Roguejim said:*Greenhorn Alert*
I've been doing a bit of reading on the Minion Method, and a common gripe is that unlit charcoal that is in the process of being lit, gives off undesirable elements which are to be avoided. True, or not?
Thanks, man. I've been following the Weber thread, and am undecided as to whether to buy an offset, or bullet style smoker. I am an unsatisfied Traeger owner.SmokenFire said:
RJ yer sweatin small details that really don't amount to much over the course of a successful cook. Personally I love and use the minion method when smoking - usually w kingsford competition charcoal. Royal Oak is my all time fav, but I'll use the kingsford comp briqs for most of my practice runs since the RO is pretty spendy where I normally buy it.
I've no real issue on the 'undesirable elements' w the Royal Oak and/or kf comp charcoal as both are natural products. I'd be concerned if you're adding match light or other pre soaked charcoal to the mix because those options always include accelerants which give off bad stuff. Avoid those and yer fine.
Sorry, what's a VOC taste?Ashen said:I use the minion/snake method since I bought a Weber . I do find that there is a bit of a VOC taste that you don't get as much of with a burn down method on an offset, or a full burn then damp down in a Ceramic/komodo cooker. You get it even using natural briquettes or lump. Plain smoked stuff it is more pronounced but unless they have a baseline to compare it too, I doubt most would even notice it , especially if you were using rubs and sauces.
What makes Kingsford comp briquettes different from their regular briquettes?SmokenFire said:
RJ yer sweatin small details that really don't amount to much over the course of a successful cook. Personally I love and use the minion method when smoking - usually w kingsford competition charcoal. Royal Oak is my all time fav, but I'll use the kingsford comp briqs for most of my practice runs since the RO is pretty spendy where I normally buy it.
I've no real issue on the 'undesirable elements' w the Royal Oak and/or kf comp charcoal as both are natural products. I'd be concerned if you're adding match light or other pre soaked charcoal to the mix because those options always include accelerants which give off bad stuff. Avoid those and yer fine.
Roguejim said:Thanks, man. I've been following the Weber thread, and am undecided as to whether to buy an offset, or bullet style smoker. I am an unsatisfied Traeger owner.
SmokenFire said:
RJ yer sweatin small details that really don't amount to much over the course of a successful cook. Personally I love and use the minion method when smoking - usually w kingsford competition charcoal. Royal Oak is my all time fav, but I'll use the kingsford comp briqs for most of my practice runs since the RO is pretty spendy where I normally buy it.
I've no real issue on the 'undesirable elements' w the Royal Oak and/or kf comp charcoal as both are natural products. I'd be concerned if you're adding match light or other pre soaked charcoal to the mix because those options always include accelerants which give off bad stuff. Avoid those and yer fine.
Roguejim said:What makes Kingsford comp briquettes different from their regular briquettes?
JoynersHotPeppers said:There is something more to be said about mixing them for both advantages. I think someone else mentioned that somewhere else.
SmokenFire said:
RJ yer sweatin small details that really don't amount to much over the course of a successful cook. Personally I love and use the minion method when smoking - usually w kingsford competition charcoal. Royal Oak is my all time fav, but I'll use the kingsford comp briqs for most of my practice runs since the RO is pretty spendy where I normally buy it.
I've no real issue on the 'undesirable elements' w the Royal Oak and/or kf comp charcoal as both are natural products. I'd be concerned if you're adding match light or other pre soaked charcoal to the mix because those options always include accelerants which give off bad stuff. Avoid those and yer fine.
Now, that's what I want-13 hours. Do you have any photos on your flog of this set-up?JoynersHotPeppers said:There is something more to be said about mixing them for both advantages. I think someone else mentioned that somewhere else.
On my WSM I now put 3 bricks in a triangle then surround it with a complete circle. I think get 1/2 a chimney lit and white hot then put a few around the complete circle. I am now able to get well over 13 hours from just doing that alone and cooked an entire brisket off just over 8 pounds or 1/2 bag. Of course I add my wood chunks as well.
http://thehotpepper.com/topic/32869-my-obsession-with-heat-and-foodjoynershotpeppers/page-75Roguejim said:Now, that's what I want-13 hours. Do you have any photos on your flog of this set-up?
I meant the charcoal-brick set-up. Any photos? Did you say earlier that you documented some mods to your WSM, on your flog? If so, I'll be taking notes. Thanks.JoynersHotPeppers said:
The 3rd post in that link shows bottom with 3 bricks in it with charcoal and the starter outsideRoguejim said:I meant the charcoal-brick set-up. Any photos? Did you say earlier that you documented some mods to your WSM, on your flog? If so, I'll be taking notes. Thanks.
Thanks, again. To be clear, the bricks sit side by side, not in a triangle? My eyes are so bad (looking at my phone here)I thought that was a piece of meat! Sorry.JoynersHotPeppers said:The 3rd post in that link shows bottom with 3 bricks in it with charcoal and the starter outside
previous page has the mods