using charcoal non minion method

[zombini]

When I cook low and slow using the UDS or Weber kettle I use a minion type method with the charcoal. Some folks have posted they do not like this method, they want their coals white and ashed over. So how do you smoke low and slow when all your coals are already lit and how would you keep the heat down?
z

[Richtee]

The hard way. Ya use less coals and replentish them as needed.

[BBQ Engineer]

Depends on what type of charcoal you are using...My personal opinion is this for my small insulated cabinet...If using lump charcoal, there isn't a funky smell when this ignites (vs. say....Kingsford Blue Bag or other pressed charcoal briq's). So I can use a minion method (ignite a corner and let it progress to adjacent fuel as it works it's way across the fire basket). If I were to use briq's, I am pretty adamant that this be fully ignited and ashed over before it hits the fire box. Now, nothing says that I can't load the firebox up with lit briq's and control their output with the airbox dampers, or start with a load of lit briq's and then switch to lump to add directly (should I need it).

This method (for me) prevents the nasty ignition smell of briq's touching my food. I believe that charcoal is the heat source, and wood is the flavor (smell) source. Briq ignition smell is not the flavor I'm after...lump ignition smell is not objectionable to me.

JMHO / YMMV / Batteries not included.

[Richtee]

Well put Dana.

[DDave]

Exactly what Dana said.

Realistically you have no choice but to use a minion method in a UDS. So the fuel source is important. I use RO lump. Lump is very irregular in size so the temps tend to wander a bit more if you are using natural ventilation. I use a controller so this is not a problem.

Briqs are very uniform in size so the temp does not wander as much in a naturally ventilated UDS. But the ignition smell can be an issue. I have used Kingsford Comp with acceptable results but the results were better with lump. Kingsford Comp doesn't smell horrible when igniting but it is not as pleasant as lump. I would NEVER use Kingsford Blue Bag in my UDS.

If you are using a UDS it is best to not bitch about the price of fuel. Don't go for the cheapest briqs or you will have taste issues, IMHO.

I think it is no small coincidence that Mrs. DDave's appreciation for smoked foods ticked up several notches when I started using lump exclusively in the UDS.

Dave

[zombini]

Depends on what type of charcoal you are using...My personal opinion is this for my small insulated cabinet...If using lump charcoal, there isn't a funky smell when this ignites (vs. say....Kingsford Blue Bag or other pressed charcoal briq's). So I can use a minion method (ignite a corner and let it progress to adjacent fuel as it works it's way across the fire basket). If I were to use briq's, I am pretty adamant that this be fully ignited and ashed over before it hits the fire box. Now, nothing says that I can't load the firebox up with lit briq's and control their output with the airbox dampers, or start with a load of lit briq's and then switch to lump to add directly (should I need it).

This method (for me) prevents the nasty ignition smell of briq's touching my food. I believe that charcoal is the heat source, and wood is the flavor (smell) source. Briq ignition smell is not the flavor I'm after...lump ignition smell is not objectionable to me.

JMHO / YMMV / Batteries not included.

Very good answer and makes sense to me.

The hard way. Ya use less coals and replentish them as needed.

That's what I figured...not very do-able in the UDS but yes in a WSM

Exactly what Dana said.

Realistically you have no choice but to use a minion method in a UDS. So the fuel source is important. I use RO lump. Lump is very irregular in size so the temps tend to wander a bit more if you are using natural ventilation. I use a controller so this is not a problem.

Briqs are very uniform in size so the temp does not wander as much in a naturally ventilated UDS. But the ignition smell can be an issue. I have used Kingsford Comp with acceptable results but the results were better with lump. Kingsford Comp doesn't smell horrible when igniting but it is not as pleasant as lump. I would NEVER use Kingsford Blue Bag in my UDS.

If you are using a UDS it is best to not bitch about the price of fuel. Don't go for the cheapest briqs or you will have taste issues, IMHO.

I think it is no small coincidence that Mrs. DDave's appreciation for smoked foods ticked up several notches when I started using lump exclusively in the UDS.

Dave

Ok Thanks guys...very good sensible answers...I'll keep my lump in the UDS and the KFB in the vortex
z

[HawgHeaven]

Dunno if this helps, butt it helped me a ton. There is an ex SM member that did comps, and used a Backwoods smoker. His team always used RO lump, minion method... they got 10 to 12 hour burns. I was lucky to get 6-8 hours on a good day. The secret was stacking the lump. You don't want big air gaps in the mix. He carefully stacked the lump so that the gaps were minimal, and broke the bigger pieces into like sized chunks... It took some time, butt well worth the effort. No nasty taste at all either...

[Mark R]

There are also some briqs out there that are all hardwood, Stubbs comes to mind (there are others), no coal. Traditional charcoal (Blue bag) is a mixture of coal and charred wood. The nasty taste of lighting briqs is the coal lighting. The all wood briqs do not have the coal, so no chitty taste as they light.
I mostly use lump in the big offset, but I start with hardwood briqs and mix briqs and lump in the minion for the Webers. For briqs, I only use all wood briqs! It makes a huge difference!

[smc51]

I use the charcoal lighter. put newspaper in the bottom, fill with charcoal and light the newspaper. Wait until the coals are started then add to the Webber. Adjust your bottom vent to regulate temp and I leave the top vent WFO. No ignition smell from the charcoal.

[jwbtulsa]

Well I'm an offset stick burner kind of guy. I'd say throw all that shit in there and light it up. Taste? Hell I would already be past too many glasses of bourbon to worry about a charcoal taste!!! Kidding, sometimes...

Have to be honest. On rare occasions, I miss my grandpa's charcoal lighter fluid hamburgers.

[Fishawn]

I use KBB all the time for minion/snake methods of cooking/smoking, and also use previously used briquettes, by themselves or along with new briquettes. I never notice an "off" or "bad" taste. That said, that's aboot all I use and have ever used. I have tried Stubb's and did not like (smelled bad to me) and Coshell and Royal Oak also, which I like. Coshell is a PITA to get lit at times, but burns hot and long. Just make sure you have good air flow and they are burning, and your top vent is wide open. Everyone has their opinion on fuel. IMO, figure oot what you like and go with it.

[DDave]

I use KBB all the time for minion/snake methods of cooking/smoking,

Hmm . . . that is interesting. Because I read on another forum about the horrible smell of Blue Bag was primarily a Western US thing based on the wood availability at different manufacturing locations. But you would be getting the same stuff in Washington that we get in California. And if it smelled the way I remember it, I'm sure you would have noticed. Maybe they changed their formula?

It's been several years since I used it but I do know the last time it stunk lighting like I always remembered it doing. Using it fully ashed over would be no problem but I can't imagine using it for the minion method.

Might have to pick up a bag to test the next time I am going to grill when they will be fully lit and see if they still stink when they light. Although I have become a big fan of Kingsford Comp for grilling.

Dave

[BBQ Engineer]

Everyone has their opinion on fuel. IMO, figure oot what you like and go with it.

That is the bottom line. There are a lot of different ways to get to the same point, and as many opinions how to get there as there are people giving them. Find what works for you and let-r-rip!

Hell, if I were to douse a pile of KBB in a whole bottle of lighter fluid and then char the crap out of some ribs so that the sauce was burnt to something that resembled incinerated bbq sauce, there would be something nostalgic about it, because that's the way my dad did it. It somehow worked when I was a kid.

[Mark R]

Hell, if I were to douse a pile of KBB in a whole bottle of lighter fluid and then char the crap out of some ribs so that the sauce was burnt to something that resembled incinerated bbq sauce, there would be something nostalgic about it, because that's the way my dad did it. It somehow worked when I was a kid.

Funny thing, as a kid we only smoked fish, over wood. Grilled bugers, dogs, steaks N chiggin. Mostly as stated above/\! Don't think we ever cooked ribs or brisket or butts.

[DDave]

Hell, if I were to douse a pile of KBB in a whole bottle of lighter fluid and then char the crap out of some ribs so that the sauce was burnt to something that resembled incinerated bbq sauce, there would be something nostalgic about it, because that's the way my dad did it. It somehow worked when I was a kid.

Guess back then we didn't know what we didn't know. Aromas are powerful sensory triggers. The smell of igniting lighter fluid wafting through the neighborhood does bring back some good memories.

Dave