Target Initial (Flashing) Range Preset (Flashing) Smart LED Indicates when paired, temperature progression and temperature out of range.

Probe Insert Single probe insert for meat probe or ambient temperature probe.

Magnetized Mounting Place almost anywhere with built-in magnet or optional magnetic disc.

2 Viewing Angles Choose from two viewing positions by rotating the main unit 180 degrees.

Battery Cover Twist to remove.

Battery Replaceable CR2032 coin cell battery (included)

Coloured Probe Indicator Easily identify each probe reading within the app.

Probe Wrap Neatly wrap and store your probes on the back of your unit when it’s not in use.

Weber mini grill

Smokey Joe Mini WSM and the 18-1/2" WSM

The Smokey Joe Mini WSM project seems to have taken on a life of its own! It first appeared on The Virtual Weber Bulletin Board in a post by Larry Watkins in October 2008 and it's grown in popularity ever since, becoming the single most popular topic on the discussion forum.

There are many variations on how to make your own Mini WSM using a Weber Smokey Joe grill. What I've illustrated here is not the only approach and it's not necessarily the best approach, but it's what I did based on what made sense to me. What's really fun about this project is that there are so many ways to approach it and so many good ideas in the SJ Mini WSM discussion forum that you can really make this your own, special little cooker.

Surprisingly, it's a highly functional cooker that is just right for barbecuing small quantities of food and it's easy to transport for camping or RVing.

It should be noted that the popularity of this DIY smoker project was probably the driving force behind Weber's decision to bring back the 14.5" Weber Smokey Mountain Cooker in October 2014.

Click on any of the photos to view a larger image.

What You'll Need For This Project

At a minimum, you'll need the following hardware for this project:

• Weber Smokey Joe or Weber Smokey Joe Premium charcoal grill
• 32-quart steamer pot
• 3 short 1/4" stainless steel screws, washers, and nuts
• A shallow metal pan or terra cotta clay saucer as a diffuser

There are a number of optional features you can add to your Mini WSM, and the materials needed for those are described throughout this article.

As far as tools go, I recommend:

The Smokey Joe & The Steamer Pot

If you already own a Weber Smokey Joe or Weber Smokey Joe Premium charcoal grill, you're well on your way toward making your own Mini WSM. What's nice about this project is that you don't have to make any modifications to the grill in order to make a Mini WSM. You end up with a functional grill and a functional smoker.

Photo 1 shows the Smokey Joe that I used for this project. It has a single vent on the bottom of the charcoal bowl. Ashes from cooking sessions longer than 4 hours may clog this vent, which is why some people prefer using a Smokey Joe Premium for this project. It has two vents higher up on the sides of the charcoal bowl that won't clog. However, some people say the Smokey Joe is actually the better grill because the airflow comes up from below the charcoal. The consensus seems to be that if you're building a dedicated smoker, go with the Smokey Joe Premium. If you want both a good grill and a good smoker, then go with the basic Smokey Joe. There's a neat little trick shown later in this article that helps address the vent clogging issue in the basic Smokey Joe.

The real trick to this project is finding a steamer pot that fits properly. It's strange but true that these 32-quart aluminum steamer pots are a very good fit with the Smokey Joe, both in terms of how it fits into the charcoal bowl and how the grill lid fits on top of the pot. However, the pots can vary slightly in size from batch to batch, even from the same manufacturer. Sometimes the variation seems to be based on country of manufacture. For example, at one point in time, people found that IMUSA pots made in China fit perfectly, but IMUSA pots made in Latin America did not.

Photo 2 shows the IMUSA 32-quart tamale/seafood steamer pot I used for my Mini WSM. I bought it at Walmart for $24. I also found the same pot at Target, but the one from Walmart was the better fit, which illustrates my point about just how variable these pots can be from one to another.

At the time of this writing, the "hot pot" that people say has the best fit is the Vasconia 32-quart steamer from Amazon.com. but availability seems to come and go..

In terms of fit:

• The pot should be stable when placed into the charcoal bowl.
• There shouldn't be much of a gap between the bowl and the pot. The tighter the fit, the better. If there's a slight gap, you can fill it with a gasket made of aluminum foil.
• The grill lid should fit comfortably on top of the pot. A common problem is for the pot's rim to be slightly larger than the lid, so the lid won't fit. Some people try crimping the rim to make the diameter smaller (you can read about a variety of crimping methods in the discussion thread).

My recommendation is that you buy a pot that fits properly right off the store shelf. Don't settle for a bad pot and try to force it to work somehow. Be patient and find the right pot. Put the Smokey Joe in your car and take it to the store. Take measurements of the diameter of the charcoal bowl and lid. Go into the store and measure the pot. When you find a good pot, purchase it and fit it to your Smokey Joe right there in the parking lot. If it doesn't fit properly, return it to the store and continue your quest for the perfect pot.

Cut A Hole In The Bottom Of The Steamer Pot

You need to open up the bottom of the steamer pot to create a middle cooking section for your Mini WSM. I drew a 12" diameter circle on the bottom of the pot (using a cake plate lid as a template), drilled a starter hole, and cut-out the 12" circle using a jig saw fitted with a fine metal cutting blade. You can read about other methods for doing this in the discussion thread.

To retain structural integrity, do not remove the entire bottom of the pot. You want to remove a circle of material from the flat bottom of the pot without cutting into the curved corner that keeps the pot rigid.

Use 150 grit sandpaper to smooth any rough edges after the cut.

Install The Top Cooking Grate

The top cooking grate sits securely on 3 short screws fastened to the wall of the pot, each about 14-1/2" apart. You can decide for yourself how deep or shallow you want to mount the top grate. I settled on 4" down from the rim of the pot. This position allows for about 6-1/2" of space between the grate and the center of the lid.

Measure 4" down from the rim of the pot. Use a scratch awl or a punch starter to mark the spot and drill a 1/4" hole. (The aluminum is soft enough that you can actually start the hole using an awl and then finish with the drill.) Insert a short 1/4" stainless steel screw and fasten with a matching washer and nut.

Cut a piece of string 14-1/2" long. Place one end of the string at the screw head and stretch it around the outside of the pot. Make a pencil mark where the string ends. Measure 4" down from the rim to your pencil mark and mark the drilling spot. Repeat the drilling and screw installation process, then repeat the whole string thing and drilling process for the third screw.

Install A Thermometer

If you're a probe thermometer kind of person, you may want to drop a probe through the lid vent or install a special port in the side of the pot through which to pass a probe. If you're a mounted thermometer guy or gal, you can install one in the side of the pot.

I had a spare Weber gas grill thermometer laying around, so I mounted it just below one of the cooking grate screws so the stem would be positioned below the top grate. Not sure why I picked this location under the handle; in hindsight, mounting it equidistant between the handles might have made more sense.

Another good choice for thermometer is the Weber 9815 thermometer.

Make A Vent Cover

If you're using the basic Smokey Joe and you intend on cooking longer than 4 hours, you may want to make a cover to prevent ashes from clogging the vent.

One approach is to use a short steel can that is slightly larger in diameter than the vent. I found that this canned chicken can was just the right size. I used a church key can opener to poke 8 ventilation holes around the top edge of the can.

Make A Charcoal Chamber

You don't necessarily need a charcoal chamber for the Mini WSM, but it can help especially for longer cooking sessions.

To make a charcoal chamber, purchase a 12" x 24" piece of expanded steel at the hardware store. Use a jig saw fitted with a metal cutting blade to cut 2 strips measuring 3" x 24". Starting at the center, fasten one piece of expanded metal to the edge of the charcoal grate using a short piece of wire twisted tight with pliers. Continue fastening every few inches until reaching one end of the strip, then go back and fasten in other direction. You end up with a semi-circle as shown in Photo 17.

Now measure how much material you'll need to close the remaining gap, allowing some excess for overlap at each end. Cut this piece from the second 3" x 24" piece you cut earlier.

As shown in Photo 17, again starting from the center, fasten the expanded metal to the grate in both directions. Fasten both pieces together where they overlap, too.

The end result is a charcoal chamber attached to the charcoal grate, as shown in Photo 18. This approach offers the convenience of being able to shake-out the ashes to reuse any leftover charcoal.

Add A Damper Handle

If you're using a basic Smokey Joe, you may find that adjusting the bottom vent when it's hot is a good way to burn your fingers! An easy fix is to mount a handle to the damper.

Again, there are lots of approaches for doing this spelled-out in the discussion thread. Most involve bending up one or both of the damper tabs and attaching a bolt or metal rod as a handle.

I bent up both tabs slightly and drilled a 3/16" hole in each. I didn't bend them up too much for fear I'd ruin the tight fit of the damper against the charcoal bowl. I inserted the end of a 12" piece of 3/16" metal rod through one hole and marked where it crossed the damper rivet. I put a slight bend in the rod at the mark and reinserted it through both holes, fastening with two 3/16" e-clips on the outside surface of each tab. To shorten the handle, I cut off some of the excess rod using a Dremel cut-off wheel.

Add A Larger Ash Catcher

If you're using a basic Smokey Joe, you may have noticed it's got a tiny ash catcher that sits under the charcoal bowl. That's fine for a short grilling session, but it may overflow when barbecuing for longer periods of time. The solution is to super-size that catcher by replacing it with an aluminum pie tin. Just drill a hole in the tin and fasten it in place of the original catcher.

Add A Heat Diffuser

To create an indirect cooking environment, you need something to sit between the hot coals and the cooking grate to diffuse the heat. In the WSM, this is achieved using the water pan. For the Mini WSM, most people go without water, so there are any number of things you can use for this purpose, like a shallow metal pan or a terra cotta clay saucer. Both can be wrapped in aluminum foil for easy cleanup.

Some people place the aluminum steamer rack that comes with the pot in the bottom of the pot and place the diffuser on that. I used a Weber 7440 charcoal grate from an 18.5" kettle grill, then put a 12" terra cotta clay saucer on top of that.

Add A Bottom Cooking Grate

You can place an additional Weber 7431 cooking grate (same as the original Smokey Joe cooking grate) directly on top of the heat diffuser to create a bottom cooking grate. If you mount the top grate 4" down from the rim of the pot and use a saucer similar to the one shown here, you end up with about 3-1/2" of space between the top and bottom grates.

Assemble Your Smokey Joe Mini WSM

• Place the vent cover over the vent in the charcoal bowl. Place the Smokey Joe charcoal grate + charcoal chamber into the bowl. Place the steamer pot into the bowl (Photo 25).
• Insert the aluminum steamer rack or Weber 7440 charcoal grate into the bottom of the steamer pot (Photo 26).
• Place the heat diffuser on top of the charcoal grate (Photo 27). Wrap the diffuser in aluminum foil for easy cleanup.
• To create a bottom cooking grate, place a Weber 7431 cooking grate directly on top of the heat diffuser (Photo 28).
• Put the top cooking grate in place (Photo 29).

Members Are Standing By To Help

There are many friendly discussion forum members that have built their own Mini WSM and would be happy to help you do the same. Don't hesitate to join the discussion and ask for their advice and assistance.

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Weber mini grill

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The Weber Grill Restaurant is the result of over 60 years of Classic Outdoor Grilling—from the people who invented the Weber Charcoal kettle grill. You‘ll taste the difference that decades of grilling expertise make. More than a steakhouse & BBQ, our chefs are the grilling experts for seafood and vegetable specials as well. Our secret: a commitment to using quality ingredients, innovative recipes, honed grilling technique, and Weber charcoal kettles. We are especially proud of our Hand-Cut Black Angus Steaks, Wood-Smoked Barbecue, Fire-Inspired Seasonal Entrees, Charcoal Seared Burgers and Fresh Grilled Seafood.

Mini Weber MOD: Midget OTG

18″ Midget Weber OTG

I have a family of 4. My youngest is 10 and she’s always wanting to learn to grill. I’ve taught her a few things using the base of my cajun bandit smoker, but it’s usually a bit of a pain to set up. Plus with our frequent trips to the beach I needed something small and portable. The Smokey Joe and CGA just weren’t cutting it, especially when we invite friends.

Inspired by Lawrence and Craig – I decided to build a Midget Mastertouch Jumbo Joe Hybrid, although I’ve since held off on adding the tuck’n’carry lid bale that would double as a lid bale. My daughter is in love with it and can’t wait to cook on it. We’ll be taking it to the beach tomorrow too.

I’m super un-handy, but this build was surprisingly easy.

Here is what you will need:

• an 18″ one-touch Weber – it took me 2 years to find a red one with the one-touch system. But your luck may be better than mine.
• OTG Ash Catcher made for 18″ grills
• A hacksaw (for cutting legs & triangle)
• a dremel (or this chinese knockoff for cutting and grinding the triangle)
• some small but sturdy wire for mounting the OTG ash ring

Start by cutting the legs. Make sure you cut the end that goes into the leg sockets!

Front Leg Length: 12.25 inches

Back Leg Length: 10 inches

I gently clamped mine to a card table and used a hacksaw. Don’t clamp too tight, or you’ll squish the legs. Wrapping with a towel should help.

Sand the freshly cut edges with a file or some sand paper to remove the sharpness. Be careful, those edges can be really sharp.

For the triangle, start by removing the outer ‘A’ frame. I used a hacksaw to cut off right by the axle and on both sides of the center bar. Then I came back with a dremel to sand down the remainder and make everything smooth. If I had more dremel cutting wheels handy, I may have done all of the cutting with the dremel.

Once you have the outer triangle cut off and smoothed down, you can cut the axle. I chose to use dual wheels to add more stability and lower the center of gravity. Plus is looks cool as hell.

From the center bar to the tip of the axle is 9.25 inches. I didn’t plan any measurements. I just put the wheels on, made a mark, and then made the cuts.

The front of the triangle will need to be trimmed down and re-bent. I suggest doing this last. Put the rear legs and wheels on, and put the front leg on without attaching to the triangle. Align the triangle next to the hole on the front leg and figure out where the bend needs to be. Because I’m unhandy, I simply bent the front of the triangle rod to an angle that matches the front leg. I realize my triangle is upside down. All the cool (and unhandy) kids are doing it that way now.

How the midget compares to the Red 26″ Weber Little grill out in the grass The reddish grain of a rosewood handle looks great on a red Weber! The 18″ Midget on top of a Grass Green Weber Performer

Size comparison. Midget on top of performer, next to cajun bandit smoker and early 60s Glen Blue Weber length of axle (from center) Length of front leg Length of rear leg

That is just awesome!! Well done! Have you thought about replacing the doubled-up Weber plastic wheels with a couple of 8″-10″ Harbor Freight pneumatic tire/wheel combos? Might help with the stability; easier to move on sand/dirt, etc…

Remmy, big tires sound cool. I would just pick this little guy up instead of wheeling it around.

AWSOME! AND IT’S A DUALLY!

It’s like a kettle fit for the drag strip! Looks badass!

Very cool. The wider wheels will give more flotation on the sand. Do you need a wider base for the front leg?

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How To Build A “Mini” Weber Smokey Mountain

So a couple weeks ago my friend Mike helped me build my first Mini WSM (aptly named “Lil Gator”). A Mini WSM is a converted Weber Smokey Joe to a miniature Weber Smokey Mountain (“WSM”). There a few a reasons why I wanted to build one. 1) They’re ultra portable so it will be easy to pack up and take on beach trips, camping trips or tailgating parties. 2) They are SUPER fuel efficient b/c of their small size, so you can easily make it through an entire butt or picnic cook with 1/2 a bag of charcoal. 3) They are fairly cheap to make, especially if you can find the Smokey Joe on sale somewhere (total cost is roughly $80 – $90 depending on the cost of your Smokey Joe and your parts). 4) I want to be cool like all the other guys that have one 🙂

I’ve provided a ton of pics below that will walk you through the entire process, but before we get to the steps, I wanted to point out a couple things. 1) Not all 32 qt pots fit well for this project. Feel free to do a little research online to see which pot other people are using, but the two pots that seem to fit the best are either the IMUSA 32-qt tamale/seafood steamer or the Vasconia 32-qt steamer. 2) For this project, you definitely want to use the Smokey Joe Gold versus the Smokey Joe Silver. Here’s why: the Silver has a bottom damper which can EASILY get clogged, so a lot of guys drill holes in a small, stainless steel bowl (like a pet food bowl or something similar) then mount it over the bottom damper to protect it from all the inevitable ash build up. The better alternative is to go with the Gold model that has a damper on each side and does not have one on the bottom. It saves a lot of headache and makes it easier to dial in your temp since you have a damper on each side of the smoker. 3) Spend a few extra dollars and get all stainless steel hardware. You’ll be cooking in this bad boy a lot so you don’t want to go low budget and save a couple dollars and have junk hardware securing your grates, heat diffuser and pit thermometer. OK, now for the pics. I’ve put a brief description above each one to let you know what’s going on in each pic. Feel free to hit me up in the Comments section if you have any questions. I also have a couple videos at the very bottom of this post. One shows an overview of the Mini and the other is a video of me cooking baby back ribs and beef back ribs on it for the first time.

Weber Smokey Joe Gold

1 can of black high heat black auto enamel paint

1 can of orange auto enamel paint (this is option…you can just put on 2-3 coats of the black high heat paint…)

12″ terracotta base

1/4″, 3″ long stainless steel bolts (3)

1/4″, 3/4″ long stainless steel bolts (3)

1/4″, stainless steel lock washers (8)

1/4″, stainless steel nuts (11)

1/4″, stainless steel lock nut (4)

1/4″, 5″-6″ carriage bolt (doesn’t matter if stainless or not, just find the longest you can up to 6″ for the handle)

1 extra 14″ Weber cooking grate (if you want a 2nd cooking level)

Please note: One of the steps I failed to take a picture of below is when we drilled all of the holes for the heat diffuser, the rack and the pit thermometer. Do this before you paint so you don’t mess up your paint job.

Here is everything set out just before we got started. There’s really not a whole lot to this.

Installing a 1/4″ x 5″ carriage bolt. That’s a small piece of a broom handle on the end that we cut. This provides a quick and east solution for adjusting the top damper without having to put a glove on.

Drilling the holes. We used a 1/4″ bit, but if you have a 1/2″ bit, or better yet, a step bit, you can drill bigger holes so you won’t have to drill as many as we did.

Still drilling. I’ve seen some guys that use ultra precision when drilling the holes out. We just eyeballed it and drilled them all over the place. I mean really, all I care about is air flow, not looks. No one’s ever gonna see the bottom anyways…so who cares right?

Yep, still drilling. Be sure to clean up all the little metal shards when you’re done b/c if you have young kids like I do they can be quite a hazard if just left lying around…

Update 12/4/12 – A lot of guys end up cutting the bottom out of the pot (leaving only a 3/4″ – 1″ lip around the edge) to allow for better airflow. I’ve had a lot of people contact me telling me they have issues consistently keeping the temp up so they end up just cutting the bottom out. I’ve had a few cooks were this was an issue, but I’ve learned to just take the middle and top sections off for a sec and stir the coals around to allow the ash that’s choking the fire out to fall down below the charcoal grate. As long as you do this and keep the lid on as much as possible, you shouldn’t have a problem keeping it nice and hot. I’ve chosen not to cut the bottom out of mine yet b/c on really hot days it can get too hot if you don’t watch the vents closely and that’s not ideal.

OK, I live in Gator Nation and bleed orange and blue. Was I going to make a Mini WSM without a Florida logo of some sorts? Of course not. All I did was print out the Florida Gators “F”, carefully cut the F out, then taped the template down with cheap ol’ masking tape. The trick here is to make sure you have at least 2-3 layers of tape over your logo. You want a thick layer so it’s easy to cut out with a razor blade and also so when you paint over it there’s no way the paint will bleed through.

Cutting the “F” out with a razor blade.

This is what the “F” looked like when we were done. Hopefully you get the idea by now…

Now we’re taping the lip of the tamale pot. We’ll be attaching plastic grocery bags to the tape to protect the inside of the pot during the painting process.

All you really need to do is tear off some long pieces of your masking tape and attach it to the outside, bottom edge of the lip.

Adjust the tape so it’s sticking up and slightly angled in towards the inside of the pot. If you look closely, you can also see where we taped the handles. This is totally up to you, but I wanted to the handles to remain a nice shiny silver color to match well with the silver “F” on the final product…

Take some plastic grocery bags and attached them to the tape.

Spraying the first coat of the high heat black auto paint. The trick here is to spray from about 1′-1 1/2′ away so it goes on nice and even. If you get to close and too much paint hits the pot in one area there’s a chance the paint will run and you do NOT want that happen. Just spray it on nice and light from a good distance and it will go on perfectly.

Here’s the first coat drying. It should go without saying, but pick and nice and warm/hot day (no rain…) to paint. On this day it was like 90° so the various coats of paint were drying in only 10 min or so.

After 2 or 3 coats of the high heat paint (I think I did 3…), it was time for orange auto enamel paint. Here’s is a shot of the first coat drying.

This is right after we removed the tape over the “F” and were in the process of removing the tape from the lip and the handles.

To mount the grill rack, we used stainless steel 1/4″ x 3/4″ hex bolts, stainless steel hex nuts, stainless steel lock washers and stainless steel lock (acorn) nuts. The lock nut goes on the outside then washer and hex nut are on the inside. You can see in the pic how the grill rack will sit on the head of the nuts. (This pic shows 1 1/2″ bolts we tried first, but they were too long and made it impossible to fit the bottom grate past them, so I switched them out a couple weeks later for 3/4″ ones instead…)

For the terracotta pan (that will be used as a heat diffuser) rack, we used 1/4″ x 3″ hex bolts, stainless steel hex nuts, stainless steel lock washers.

Update 12/4/12 – At this point, now that I’ve been cooking on my Mini for about 7 months, there are couple tweaks to this original build I would suggest. First, don’t use a terracotta pan. They’re too heavy and started to cause the hex bolts to sag on mine, warping the sides of the pot. I’m not the only one b/c several people have told me the same thing. I switched over to a lightweight pizza pan and it really hasn’t been an issue since. All I do is just cover the pizza pan in aluminum foil to catch the drippings. One of my blog readers that built a Mini mentioned that he ended up running some all thread across the bottom and through the pot to allow for additional support of heat diffuser/deflector (check that out here).

Here is the rack from the Smokey Joe setting nicely on the 1 1/2″ bolts.

And here’s the finished Mini WSM with the 3″ black dial Tel-Tru BQ300 thermometer that was installed a few weeks after I built this.

Here’s a video of me slow smoking ribs on “Lil Gator” for the first time.

Here’s a video of me slow smoking a Boston butt on my Mini.

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91 Responses to How To Build A “Mini” Weber Smokey Mountain

Good dokumentation, i am going to try this.

thx for the info

Greetings from the Netherlands

Send me a picture of yours when it’s done!

Watched the vid about making the mini, that is super.. I was watching the video of you with the ribs too, I missed the make of the rub that you said you liked. Would you let me know what brand it is. I have use the BGE pecan rub, I liked it really good

Thanks for sharing

Simply Marvelous rubs. Check them out at http://simplymarvelousbbq.com/category/store/rubs. My favorites in order are the pecan, cherry, sweet seduction and apple. They’re amazing.

just by reading, could you put water in the diffuser and have a water in the mini like the wsm

You definitely can, but the problem is the little bit of water you have in there is going to evaporate quick. One option is if you are only using the top rack, then you could put a much deeper water pan on the bottom rack and that would prob last most/all of the cook. But as for the terracotta diffuser I’m using, it’s only like 1″ deep, so the water wouldn’t last long and then you’d have to refill it which would be a pain…

Have you considered using a terracotta bowl instead of a saucer? This will give the best of both worlds provided the bowl is the right shape.

No, I haven’t, but that’s not a bad idea. I’ll have to look into that. Do you have a mini? Is that how you’ve got yours set up?

also, you can take the middle out and still use as a grill

Yes, without a doubt. I’m just lazy and don’t want to mess with that so I just bought another Smokey Joe… 🙂

Really enjoyed looking at your videos while preparing a Boston Butt this Sunday. Then I saw how you built this smoker and was really intrested in making one. I don’t have one yet. However, I do have a Weber charcoal grill. I’m wondering if I could use it to make a smoker out of. It is about 18 inches across, not sure if I could get a steamer pot that big. What is the diameter of your mini?

Hey Patrick, sorry I’m just now responding, been a busy week.

Honestly man, you can just smoke on your 18″ kettle. I have the monster size Weber kettle (the 26.75″) which is better for smoking on b/c of it’s size, but you can w/o a doubt smoke on the 18″ one too, you just won’t be able to cook as much food obviously.

I have never seen someone convert one of the standard sized kettles (18″ and up) into a Weber Smokey Mountain style smoker like I did with this Mini WSM project. I’m pretty sure they don’t make a pot that would fit that…but I could be wrong.

If I were you, I’d keep your kettle the way it is and smoke and grill on it, but then make a Mini b/c it’s super portable and you’ll use it a lot on trips, tailgates, etc…

Have fun with it!

To make a Kettle into a WSM just use a steel drum instead of a pot.

Dumb question, when you are putting in the wood and unlit charcoal, you are putting all that on the charcoal grate that came with the Smokey Joe….right?

not a dumb question at all, but yep, that’s all ya have to do and she’s ready to cook!

Thanks for posting this. I have been wanted a WSM all summer, but the 3 hundred has been holding me back. My family/kids aren’t really fans of ribs and such. So it’s hard to justify it when I wasn’t sure they would like it.

I kept telling them it’s all different if they are cooked right – just hard to find a place in Minnesota doing it right. Sorry “Famous D’s chain” thats not it?

But I have messing around with a Weber Gas grill trying to smoke, and have managed a couple good batches. Now they love it. As long as I cook it low & long.

So I have been trying to figure out what to buy and I found your web page.

I found all the parts locally last night, put it together this morning. Burning some coals through it now – so far – 4 hours at 250 exactly.

Tomorrow will be the real test.

Nice! I’m stoked you built one. You found a therm locally too? What kind did you get? One thing I’ll mention now that I’ve cooked on mine a few times is that it’s a bit tricky at times to get it up to temp and hold the temp I’m looking for. My buddy ended up cutting the whole bottom out of his to allow for more heat flow and I may end up doing the same. Good luck on your first cook!

I found the Gold Smokey Joe at a hardware store and Target had one IMUSA pot.

And put the thermometer from my gas Weber in it for now.

I cut 3 2 1/8″ holes with a door knob hole saw. I sat the pot on some scrap wood and drilled the hole saw down into the inside of the pot. The hole saw made it hard to hold the pot steady so after 3 I switched to the largest metal bit I had 5/8″ I think to cover the rest with holes.

It held temps really well, adjusted the vents at 1 1/2 hours and 2 hours opened them all the way after 3. 5 hours it was still at 250 but then I left for the night so not sure what happened after that. There was still decent amount of coals but no food in it, just testing it.

If it doesn’t rain too hard today I’ll be testing it for real

Yesterday was a fluke

Today new bag of charcoal. – Taking forever to get hot and stay there.

Oh well learn as I go – LOL

Are you still using the clay pot? Have read (several places), that it kinda limits the max temp. so as to make it difficult to ‘finish’ things like chicken… Just being courious..

Like what ya did with the place 🙂 .

Yeah, still using it, but may try the steamer pan out per your suggestion and see how that goes. Downside of using a heat deflector with holes in it though is that all the juices from the meat will drip pretty easily down into your charcoal pile…

Most of those fellas are placeing a foiled 9″ pie pan on top of the steamer plate.

Reckon that keeps a majority of drippin’s outta the coals…

Looks cool. I was going to buy the big Weber for $300, then I found yours for about $100. Can you cook a Turkey in this?

With the top rack out, you can easily cook a huge one.

how many grate are installed in your rig? is it just 1 grate in the middle or multiple?

2. one on the bottom that sits on the terracotta tray heat deflector and one about 4-5 inches from the top. i’ve got a video at the bottom of the post that shows you that. check it out.

Just ordered all my parts Steve, I can’t wait to post pictures of the process.

Just send em’ to me via email and i’ll post em’ on my blog. my Facebook page is locked out so people can’t post things (too many spammers out there…). Have fun with it! Are you going to do a stencil, or is that a surprise? 🙂

Hey, I finished mine today, I got the thermo in today and I wasnt expecting that large of a back. What did you bore through your pot with to size that hole to fit the thermo?

A step bit. I believe it was either a 1/2″ or 3/4″ and my buddy and I drilled just a little at a time until it fit.

I am starting my mini WSM today and wanted to know how your paint job is holding up. Are you seeing any issues after a few cooks? Great website.

The orange paint at the bottom of pot is burning off. I’ve had a few other people email me to say that even with multiple coats like I did, they’re experiencing the same thing. It isn’t really that bad though, so don’t let it keep ya from what you’re planning on doing. It really only fades / burns off down at the bottom near the charcoal pile.

Good luck and have fun!!

My boss got a new WSM and then found your site to make the mini. He now has both! I just finished my mini tonight and im cooking some sausages for a test. so far its working great! Thank you for providing this very useful information for everyone! Im looking forward to many well cooked meals from my new “toy”! Keep up the great work!

Thank you again for your incredible site!

Mark, how has your mini been treating you? Did you paint yours? If you have pics that you want to share for my blog, let me know.

Did you drill holes in the bottom or cut a big hole out? Just curious.

Any input or new tests on using the steamer vs the terracotta? I am planning on building 3 in the spring (two as gifts for neighbors).

Dave, as of now, I ditched the terracotta pan and only use a lightweight aluminum pizza pan now b/c the terracotta pan’s weight was causing the hex bolts to sag and bend/warp the sides of the pot where they bolts are attached. I still have the steamer to test out, just haven’t got around to it. I basically just take the middle and top sections out of my temp is starting to drop (even with vents wide open) and just stir the coals around in order to knock the ash down below the charcoal grate. That’s my current setup and it’s working well.

Have you built one yet? I’d love for you to take pics and document your process and I’ll feature your build on my blog if you’re interested.

I think I’m going to make one of these. Thank you for posting instructions.

It looks like you had trouble getting above 200 degrees in your ribs video. Do you think a stainless pot would work better than aluminum? Stainless doesn’t lose as much heat as aluminum. Of course, a stainless pot would be more expensive and there’s no guarantees it will fit.

Do you recommend cutting the bottom of the pot off? That might help the temperature, but it might also use more charcoal during the cook.

Anyway, I hope to hear some suggestions. Thanks again.

Hey Chris. If you look at a couple of my comments above, you’ll see where I’m referring to stirring the coals up to knock the ash down during my Mini WSM cooks. This, with wide open vents, typically gets me the temp I’m looking for. I still haven’t cut the bottom out, but there are a lot of guys that do that. I have an updated comment under the picture of me drilling the holes out about that…

I wouldn’t worry about dropping extra $$$ for a stainless pot either.

Also, do you know of any other thermometers that I could use besides the BQ300? It looks nice, but that’s literally half the project cost, right there. Are cheaper thermometers THAT far off to justify the high price?

I don’t really know of any examples to give you b/c all I’ve ever really used are Tel-Tru’s….but…there are plenty of much cheaper ones out there that will work just fine. Look around on Amazon. For the mini, just make sure it’s a 2 1/2″ stem. A buddy of mine got some off-brand model off eBay for like $10 and he’s checked it against his digital pit therm and it’s right on. So, they’re out there, just gotta look around.

Taylor has a near exact match “Weekend Warrior” item for $13.95 on Amazon.

Has anyone considered using lava rocks as a heat diffuser? I realize that easy clean up would be sacrificed.

Personally I haven’t ever heard of people using lava rocks, but people use fire bricks all the time for indirect setups, so I’m thinking lava rocks would probably work well too. If you try it out, let me know how it goes.

I saw your video and wanted to give it a shot, I’m using a Silver because I found one at a flea market $12 new in the box, $15 tamale pot in the next isle, $3 deep fryer thermometer, and approx $10 on bolts and a pan was donated to the cause and is currently in place of the terracotta dish you used, I also used a hole saw and made six holes on the bottom of the tamale pot instead of a lot of small ones like yours, the first run was without the pan and with a thermometer that only went to 220 degrees and the sample ribs would have been good if I wrapped them in foil earlier, but I dig this idea and wanted to thank you for posting it I think with the next run things will be better if I can figure out the venting and keep the temp around 225-250ish, I used that bolt adjuster on the bottom vent too that was a pain to adjust while cooking (one reason the gold would’ve been better is the venting on the side instead of the bottom I think you got that part spot on), I’ll post some pics later

How are things going w/ your mini? I had meant to tell you that w/ a buddy of mine also built one w/ a Silver and he solved the air flow issue (bottom vent getting clogged up w/ ash…) by using a small stainless steel bowl as a filter. Check it out: http://mancavemeals.net/2011/09/06/how-to-build-a-mini-wsm/

Just saw your review of the Weber Jumbo Joe, I’m sure this could be incorporated for that as well. I want to make one of these but seeing that the Weber Jumbo Joe is available now I’m considering getting one of those instead of the Smokey Joe and converting it. However, I think finding a stockpot to fit the Weber Jumbo Joe would be little more difficult. Any thoughts?

You’re right, finding a pot/barrel to fit it will be tough. I haven’t seen any mini builds with the new JJ model. I’ll also say that the bottom vent on the new JJ is not desired for a smoker setup.

Greettings from Germany! I stumbled today upon this little jewell and was right on fire for it! After spending a few hours scouting the Web for the needed parts, my temperature has gone down quite a bit… To get a cheap Smokey Joe isn’t the problem here… But to find a Pot which would fit and could easily be converted is a pain in the a** in germany! Nearly all the Pots that i could find had the wrong diamter or a heavy (sandwich) Bottom for keeping the heat longer, which is fine for normal cooking, but terrible if you want to drill through it. Thats like an Armor Plate! It seems to me there are no more Steampots made in Europe… The only “Steampots” of that type i could find are very old ones on Ebay from nearly around WW2 :-> This will be tricky… Has anyone a Tip? Shipping a fitting Steampot from the US to Europe nearly doubles the Price…

Hi there. I wish I could help, but I honestly have no clue what you could use in place of the steam pots we can get on Amazon.com here in the U.S. Neither the IMUSA or Vasconia pots are available online anywhere over there in Europe?? The only thing I could suggest is posting your question on a popular forum like http://www.bbq-brethren.com/. Let me know if you figure something out and good luck!

Okay, after a lot more googling and some research in german bbq boards i have finaly found a great aluminium pot for this mod…

pro tip: if any germans stumble over the same problem, just search for “36 cm alu topf” or “Max Fuchs Kochtopf 36 cm”

Good news! Could you provide the link here so people can see it? Thx and good luck with your first Mini build!!

Dit you actually make it, and how does i work with the german steamer. I’m from Denmark, and can´t find a pot..

Hey Steve, Sean here over in Bronco Nation, the west blue and orange. (BSU)

I got everything received in the mail, but my IMUSA pot seems to fit a bit loose at the bottom where it fits on the smokey joe. The top fits perfect. ( I also noticed the grate in my smokey joe fit loose inside of it normally as well..) I was wondering if there was any type of thin seal I could fit around the edge of smokey joe where the pot would sit. also when you say pizza pan as the diffuser, what do you mean? like a small deep dish pizza pan? Thanks again for you help, this has been really cool.

Oh! one more thing!

I agree with the person above. the thermometer is a bit spendy. are there any alternatives to this? If not I guess I’ll bite the bullet. Thanks!

No worries on the loost fit at the bottom. That’s just how it is and it won’t effect your cooks one bit. Not sure about any seals b/c I’ve never really looked around for something like that.

For the diffuser, I would just use a small, cheapo aluminum pizza pan. I used to use a terracotta tray but it was too heavy and started bending/warping the pot where the bolts were attached.

Awesome, thanks for the help! I am doing my first cook on it today!

aaand I pushed enter before finishing my message… oops. So it looks great! but I am worried, because I can’t seem to get the temperature above 200. It lingers right there. I am doing a sort of Minion method. I piled in charcoal, then scoot it away from a corner, and then dumped in about 15 hot charcoals in that spot. I drilled out the bottom like you, accept used a hole saw bit and put tons of holes in it. I am using a clay saucer in foil to catch drippings, but when I did my test smoke the other day, I didn’t use the saucer and still couldn’t get it above 200. any ideas? thanks.

Hi, I recently sent you a message on youtube, however I have one last question. I have seen some videos that they put water in the pan, however, I have seen some of your videos that you don’t put water on it. Do you recommend me to put water or not?

With the Mini WSM, I typically don’t have a water pan simply b/c there’s not enough room. If I’m just cooking something on the top rack, I’ll add a water-filled pan on the bottom rack to help add moisture, but I almost always have both racks packed full of food 🙂 No worries though man, the Mini cooks like a champ and the food always comes out super tender/moist anyways, so I wouldn’t worry about it.

Hey man thanks for the tips. I just finished my mini wsm and fired it up for its maiden voyage. After about 10 minutes she’s up to 200. Want to try and get it around 275 to 300. That’s the temp I like to cook ribs at. My imusu tamale steamer fit like a glove. The lid is perfectly snug. Zero leaks. I’ll keep you updated.

I got this thing dialed in at 280. What I love most about it is the fact that a slight damper change causes immediate temp results. I went inside and came out like 15 minutes later with the ribs and the temp jumped to 400. A slight bottom damper adjustment and I watched the temp lower to 300 in seconds. I got it settled in at 275-280 and its stayed for so far. Got some babybacks going with apple and cherry wood. Using Stubbs briquettes for fuel.

Ok so after some initial tinkering I’ve been steady at 275 for over 2 hours. My ribs are currently wrapped for another 30 minutes before I sauce them. This has been a super fun cook so far. Sorry for the number of posts but I’m stoked about this little smoker.

Heck yeah man! sounds like a successful first cook!! Did you do a custom paint job on it?

awesome post man. saw it thru your youtube channel. after watching videos of your build and other ppls build’s i made my own (pic below). havent cooked anything on it yet, but i’ll be doing a pork butt this weekend. will let you know how it goes.

Ron, that’s sweet lookin man!! Do you have pics throughout the build, or just that final one? If you have several pics and want to write up a description of how your build went then contact me on my Contact page and I’ll get w/ ya and get it posted on my site!

I have a large Trailer Model Reverse Flow Smoker. And I use this thermometer. Its very cost friendly. And it’s adjustable so you can calibrate it. I’m going to build a Mini WSM…and it will get one too.

I’ve been searching so long for an affordable smoker. Thanks for the videos and info. Ordered my gold and the steamer pot last night and looking forward to the build.

Two questions remain:

1. Are there good but cheaper thermometers out there instead of the True Tell?

2. Debating how much of the bottom to cut out. Leaning towards cutting out most of the bottom in order to hit 225 easily.

Awesome, stoked to hear you’re building a Mini. You’ll love it.

1. Yeah man, just look around online or at local hardware stores. Tel-Tru’s are really good and probably hold up longer than the cheaper ones, but you can def get one for like $10. Keep in mine also that cheaper models may degrade a lot quicker and give you false readings. But Google it or post on the forums and see what other people say.

2. To this day, I still have not completely cut out the bottom like a lot of guys have and have never really had an issue. Only time is when the ambient temp is really cold, but I’m in Florida, so that’s not an issue. If you’re in a really cold area, then yeah, might want to do that.

When you’re all done, contact me on my contact page so I can get your email and I’ll reply so you can send me your pics. Make sure to send me a brief write-up too of your build (like, things you did differently, paint/stencils you used, etc…) and I’ll feature it on the blog.

Awesome tutorial, dude! I’ve got all of the parts and pretty much have everything down except for one thing. How far from the bottom did you drill the holes for the terracotta disc?

Thanks in advance,

You should be able to see the holes in the pics. WIth the pot I used, the holes are just below the dip in the pot and just slightly above the bottom of the pot. As long as it’s near the bottom of whatever pot you’re using, you’ll be all set.

Thanks a lot, Steve. I actually made the smoker on Saturday and used it on Sunday.

I used the instructions above, but instead of the terracotta at the bottom, I used a 12″ pizza pan I picked up off of Amazon for a few bucks.

I have to say that I’m amazed by how efficient this thing is. I may have used 3/4 chimney of coals to smoke ribs for 5 hours. That’s a lot better than my 22.5″ smokey mountain does… I burn through 20# bags of kingsford with that big guy.

Thanks for all of the help!

Thanks for posting the Youtube video and this blog on making one of these. I made one this last weekend and it rocks!!

Made a video of the build and first use.

Thanks for the inspiration.

Awesome! Thanks so much for sharing the video! Great build!

So i went with the Vasconia 32 qt and smokey joe silver. The pot does not sit well and tips sideways easily(very fixable). The main problem i have is the the grates will not fit inside the pot. The grates are 1/4″ too big. Did I miss something? Anyone else with this issue?

Did you use a straight edge while cutting the ‘F’ out on the pot? No way I could get that clean of a cut freehand.

Thanks for the tip, looking forward to build one soon….

I checked other posts but yours is simple, less expensive and easy to do…

Keep the good work…

Great guide. On my way to pick up to 30l pots now – Co-worker decided he wants to build one as well. One thing though – with the screws bending the sides on the pot due to the weight of the terracotta pan. Instead of having the standoff for the pan through the sides, why not get some on the correct lenght, and put 3 through the bottom?

I built one, and it works great so far after dialing in temp control. unfortunately, I need to store it outside. anyone had any luck with a good way to keep it protected from the sun and rain?

In the parts list the grate for the inside of the smoker is not listed. Was that a simple oversite or am I missing something in the directions ? The grate that oms with he Smokey Joe is what the 32qt steamer pot rests on so another grate(or 2) would be needed for the inside for the meat to cook on.

The pot is directly resting on the base of the Smokey Joe, not the grate. If you look closely in the video you should be able to see that. But yes, you’re right, I had forgot to include a 2nd cooking grate in the parts list, so I just added that. Thanks for the head’s up.

Great work. I bought all the stuff to make one but my Smokey Joe Gold lid didn’t fit the tamale pot properly. Not sure where to go from here as I can’t bend the lid out (tried already and all I managed to do was put nasty chips in the paint).

People have complained before about it not fitting super snug (it has a tiny bit of wiggle room), but it should definitely fit and seal up enough to keep most of the smoke in. Did you watch the video? Does yours not fit like that?

I need a pot that will fit my Smokey Joe Premium. Imusa has changed their dimensions and Vasconia is not available. Any other 32 quart pots that would work?

I honestly don’t know man. Sorry. I’m assuming you bought one and tried it and it just didn’t fit? Did it not fit at all, or was it just not a super snug fit? I’ve heard a lot of reports about people complaining about it not being a snug fit, but even mine moved around a bit but it wasn’t a big issue.

Just finished getting all the materials (as suggested by your parts list). I found what may be a problem. When I fitted the IMUSA pot to the grille, I noticed the Smokey Joe lid sits on top of the the lip of the steamer pot, just missing the lid from sitting flat on the pot rim. Nothing looks out of round. Although there are no real gaps, I am concerned about heat loss. Is this something to be concerned with being that the lid is vented? How does your lib fit to the pot?

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The 9 Best Small Grills to Buy in 2017

These are the perfect picks for small spaces

By Commerce Editor

Sometimes you just don't have space for a big grill. Whether you live in an apartment, condo, on a boat or just don't have a big patio, it doesn't mean that you can't enjoy a good cookout. Try one of these smaller grills, gas, charcoal or electric to give you real grilling flavor and fun. Remember to check with the local rules where you live to know what kind of grill you can have. Most apartments don't allow gas or charcoal grills. This list contains a wide range of types . MORE and prices.

Weber Genesis II E-210

At the bottom end of the Genesis line is this small, 2-burner gas grill. It's 380 square inches of primary grilling space is enough for the average family, but will be a little tight for anything more. The left side table folds down to reduce the area it occupies, making this a good choice for small spaces. With a list price of $599USD, this is comparable to the larger, 3-Burner Weber Spirit, but loaded with better features.

Broil King Baron 3-Burner 320-S

The Baron 320-S is the small space version of Broil King's Baron line. This is a simple, 3-burner gas grill with solid construction and heavy porcelain coated cast iron cooking grates. As I always recommend, buy the grill that fits your needs. This grill is perfect for the person who only needs to cook for a few people. Yes, you could put a dozen burgers on here, but it would be crowded. If this is too small, try looking at the Broil King Baron 440 for about $100 to . MORE $200USD more.

(unavailable) Saber Cast 330 2-Burner Gas Grill Model R33SC0312

Want a reliable, easy to use, no flare-up gas grill? Need or want a small, 2-burner version? This is a small, 330 square inch, infrared gas grill that is among the best of this type of gas grill. Built on Saber's infrared technology, this grill gets very hot with a small dose of propane (or ​natural gas if you pay for the conversion kit). More importantly, this is a reliable grill that doesn't flare-up and is very easy to use.

Weber Q 3200 Gas Grill

This gas grill grew out of the popularity of the original Q. This super-sized model is designed more for the person who has limited space than the person who needs to transport their grill. At 83 pounds all together this isn't a grill to take on a picnic. This grill does, however, provide you with indirect cooking abilities and as much space as a small, traditional gas grill. This grill will give you authentic grilling in a unit that is easily stored and doesn't take . MORE up a lot of space.

Solaire Anywhere Portable Infrared

Imagine the power of an infrared grill in a portable. This 14,000 BTU infrared grill packs more heat than any other portable grill and at 20 pounds you can take it almost anywhere. All stainless steel construction you can even get this grill in marine quality steel with a railing mount for boating. 155 square inches of grilling area. Uses either disposable propane bottles or can be converted to a full 20-pound tank or even natural gas.

Weber Q-1400 Electric Grill

When exiled to a place where charcoal and gas are forbidden the griller doesn't have a lot of options other than electricity. The problem is that 120 volts isn't a lot of power to do high-temperature grilling. Well, after some considerable development time Weber has managed to produce an electric version of its popular Q line of grills that runs on electricity. Capable of temperatures over 600 degrees F thanks to the efficiency of this design this grill can sear a . MORE steak, heat up quickly and recover its heat even faster after you lift the lid. While a small grill, if you are limited to electric grills, buy this one.

Char-Broil Patio Bistro Infrared Electric Grill

Can't have a gas or electric grill where you live? This might be the solution for you. The Char-Broil Patio Bistro Electric Grill is one of the largest electric grills on the market. Of course, it is still small enough to fit on most balconies but gives you enough space to comfortably cook for four people. The 1,750-watt heating element produces a good amount of heat for the size so you will be able to grill most everything that fits under the lid in this grill. The overall construction of . MORE this grill is a little lightweight so this grill will need some care to keep it looking and working well.

KitchenAid 2-Burner Gas Grill Model# 720-0891B

KitchenAid, like most brands these days is largely just a brand name. While they have a line of gas grills that they support and supposedly designed, this grill is not one of them. This import is brought to us by Nexgrill and has nothing to do with KitchenAid. I say this because I know that lots of people will buy this grill, thinking that it is another KitchenAid product. Don't be fooled. However, this doesn't mean this is a bad product. Small and simple, this gas . MORE grill is designed for the person who wants to grill but doesn't need to grill a lot of food.

Char-Broil Advantage 2-Burner Gas Grill Model# 463642015

For the last several years, Char-Broil has produced a line of small footprint gas grills. Sometimes called the "Urban" grill, these little 2-burner grills come in a wide range of cooking systems and materials. This is the simplest and least expensive of this style of grill. With two burners and 300 square inches of primary grilling space, there isn't much here, but for under $200USD (typically) there shouldn't be. This is a pretty good combination of value, . MORE feature, and size. Unfortunately, this one is lacking in power as well as features.

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Order something online but need a little help picking it up? No problem. You (or someone you know) can pay and pick up online orders at a Sears store.

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Looking to keep it simple? Get your order shipped or delivered to any address in the United States—including hotels. Get a little help from friends and family to get what you want—simply have your order delivered right to them.

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Weber iGrill Mini

Take the guesswork out of grilling with the iGrill Mini digital app-connected thermometer. The iGrill Mini monitors food from beginning to end, and notifies you once it has reached the perfect temperature to take off the grill. Download the Weber iGrill app to explore all of the features and social media opportunities that the iGrill Mini has to offer.

• Single probe
• App-connected thermometer
• Extended battery life
• Smart LED
• Proximity wake-up
• Convenient mounting
• Batteries included

Apple: iOS 9 or higher required:

• iPhone 4S or later

• iPad 3rd generation or later

• iPod touch 6th generation or later

Android: Most Android phones running Android 4.4 or higher and Bluetooth 4.0 or higher.

Please note: Some smart devices are not compatible with the Weber iGrill App, including: iPhone 4, iPad 1st or 2nd generation, Huawei phones.

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Bear Paw Meat Handlers – Black

Bear Paws are specially designed for lifting and shredding meat.

GrillGrates – Large

GrillGrates block flare-ups, produce near-perfect sear marks and heat food evenly.

Lodge Cast Iron Muffin Pan

Made of cast iron for slow, even heating ensures muffins come out hot with a lovely crust.

Lodge Cast Iron Wedge Pan

The pan is partitioned into 8 sections for individual, ready to serve portions.

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As Florida's premiere outdoor living area design-build construction company and outdoor BBQ grill retail store, Just Grillin has helped homeowners beautify their backyard kitchens throughout the Tampa Bay area. W: Tampa, Hillsborough, Pasco, Pinellas, Polk, Lakeland, Land O' Lakes, Lutz, Wesley Chapel, Trinity, Odessa, Carrollwood, Westchase, South Tampa, Beach Park, Bellair, Beach, Lake, Avila, Snell Isle, Maderia Beach, Indian Rocks, Indian Shores, Reddington, Clearwater, Dunedin, Palm Harbor, St. Pete, Saint Pete Beach, Fort Desoto, Apollo Beach, Sun City, Brandon, Ruskin, Lithia, Fish Hawk, Dover, and Clermont.

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Lunch Menu

Menus at our St. Louis location vary from what is shown here

Wood-Fired Crab Cake

Lump Crab, Poblano Corn Relish, Avocado 9.5

Grill-Seared Skirt Steak Skewers

Teriyaki Glazed 10.5

Artichoke Spinach Dip

Salsa, Sour Cream, Grilled Pita (Serves Two) 12

BBQ Ribs, Grilled Honey Dijon Chicken Skewer, Lemon Garlic Shrimp, Grill-Seared Steak Skewer 10

House Smoked Salmon Dip

Dill, capers, lemon, grilled bread 7

Mini Grilled Brats

(Duo) beer stone ground mustard, red onion, pickles 7

Chipotle mayo, hickory BBQ dipping sauces 6.5

Black Angus Cheeseburger Sliders

(Duo) white cheddar, red onion, pickles, brisket aioli 7.5

Mixed Green Salad

Field Greens, Tomatoes, Red Onion, Croutons, White Balsamic Vinaigrette 4

House Made Caesar Dressing, Shaved Parmesan 4

Salad & Grill-Fired Pizza Combination

Half Margherita Pizza & Your Choice of Mixed Green or Caesar Side Salad 10

House Smoked Salmon

Chilled and Lightly Smoked, Roasted Beets, Spinach, Goat Cheese, Candied Pecans, Orange Thyme Vinaigrette 15

Grilled Chopped Chicken

Mixed Greens, Bacon, Avocado, Gorgonzola Cheese, Crispy Tortilla Chips, Fire-Roasted Corn Vinaigrette 13.5

Aged Parmesan, Grilled Rustic Flatbread, House-Made Caesar Dressing 10.5

Mediterranean Grilled Vegetable

Mixed Greens, Asparagus, Artichokes, Peppers, Tomatoes, Onion, Kalamata Olives, Feta, White Balsamic Vinaigrette 12

Baby Iceberg, Bacon, Red Onions, Cherry Tomatoes, Buttermilk Blue Cheese Dressing, Balsamic 8.5

Enhance Your Salad With:

Grilled Chicken Breast 4.5 | Teriyaki Glazed Steak Skewers 8 | Grilled Lemon Garlic Shrimp 8.5 | Simply Grilled Salmon 9

Blend of U.S.D.A Prime Ground Chuck, Bourbon Grilled Onions, White Cheddar 16

Lettuce, Tomato, Onion, Pickles, Your Choice of Cheese 1/2 lb. 12.5 | 1/3 lb. 10.5

Lettuce, Tomato, Onion, Pickles, Cherrywood Smoked Bacon, Aged Cheddar Cheese 1/2 lb. 13.5 | 1/3 lb. 11.5

Fresh Ground Turkey, Lettuce, Tomato, Onion, Pickles, Chipotle Mayo, Your Choice of Cheese 11

Grilled Chicken Breast Sandwich

Herb Garlic Marinade, Lettuce, Tomato, Onion, Basil Aioli 12

Beef Brisket Sandwich

House-Smoked Sliced Beef Brisket, Onion Curls, Pickles, Bold Texas Style BBQ Sauce 12

Grill-Toasted Turkey Club

House-Smoked Turkey Breast, Pepper Bacon, Swiss, Avocado, Chipotle Mayo 12

Pulled Pork Sandwich

House-Smoked Pulled Pork, Hickory BBQ Sauce, Creamy Coleslaw Topped 10.5

Smoked Tri-Tip Steak Sandwich

French-dip style, thinly sliced, crispy onions, toasted baguette, au jus, creamy horseradish sauce 15

Beer Can Chicken

Beer-Infused Roasted Half Chicken, Fresh Herbs, Roasted Garlic Mashed Potatoes 18

Plank Grilled Bourbon Salmon

Honey Bourbon Glazed Atlantic Salmon, Herb Garlic Green Beans 17.5

Grilled Black Angus Meatloaf

Hickory BBQ Sauce Glazed, Roasted Garlic Mashed Potatoes, Herb Garlic Green Beans 14

Grill-Fired Margherita Pizza

Roma Tomatoes, Fresh Mozzarella, Basil 10.5

Herb Parmesan Chicken Breast

Parmesan Crusted, Spinach, Roasted Garlic Mashed Potatoes, Lightly Smoked Tomato, Lemon Herb Jus 13.5

Grilled Chicken Breast & Fire Roasted Vegetables

Artichokes, Potatoes, Asparagus, Oven-Roasted Tomatoes, Lemon Herb Jus 13.5

Grilled Garlic Lemon Shrimp

Tomato-Saffron Broth, Parmesan Herb Roasted Yukon Potatoes, Oven-Roasted Tomatoes, Grilled Garlic Crostini 16

BBQ Baby Back Ribs

Classic BBQ Chicken

Grill-roasted half chicken 18

BBQ Beef Brisket

Hickory smoked for 12 hours daily; when it's gone. it's gone 21

Add 1/3 Rack BBQ Baby Back Ribs to Your BBQ Chicken or Brisket 8

28 days aged, center-cut tenderloin 7 oz. 32 | 10 oz. add 8

28 days aged, center-cut striploin 14 oz. 32

Teriyaki Skirt Steak

Ginger soy marinated, smoky grilled onions & peppers 12 oz. 24

Roasted Garlic Mashed Potatoes 4

Bourbon Baked Beans 4

Whipped Sweet Potatoes 4

Herb Garlic Green Beans 5

White Cheddar, Smoked Bacon 8

Grill Roasted Beets

Goat Cheese, Candied Pecans 6

Grill Roasted Mushrooms 6

The Original Triple Chocolate Bundt Cake

Homer's White Chocolate Chip Ice Cream, Callebaut Chocolate Hot Fudge Sauce 8

Big G's Caramel Apple Pie

House-Made Apple Pie, Cinnamon Ice Cream, Bourbon Caramel Sauce 7

N.Y. Style Cheesecake

Seasonally Inspired 7

only available in Indianapolis, Lombard, Schaumburg & Chicago

Classic Crème Brûlée

Madagascar Vanilla Bean 5

Decadent Chocolate Brownie Sundae

Gluten Free Chocolate Brownie, Hot Fudge, Caramel Sauce, Vanilla Bean Ice Cream 6.5

After Dinner Drinks

Ask your server for our complete list of Cordials & Luxury Spirits

(D.O) Dinner Only | (L.O.) Lunch Only

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness.