The Minion Method- WTF?

[beam,coke,&horns]

So I attempted the minon method this weekend. I had to cook overnight, so thought this would make it less of a hassle. I was wrong.
Rather than "slowly catch" throughout the cook, all the charcoal lit practically at once, causing me a lot of work.
I have a WSM, any idea what couldve been wrong?

 

[mcmike1492]

What kind of charcoal did you use? I did a brisket Friday night using Kingsford charcoal in my WSM. Used a full ring of unlit charcoal and some hickory wood chunks and some chips. Fired up about 20 briquettes and spread them around the unlit charcoal. Put the brisket on at 10 PM and the temperature stabilized almost immediately at about 230 degrees.

I didn't have to do much else until around noon Saturday when I added water to the pan. I was using the larger Brinkman charcoal pan which is roughly double the capacity of the one supplied with the WSM.

So it worked like a charm for me. I've only done three briskets in my life and this was the first overnighter for me.

 

[MeaHorn]

I had a less than great experience this weekend with the minion method, but I think it was my fault.

I put almost a full load of charcoal in the charcoal ring with the exception of a small bowl shaped area for the lit coals. I lit a full chimney and poured it in. Everything was great for the first ten hours, but then the charcoal burnt out and my heat dropped. I guess I need to go with a lot less than a fully lit chimney to achieve longer cook times.

 

[LosIllini]

Keys to the Minion Method are having a full ring of unlit charcoal/ your smoking wood, not too much lit charcoal, a full waterpan (bigger the waterpan, the better for an overnight cook), and not too much air (top vent on the lid open, maybe 1/4 open on 3 bottom vents). And, you don't want to use any of the charcoal that already has lighter fluid in it-- don't use any lighter fluid at all.

I usually fill the ring, and add about 20 or so lit briqs (~ 1/2 a weber starter chimney) of Kingsford and let it start burning 5-10 minutes, before I put the thing together. It may take 10-30 minutes for your temp to stabilize (sometimes, you may have to prop open the door to get the temp up), but once you get it in the range- you should be set- with a few adjustments of the vents.

I know some people have talked about certain mfg charcoals burning shorter/ longer-- but I have generally had great luck w/ Kingsford briqs/ and that Cowboy brand lump. I tend to use the Kingsford more on overnighters.

 

[alden]

Here's my process:

HEB charcoal briquettes.
Load the ring to near the top, but not overflowing.
Pour a chimney lighter full (just below the top, not heaping) of lit briquettes on the unlit charcoal.
Toss some wood chunks on top.
Careful not to spill, put the top on with the water pan already in it. I have an outdoor hot water spout, so I use that to speed up the wait for equilibrium.
Open the vents at the bottom about 20%.

The time from putting the lit charcoal on to the end is about a minute. If you take too long, too many briquettes will light, and at that point you have too much heat. Once that happens, it's an uphill battle to keep the heat down. After doing the above, I wait until the temp is in the 200-225 range, then put on the meat. I usually watch it for an hour or two to make sure everything's working, but lately I haven't had to adjust anything.

Edit: I usually bury some wood chunks in the unlit charcoal if it's going to be an overnight gig.

 

[mrjefft]

Hey maybe that electric smoker idea isn't looking so dumb after all? Sorry, couldn't help it....... but I did have some great smoked pork, and more chicken legs this weekend on that old piece o crap!! P.S. My neighbors say it rocks...

 

[hullabelew]

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