- Joined Dec 28, 2012
I wonder if someone would comment on what Eric said as it relates to using the Minion method. With this method the fire is constantly igniting new charcoal as the meat is cooking/smoking.As for the actual smoke from the charcoal, I find it's best to get the coals heated up (if not burning) before adding any meat to the smoke chamber. Cold briquettes give off a very strong (and rather foul, IMO) smoke when they first get hot. Once that initial smoke has passed, you're good to go. I don't like to add cold briqs to the fire box in a charcoal smoker for this same reason. I get them at least to a partial burn in the chimney first, and this releases that initial smoke pretty well.