I have a CG-SFB, none of the modifications are done yet as the smoker is in storage till spring...however...what are your opinions/experience with using the Minion Method for larger cuts of meat like brisket. Do the unburned briquettes impart an undesirable flavor, and is this method the right way to keep me from messing around too much, which is a habit I have. Everything will be monitored with a TE-73, but I sure like to tinker with things...
post #1 of 3
12/19/09 at 10:08pm