Drew Crook
New member
So I used to own a 18" and could use the minion method to cook with little to no adjustments or fooling with for 10-12 hours. A while back I picked up a 22" at local Bargain Hunt store for less than $200. Love all the room and features my older model didn't have. Around the same time I started working on perfecting brisket. But I can't seem to keep a cook going long enough in the 22". I'll give you the details and would appreciate any suggestions or help.
I fill up the ring to the top with charcoal and few large chunks of wood. Light 15 or so briquettes in chimney until they turn to coals. Scatter on top of full ring. Open up bottom vents until within about 20 degrees of my temp, which has been about 250 or so following Aaron Franklin's method. I then close down the vents to 3/4 open. I add the meat. Temps evens out and I leave it alone. About 4 hours in the temp starts to drop. Tap the sides and open up the vents a little. 5 hours in drops starts dropping again. Open up some more and basically by 6 hours there is very little charcoal left and I'm running wide open to keep above 200. I basically have to remove the brisket and finish in the oven.
Door and top seem to be reasonably tight, no excessive smoke leaking.
I see people talking about have 12+ hour cooks in the 22.... what gives?
Thanks in advance.
I fill up the ring to the top with charcoal and few large chunks of wood. Light 15 or so briquettes in chimney until they turn to coals. Scatter on top of full ring. Open up bottom vents until within about 20 degrees of my temp, which has been about 250 or so following Aaron Franklin's method. I then close down the vents to 3/4 open. I add the meat. Temps evens out and I leave it alone. About 4 hours in the temp starts to drop. Tap the sides and open up the vents a little. 5 hours in drops starts dropping again. Open up some more and basically by 6 hours there is very little charcoal left and I'm running wide open to keep above 200. I basically have to remove the brisket and finish in the oven.
Door and top seem to be reasonably tight, no excessive smoke leaking.
I see people talking about have 12+ hour cooks in the 22.... what gives?
Thanks in advance.