Minion Method


 
S

StephenE

New member
Okay, I love my 22" WSM. Here is my question. I also use an ET-732 (as my ET-73 died a horrible death) and my question is this. How reliable is the kettle top thermometer in the WSM VS the grill mounted probe of the ET-732?

If damping down the bottom vents at 200* for the Minion method is that the lid mounted 200* or the ET-732 200*

In the past with my old ET-73 it would reach 200* well before the WSM lid mounted thermometer did.

So, which do i use?
 
I had the same question and I just kept making notes to see how far apart they were. I noticed that the grill ran a few degrees hotter in the beginning but as soon as the temperature settled they were pretty much spot on.

I don't use the clip anymore because with a lot of meat it can get too close to the probe so I just use a potato and have the probe point straight up and my temperatures are much more consistent.
 
Ok, I'm going to give my $0.02 and then run go hide.

In many instances there IS a difference between the lid temp versus the top or bottom grate. Mine does. It's usually on the order of 10-15 degrees. Should you worry about it? My answer (opinion) is no. If you cook by the lid thermometer and learn to adjust up or down depending on what you want, ten degrees isn't going to make a hill of beans difference to cooking in the end.

Learn to cook by meat temperature not so much cooker temperature. Get the cooker in the ballpark and judge by what the meat is doing. The meat doesn't care if you're off by 10 degrees.

This is BBQ not rocket science.

Russ
 
This may seem like a non-answer...but if you're getting good Q, keep on doing what you're doing.
Who knows what temp is accurate on any given day, but if the Q is good, it just doesn't matter.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The Virtual Weber Bulletin Board Hop To Forum Categories Barbecuing Minion Method </div></BLOCKQUOTE>
I totally agree with Russ. Seems to me we are too fixated on exact cooking temps. I want to be in a range, say 250-300 or 300-350.When it is done take it to the table. Whether it cooked at 232 or 248 will make little difference.
 
I'm with Russ, too. I talk to a lot of people who are interested in getting into barbecue that temperature control is important, but it's important to a degree. Having 20-30 degree fluctuations is no big deal as long as your results are solid.
 
All I use my 732 kettle temp probe is just to make sure it doesn't drop below minimums for overnight smokes. Go with the WSM lid temp. Keeps me from getting out of bed just to check. Love the extended range with the 732.
 
I have never used the hi or low warnings on my 73 or 732 but sounds like a plan. So 200* should be the low alarm or maybe 150/175*?

I'll do a better check on how close the two might be.

And I'll try not to be to anal about the temps.

Other than internal temp correct?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stephen:
I have never used the hi or low warnings on my 73 or 732 but sounds like a plan. So 200* should be the low alarm or maybe 150/175*?

I'll do a better check on how close the two might be.

And I'll try not to be to anal about the temps.

Other than internal temp correct? </div></BLOCKQUOTE>

Don't be to anal about meat temp either, meat is done when it's done not when it reaches a certain temperature. Internal temp is a guide only.
Unless your cooking beef to medium rare or want to make sure your chicken doesn't kill someone. Then by all means use your instant read.
 
Stephen, you likely want the alarm at 200 or maybe 1990 for an overnight. You want to know that things are going a bit wacky before they go off the deep end. That way you can get back to sleep!
 
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