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Hi Clay Please let me know how this works for you. The only tricky time is when you open the vents back up after you have cooled it to cooking temperature. Start small. She'll usually run fine (maybe an hour) for a while with just the top open. Then I usually open a bottom vent about...

Paul H Yes, I close all the vents when I am bringing the temp down. Once I get down to the temp I want to cook at, I open the top vent.

Hi Jay The amount of coals I use is similar to what you would use when you are doing a heaping ring full for a long minion cook. I don’t know why this works. It does work though. My original thought was that the advantage of the minion method was that you do not lose the heat (fuel) that...

The "Tarnay technique" or "method", jeez, I'm blushing!

I add the unlit layer (and my smoke wood) just before assembling the cooker (vents closed). The meat goes on when the lid temp gets down to 250. I usually open one bottom vent 1/3 when the lid temp gets down to 235 or so.

Hi Paul I forgot to mention that I pour a layer of unlit charcoal over the 2 chimney loads before assembling the cooker. This really seems to help the cooker cool to temp faster. I did a lot of experimenting with ignition methods before deciding that I liked it best. Overall cooking time is...

Rub ribs just prior to cooking (go light on the salt) with the spices you like. Spares and beef ribs-7 hours no higher that 230 lid. Baby backs-6 hours no higher than 230 lid. Try to go easy on the smoke. Two hours with visable smoke is enough for most tastes. Sauce one side 30 minutes...

Folks I just squeezed 20 hours over 200 degrees from a full ring (mounded a little) of new kingsford. I do not use the minion method. I use 2 weber chimneys. I fill each chimney and let each chimney heat untill 1/2 to 3/4 of the charcoal is lit. I dump them in the ring assemble the cooker...

There is nut'n wrong wit' dat pic! Those ribs look great imo, and form follows function!

I just spread mine out over the lawn. The grass loves it and it is gone after a rain or watering!

You are so correct. The pulled pork is so much better when you have been away from the smoker for a day. You can taste the smoke again. I am amazed at how much smokier the product is in the mouth. For a qick sauce, find a cheap bottle of bbq sauce in the store (one that does not have liqued...

Try one pound per person (babybacks) and then add a pound. You should do fine as long as the sides are good. Though with the poker club I up it to 2lbs per person! That group is all guys, big carnivores, beer is the side!

It's an interesting concept. The fat on a veal breast is usually deposited in a layer between the meat and the skin. It is considered better if the fat is actually marbled within the muscle for low and slow work. Still, it might work. A layer of bacon over the top couldn't hurt. Let us know...

I usually find that 7 hours (give or take a half hour, usually take) at 235 top vent temp. works for me. I usually cook beef ribs over pork. The pork ribs are always smaller, so it seems to help them to be at the lower temp of the lower grate. The beef ribs are done when the meet pulls back...

Seven bone steak, or 7 bone roast is part of the beef shoulder if my memory serves me. I think Alton Brown gave a good explanation of it in one of his shows. Gets it's name from the shape of the bone in the cut, not how many bones! It may have been Alton's pot roast show where he discussed...

The only time I had a problem geeting the temp past 200 was when I had just bought my cooker. I was trying to be thrifty with the charcoal on short cooks (ribs). On hot, dry days I could do a 7 hour cook with a 3/4 full weber chimney. I started having trouble on cooler, or more humid days...

Yep, I did the same thing (actually added the red pepper twice)! Now, when I do two butts, One gets the "mistake" extra spicey. The other gets the standard Mr. Brown. It is interesting that most everybody above age 30 goes for the spicey (except for the occasional spice wimp). Most everyone...

P.S. for Bob. You have probably already tried this, but I have turned on some folks with delicate taste to pulled pork through the use of a nice BBQ, lettuce and tomato sandwiche. I make them with big sesame seed hamburger buns toasted in the oven and smeared with a little mayo (or garlic aoli...

Bark too black? Faugh! I am going to say something here that will seem blasphemous to some. I have moved away from the minion method on long cooks. I have found that by using two very full chimney starters lit at the same time I can 22 hours of good burn time. There is no trick to it...

I've toyed with this idea as well. In the end I gave it up too. I'm not honking my own horn here, just qualifying my statements. I'm the construcction project manager for a small college here in Oregon. First the practical concerns. The volume of exhaust created at time of ignition and for...