Recent content by Brian Johnson

"Directional Minion" - I like that name & description better than what I termed a "hybrid minion/snake". I think I may have played around with this idea once or twice. I believe my goal was to get the fire to burn toward the access door so that if/when it came time to add coals I'd have...

@Misha - There was a thread a few months back (https://tvwbb.com/threads/snake-method-on-wsm.97417/) that talked about the snake method in the WSM. This post in particular has a couple of pictures, including what I would call a hybrid snake/minion method. I only call it that because looking at...

@Bob Bass - Have you used the snake method on long cooks (sorry if you've answered this already)?

Looking good Misha! How do you feel the fuel management/consumption went this time? Did you have any left over coals, and if so was it more or less than you anticipated/wanted?

Wings look great!

@Misha - I agree with @Todd K Wisc, don't make too many changes at once. If you're still learning how to manage your temps, I would recommend using water for this first overnighter. Like I've said before, moving away from KBB made a significant difference in how long I could cook solely...

Great looking experiment! May have to try a version on my kettle.

Welcome to the forum. It's a great community here full of knowledge and a mutual love of BBQ!

Certainly not a bad option... I've never used B&B, but suspect that you'll see an improvement over KBB. That said, for a pork butt I would strongly encourage you to follow Chris's advice and just fill the charcoal ring to the top and not worry about measuring your unlit fuel with a chimney...

@Misha - as others have said, there are lots of variables when it comes to fuel consumption, however I have successfully done cooks upwards of 10-12 hours using Kingsford coal (usually Pro but in the past I've used "original" KBB as well). That said, I cannot remember the last time I measured...

Great Cook Rich! Looks delicious.

Well, knowing how busy my weekend is going to be, and since I was working from home today, I went ahead and made the pulled pork Chile Verde today. I'll probably do a separate post to document the cook, but it turned out well and was a pretty simple cook. Thanks for all the great ideas, will...

This... looks... AMAZING!!! Definitely going to have to do this next time I cook pulled pork! Still drooling over here.

In the past when I've made pulled pork for use in other recipes I've leaned away from the traditional rub figuring that whatever recipe the pork would get used in would have its own seasoning that I didn't want to compete with. Unfortunately it's been so long since I've done pork that way that...

That's quite the grill and feast! Well done!