G
Guest
Guest
I have only had my WSM for a few weeks and have cooked a few times on it and absolutely love it.
One of the things that I don't find particurally enjoyable about Qing is getting the smoker fired up and ready to cook. So I was naturally interested in and intrigued by the Minion method and decided to give it a shot this past weekend.
I should also say up-front that I am skeptical by nature. I also happen to think that charcoal REALLY stinks when first lit so I was pretty much convinced that it was going to taint the taste of the food but decided to try anyway based on information on this site.
I fired up the cooker according the article posted on this site and cooked two Boston Butts and two slabs of ribs. Much to my surprise and delight the food came off fantastic and without even a hint of charcoal taste. Needless to say that I am quite convinced and will use it from here on.
My question: I think that the nasty smell of charcoal FAR overpowers the sweet smell of the smoking wood and yet the food takes on taste from the wood and not the charcoal. How is this so? Believe me, I am in no way complaining I am mearly curious as it is really counter-intuitive to me.
Thanks in advance for your time . . .
Larry
One of the things that I don't find particurally enjoyable about Qing is getting the smoker fired up and ready to cook. So I was naturally interested in and intrigued by the Minion method and decided to give it a shot this past weekend.
I should also say up-front that I am skeptical by nature. I also happen to think that charcoal REALLY stinks when first lit so I was pretty much convinced that it was going to taint the taste of the food but decided to try anyway based on information on this site.
I fired up the cooker according the article posted on this site and cooked two Boston Butts and two slabs of ribs. Much to my surprise and delight the food came off fantastic and without even a hint of charcoal taste. Needless to say that I am quite convinced and will use it from here on.
My question: I think that the nasty smell of charcoal FAR overpowers the sweet smell of the smoking wood and yet the food takes on taste from the wood and not the charcoal. How is this so? Believe me, I am in no way complaining I am mearly curious as it is really counter-intuitive to me.
Thanks in advance for your time . . .
Larry