Best way to minimize charcoal taste when using Minion Method?

Gator BBQ · 02-12-2012, 05:53 PM

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?

MilitantSquatter · 02-12-2012, 05:58 PM

What kind of charcoal are you using ??? Kingsford or natural lump ?

Gator BBQ · 02-12-2012, 06:01 PM

Normal Kingsford. Start it with a chimney. No fluid touches the coal ever.

rcorun · 02-12-2012, 06:44 PM

Thanks for asking this question Gator. Cant wait to see some of the replys. I dont use the minion method because of this. Add lit charcoal as needed.(about every 1 1/2 hour) Is a pain but I feel like you get a much cleaner burn. would like to try minion if I could find a lump charcoal that was more uniform in size

MStoney72 · 02-12-2012, 06:46 PM

Did you supplement the charcoal with other hardwood? If so you might have got some heavy smoke flavor from that. I use the minion method on virtually all of my cooks and add wood for flavor, but I make sure that the wood is already burning before I put the food on. Otherwise you will get the heavy white smoke which will make your food taste like you are describing

Sent from my PC36100 using Tapatalk

dealm9 · 02-12-2012, 07:02 PM

never had this problem and i use the minion method on every cook. just do what stoney said and add the wood when you add your first lit coals and dont put the food on until you have thin blue smoke

NewEnglandQ · 02-12-2012, 07:04 PM

This is a great question. Not sure if there is a way to minimize charcoal flavor when using minion method. However, I had been scoring poorly in ribs in competitions until I bought a WSM and then took 4th place at a KCBS event using the minion method. I guess a little charcoal flavor might not be a bad thing....

JS-TX · 02-12-2012, 07:14 PM

Why not just use lump?

GreenDrake · 02-12-2012, 07:14 PM

I only use lump when cooking on my kamado joe, not sure what is in Kingsford

Gator BBQ · 02-12-2012, 07:21 PM

Generally I always put the wood on with the burnt down coals and wait for the temperature to stabilize (takes 30 min to an hour).

Now that I think about it I put the wood on 5 minutes before I put the meat for on this cook. I wanted to try it this way because it is what the seasoned veterans generally tell the beginners to do.

I guess I will go back to throwing the wood in when I dump the hot coals in.

AustinKnight · 02-12-2012, 07:38 PM

Try Stubbs charcoal or Kingsford comp, there both really good I've been using K comp lately and really like it and the price is right.

Sent from my SGH-T959 using Tapatalk

Bbq Bubba · 02-12-2012, 07:44 PM

Quote:

Originally Posted by Gator BBQ

Generally I always put the wood on with the burnt down coals and wait for the temperature to stabilize (takes 30 min to an hour).

Now that I think about it I put the wood on 5 minutes before I put the meat for on this cook. I wanted to try it this way because it is what the season veterans generally tell the beginners to do.

I guess I will go back to throwing the wood in when I dump the hot coals in.

I would quit listening to your season veterans.

El Ropo · 02-12-2012, 07:53 PM

Quote:

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

My best guess is you're not getting a clean burn for whatever reason, and your smoker isn't putting out TBS (thin blue smoke). Poofy white smoke is bad, thin blue to invisible is good.

jemezspring · 02-12-2012, 08:01 PM

Crazy as it may seem but I cant taste an off charcoal flavor when using the minion method. I use Kingsford blue mostly and sometimes lump. Did not even know what the "minion method" was before coming to this site some 3-4 years ago. I too thought the food would pick up a nasty chemical taste but it never has.

Contracted Cookers · 02-12-2012, 08:06 PM

we use a can never have used the minion method we make our own chimneys they hold 6lbs of kingsford 1 piece of wood in the bottom of the fire basket.dump fully lit chimney and 1 more chunk of wood on top use vents to control temp stabilize at 315-350 depends on what where cooking. temps hold 3-5 hours depends on outside temps.

02-12-2012, 05:53 PM	#1
Gator BBQ Got Wood. Join Date: 01-29-12 Location: Gainesville, Florida	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].

02-12-2012, 05:58 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	What kind of charcoal are you using ??? Kingsford or natural lump ? __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

02-12-2012, 06:01 PM	#3
Gator BBQ Got Wood. Join Date: 01-29-12 Location: Gainesville, Florida	Normal Kingsford. Start it with a chimney. No fluid touches the coal ever. __________________ -[Mike]: [18.5" WSM w/BBQ Guru DX2]. [Mini WSM Smokey Joe Gold], [Smokey Joe Silver].

02-12-2012, 06:46 PM	#5
MStoney72 Full Fledged Farker Join Date: 01-08-12 Location: Osceola, indiana	Did you supplement the charcoal with other hardwood? If so you might have got some heavy smoke flavor from that. I use the minion method on virtually all of my cooks and add wood for flavor, but I make sure that the wood is already burning before I put the food on. Otherwise you will get the heavy white smoke which will make your food taste like you are describing Sent from my PC36100 using Tapatalk __________________ Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag)

02-12-2012, 07:02 PM	#6
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	never had this problem and i use the minion method on every cook. just do what stoney said and add the wood when you add your first lit coals and dont put the food on until you have thin blue smoke __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

02-12-2012, 06:44 PM	#4
rcorun Knows what a fatty is. Join Date: 06-07-11 Location: Greencastle, PA	Thanks for asking this question Gator. Cant wait to see some of the replys. I dont use the minion method because of this. Add lit charcoal as needed.(about every 1 1/2 hour) Is a pain but I feel like you get a much cleaner burn. would like to try minion if I could find a lump charcoal that was more uniform in size

02-12-2012, 07:04 PM	#7
NewEnglandQ Full Fledged Farker Join Date: 02-05-09 Location: East Longmeadow, MA	This is a great question. Not sure if there is a way to minimize charcoal flavor when using minion method. However, I had been scoring poorly in ribs in competitions until I bought a WSM and then took 4th place at a KCBS event using the minion method. I guess a little charcoal flavor might not be a bad thing.... __________________ Weber 22" Kettle BGE M BGE XL Traeger 075 Jenn Air Gasser Grand Hall Smoker Smith & Wesson Pellet Bullet Fire Magic Built-in Charcoal Grill

02-12-2012, 07:14 PM	#8
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	Why not just use lump?

02-12-2012, 07:14 PM	#9
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	I only use lump when cooking on my kamado joe, not sure what is in Kingsford

02-12-2012, 07:21 PM	#10
Gator BBQ Got Wood. Join Date: 01-29-12 Location: Gainesville, Florida	Generally I always put the wood on with the burnt down coals and wait for the temperature to stabilize (takes 30 min to an hour). Now that I think about it I put the wood on 5 minutes before I put the meat for on this cook. I wanted to try it this way because it is what the seasoned veterans generally tell the beginners to do. I guess I will go back to throwing the wood in when I dump the hot coals in. __________________ -[Mike]: [18.5" WSM w/BBQ Guru DX2]. [Mini WSM Smokey Joe Gold], [Smokey Joe Silver]. Last edited by Gator BBQ; 02-12-2012 at 07:48 PM..

02-12-2012, 07:38 PM	#11
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Try Stubbs charcoal or Kingsford comp, there both really good I've been using K comp lately and really like it and the price is right. Sent from my SGH-T959 using Tapatalk __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

02-12-2012, 08:01 PM	#14
jemezspring is one Smokin' Farker Join Date: 10-09-09 Location: Chicago Proper	Crazy as it may seem but I cant taste an off charcoal flavor when using the minion method. I use Kingsford blue mostly and sometimes lump. Did not even know what the "minion method" was before coming to this site some 3-4 years ago. I too thought the food would pick up a nasty chemical taste but it never has.

02-12-2012, 08:06 PM	#15
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	we use a can never have used the minion method we make our own chimneys they hold 6lbs of kingsford 1 piece of wood in the bottom of the fire basket.dump fully lit chimney and 1 more chunk of wood on top use vents to control temp stabilize at 315-350 depends on what where cooking. temps hold 3-5 hours depends on outside temps.