Recent content by DeeC.

Arsenio, I use a Weber charcoal chimney. I put just enough new charcoal in chimney starter to cover the bottom . I then add used charcoal till about 2/3rds fill, then add new charcoal on top of the used. I light it with Weber starter cubes and it's usually ready in about 20 mintes...

Hey guys! I have found a great way to clean the grates on my WSM and Gold kettle. I got a plastic utility sink, the type you would see in a garage or laundry room, and I soak the grates overnight in very soapy water. They clean up like new after soaking. I keep it hidden behind my garage...

Lots of valid points on this thread. I think I will hold off on trying sand in the water pan until its proven to be safe. Thanks.

Hi everyone, I saw on a post this morning on the KC forum that talked briefly about using sand in the WSM for temp control. Have any of you more experienced WSM owners tried this? Sounds like it might be a good idea, especially for long cooks with pork butts. You would still get the temp...

Hey Pat! I second that question. I haven't used plastic wrap even to hold meat because I thought it would melt. Has anyone had plastic wrap melt on their food before? I would imagine that would be a tragic ending to a great cook.

Hello everyone, My vote is with Joe and Jim. I am 100% charcoal. I prefer lump for grilling. The high temps you get with lump make for some awesome food, especially chicken and fish. I just don't think the gas grills get hot enough to sear the food as well as a big kettle full of lump...

Raine, I use the standard width foil. I usually buy the double pack at Sam's Club. I've never been able to find find foil any wider. Where do you find the wide foil?

Thanks for the replies! Rocky: You described exactly what happened with my water pan. Next time I will use with foil like Webb describes in the post above or not use any foil at all and scrub a little more after cooking. Jim Minion: I never thought about the sheer coldness of four...

Hi everyone, I used the Minion method for the first time Saturday night and cooked four butts. Here are the results: I loaded the charcoal ring of the WSM at 5:15 p.m. with Kingsford charcoal. I fired up 35 briquettes in my Weber charcoal chimney and scattered them on the unlit charcoal...

Thanks for the advice. I'll post tommorow and give my results.

Hi everyone, I will be using my WSM tonight to cook four pork butts for a large crowd tomorrow. I'm planning to use the Minion method to do these. This will be my first time ever to use the Minion method, so I would like to ask some folks experienced with this some questions. With a full...

Hey Jeff, I just cooked some baby backs today on my WSM. I used Wild Willy's Number One-derful rub. Ever since I got the WSM I have tried to maintain 225 with baby backs. Today I got sidetracked and checked temp of cooker after first hour and temp was at 247. I reduced air intake vents...

Hey Jim! I saved and printed your low salt brine technique. Thanks so much. I will definately try it on my next turkey. This last turkey was good, mind you, just a tad on the dry side in the breast meat. I'll post whenever I give it a try.

Hey Dave! I would guess that you ran out of water in your water pan. I bought the two gallon ECB model which really helps those temp controls. Look under "mods" on this site for ordering info. Some of the others will be along shortly with even more ideas. Good luck!

Hey Bruce! That looks like a great idea you've come up with! I would like more info if you don't mind. You know I've got to ask these newbie questions. How do burn times compare with the "regular" Minion method? More, less, or about the same? Also, in one of the pics, it looks like some...