High heat fire ??


 
J

John Furdyn

TVWBB Pro
Picked up a 7.2 lb pork butt this morning, will cook tomorrow.

Any advise on the best way to start the fire, minon or chimmey full of hot ? I've had good luck with the minon method on low heat 250 ish cooks before. I plan on try to cook a 350, for a total of 5-6 hrs. Foiled about 1 in or so off the bottom dry water pan. Any advise apprecated. Thanks John
 
Paul

you of course put the lit on top of the amount on unlit, you think you need for the entire cook? Watching the temp till they get up to 350 then adjust the vents accordingly ?
 
I use lump, but when I do high heat cooks I use pretty much a full weber chimney and dump it over a full ring.

I leave the door off until the wsm gets close to 400. The smoker usually settles down to 325-350 after that.

It is important not to assemble the cooker until the lit gets ashed over and engaged with the unlit. With the lump I use, this might take an extra 15-20 minutes. It may be different with charcoal though.
 
Well if you want a fast start, go with 1/2 a chimney of lit, and you'll have to wait a few for it to come up to temp. If you want a instant start, go with a full chimney of lit. Dump full chimney of lit on the unlit, assemble WSM, put meat on, lid and your done.
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All my high heat cooks get a full chimney of lit on top of the unlit.
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Bryan

that's just what I'm doing, going to light a full chimney and put it on top off unlit, and away we go. Thanks everyone for your responses.
John
 
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