Yea, you are right. I wish I could eliminate the learning curve, but that sure isn't going to happen completely. Maybe I can just get a jump on it a bit. I think with these good suggestion I will have someplace to start anyway. When you say the Minion method are you referring to putting the lit coals on top of a bed of unlit coals or putting the lit coals in the center? I have seen it both ways on here. I thought I would try the lit coals on top. I will be using lump, I am hoping it will all work out.
Thanks
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Benny L.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Blackman:
I am wanting to bypass the learning curve </div></BLOCKQUOTE>
Steve-
If you figure out how to do that, please let us know!
I've been cooking on my WSM for 2.5 years now and I'm still refining my technique for better results and/or less hassle.
In addition to the good tips above, I would suggest two things. First, read the instructions for firing up your fuel using the
Minion Method and follow them closely. There's nothing difficult about it... you just completely fill your charcoal ring with unlit coal, then light maybe 15-20 briquettes (or equivalent lump) and put them on top. Still, it seems like I often read posts about "I lit a full chimney of charcoal using the Minion Method..." which is actually the complete opposite of the Minion Method. Starting with only a small amount of lit charcoal lets the fire gradually build and is much easier to catch at a particular temp, particularly if you're new to the game. Also, adding your meat to the cooker as soon as you dump in the lit coals helps too. If you tinker with the the cooker until it settles at exactly 225 and THEN add 30 lbs of cold pork, your temp will drop and you'll have to readjust all over again.
The other thing I would suggest, which may help you keep temps steady over the course of the cook, is to not use water in the water pan. Water boils off during the cook, and if you don't refill the pan in time, your temps will start climbing. Instead, you can partially fill the water pan with clean sand, or you can put a clay saucer (like you put flower pots in) into the pan. A 14" saucer is perfect for the 18" WSM, not sure about the 22". I used these two methods for my first two years and love them; the sand/saucer serves as a heat sink just like a pan full of water, except they stay constant through the entire cook instead of boiling off. There's nothing at all wrong with using water and lots of people use that method with great results, but for me it's one variable in the cook that I can eliminate. This summer I've been learning to do low temp cooks with nothing in the pan at all (except a layer of foil). I seem to use less fuel this way, but it takes just a bit more practice to lock in temps where I want them. If you want the least effort for maintaining a steady temp on your first cook, I'd go for sand or saucer in the pan.
Most importantly I'll echo the comment that you really don't need to stress too much about zeroing in on the 225-250 range, especially with pork butts, but these are a couple little things that may help you nail your goal temp right off the bat.
Good luck! </div></BLOCKQUOTE>