The Minion Method Explained w/ Tutorial

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This gets my vote to become a sticky...
Very informative and helpful to those beginning in this arena of smoking....
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Jim minnion used to post here alot dude...

Suprised you can get 12 hours with that load,but as you mentioned quality lump-not the cowboy etc...

I modified mine while back with a UDS style basket.Lots of mods for these cookers...



I actually use all natural briquetts and they pack real good and have been succesful with lump or briquett minnion...

Intersesting thread.....Thanks for sharing your experience
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Cool basket. I need to make a couple of those. Maybe you could make them for me.
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I've got a barrel in the garage for a UDS project later this winter. Ironiclly enough with my smoke today, I didn't put enough lump in and ended up getting 8 hours before it started crashing.
 
Im probably going to try the Minion method you spelled out here this weekend Dude(heat wave here, gonna be over 32 degrees), I have been using the K.I.S.S. method spelled out by my buddy Gary Wiviott in his book Low and Slow which is very similar, the difference being you dont put the lit chimney of lump in a hollowed out area of the unlit, but right on top.

Figure Ill give this method a try and see how it works, cant experiment too much.

thanks again
 
thanks for the info rick,

I tried some Kingsford competition briquettes this past week(couldnt find any lump on the way home), worked pretty good other than the large ammount of ash compared to lump.

Where do you get those Stumps briquettes you use?
 
I primarily cook on wood, or a bag of mesquite lump, but I bought Kingsford Blue bag for the UDS recently

I remember hearing/reading that it's not safe to use briquettes till they're ashed over. If this is the case, wouldn't you taste the charcoal "additives" in the food by using minion method w/ Charcoal?

Was or is this true about briquettes?
 
Dude,

I look forward to reading your posts...always well thought out and informative. This one is no exception and should absolutely be a sticky.
by the way, when is that butt going to be ready?? I'm getting hungry!!
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Thank you Badfrog. It's nice to be noticed when you put in the effort to type something like this up.

And since you asked about the butt. Here's the links to the smokes I did the day I posted this.
The Butt
http://www.smokingmeatforums.com/for...ad.php?t=85937
The Chuck Roast
http://www.smokingmeatforums.com/for...ad.php?t=85936
The Pastrami (or Dudestrami as oneshot named it)
http://www.smokingmeatforums.com/for...ad.php?t=85935

Hope you like 'em. I know I sure did. Might have to do a pulled chuckie pizza tonight.
 
I agree with Badfrog, Dude. Thanks for sharing this info. I'm certainly glad to be associated with this forum. I shows that there are good people around, you just have to know where to look.
 
I've got an offset as well (Char Griller Duo) and the first time, and only at this point, I used the minion method, I put the lit charcoal at the inlet side. I ended up having to fight to keep the temps DOWN. I'm definitely going to try putting the lit at the opposite end next time. I'll probably also use a bit less, as I used a full chimney the first time.
 
after fighting to keep my temps up on my first smoke this past weekend, I'll be modding my ecb, and giving the Minion Method a go for my next one!
 
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