I know this is probably been asked before but I'll throw this out there one more time. I usually start my Weber Smokey Mountain mini using the minion method with some wood chunks on top. I've heard some people having issues doing it this way since bringing the temperature up on the barbecue can cause the wood chunks to catch fire and flareup. I never soak my wood chunks before putting them on so they're quite dry. How is everybody else doing using the minion method or are people using a different method when using wood chunks on the Weber Smoky Mountain mini? I'm currently smoking a 13 pound turkey, I know it's over the 12 pound recommended weight, however it's the smallest when I could get.