- Joined Jan 17, 2021
I just consider it as anything with pre-loaded coals. So the "snake" thing with kettles, just like that coffee can way, and also those "S" shaped charcoal baskets we can buy for our WSMs (and presumably drums).I humbly stand corrected after doing some research.
What I call the "dump method" is more like the original form of the Minion method. What I've seen people call the Minion method is they place a can in the middle of the charcoal ring, surround it with cold charcoal, fill it with hot charcoal, then remove the can. I think I did that once, then changed to what I called the dump method which gave me more fuel, less wasted space, and longer burn times. Plus, later, I could easily bury splits in the center of the pile of cold charcoal.
So, again, I humbly stand corrected. I am absolutely using the original form of the Minion method. Still learning something new!
I usually only dump ashed over coals, but it's rare I have more than a 6hr cook. I use the exhaust to control temps, though. For example a 6hr cook means I am dumping a full chimney, temp of course shoots up to 325*F, but with the intakes and exhaust set to my liking, the fire will be choked down enough within a few minutes (so all i have to do is open and let out that extra heat, i.e. put the meat on).
& That sounds about right- I'd expect that a split takes a while (like you said ~2hrs) to calm down, but I'd think it'd be a little faster using hot coals? In any case, I won't know til I try it.