Musky-Hunter
TVWBB Member
I have had a 18" WSM for many years and tried the standard and Minion methods. I typically use the Minion method for buts and ribs - puting the meat on right after the puting the wood on the fire. After reading many people are using the standard method for ribs and buring the wood for an hour before puting on the meat, I gave it a try last time. It took forever to cool down the WSM on the standard lighting method and the meat just didn't have the flavor with the pre-burned wood.
With that said, here's the question(s) - How many are using the standard method and burning the wood versus the MM and not burning the wood? Should I have used more wood (used 4 baseball size chunks) or should I just go back to the Minion method and put the meat on immediately after the wood?
BTW - I use loin back ribs, not full spares.
Thanks.
With that said, here's the question(s) - How many are using the standard method and burning the wood versus the MM and not burning the wood? Should I have used more wood (used 4 baseball size chunks) or should I just go back to the Minion method and put the meat on immediately after the wood?
BTW - I use loin back ribs, not full spares.
Thanks.