Jerry G Walker
New member
i used the minion method. As per the instructions, i monitored the temp rising. When it got to about 220 it stayed there for about 15 minutes then shot up to 270. I could not get the temp down until i closed all three bottom vents. the outside temp here in tucson yesterday was 108. Was that high temp contributing to a temp management problem? chicks were excellent but the seemingly out of control temp is a concern.
Tomorrow i am smoking salmon. it is in the brine right now. The instructions i am using call for low 100's temp. The only way i can guess at getting this low a temp is to really reduce the coals to a small pile and put one chunk (3 x 3 alderwood) of wood on top of coals. in order to get a slow cook of about six hours (if i can keep the temp low) i assume i will have to add charcoal midway. i am planning on drying the salmon at 5:30am tomorrow. If i dry for an hour, then get it going, the six hours will be by noonish. That's just about the time the temp will be approaching 100 degrees. I suppose i should close the top vent most of the way to help contain the heat and smoke.
Am i anywhere near having a salmon success tomorrow?
Tomorrow i am smoking salmon. it is in the brine right now. The instructions i am using call for low 100's temp. The only way i can guess at getting this low a temp is to really reduce the coals to a small pile and put one chunk (3 x 3 alderwood) of wood on top of coals. in order to get a slow cook of about six hours (if i can keep the temp low) i assume i will have to add charcoal midway. i am planning on drying the salmon at 5:30am tomorrow. If i dry for an hour, then get it going, the six hours will be by noonish. That's just about the time the temp will be approaching 100 degrees. I suppose i should close the top vent most of the way to help contain the heat and smoke.
Am i anywhere near having a salmon success tomorrow?
