When do you
- Thread starter Al Smith
- Start date
Dino Harris
TVWBB Super Fan
Since I use the Minion Method, mine are placed on asap.
K Kruger
TVWBB 1-Star Olympian
Ditto.
I don't understand waiting to load the meat when using the MM. I can see waiting for the temps to come down during a Standard start-up but part of the point--perhaps much of the point--in using a MM start is to assemble/load all at once so that one can catch temps on the way up. I use the MM for pretty much all cooks, including the high heat cooks.
I don't understand waiting to load the meat when using the MM. I can see waiting for the temps to come down during a Standard start-up but part of the point--perhaps much of the point--in using a MM start is to assemble/load all at once so that one can catch temps on the way up. I use the MM for pretty much all cooks, including the high heat cooks.
Andrej Steinbergs
New member
Kevin,
Do you use briquettes or lump??
Do you use briquettes or lump??
Clark Deutscher
TVWBB All-Star
I always put the meat on right away, saves the effor of putting the cooker back together after!
Tom S.
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I always put the meat on right away, saves the effor of putting the cooker back together after! </div></BLOCKQUOTE>
And putting the cooker back together can be a real feat with smoke and fire roaring.
And putting the cooker back together can be a real feat with smoke and fire roaring.
Craig Castille
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
As the pthers have said. I light my charcoal, assmeble the WSM, put the meat on, then the lid and I'm done. No need to wait.
</div></BLOCKQUOTE>
Same here.
As the pthers have said. I light my charcoal, assmeble the WSM, put the meat on, then the lid and I'm done. No need to wait.
Same here.
Jerry N.
TVWBB Emerald Member
I started waiting. When the WSM gets up to temp, the white billowing smoke gets lighter and then I put the ribs on. I also use a modified minion start in that I put on a lot of lit coals. I think it gives the ribs a lighter smoke taste.
For larger cuts of meat like butts, I just go ahead and put the meat on.
For larger cuts of meat like butts, I just go ahead and put the meat on.
