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Minion Method

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Chef Jim

I've been reading up on the minion method before my Pro Q arrives.  It seems that most are using briquettes.  I do prefer lump, but have had trouble with the fire running away.

Mind you this was on my Bandera.  Any suggestions?
#1 - June 10, 2010, 08:57:15 pm

Crash

  • Karma: 19
Besides using Ono lump one time, we have always used standard Blue Bag Kingsford.  We've never had a problem with it and know how it works in accordance with our Pro Q's. 

And for our longer cooks, we also use the Minion Method.
#2 - June 10, 2010, 09:05:58 pm
I love animals.  They're delicious!
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AzJohnnyC

  • Karma: 2
I use the minion method with Best of the West lump in my Pro Q, one vent barely cracked and my temps stay around 235.
#3 - June 11, 2010, 07:16:25 am
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Quiggs

  • Karma: 3
Allways use minion method in WSM and Pro Q's.  It seems our bigger units (22's) get a bit hot at first, so next time we are going to cut baack on amount of hot coals, maybe half a chimmney. 
#4 - June 11, 2010, 09:31:20 pm
Quiggs@AZBarbeque.com
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glenntm

Allways use minion method in WSM and Backwoods.  In the WSM we start with no more than 6-8 hot coals. 

Usually can get 9-10 hours at 225 without a Stoker.
#5 - June 11, 2010, 09:44:50 pm

azkitch

  • Karma: 9
I always use MM, but rarely use blue bag. I bought 4 cuz they were so cheep. It doesn't seem to be smelling like roof tar this time around. And my knuckles can't distinguish between the heat of a heapin helpin of K briquettes and a heapin helpin of lit BOTW. They both make me back off quickly!!
#6 - June 11, 2010, 10:25:40 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

DanMan

  • Karma: 0
I use the minion method with Best of the West lump in my Pro Q, one vent barely cracked and my temps stay around 235.


What he said!
#7 - June 12, 2010, 09:53:00 am

BowtieBill

  • Karma: 0
I use unlit Kingsford Blue Bag mixed with Royal Oak Lump in my Excel 20. I add lit Kingsford.
#8 - June 13, 2010, 03:18:47 pm

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