Recent content by chefwik1

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  1. chefwik1

    Minion method fears

    So i did a dry run minion method. Even with water pan, temp stabilized at around 340. Didn't put any wood in, just blue bag charcoal. Lit about 15 coals and put in the middle. Thinking maybe either I put to much coal and it's lighting too fast and/or shouldn't put the lit coals in the middle...
  2. chefwik1

    Minion method fears

    On an offset, should I put the lit coals closer to the air intake or closer to the smoke box? Thanks for the reply.
  3. chefwik1

    Minion method fears

    Thanks chef. How many is too many? Say for something that takes a while like brisket? Roughly.
  4. chefwik1

    Minion method fears

    New to the smoking game. Finally was able to make something delicious the other day (pulled pork). Went through so much coal and was constantly tending the fire to keep temp. Part of it is probably because of my cooker: dyna-glo offset vertical. Modded it up real nice, but still difficult to...
  5. chefwik1

    PLEASE HELP. Ready to give up

    Took everyone's advice and I have dynamite pulled pork now! Has kind of a kahlua pork flavor, but it is oh so good! Thank you everybody!
  6. PLEASE HELP. Ready to give up

    PLEASE HELP. Ready to give up

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  8. chefwik1

    PLEASE HELP. Ready to give up

    Wow. Learning so much. Thanks for the tip
  9. chefwik1

    PLEASE HELP. Ready to give up

    So I don't want them to smolder? They should catch fire? I'm so confused.
  10. chefwik1

    PLEASE HELP. Ready to give up

    Thanks everyone for the good advice. I'm gonna try again in a few days. I'll let you know how it goes
  11. chefwik1

    PLEASE HELP. Ready to give up

    Thank you so much for your help
  12. chefwik1

    PLEASE HELP. Ready to give up

    Ok cool. Thank you. So after adding the meat, then add wood as needed? What if I need to add more charcoal? Should I take the meat out? I'm sorry. These might be stupid questions. I'm a classically trained chef and not being able to figure this out bothers me. It's a whole new world.
  13. chefwik1

    PLEASE HELP. Ready to give up

    Hmm so should I wait to put the meat in until I see that blue smoke? Should I wait to put the wood in too?
  14. chefwik1

    PLEASE HELP. Ready to give up

    How does the meat being moist affect the smoke? I'm not gonna quit. I'm in too deep now! Haha
  15. chefwik1

    PLEASE HELP. Ready to give up

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