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But the white smoke won’t be there to leave an off-taste on your food.Įxperiment with both and see which one you like better. With this second option, you won’t be able to start cooking right away. But to avoid this confusion, only fill the pan with hot water (so no temp dives) after the charcoal and wood’s white smoke is gone. Tip: If you fill your water pan while waiting for the smoke to clear, steam (sorta looks like white smoke) will come off the exhaust vent instead of blue smoke. As a result, it will take another 15 – 20 minutes to readjust the vents system. When you add cold meat later on, the internal temp obviously drops because of meat being a heat sink. It can really take 30 to 45 minutes before you can throw the food on. The second way is to preheat the grill and wait until the smoke coming out of the top vent is thin and faintly blue. Some people are OK with that while some aren’t. However, the downside is that there is still thick billowing smoke coming from burning charcoal and wood. That way, it’s easier for you to hit the target temp and start cooking relatively quicker. The reason is that cold meat will slow down the temperature climb inside the cooker. Chris from the Virtual Weber Bullet recommends putting the meat on the WSM right away. And close the lid.Īfter this point, there are two ways to proceed. Fill the water pan or leave it empty (in between the firebox and the cooking grates). You can either spread them out evenly or just leave them in the middle. Proceed to dump the lit coals on top and right at the center of your charcoal pile. Once your initial coals are covered in white-gray ash, they are ready. More for colder days while less for warmer ones.
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The amount varies depending on the ambient temperature. Step 2 – Light A Few Starter CoalsĮither briquettes or lump, light a couple of pieces using a charcoal chimney. Place some wood chunks on top of the pile. The reason is that lump burns at a faster rate. You can use lump charcoal, but with extra efforts. With the MM, briquettes are usually the preferred option. Depending on what you’re cooking, it can be all the way to the top or just a couple of layers deep. We’ll start from the bottom at the charcoal bowl.įill up your bowl, inside the perforated ring, with charcoal of your choice.
#Minion masters steam charts how to#
Here are step-by-step instructions on how to set up the Minion Method on a WSM. Also, you can reuse any leftovers if they haven’t been burned down yet. That way, you don’t have to replenish every two hours. The depth of the firebox allows the fire to be away from the food, where you can put a diffuser to create indirect heat.Ī large firebox makes it easy to load more charcoal. I have a section regarding those grills later in this article.Īs long as your cooker has a deep and large firebox, you can utilize the MM. Some folks get it to work in offset smokers as well as kettle grills, but with some extra accessories and modifications.
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You can also use the Minion in ugly drum smokers (UDS) since they are similar to the water smoker in terms of structure (vertical and upright). Type Of Grill/Smokerīecause the MM was invented in a WSM, it is mainly used in water/bullet smokers (WSM, Napoleon Apollo, etc.). In fact, the Minion is only meant for barbecuing or indirect heat smoking. The only caveat of this method is that it isn’t applicable for grilling or cooking with direct high heat (over 310F). By doing so, you don’t have to keep checking and adding fuel every so often, which saves you time for other important tasks. The idea behind the MM is to arrange lit and unlit coals in a way that extends the burn time of the charcoal pile at an even, low n slow temperature (up to 18 hours, depending on various factors, at 225F – 275F). Backyard pitmasters everywhere would be forever grateful for that. He took first in chicken and second in ribs that competition.Īfter that day, a new method of “set and forget” fire management was born and named after its inventor – The Minion Method (MM). Jim’s WSM ended up going on for hours at a steady temperature. The man didn’t even bother to read the lighting instructions from Weber. In a hurry to get things started, Jim put the cooker together, filled up the charcoal ring, and poured a handful of hot coals (Ouch!) on top of it. The Weber Smokey Mountain (WSM) was his smoker of choice and it was also his first time using it. The legend.īack in the 90s, Jim was at a BBQ competition somewhere in the Pacific Northwest. Modified Minion Method For Other Grill And Smoker.Is Burning Unlit Briquettes Affecting The Flavor?.Bonus – WSM’s Vents System & Water Pan For The Minion Method.