David Savona
TVWBB Member
I have two 8 pound butts I'm cooking for Sunday dinner. I want them ready to serve at 9 pm. I've recently switched to Royal Oak for my cooks, but the last time I did it I had to reload several times.
I'm considering using the Minion method, because I figure I need 12-16 hours for these bad boys to get ready for pulling. Any special trick to doing the Minion method for the Royal Oak? Shoudl I really pack the ring full of lump so there's little airspace between the lump?
Someone recommended lighting 15 coals to get it started...another question I have is how long do I wait to put hte meat on after lighting using this method?
Thanks...BTW, I'm doing Renown Mr. Brown, which I love.
I'm considering using the Minion method, because I figure I need 12-16 hours for these bad boys to get ready for pulling. Any special trick to doing the Minion method for the Royal Oak? Shoudl I really pack the ring full of lump so there's little airspace between the lump?
Someone recommended lighting 15 coals to get it started...another question I have is how long do I wait to put hte meat on after lighting using this method?
Thanks...BTW, I'm doing Renown Mr. Brown, which I love.