Has any one tried the Minion method of smoking?


  • Has any one tried the Minion method of smoking? The Minion method being where you add a large amount of unlit charcoal and pour some lit charcoal on top to get a slow gradual burn that is supposed to give you a steady temp for hours. I’m thinking about smoking a pork butt on Saturday using this method on my offset smoker.


  • Thanks Joel. I stopped by Walton’s earlier today and picked up a digital grill thermometer and a digital meat thermometer for tomorrow. I think I’ll try the Minion method to smoke a pork butt for pulled pork. I’ll post how it goes.


  • One of my smokers is the Weber Smokie Mountain charcoal smoker. I use the minion method all time with it. Fill the charcoal ring, hollow out the middle a bit and add about 12 to 15 lit coals to that. Works great for me!


  • Hour two - smoking a pork butt using the minion method. So far so good. I thought the temperature gauge was not working right for a while because it was holding so steady at 225 deg! I’m really liking this method so far, being somewhat of a newbe at smoking meat.


  • I finished my pulled pork yesterday. Turned out delicious! I was happy the Minion method worked. The coals lasted for hours. After my coals died down I ended up burning oak logs for coals.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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