Heat beads good or bad?

[stickthekettleon]

Some of the guys on here really rate charcoal - I for one can't stand the stuff, restaurant grade or otherwise.

As I said in my post, I don't do charcoal so it follows that I wouldn't know.

[Steve]

Sorry Chris, sounded like you were making a general statement about the minion method as a whole not just when using briquettes.

[stickthekettleon]

I think it's weird how you can settle into static habits so quickly. I guess I'm getting like the grumpy old man, sat on a rocker with a shotgun -"Oi! Gerroff moi land an' take yer minion method wi' ya"

[Steve]

So what will you do if I bring a clay saucer round

[stickthekettleon]

PULL!!!!

[Alice's Restaurant]

hahaha you guys -- unsurpassed banter

thing is: after reading this, I safely haven't the foggiest idea what to do--lotsa conflicting info to take in for our first cook on Boxing Day (I'm giving my partner a smoker for Xmas):

I think we can safely avoid briquette if using the minion method--that appears to be an issue that everyone agrees with

So, if NOT USING minion, use lit briquettes and top up with lit briquettes; if using minion method, try to use restaurant grade lump.

In reading up on this subject, I've seen at least a couple of minion methods: 1) light covering of lit charcoal over unlit 2) center of lit charcoal surrounded by unlit so that the burn radiates outward

The ones who like the minion method say it burns longer--this sounds a lot more economical and convenient so I'll suggest to my partner that we try it unless there's some reason that we shouldn't?

Another issue appeared to be the clay saucer method--I saw the photos for setting this up and it looked pretty straightforward. Again, followers of this said that it increased the burn time of the charcoal and did not affect moisture of the finished product so I'll want to try that one as well.

I'm just trying tease out this conflicting information to devise a game plan for Boxing Day so we're not high and dry. I doubt anyone will be online then so we'll be on our own eek.

Comments welcome--esp regarding whether these techniques should not be used for first time smokers. xx Alice

[All Weather Griller]

I did a side by side comparison in ProQ excels last weekend with John Feeney, he had never seen the clay saucer method before (Clay saucer is similair method of doing what Al does with Sand and Gravel).

His view was, the clay saucer was by far the better option. It improved caramelisation, used less charcoal, improved flavour and I quote "Stunned" Feeney.

We cooked:

ProQ Excel (2 Stackers) Using Water
1 x Pork Butt
1 x Spare Rib
1 x Baby Back

ProQ Excel (2 Stackers) Clay Saucer
1 x Pork Butt
1 x Spare Rib
1 x Baby Back

Fuel was a mix between Restaurant Grade Lump and Cocoshell Briquettes from CPL and we did use the Minion Method.

Wood used was Peach chips in both, same quantities throughout the cook.

The moisture debate was knocked out of the court, there is no differences in the meats we tried, and we found the rub on all meats in the wet smoker became stodgy where there was no caremalisation.

It was very interesting, we were going to you tube it but I forgot my camera.

[Alan24]

Where can you pick up a Clay Saucer that would fit a small WSM.
Would definitely like to try this method.

[Toby]

people pick them up from garden centers, they are the water collection base you can get for clay flower pots