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Author Topic: Minion method question  (Read 1013 times)

SerialGriller

  • Happy Cooker
  • Posts: 3
Minion method question
« on: June 30, 2020, 01:08:24 AM »
Hi there,

I've got tons of info on how to fire up the minion method. The only thing I haven't found is where to place the meat. Center? Side and then move to center once it's burning on the side? Really unsure about this.

Lemans

  • WKC Ranger
  • Posts: 1218
Re: Minion method question
« Reply #1 on: June 30, 2020, 02:36:25 AM »
If you are using a kettle then you are placing the protein in the center
But you want you vent opposite the heat so that it is drawn over the meat
So you will have to rotate your lid through out the cook
I can't stop lovin my Weber!!!
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Ashley Coalburn

  • Smokey Joe
  • Posts: 87
Re: Minion method question
« Reply #2 on: June 30, 2020, 03:02:57 AM »
I don't use that method, but have a question: Don't you need a shield or reflector of some sort when placing the meat right over the coals on startup?
« Last Edit: June 30, 2020, 04:06:07 AM by Ashley Coalburn »

rc

  • WKC Brave
  • Posts: 111
Re: Minion method question
« Reply #3 on: June 30, 2020, 05:32:10 AM »

I don't use that method, but have a question: Don't you need a shield or reflector of some sort when placing the meat right over the coals on startup?
when using the minion method your not placing the protein over the coals. You place your coals off to one side of the grill and your protein in the indirect side. If you want to make a heat shield you can wrap two bricks in aluminum foil and place them in front of the coals to block some of the heat. Also place a pan of water under your protein. This will help keep the humidity up in your kettle so your meat doesnít dry out.


Sent from my iPhone using Weber Kettle Club

bbqking01

  • WKC Ranger
  • Posts: 860
Minion method question
« Reply #4 on: June 30, 2020, 08:11:14 AM »
I donít use the minion method on my kettle. I put a drip/water pan in the middle, then stack charcoal on left and right sides, approx 20-25 coals on each. Once it gets to temp, drop some wood chunks on the coals and put on lid. I normally leave all vents wide open, top and bottom. I did use the minion method on the wsm 18Ē I had. Sold it because I want a 22Ē wsm. I just put about 6-8 chunks of the wood I wanted on the bottom grate, then filled the ring with charcoal. Just made a little dip in the middle of the pile by hand. Lit about 10 briquettes in the chimney, once good and hot, just dumped them in the middle and let it go.


Sent from my iPhone using Weber Kettle Club
« Last Edit: June 30, 2020, 08:15:25 AM by bbqking01 »

Ashley Coalburn

  • Smokey Joe
  • Posts: 87
Re: Minion method question
« Reply #5 on: June 30, 2020, 05:42:16 PM »

I don't use that method, but have a question: Don't you need a shield or reflector of some sort when placing the meat right over the coals on startup?
when using the minion method your not placing the protein over the coals. You place your coals off to one side of the grill and your protein in the indirect side. If you want to make a heat shield you can wrap two bricks in aluminum foil and place them in front of the coals to block some of the heat. Also place a pan of water under your protein. This will help keep the humidity up in your kettle so your meat doesnít dry out.


Sent from my iPhone using Weber Kettle Club

When I think minion, I think this. The photo is the setup I am referring to. If one sets up like this, it seems you'd need something to shield the meat. Based on the OP's post, it sounds like he's referring to this when he says "center, off to one side" etc.


SerialGriller

  • Happy Cooker
  • Posts: 3
Re: Minion method question
« Reply #6 on: June 30, 2020, 06:37:05 PM »
Yes, this exactly. I did end up doing what @Lemans recommended. Worked out quite well, I think. Thanks, everyone, for the help.

rc

  • WKC Brave
  • Posts: 111
Re: Minion method question
« Reply #7 on: June 30, 2020, 06:43:03 PM »
That reference pic looks like what I do in my wsm. The wsmís have a water pan that act as a heat sink. This helps regulate temp, deflect heat, and keep your protein moist. I know pit barrel cookers donít have deflector shields, you just hang your protein over the open fire. Guess itís really your personal preference. I love my wsm and the results it gives me having a water pan creating an indirect cook for low n slow.


Sent from my iPhone using Weber Kettle Club