A minion method question


 
Shaun R

Shaun R

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I have never used the minion method, but I have a question about it. It seems to me that when useing regular Kingsford it should ash over before adding meat because it will impart an unpleasant flavor. I have wanted to ask Harry Soo about this since he wins with blue k and forgot. Anyway, I could see doing it with a natural briquette like Stubbs, just not blue k. I like blue k by the way, I just would'nt minion with it if I was barbecuing. Thanks
 
Shaun, I minion all the time with Reg Kingsford and haven't gotten any complaint regarding flavor from my customers (family)I did one las weekend 70 unlit and 6 lit, it went for 13hrs before having to shake the ash and add a few more half lit.
 
Thanks for replying. Like I said I have never done a MM cook, but I have always heard that regular k needs to ash over first before adding meat. Has anyone else ever heard that? I still use blue k and like it by the way and plan on trying a minion cook with it soon.
 
I too have not noticed any unpleasentness using Blue K with the MM.

The only thing I ever heard about letting the coals ash over or half-ashed over was that was the sign that they were hot enough for grilling.

Awhile back someone speculated that the bottom coals, especially those about to be ignited, get 'pre-heated' which reduces any unpleasent odors that others report when cold coals are started in a chimney. ???
 
Travis, the bottom briquetts will heat up prior to ignighting. During that preheat, they will most likely release any volatile gases. The good news is that the hot coals above the warming briquettes create a heat layer that with burn up the volatiles before they get any where near your food. One of the great things about the minion is that is a top down fire, so it burns pretty clean. The down side, is that it's tough to generate much good smoke flavor when wood volatiles are burning up too.
 
I'm doing a HH brisket (5lb trimmed) as we speak/type. Full (I'm blanking on the word...) holder (what's the freakin word...hmmmm) with maybe 50 lit on top. I have all vents closed and it's right at 322 where it's been for a while. I have 3 chunks apple, 2 pecan. Tons of flavored smoke came out the top from the beginning (perhaps even too much); it's now emitting a wonderful scent. Using Blue K.

I've rarely ever used anything other than Blue K, MM or other, and I get none of the "off flavor" you mention. I'd like to switch to a quality lump, but haven't found one I like (tried Cowboy and the Barbecues Galore store brand)

Good luck!
 
I have been q-ing for about ten years with just my wsm and I never noticed any difference when you use the minion method! That way you can smoke for like 12 to 16 hours depending on conditions outside.
 
I recently became aware of the fuse method.

How does that stack up (no pun intended) to the Minion Method?

Thanks!

Eric
 
Shaun the only time u have to let the charcoal ash over before cooking is if u used lighter fluid to start the charcoal.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by EricDevlin:
I recently became aware of the fuse method.

How does that stack up (no pun intended) to the Minion Method? </div></BLOCKQUOTE>The "Fuse Method" has had other names. When I first learned of it, it was called the "C" and it was how to do extended smokes in a Kettle.


Image borrowed from the Texas BBQ Forum.

Obviously, the FM doesn't use as much fuel as the MM but then it doesn't burn as long nor as evenly as the "hot spot" travels around.

These alternative methods work *IF* you know exactly how much fuel you need. I wouldn't recommend it for beginners.
 
Minion is pretty much fool proof, it's all I use (except for a top round). Trust me, if I can't screw it up no one can..lol. I've never had a problem using the Blue K. If anything, I notice a more off smell when I dump a chimney of lit in for Top Rounds. I used a full ring, and 14 lit yesterday on a 10-15 degree windy day, stayed at 250 like a champ for an 8 hour cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by EricDevlin:
I recently became aware of the fuse method.

How does that stack up (no pun intended) to the Minion Method?

Thanks!

Eric </div></BLOCKQUOTE>
I use this on my kettle all the time for indirect cooking. I load up lump to one side and then pour 1/2 to 3/4 lit chimney at the other end.I easily get 6-8 hours out of it depending on the temp I'm cooking at. I use fire bricks to separate the coals from the rest of the grill.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Shaun the only time u have to let the charcoal ash over before cooking is if u used lighter fluid to start the charcoal. </div></BLOCKQUOTE>Thanks for all the great replies. I was just figuring all the chemicals like Borax and limestone should burn off before adding the meat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Shaun the only time u have to let the charcoal ash over before cooking is if u used lighter fluid to start the charcoal. </div></BLOCKQUOTE>Thanks for all the great replies. I was just figuring all the chemicals like Borax and limestone should burn off before adding the meat. </div></BLOCKQUOTE>

I agree, Shaun -- thanks for all the posts. It's the posts like this that keep on providing a little bit of information even though I've been using Minion from the beginning. All in all, it gives me more confidence when smoking.

Rich
 
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