When to put meat on - MM


 
R

Russ Harris

TVWBB Super Fan
I have a question. When using the Minion method, when should you put your meat on. Once you dump your lit coals and assemble the cooker, should the meat go on right away, or should you wait until the cooker comes up to your desired temp range. I've had my WSM for a little over a year now and I've always waited for the cooker to come up to temp. But I see a lot of guys say they dump, assemble and put the meat on right away. Which is better in your opinion and why?
 
I put mine on ASAP.

Gives you a nice smoke ring and adds more smoke to the meat. Dont think i ever waited for the wsm to come up to temp.

100% open vents...close them down a bit(75%) when close(30F) to target temp.

Wait for the temp to settle and adjust again if needed. Then crack a beer and enjoy the cook.
 
Russ, if you were to follow the MM instructions to the letter,Wolgasts approach is correct. However, I like to wait till my temps get up around 220-230 before putting the meat on. I'm not the most patient guy and it seemed to take forever for the temps to come up doing the strict MM.
 
It really doesn't matter. I put the meat on as soon as I assemble the cooker so that the temp stabilizes with the meat in the cooker. I have also waited on cooker to come up to temp and then put the meat on the grill. I really could not tell a difference for either method, so now I always put meat on when lit coals are put into the cooker.
 
What I've been doing is dumping my lit coals, and then assembling the cooker. Then I wait until the temps get up to about 220-230 and I put my meat on. This is also when I add my wood through the door. The temp usually drops a little then comes back up. Although I have noticed that since I switched from Kingsford to RO Lump, that initial drop is a lot more severe and it takes a lot longer for the temp to come back up. Other than that - no difference.
 
I arrange my Stubbs Briquesttes just like I want them, then I place my hardwoord just where I want them (lumps) and leave some room in the middle to dump my hot coals from the chinmney. As soon as I dump my coals, I assemble the 18 1/2 WMS and put the meat on immediately. I leave ALL the vents close on ALL smokes EXCEPT the top vent, which I only open 1/4 t 1/2 open. I use the DIGIQ2 DX Temperature controller. I get tons of smoke immediately and I like my meat to be there to get some of that. When I hit my target temp, the DigiQ keeps it right on the mark. I may not know the difference, but I have good meat every time.

FYI, I use an old coffee can cut out on both ends and sit it in the center of the charcoal ring to help leave room for the hot coals. I use the heavy duty rubber gloves ($11.00) I bought from Texas BBQ Rub, use a pair of pliers and as I'm dumping the coals into the middle, I pull the can out at the same time. Works for me.

Good luck........I smell smoke coming on.
 
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