minion method

On my last couple of cooks, I've been having trouble getting the temperature above about 210 degrees. I'd like to be cooking at about 250 to 275. I'm running with all vents fully open right now. I used to have to partially close off a couple of the lower vents to keep the temperature from...

We had our Thanksgiving celebration on Saturday this year due to scheduling conflicts. Our son smoked the turkey, so I decided to try smoking a brisket on my WSM! I've done a LOT of smoking over the last 40 years, and have had excellent success with everything else, but this was my first...

Won't post to recipe thread since it needs some work, but wanted to share my mostly successful first long smoke. Get advice on what to smoke from forum Buy pork butt from grocery store Take out pork butt next day to smoke Throw out pork butt based on bad smell Sulk about smelly butt Go to a...

I absolutely LOVE my WSM and my other Weber grills! With the Minion Method, my WSM gives me incredibly steady temperature control. The only thing I did not like was the floating newspaper ash left after using the Weber Chimney starter. I just didn't like it floating and blowing around. I...

Hi I cooked a pork butt on my WSM 14.5 yesterday and tried using the snake method. The top vent was always fully opened, the water pan was half filled with boiling water, and the bottom vents were half open. All started well, 225 on the nose, but temperatures started to drop and so I opened...

I have used the Minion method for years with great success on my Weber kettle and my UDS. When I grill on my Weber, I fill my starter with new briquettes, and I light a small starter cube underneath. For 5-10 minutes, thick black smoke pours out of the top of the starter. After that, the...

So we have a bunch of people coming over tomorrow night for dinner and I am smoking 2 7 lbs pork butts. They are trussed and rubbed and waiting in the fridge. Now I have never smoked quite that size before. I am thinking of getting up at 3 AM and have the butts on the smoker by 3:30 - 3:45...