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Minon Method/ keeping temps up ???


 
J

John Furdyn

TVWBB Pro
I saw in the operating tips section, about gently tapping the legs, after about 10 hours when the temps start to drop, or stirring with tonges.

Anyone care to share any of their tips etc, for keeping up the temps.

Seams like when I try to stir the briquettes the all go together and the fire seams to slightly smother.

I have some sucess gently tapping on the charcoal bowl housing to nock off the ashes.

Just wundering if I could be doing something beter. Any info appreciated. Thanks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
I saw in the operating tips section, about gently tapping the legs, after about 10 hours when the temps start to drop, or stirring with tonges.

Anyone care to share any of their tips etc, for keeping up the temps.

Seams like when I try to stir the briquettes the all go together and the fire seams to slightly smother.

I have some sucess gently tapping on the charcoal bowl housing to nock off the ashes.

Just wundering if I could be doing something beter. Any info appreciated. Thanks </div></BLOCKQUOTE>
John, Briqs are difficult to get the ash to fall, and if you stir hard enough to get the ash to fall down, then you break up alot of the smaller lit, then they fall down and.... If I use briqs, I have got into the habit of after about 2 hrs. (don't wait 10 hrs.) into the cook to start my banging on where the legs attach to the charcoal bowl. Most times I hold down on the lid with decent pressure and kick the legs to get the ash to fall, or use a rubber mallet. If you wait too long to do this in the cook, the ash really gets wadded up in there, and is just a PIA. You know if you switch to lump, it pretty much falls on it's own, or with just a gentle tap or light kick.
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Bryan Thanks

I noticed what you said about stirring, briquettes breaking up falling thru grate, although I have the double charcoal grates, the pieces still fall thru.

I just cooked a 6.5 lb butt low and slow. Put it on the cooker at 4:30 this morning.

Used briquettes, and by dumb luck I tapped on the charcoal bowl gently with a wooden baseball bat, at about 4 hrs. into the cook and then about every 2 hrs or so. Temps held pretty good right at 250 ish lid.

I must have done somehing a little right, about 95% of the charcoal was burned up at the end of the cook.

By the way you said in an earlier post that you liked to cook butts low and slow. I don't know if I'm going crazy or what ? This butt was frozen, and I left it in the refrig for 3 days thawing out. Thought since I read some where, they might loose a little moisture after being frozen. I decided to cook low and slow, and you know I think this butt was as good, or maybe even better, than the last one I coooked (fresh) at high heat. It seamed that way to me.

Oh well thanks again.
 
John, I've cooked butts totally frozen. Once I had two butts frozen from the same package. I couldn't pry them apart so I cooked them joined. After they cooked for awhile they shrunk and came apart. They came out great
 
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