Best way to minimize charcoal taste when using Minion Method?
A few weeks ago I made some great spare ribs with pecan and oak. They had a beautiful smoke ring. Great texture (not quite falling off the bone, but really tender). The only thing wrong with them was the hint of charcoal (I am guessing from using the Minion Method). Do any of you farkers have any good tips to keep that flavor from the meat or is that just the nature of the beast when using the method?
-[Mike]: [18.5" WSM w/BBQ Guru DX2]. [Mini WSM Smokey Joe Gold], [Smokey Joe Silver].