Ouch, too hot!


 
Status
Not open for further replies.
Rich G

Rich G

TVWBB Honor Circle
Hi, everyone. I just tried out the Minion Method for the first time, and had pretty roaring temps for a long period of time. I was doing my inaugural cook on my "modified" kettle, so I readily admit that there may be some equipment issues that I still need to work out.

Here's my question (sorry for the long preamble.) I started about a 1/2 chimney of coals with the kettle bottom full of unlit coals. The notes on the Minion method indicate that I should wait until there is a coating of grey ash on the coals in the chimney, then put them on top of the unlit stuff. So, are we talking about the coals really getting going in the chimney (you know, flames shooting out the top and all), then letting them calm down some before putting them on the unlit stuff?? Or, are you really just supposed to get the coals "just going" in the chimney, then add them to the smoker unit??

I have two picnic shoulders wrapped in foil and towels in a cooler that we're going to try out for lunch..... Looking forward to keeping the temps in a better range next time.

Thanks in advance for any ideas. - Rich G.
 
When I've watched Jim do it there are not flames jumping out the top ofhis chimney. My own experience is once you have added the charcoal it is best if the bottom vents are open around a third at sea level, wide open at 5000' and that you can close the cover and the lid. If you putz around with the meat more air can get to the charcoal.
Still learning every time I cook. Like don't fill the charcoal ring full if cooking ribs, even if you do win /infopop/emoticons/icon_wink.gif
 
Thanks, Konrad. I'll have to tinker with my method of firing, and fuel load. Jim, if you're lurking and have any comments....??

Thanks -- Rich G.
 
Hi Rich!

You may also want to consider starting with fewer coals. Jim's method calls for 12-15 briqs..not 1/2 chimney.

Also, when trying to control temps....always control from the bottom up...once the heat surpasses your cooking temp target, it is hard to bring it back down.
 
Hi, Kevin.

Yup, that's in my post cook notes for what to try next time. The reason I started with more was purely based on the fact that I'm using a weber kettle which is a bit larger than the WSM, so I thought that I might need more fuel (I'm a history major, so when I guess about things like this, I'm often wrong!!)

Next time I am planning to: use less fuel, use a larger water pan, and see if I can find a fire brick or two. Now, I know that this may seem silly to some of the more scientific minded of you out there (changing so many variable at once), but, then again this is Q!

Thanks -- Rich
 
Ok, I know, I'm responding to my own post, but I had to.... In spite of some higher temps (floated over 300 for a while) the picnic shoulders I did last night were EXTREMELY tasty. I may have to start taking orders from some of my colleagues! I think the foil and towel wrap in the cooler helped to keep them nice and moist.

My appreciation to all of you who post here (frequently and occasionally), as I have learned as much from reading here as I have from actually Q'in. Special thanks to Chris for maintaining such a useful and well-built site!

Rich G.
 
Jim is fishing up in Canada not lurking. 12-15 might be a guesstimate but when I watch Jim do it, he is not counting out Kingsford Briquettes he is just eye balling as he pours them into the chimney.
 
Status
Not open for further replies.

 

Back
Top