Setting up fire for low and slow


 

Steven Simpkins

TVWBB Member
I did Lesson One in the Low and Slow book and was wondering when the fire was set up unlit charcoal was placed in the ring and then a full chimney of lit charcoal was placed on top. Was the reason for doing this so the temperature would almost instantaneously reach the 250 to 270 degree mark. By not using a temperature gauge you would not be able to use the Minion Method right?

Steve
 
I think the point of the book, Steven, is that you follow his directions and in doing so you learn how your WSM operates. Stop thinking about everything else you've read on this website and pay attention to your cooker.
 
Often beginners get intimidated by all the talk about temperature measurement and control. Yes, it's handy to be able to do it but it is NOT essential to make good BBQ on the WSM. This is the valuable lesson of Gary W's plan.
 
Steven, you are correct. The full chimney of lit gets you up to temp quickly.I use the thermometer in the top vent to tell me when it gets close to the 350-370 range. The only other temp you need is the temp of the meat to tell you when to foil. After that it's all feel of the meat. Steve, you could use the Minion Method to start your smoker. It'll take longer to get to temp.
 

 

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