temp & fuel question


 
Briant

Briant

TVWBB Member
how would you approach getting the WSM to 250-275* for 3 hours? I'd prefer to be on the lower end of that range. Going to do some CSR's and brined BSCB Normally I do longer cooks, so in 1.5 years of owning it, I have only ever used the minion method. The timeframe seems short for it though.

So my question would be would the standard method be better? How much fuel?

Thanks for the tips!
 
Recently I've been toying around with doing a Mini-Minion method when trying to achieve that temp range. Fill the charcoal ring about only halfway, and pop in 10-15 lit briquettes. Results have been pretty good-- that combined with closing off some of the air vents has resulted in me holding that temperature range for 5+ hours.
 
I use the "Tin Can Minion" method for all long cooks (over a couple of hours). I can get up to 225=250 and hold it in a half hour or less. When I shut the cooker down, I save the coals for the grill. I do the same thing when doing ribs at 275 degrees and just adjust the vents as necessary.

When I am doing high heat chicken, for instance, my goal is 350 degrees for the duration of the cook (1.0-1.5 hours). I dump a full chimney of lit (Kingsford Original, my standard briquette) in the bottom of the WSM (18.5") and that lasts for the duration. I remove the water pan for chicken and use the top grate.

FWIW
Dale53
 
I would still do the MM with 1/2 to 3/4 bowl of unlit and a 1/4 chimney of lit. That usually takes me about an hr to get 275 measured @ the top vent.
Its easier to catch temps on the way up. Using the standard method is great for higher temps above 300, but makes overshooting you're target temp harder to control.

Tim
 
I was surprised... opened up the WSM and the thing has mildew halfway up it. One of the vents was open a bit, so that must be the culprit. I store it in a hot Florida garage... looks like I am going to have to work the kettle tonight, because I don't feel like cleaning it out right now.
 
In Florida this is common. I do not recall even going more than a day without mildew growth. Quick rinse with the hose; done.
 
I would do it just like normal, using the coffee can method. But at that time/temp I'd fill the ring half way with used charcoal and start it off with 1/2 a chimney.
 
Cooked them in a kettle semi minion... 30 unlit and 10 lit spread across the top. It held about 300, so I will back down on the lit by a couple next time.

As for the mildew, I think it was actually mop sauce from the last cook that the water pan didn't catch that caused it. Took the small pressure washer to the middle and bottom (including coal grate and charcoal ring). Burning a whole chimney plus some extra coals to clean it out now. Lid temp was pegged for 2 hours at least.
 
The more lit briquettes used in the mm the higher the temperature will be. I usually start off with half a chimney of lit K. I'm in Orlando too, Waterford Lakes area. Where are you. I've never had issues with mildew. My wsm sits outside covered.
 
On my 22.5 I would use half a chimney of unlight, half a chimney of lit KBB mixed togethor, Full water pan and Vent's typically 2/3+ Closed Should dial in around 260 and stay ther for 4-6 hours easy. Once your done, shout all vents down and snuff the fire out.
 
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