minon questions


 
Michael Smotch

Michael Smotch

TVWBB Fan
Using the minon method on 18 inch WSM with Kingsford Blue. When the unlit coals catch fire would that leave a bitter taste on the food from the smoke of the coals catching fire?? did 2 racks of baby back ribs last night by using 2 fully lit chimneys along with some pecan and cherry woods. One was a dry rub only and one was wet, with a spicy lemony bbq sauce.
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Lots of people use K-Blue exclusively and don't have an issue, but I personally don't care for the smell of it when it lights up, or the taste of food cooked over it...even when it's fully ashed over.

It's almost expensive as other charcoal in Canada and we have other brands that are all natural with no binders which I find are better quality at roughly the same price, so I never buy kingsford.
 
Ribs look good Michael! I use Wally World's Royal Oak brand on my grill and recently on my WSM and have not noticed any taste issues with it at all. Done ribs and chicken now. I have not been able to find Kingsford in my area, so that's why I have used the Royal Oak.

Stuart - What brands of natural do you have in Ottawa? I would be interested in seeing if I can find them here in the Cambridge area. Thanks!
 
I have the 18.5 and 22.5 wsm , I use the KB with the minion method , and never had an off taste in the food . The ribs look great .
 
I use K blue bag exclusively for smoking for the simple fact that IMHO it is the MOST predictable charcoal. I know exactly how long it takes to light. I know exactly when I should be checking the smoker for a re-fuel. I know exactly how to adjust the dampers to allow just enough oxygen to achieve the temp I am shooting for.
I have never tasted an 'off' flavor from using it, even when using it just grilling food. Does it smell as good as lump when lighting ? No but as soon as the coals have 'caught' I do not smell anything off about it. Even refueling the smoker with unlit, I have never tasted a flavor issue.
 
I have exactly the same results as Matt Heebner reports. Kingsford Original is often on sale for forty pounds (2x20 lb. bags) for less than $10.00. That coupled with entirely predictable results lead to me buying them by the hundreds of pounds as opposed to pounds...

FWIW
Dale53
 
Derek_Marsh said:
Stuart - What brands of natural do you have in Ottawa? I would be interested in seeing if I can find them here in the Cambridge area. Thanks!
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All Home Hardware stores in Ontario sell Maple Leaf brand all natural sugar maple briquettes and all Costco's carry Basques Sugar Maple lump. Those are my two exclusive fuels, lump or Maple Leaf in the performer and Maple Leaf in my WSM.
 
have used Kingsford Blue for years in my grill. It does burn even but I have noticed the past year or so that I have gotten a different taste and observe more white smoke for a longer period. At the suggestion of a friend and reading on this site I picked up both Royal Lump and also Stubbs Charcoal. Both are excellent, nice bluish smoke, very clean looking fire and long lasting and even. Very predictable for me so far.
Just some thoughts from New jersey area to try if they are in your area. I am especially impressed with the Stubbs and plan to get some more bags this week. Very even predictable smoke and great color and flavor.
 
Just remember there is a difference between putting a few lit on unlit vs dumping unlit into lit. The later will give you a really bad smoke and taste
 
When I first read about the minion method, I was skeptical, however, two things changed my mind. One, I couldn't figure out what the difference was between the unlit part of the charcoal being inside the briquette (the middle of the briquette) and being in a pile next to it. Second, a number of competitions have been won using Kingsford and the minion method. So I was good with using it. Personally, I don't use K if I can find lump, but I've never been worried about using K. My main complaint is the ash.
 
I might mention, that I use the "Tin Can Minion Method" almost exclusively on my 18.5" WSM. It is so predictable, easy to get and maintain low temps that it is now the way I go. I have never had a taste problem from Kingsford Original using this method.

To further clarify, when doing high heat (as a for instance when doing chicken halves), I use a chimney full of lit. That's plenty for chickens and due to the relatively short time when doing high heat (an hour or so) that gives me plenty of time and no need or want for the minion method.

FWIW
Dale53
 
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