Wow! That was so easy. Thanks to all the information here and on the main site about Minion Method and vents, it was flawless. My son (almost 5) and I put the smoker together last night before dinner and got it running before he went to bed.
I put a Pork Shoulder and a Beef Cross Rib Roast on the top grate and let it go all night. I've done many pulled porks on my old Bradley so I wasn't worried about that however never doing a Cross Rib, I decided to just rub it and throw it on.
We loaded up the charcoal pan with 3/4 of 20 lb bag of Blue Kingsford, about 6 or 7 Hickory Chunks, and 10 hours later for the Beef (to 190ish) and 12 hours on the pork to (200ish), everything was done. The only thing I should have done is not rushed the beef and brined it overnight. However it was all spur of the moment and I really didn't want to wait.
So with that said, thanks again for all the information! I am completely sold on the Weber, the Minion Method, and my pulled meats.
I put a Pork Shoulder and a Beef Cross Rib Roast on the top grate and let it go all night. I've done many pulled porks on my old Bradley so I wasn't worried about that however never doing a Cross Rib, I decided to just rub it and throw it on.
We loaded up the charcoal pan with 3/4 of 20 lb bag of Blue Kingsford, about 6 or 7 Hickory Chunks, and 10 hours later for the Beef (to 190ish) and 12 hours on the pork to (200ish), everything was done. The only thing I should have done is not rushed the beef and brined it overnight. However it was all spur of the moment and I really didn't want to wait.
So with that said, thanks again for all the information! I am completely sold on the Weber, the Minion Method, and my pulled meats.