Just purchased myself a Christmas present, a 22 1/2" WSM, from Amazon. I have been using a Masterbuilt XL for a while with mixed results. I have a question about cooking methods. Weber recommends the "Minion Method" for long smokes and the "Standard Method" for short smokes but I see most of you guys using the "Minion Method" for most everything. Do you just reduce the amount of charcoal for say ribs or chicken? Do you mix the wood chunks in the unlit charcoal? I want to use my new smoker for Christmas dinner and smoke a prime rib and turkey breast. Any recommendations will be appreciated. Thanks.