smoking Minion Method Question

[Roguejim]

Can the Minion method be used in a 22" Weber kettle to smoke 1-2 racks of pork spares? I was thinking maybe the "snake" method. Any advice, or tips on this?

 

[The Hot Pepper]

Getcha a rib rack.
 

 

[SmokenFire]

Can the Minion method be used in a 22" Weber kettle to smoke 1-2 racks of pork spares? I was thinking maybe the "snake" method. Any advice, or tips on this?

 
With only 2 racks you can probably use snake - should save you some on charcoal.  I use minion method when doing 4+ racks or brisket or pork butt.

 

[Roguejim]

Thanks guys.

Getcha a rib rack.
 

rib_rack.jpg

rib_rack2.jpg

It's a little hard for my eyes to see the amount of charcoal you have there, Pookie. Doesn't look like much. How many hours of cook time did you get from that load?

With only 2 racks you can probably use snake - should save you some on charcoal.  I use minion method when doing 4+ racks or brisket or pork butt.

I'm not set on only 2 racks. If I could do more, I will! I'm seeing some guys setting 2 fire bricks on their sides across the middle of the kettle, putting coals on one side, drip pan on the other. Sound good? Would you put lit coals on one end of the pile, or scattered over the top? I'm looking for details, now.

 

[The Hot Pepper]

Those pics are from the net. 

 

[SmokenFire]

I'm not set on only 2 racks. If I could do more, I will! I'm seeing some guys setting 2 fire bricks on their sides across the middle of the kettle, putting coals on one side, drip pan on the other. Sound good? Would you put lit coals on one end of the pile, or scattered over the top? I'm looking for details, now.

 
On the 22 you won't fit more than 3 racks of spares on the top grate - a rib rack will allow you to fit up to 6 though.  RJ I am not active in mods for the WSM, so I don't know about the fire bricks.  I'm sure they can/would help hold heat.  The water pan goes above the coals underneath the 2nd grate.  Are you talking about a small foil type water pan down in/around the coals at the bottom?
 
For snake I drop the lit coals on one end of the charcoal, for minion *(full load) I have an old coffee can that's open on both ends.  Load the charcoal around it and then drop lit coals in the center, pull the coffee can out and the heat spreads evenly from center to outer edge. 

 

[Roguejim]

On the 22 you won't fit more than 3 racks of spares on the top grate - a rib rack will allow you to fit up to 6 though.  RJ I am not active in mods for the WSM, so I don't know about the fire bricks.  I'm sure they can/would help hold heat.  The water pan goes above the coals underneath the 2nd grate.  Are you talking about a small foil type water pan down in/around the coals at the bottom?
 
For snake I drop the lit coals on one end of the charcoal, for minion *(full load) I have an old coffee can that's open on both ends.  Load the charcoal around it and then drop lit coals in the center, pull the coffee can out and the heat spreads evenly from center to outer edge.

As I understand it, or misunderstand it, the bricks are set up on edge, down the center of the lower grate, keeping the coals on one side, the foil pan on the other side which catches the juices from the meat directly above. Am I explaining it clearly? It sounds like you load the entire lower grate with coals, right? How many hours with that load, using the coffee can method? Does the snake method have any advantage?

 

[SmokenFire]

As I understand it, or misunderstand it, the bricks are set up on edge, down the center of the lower grate, keeping the coals on one side, the foil pan on the other side which catches the juices from the meat directly above. Am I explaining it clearly? It sounds like you load the entire lower grate with coals, right? How many hours with that load, using the coffee can method? Does the snake method have any advantage?

 
OK - now I get it.  I'm running the Weber Smoky Mountain so the water pan sits right under the smoking grates whereas you've got the kettle.  That you mentioned in the first post.  That I missed like a dolt.  Oh well, sorry.    
 
In the case of the kettle hell yes!  The fire bricks help set the edge and keep your 2 zone cooking together.  The water pan does indeed go on the other side of the bricks and under the meat.  For the 22 kettle you'll likely not fit more than 2 racks of ribs with out a standing rack.  And you'll need to switch em throughout the cook to keep one from burning.
 
With my 22 WSM smoker I will get 5-12 hours on a full load of charcoal depending on the wind and what I'm cooking.  For the kettle and the set up you are talking about I'd load the coals and start lit coals on one end rather than scatter them on top - sort of a 'minion snake' if you will.  You won't really have too much room to do a 'proper' snake with the fire bricks in the middle.  I will say that using snake method on a kettle is excellent - the only way I do beer can chicken and other such dishes.  You'll be amazed at the difference in coal usage!  IIRC Chris (JHP) posted up some pretty snazzy pics of the snake method but I don't know where he posted them.  Probably the 'my obsession' thread.  

 

[oldsalty]

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.

What kind of traeger issues are you having mine cranks!!!!!!!!

 

[Roguejim]

Details in posts #37 and #39.

I have the same gripe as many pellet users; wimpy smoke profile. I have the 075. Oh yeah, I run it at 225-230F, and no foiling. I can get better smoke flavor from a single chunk of hickory in my Weber kettle.

 

[oldsalty]

Details in posts #37 and #39.
I have the same gripe as many pellet users; wimpy smoke profile. I have the 075. Oh yeah, I run it at 225-230F, and no foiling. I can get better smoke flavor from a single chunk of hickory in my Weber kettle.

Wow brother that stinks I get fantastic smoke flavor and penetration. Have you tried running on smoke setting than bumping up after internal temp hits 140? Have you looked into savannah stoker pid controller I can increase pellet drop and change fan speed three different settings to reduce smoke loss tons of variables with this controller changed my traeger into a beast will run upwards of 550 with heavy smoke if I want or just heat and light smoke for wood oven pizza's love it now. Around 180 bucks delivered. Check out my smoker in show us your smoker. This controller makes a world of difference.
Cheers

 

[Roguejim]

Wow brother that stinks I get fantastic smoke flavor and penetration. Have you tried running on smoke setting than bumping up after internal temp hits 140? Have you looked into savannah stoker pid controller I can increase pellet drop and change fan speed three different settings to reduce smoke loss tons of variables with this controller changed my traeger into a beast will run upwards of 550 with heavy smoke if I want or just heat and light smoke for wood oven pizza's love it now. Around 180 bucks delivered. Check out my smoker in show us your smoker. This controller makes a world of difference.
Cheers

Salty...you did not read post #37, right?? I bought one of the first Savannah Stokers that Billy Merrill offered for sale at pelletheads.com. The manual that came with it scared the living crap out of me, so the unit sat in the box for about a month. Eventually, Billy got me going with it, but I don't know how to make adjustments other than raising/lowering temps. If I knew how to get more smoke out of thisTraeger, I might not have started this thread.

 

[oldsalty]

Salty...you did not read post #37, right?? I bought one of the first Savannah Stokers that Billy Merrill offered for sale at pelletheads.com. The manual that came with it scared the living crap out of me, so the unit sat in the box for about a month. Eventually, Billy got me going with it, but I don't know how to make adjustments other than raising/lowering temps. If I knew how to get more smoke out of thisTraeger, I might not have started this thread.

Sorry brother missed that one just jumping around, felt bad your having problems, just looking for some answers.
If you'd like to pm me can exchange numbers would be glad to talk you thru setup and go over all tech details have mine set up for different style cooks. Took me a couple days to get it right but now I'm a pro! Would be my pleasure to help if you'd like. mine works amazing and if I have any temp issues I just run auto tune.
Sucks its not working for you mine runs like a bear!!
Just read your post sorry. Mine was same until I adjusted fan speed for lower temp cooks and up the auger control lots of smoke now. Check out smoke ring on this chuck roast

 

[Roguejim]

While I'm trying to figure a way to get this Traeger to give up the smoke, I want to smoke some pork spares on my Weber kettle. For this cut of meat, is it preferable to load the coals to one side, or form the snake? Either way, I'd be doing the Minion.