Minion Method question

[flywatt]

I am doing a turkey on my wsm. I've done them in the past loading charcoal as needed. This year, I'm considering the minion method. All the videos on this method use kingsford coals. My question is how do you do this without getting the taste from the binder chemicals throughout the cook? Wouldn't you have a consistent burning of the binder chemicals?

 

[kelbro]

There are better grades of Kingsford that some of those guys use. I prefer Royal Oak to regular Kingsford. Embers does pretty well too.

 

[gmc2003]

Minion method isn't needed for smoking Turkey. At least in my opinion. I would fire up a whole starter of briquettes and spread them over the top of your full charcoal ring. Poultry takes on smoke rather quickly and too much smoke will make your turkey taste rancid. Bury a couple of pieces of your favorite wood into the coals and get your WSM temp up to at least 325*. Once the smoke is thin blue or non-existent then put your bird on the top grate. KBB will take a little longer then Royal Oak to get there but it will get there. Also no water in the pan.

Chris

 

[motocrash]

What the Vermont Savant said

 

[flywatt]

Minion method isn't needed for smoking Turkey. At least in my opinion. I would fire up a whole starter of briquettes and spread them over the top of your full charcoal ring. Poultry takes on smoke rather quickly and too much smoke will make your turkey taste rancid. Bury a couple of pieces of your favorite wood into the coals and get your WSM temp up to at least 325*. Once the smoke is thin blue or non-existent then put your bird on the top grate. KBB will take a little longer then Royal Oak to get there but it will get there. Also no water in the pan.

Chris

Why no water in the pan?

 

[gmc2003]

Why no water in the pan?

It's easier to maintain higher temps, also your wasting the charcoals energy heating up the water.

Chris

 

[sandyut]

I agree with all of the above. I only use minion on very long slow cooks. Poultry wound be that.