Minion Method Cooking Times.

[JeffB]

In reading some other posts, it occurred to me that perhaps the number of lit coals that go on the unlit coals can (i) affect the temp in the WSM (e.g., more lit coals = higher temps) and (ii) make the unlit burn faster making for shorter cooks. Is there any truth to this?

If true (and I'm not saying it is), I guess the lesson to be learned is on longer cooks you'd want to start with fewer lit coals so your unlit last longer before they are spent.

I've read on this board that some start with as few as 20 lit and others go up to 40 lit. On my first butt smoke I used 35 lit, no water and after 8.5 hours my unlit were still hot but pretty spent. I'm not sure if they would have lasted for a full 12+ hours. The thought was next time (i) keep down the temps a bit and (ii) start with fewer lit.

Thoughts?

 

[K Kruger]

No truth to it really. It depends on your draft. More air intake means more unlit will light sooner and the temps will rise more, sooner.

Yes, starting with fewer lit means your unlit will likely last longer but this, again, depends on drsft and where your cooktemp ends up.

I use about 12 in typical ambient conditions* in Florida for a low/slow cook, like butts or bacon. I use 22-25 for cooks that will be high heat, ~325-350 for ribs and brisket. I just leave my lower vents open the whole time (and often crack the door) to hit these temps. (Empty foiled waterpan.)


Kevin

* ambient conditions are important in terns of lit quantity

 

[Lew Newby]

It's worth a try but I'm not sure that fewer lit coals at the beginning will make a big difference in how long your unlit lasts unless your temperature runs away and stays high for a long time.

I have an 18.5 and I think you have the 22.5 so I can't speak to your charcoal usage rate. However, I think that the WSM comes up to temp a little faster on a hot day. If you have 35 lbs of meat in the cooker the initial temperature rise will be slower than with only 7 lbs. of meat - if you use the same amount of lit coals. Higher cooking temp uses charcoal faster than a lower temp. for the same quantity of meat. I think there are so many atmospheric variables that the best I can do is approximate on the start and regulate with the vents. I need more practice.

 

[StanHenson]

Jeff,

Are you using a 22.5 WSM? For overnight cooks, I fill the ring in my 22. It holds around 20lbs of KB. I hit it with 15-20 lit coals, all vents open. When my thermometer hits 200, I shut two out of three bottom vents and begin closing the third until I hit my target temp. With a clay saucer and a full load of overnight food, I can get 16 hours with a full ring and still have some unburnt left over. It's all about your airflow.

Stan

 

[JeffB]

Stan, yes, I'm using the 22.5. I'm still learning a LOT from this board (I'm a newbie) and really like your approach to closing down the vents at 200 so you hit your target temps without going too high. My first butts went on at 2:30 am with all 3 vents 100% open. The temp was coming up quickly but I was so tired that I went to bed at 3am without closing anything. At 6am when I woke up, the top rack was at 318 degrees and I freaked a bit. Things worked out but I see now where I made my error(s). Next time, I will be more on my game.

 

[Matt Sanders]

Jeff,

I tend to use more lit than most (I think), and I usually cook at 225-280. I'll light about a half chimney of lump (not sure how many briquetes that translates to) and put very hot water in the bowl.

Doing it this way means I get temps up faster, and I start choking off the vents sooner. Usually, I'm up to where I want to be in about 20-40 minutes (after the lit is dumped).

But I don't think that decreases my available cook time. As Kevin noted, that will be more influenced by draft (the amount of fresh air coming into the chamber), and how hot a fire you are running during your cook. I would also add that the amount of meat you use, the weather, and how often you take that lid off will have an influence on how much fuel you burn.