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Guest
Guest
I use and like the "Jim Minion Method" very much. I have added a little "twist" to his method and I like it just as well. Purchase a can of beans or whatever in a 6 lb 12 oz can. Cut the top out and remove contents. Then cut the bottom out. Remove the paper from the outside of the can. Now place it in the center of your empty charcoal ring and create what I call a "charcoal doughnut (see red arrow)." Next add un-lit charcoal all around the can for as much as you think you need. Start your charcoal in a chimney and when white hot, pour into the can in the center of the charcoal ring. If you have another 6 lb 12 oz can, you can use it to measure the charcoal to light in the chimney.
As soon as you add the hot charcoal to the can in the center (green arrow), reach in with a pair of pump pliers and remove the can. You are now off and running. This way, you burn from the bottom up and in a direction from the center out in all directions. I found that if I set my bottom vents (all 3) at about 1/4 inch(no more) or even 3/16 of inch, with the top vent wide open (and it should be all the time), I will hit a lid temp of 225 degrees and it will stay there throughout the burn. This is very consistent.
Take care.