Patrick Sullivan
TVWBB Fan
When you fire up using the MM, do you make sure the smoke wood is ignited prior to assembling the cooker or do you add unlit smoke wood?
Minion Method Question
- Thread starter Patrick Sullivan
- Start date
Rich G
TVWBB Honor Circle
+1
I either use a MAPP torch to light a few spots, or add my lit charcoal to the top of the ring, then throw on the smoke wood while I fill the water pan. I like to get the smoke wood on early so that it can get through the "billowing" stage before the meat goes on.
HTH,
Rich
I either use a MAPP torch to light a few spots, or add my lit charcoal to the top of the ring, then throw on the smoke wood while I fill the water pan. I like to get the smoke wood on early so that it can get through the "billowing" stage before the meat goes on.
HTH,
Rich
Matthew Appler
TVWBB Super Fan
I bury my smoke wood under a layer of unlit charcoal so that it does not start smoking until after I've got it all closed up. I have no idea what this does for flavor, but it keeps me from suffocating myself with smoke while assembling the smoker..
-Matt
-Matt
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Unlit wood on top of lit coals. The middle section has the meat in place with the lid on off to the side. Lift middle section in place and I'm going. I don't cook that much at one time so the middle section isn't that heavy </div></BLOCKQUOTE>
Exact same way I do it. Put coals in chimney, place on side burner of gasser, fire in the hole. Fill charcoal bowl/ring with Hump Lump, foil the pan, and place in midsection. Lower grate in, if using, then food on lower grate. Top grate, food on, and put temp probe in meat if using. Dump lit, add wood on top of lit, add midsection, lid, done. Start to finish takes ~15 min. I don't use water on any cook, so I don't have that to deal with.
Unlit wood on top of lit coals. The middle section has the meat in place with the lid on off to the side. Lift middle section in place and I'm going. I don't cook that much at one time so the middle section isn't that heavy </div></BLOCKQUOTE>
Exact same way I do it. Put coals in chimney, place on side burner of gasser, fire in the hole. Fill charcoal bowl/ring with Hump Lump, foil the pan, and place in midsection. Lower grate in, if using, then food on lower grate. Top grate, food on, and put temp probe in meat if using. Dump lit, add wood on top of lit, add midsection, lid, done. Start to finish takes ~15 min. I don't use water on any cook, so I don't have that to deal with.
Chad Anderson
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I don't use water on any cook, so I don't have that to deal with. </div></BLOCKQUOTE>
Bryan,
Do you find that the temperature gets to where you want it quicker with out water? Are you using anything in it's place? If not, do you have any trouble keeping the temp stabilized? I've always used water, but if there is one less thing to worry about, so much the better.
I don't use water on any cook, so I don't have that to deal with. </div></BLOCKQUOTE>
Bryan,
Do you find that the temperature gets to where you want it quicker with out water? Are you using anything in it's place? If not, do you have any trouble keeping the temp stabilized? I've always used water, but if there is one less thing to worry about, so much the better.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Soren Anderson:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I don't use water on any cook, so I don't have that to deal with. </div></BLOCKQUOTE>
Bryan,
Do you find that the temperature gets to where you want it quicker with out water? Are you using anything in it's place? If not, do you have any trouble keeping the temp stabilized? I've always used water, but if there is one less thing to worry about, so much the better. </div></BLOCKQUOTE>
Soren, My WSM runs cold, so I have no issues at all with using no water. Many here don't use water as well. There's a few of us who are big fans of just the stock water pan, and a sheet of Reynold's Wide HD foil in the pan. We like to leave the foil up off the bottom of the pan to give us an air space, which helps with stabilizing the temps. You would want to start closing your vents down a little earlier than you would if using water. I think you'll like it. Also you use alot less fuel during the cook as well. Since you don't have to heat and keep all that water hot.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I don't use water on any cook, so I don't have that to deal with. </div></BLOCKQUOTE>
Bryan,
Do you find that the temperature gets to where you want it quicker with out water? Are you using anything in it's place? If not, do you have any trouble keeping the temp stabilized? I've always used water, but if there is one less thing to worry about, so much the better. </div></BLOCKQUOTE>
Soren, My WSM runs cold, so I have no issues at all with using no water. Many here don't use water as well. There's a few of us who are big fans of just the stock water pan, and a sheet of Reynold's Wide HD foil in the pan. We like to leave the foil up off the bottom of the pan to give us an air space, which helps with stabilizing the temps. You would want to start closing your vents down a little earlier than you would if using water. I think you'll like it. Also you use alot less fuel during the cook as well. Since you don't have to heat and keep all that water hot.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Many here don't use water as well. There's a few of us who are big fans of just the stock water pan, and a sheet of Reynold's Wide HD foil in the pan. We like to leave the foil up off the bottom of the pan to give us an air space, which helps with stabilizing the temps. </div></BLOCKQUOTE>
That method works for me. and the foil makes an easy clean up; just crumple and toss
Many here don't use water as well. There's a few of us who are big fans of just the stock water pan, and a sheet of Reynold's Wide HD foil in the pan. We like to leave the foil up off the bottom of the pan to give us an air space, which helps with stabilizing the temps. </div></BLOCKQUOTE>
That method works for me. and the foil makes an easy clean up; just crumple and toss
Tommy Jaynes
TVWBB Member
I use unlit and throw it on the 20 lit coals I spread around the top.
j biesinger
TVWBB Platinum Member
putting unlit wood on top of your hot coals will give you plenty of wood flavor.
I find mixing the wood chunks into the unlit charcoal before adding the lit gives me a much milder wood flavor.
I find mixing the wood chunks into the unlit charcoal before adding the lit gives me a much milder wood flavor.