Minion method in hot weather

[Guest]

I tried the Minion method for the first time today. It worked great, and I love that I have so much unused charcoal left for next time. The only problem was that I overshot the target temperature at first. I think the hot weather might have had something to do with it: the outside temp got up to about 97 today.

I lit 15 briquettes and spread them on the unlit coals. At that point I assembled the cooker, put on the meat, and left the vents wide open. My target temp was 225. After half an hour, the grill temp got to 224, and I was loving it. But 15 minutes later, the temp was up to 243. I had to shut down all the bottom vents to get back to 226. After that, I had the bottom vents closed almost the entire time.

My question is, should I have closed the vents down all the way as soon as the temp reached the target, or should I have used fewer lit coals for such a hot day? Is there something else I should have done?

Thanks,

--Mick

 

[Jim Minion]

Mickey
It worked like it was meant to, the WSM has that kind of contol. There not air tight so even with the bottom vents closed down the still enough air to run your desired temp.
I don't worry about staying at 225?, I will run a range of 225 to 260? and it has worked very well for us, we have been able to produce highly competitive product.
Jim

 

[Kevin Taylor]

HI Mickey!

I think you did great! As Jim said, a range of temps is fine.

I will watch mine once it's lit and the meat is on. I try to gauge how fast the temp is rising and will start to close vents around the 180-190? mark. If it has gotten there quickly, I will shut everything down, if it climbs slowly, I will wait until 215? to start closong vents.

I try to monitor mine for the first hour....about 1/2 hour to get to temp and then 1/2 hour to stabilize.

Of course, fire building and maintenance is an art and perfection will come with practice.

Keep on Keepin' on!

 

[Guest]

Thanks guys. If 225-260 is okay, then I've been doing a better job of temp control than I thought. Then again, the cooker is doing most of the work--I rarely need to touch it.

--Mick