Pork Barrel BBQ - Weber Smokey Mountain Cooker Tip - How to Light the Fire - Minion Method

[PorkBarrelBBQ]

We use real wood charcoal - but also add in hickory or other fruit wood

[dergibog27]

Just saw you rubes on Shark Tank. Not a good idea to knock half your "consumers" because of their political beliefs. So, for that, I'll tell everyone I know NOT to buy your products.

[Replicachile1]

this charcoal is to chemicals...you lost the ritual in the beginin...the flavor contaminates the meet...use real wood charcoal :)

[PorkBarrelBBQ]

Downdraft - these briquettes are better than lump - they are 100% hardwood briquettes (companies like Wicked Good, Stubbs, & Kingsford Competition have good products in this line - many competition teams are using them as they burn much more consistent and even than lump). Lump burns much hotter & faster than a briquette. The Minion Method does the opposite of what you say - it burns the briquettes slowly from the inside to the outside allowing for an even burn & easily maintained temperature.

[downdraft]

No lump charcoal. Charcoal briquettes have binding agents in them, lump charcoal does not. Lump charcoal is the only way to go plus it last longer. That amount of charcoal would produce way too much heat and you would spend a bunch of time trying to tame it. Use half that much and add wood or charcoal as you need it to maintaine temperature. To start the chimney spray pam on a paper towel, put it under the charcoal.

[EasyRecipesHQ]

like it

[Magesandrogue]

great video, I'm a long time weber user. A tip I learn is to save all oil soak paper towels that I use to oil my wok or the grill and use that as a starter in the charcoal chimney. It starts easy and produces less smoke than newspaper. cheers.

[HALLSYSKITCHEN]

great info...thanks

[ntfny]

you must like the flavor of just lit charcoal. I don’t put that on or in the item I’m cooking, and start my add on coals separately

[PorkBarrelBBQ]

I was cooking ribs and pork butts that day! So I had it loaded up for both - you're right - it would be too much otherwise. I get 10-12 hours with that amount of coals.

[jives21]

That is a TON of charcoal for that short of a smoke, do you have a lot of unburned coal afterwards? You might try a full chimney of unlit coals then like 1/4 of a chimney of lit coals on top of that. May need to open those bottom vents slightly to get your desired temp but a lot more efficient and a cleaner burning fire. I can go for 10 hours on a weber one-touch using that amount of charcoal.

Also @sjcorrea the minion method he's using here is well known and works very well, no off flavors

[Smokin95Aces]

Hey Brett, I just got my smokey mountain and love it! What I am having problems with so far is controlling the "smoke" temperature in the beginning. Is this a beginner’s problem and just have to play with the gauges? I use the minion method and add two good chunks of Pecan Wood. It wants to get to 300 really fast and then I close the gauges to settle the temperature but I just can’t get that constant hold between 225 and 250. Any help would be great!

Dallas

[PorkBarrelBBQ]

@Smokin95Aces Once the temp reaches 200 degrees initially, I shut all the bottom vents completely, and leave the top one open 100 percent - that keeps it from spiking, and will set nicely at 225-250 - let me know if this works for you!

[BuoyzToyz]

@PorkBarrelBBQ great advice but I struggle to get the heat to rise by opening the vents once the temp starts to drop back down from 225-250 to ~200. End up getting a hairdryer to get some airflow through the bottom vents but of course risks blowing ash particles up through the smoker. Also do you start with a full pan of cool water in the smoker? thanks for any advice!

[meknewxenu]

@Smokin95Aces Pecan wood is mainly used for heat, it give off more heat than say, Hickory, Oak and the fruit woods. The Vent advice is solid also you may want to reconsider pecan as a wood choice, for Texas style offset pits using wood only pecan is good, but it seems you are adding it for smoke and smoke flavor. Just my two cents but I'd use hickory, apple, peach or something else.

[PorkBarrelBBQ]

We've never had issues with flavor imparting - and helps ensure a consistent 12 hour cook in the Weber Smokey Mountain Cooker. That's a good idea to try some hardwood lump - we love peach wood - I'll try it out next time and let you know how it goes! Thanks for the comment!

[sjcorrea]

Interesting method but the unlit coals will impart an off flavor as they off gas during ignition. It is best to light your briquettes outside the bbq. Why not try your method with some hardwood lump like peach wood as the unlit fuel source.