First Cook on my WSM 4th of July - Page 2 - BBQ Central

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Old 07-15-2008, 06:04 AM   #11
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Agreed with the food porn...LOOKS GREAT!

I also agree with Unity...use the Minion Method to fire the cooker so you can bring temps up instead of down. The only thing the WSM does not do good is go drop in temps
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Old 07-15-2008, 07:08 AM   #12
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I realy looks great, good job
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Old 07-15-2008, 07:28 AM   #13
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Looks mighty good to me
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Old 07-22-2008, 06:12 PM   #14
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Quote:
Originally Posted by Unity
Nearly everybody here who cooks in a WSM uses some variation of the Minion Method -- unlit charcoal and smoke wood in the ring, as much as you'll need for the cook, topped with ~15-20 lit briquets. This lets you control the temp as it rises, instead of having to fight it down from too high.

--John
Do you use the Minion method no matter what you're cooking? I was under the impression this was used for longer cooks on cuts like a pork butt? I did have to wait about an hour for the temp to drop to 300 but once the meat went on it was pretty easy to get the temp at a steady 240.
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Old 07-22-2008, 06:29 PM   #15
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The guys who cook more than I do should answer this, but yeah, I use some variation of a Minion start for almost everything, even smoking jerky (200) or bacon (start at 150, later 200).

For my first WSM cook I followed the standard instructions, which gave me a rip-roaring ring full of ash-covered briquets. I never did get that fire under full control. Minion Method has been my salvation.

--John
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Old 07-22-2008, 07:11 PM   #16
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Fill the ring according to what you're cooking. 1/3 of a ring is fine for me cooking spares, full ring for butts, briskets, etc.
Light 15 coals in a chimney and use the MM. Shut the vents 75% at about 175*. It will take a while(maybe an hour or so) but the cooker will lock in and ride between 240* and 250*. Sometimes for spares I'll close the vents a little more than 75% at 175* to keep the cooker at about 225* to 230*.
Works like a charm every time.
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