Minion Method


 
A

Andrew Harrington

New member
I have used the minion method several times but this coming weekend will be my first "cold cook". I am planning on cooking a boston butt, the overnight temps should be around 30 (the first time this year, they've been 50-60 so far)and the daytime temps are predicted to be 65. I was wondering if I should start out 20-40 briquettes or 40-60 briquettes? As far as I know it should not be windy. I am using an 18'1/2 weber smoky mountain cooker and kings ford with some apple chips and whiskey barrel oak chips. Also on a side note, I have noticed particularly in my poultry that if I let it sit in the fridge overnight or freeze it, it tastes a LOT smokier then after being held. Is this a common experience or just me?
 
Andrew, unless it's windy, I wouldn't dump on any more lit briquettes than what's worked for your low-n-slow cooks already. When your cooker has been used enough to get a really good coat of crud on the inside or you load up both racks with meat, then you'll want to add a few more briquettes at the start. One other thing: Letting your meat sit out a bit and starting with really hot water will definately help you reach your target temp quicker, unless you overshoot by lighting too much, of course.

Since you're using Kingsford, don't forget to tap the legs a few times each to knock the ash off before you head to bed. Get the Brinkman charcoal pan if you haven't already. They are found for $5 at a lot of stores that carry bbq supplies, like Academy Sports or Bass pro shops. Lots more clearance to heap or check the coals. Good luck!
 
Oh, and as for the chicken leftovers, at least part of it has to be that you notice smokiness more when you haven't been cooking with the smoker.
 
Andrew, welcome to the forum. For overnighters I always put up my wind shield. It may not be necessary but who knows what might come up while I sleep. There are insulated blankets designed for the WSM or at least useable for it if the temps get really cold. If it is going to be 30 in Oct probably much colder later in the year. If you decide to insulate you most likely will use less coal in the cooking process and the smoker temps should stay more stableized.

Here is a blanket I found by google

http://www.jannsnetcraft.com/s...rs/876628001558.aspx

Here is a pic of a wind shield that I made. Pretty easy assembly with pop rivets, I ditched the tape. Got the metal from the hardware store. Chimney.

Mark. Good smokin'

chickenfattietritip006.jpg
 
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