Rich Dahl
TVWBB 1-Star Olympian
Well I did my first cooking adventure on my new Mini. I did a rack of pork loin ribs using the 3-2-1 method with a minion start (first time I’ve done both of these and use of any kind of smoker). I used about 2/3 of a chimney of KBB and two chunks of apple wood.
I was quite surprised when I put about 10 hot coals in the center to start the charcoal that the Mini came up to 225 in about 15 minutes and I shut the bottom vent to about 1/4 open and the top vent wide open and it settled in right there. We had some wind and I had to open it up a little and it resettled at about 235-240 and stayed there for the rest of the cook. I didn't need to do a refill coal lasted 6 hours with at least another hours worth.
To be quite honest I couldn’t be happier, if all my cooks go this way what more could I ask for. It’s the perfect size for two people and doesn’t eat charcoal like a big smoker and best of all it seems to make really good eats.
UPDATE:
Made the idiotic mistake of putting the ribs in tin foil immediately after taking them off and rapping them up in towels and putting them into a cooler at 4pm because it was too early to eat. When I was in the shower at 5:30 it dawned on me that they were still cooking. Oh crap! When I opened them up you could just pull a bone out of the meat, way over done, but at least not dry. Still a success but not what I had wished for. Very tender but way over done, failure of the cook, but not the Mini.
Smoked ribs with homemade BBQ sauce, grilled corn on the bone, homemade BBQ beans, an ice cold Sammy’s, it doesn’t get any better, just doesn’t. Even if it was a little overdone. The wife’s homemade peach pie will make up for it.
Thanks to all of you who responded to my sometimes dumb new guy questions, but your responses made what happened today an almost complete success and I appreciate it very much.
Below some pictures of the festivities
Mini with its big brothers who are there to support its first cook (and back up if needed).
One of our two Golden Retrievers who decided that whatever smelled so good needed to be guarded.
I was quite surprised when I put about 10 hot coals in the center to start the charcoal that the Mini came up to 225 in about 15 minutes and I shut the bottom vent to about 1/4 open and the top vent wide open and it settled in right there. We had some wind and I had to open it up a little and it resettled at about 235-240 and stayed there for the rest of the cook. I didn't need to do a refill coal lasted 6 hours with at least another hours worth.
To be quite honest I couldn’t be happier, if all my cooks go this way what more could I ask for. It’s the perfect size for two people and doesn’t eat charcoal like a big smoker and best of all it seems to make really good eats.
UPDATE:
Made the idiotic mistake of putting the ribs in tin foil immediately after taking them off and rapping them up in towels and putting them into a cooler at 4pm because it was too early to eat. When I was in the shower at 5:30 it dawned on me that they were still cooking. Oh crap! When I opened them up you could just pull a bone out of the meat, way over done, but at least not dry. Still a success but not what I had wished for. Very tender but way over done, failure of the cook, but not the Mini.
Smoked ribs with homemade BBQ sauce, grilled corn on the bone, homemade BBQ beans, an ice cold Sammy’s, it doesn’t get any better, just doesn’t. Even if it was a little overdone. The wife’s homemade peach pie will make up for it.
Thanks to all of you who responded to my sometimes dumb new guy questions, but your responses made what happened today an almost complete success and I appreciate it very much.
Below some pictures of the festivities
Mini with its big brothers who are there to support its first cook (and back up if needed).
One of our two Golden Retrievers who decided that whatever smelled so good needed to be guarded.
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