- Dec 24, 2019
- 11
- 1
Hi pineywods - I'll look closer at the minion method. From the quick look I had this morning, I think it will be another improvement.I didn't ask and you didn't say how big around the splits your using are. Since your cooking with charcoal the wood is just for smoke flavor therefore you don't need a lot. Personally I would avoid the mesquite for awhile as it produces a very heavy smoke flavor. I would suggest splits maybe 9-12" long and 2-3" thick and try just one and see if you get that TBS (thin blue smoke) or smell the wood if not then add a second split. Not sure what your wood supply is like or how hard/ expensive it is to get but you could use chunks if that would be cheaper/easier to obtain.
Look up to the top right side of this page and click on the magnifying glass icon and type in "minion method" and check it out sounds like you may be using this or something close. If using chunks you can place some in with the charcoal as I think it explains this way as the charcoal ignites it ignites the flavoring wood hopefully as the last chunk is about done.
--Lakewood.