325 - 350 Possible with the Minion?


 
T

Tim M in FL

New member
So I hate doing the standard version when lighting my WSM and I am doing to 11 lb turkeys for T-day and want to know if it is possible to get a consistent 325-350 with the minion method?


I have better luck w/ temp stabilization when i use the minion.
 
Sure, it's the only way I light my WSM whether doing high or low heat cooking. Just use more or less depening on the temp you want and the wind and ambient temp conditions. And as Andy said, use an empty pan -- foil it for easy clean up.
 
Russell

I cooked some chicken the other week @ 360 for an hour on about a chimney of fully lit briquettes.

I left all the bottom vents open and the top vent plus I had the lid "ajar" a good 1/4 inch the whole cook.

you might want to try that to get your temps up.
 
The only trick is getting enough airflow. Dry pan is the way to go.

You might find that all vents 100% won't be enough air, so most people will flip the door and slightly prop it open. This will give the coals the oxygen they need.
 
When I do turks, I light with the minion method, usually about 30 lit coals, and then I leeave the lid ajar a little bit to increase the air flow. I don't like the door prop method, lots of heat is escaping out before it gets to your food. With the lid ajar and a dry pan, you can get some very high temps and keep them there for extended amounts of time, certainly plenty of time to cook a turk.
 
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