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Using the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing
Introduce
Chef :
Paul RybakUsing the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing
From the internet. Jim Minion came up with this in the '90s. It allowed up to a 12 hour smoke without adding more briquettes. There are other variations you can find online.
Ingredient
Food ration :
BBQ technique. Details with pictures are onlineCooking time :
Up to 12 hours.Cooking instructions
* Step 1
Prepare the smoker with the water pan but don't put the middle section over the briquettes chamber.
* Step 2
Fill the bottom with Kingsford Original Briquettes, make an indentation in the middle.
* Step 3
Using a chimney lighter, put about 15 briquettes and light. When about 75% is grey, pour over the unlit briquettes and spread. Use more on a windy or cold day.
* Step 4
Place the middle section with the water pan on the charcoal section.
* Step 5
Open all vents 100%
* Step 6
Put the temperature probes on the grill bracket, add your food, and put on the lid.
* Step 7
Monitor the grill temperature and when it hits 200f close all bottom dampers to 50%. You're striving for 225f to 250f.
* Step 8
Fine tune the damper to maintain 225f to 250f. Go have a beer.
Note: if there is a photo you can click to enlarge it
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