Using the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing
Using the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, using the minion method on a weber smokey mountain grill for low and slow bbqing. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Using the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Using the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have using the minion method on a weber smokey mountain grill for low and slow bbqing using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Using the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing:
  1. Prepare Weber Smokey Mountain Grill
  2. Take Charcoal
  3. Make ready Charcoal Chimney Lighter
  4. Make ready Maveric-type remote dual thermometer
Instructions to make Using the Minion Method on a Weber Smokey Mountain Grill For Low and Slow BBQing:
  1. Prepare the smoker with the water pan but don't put the middle section over the briquettes chamber.
  2. Fill the bottom with Kingsford Original Briquettes, make an indentation in the middle.
  3. Using a chimney lighter, put about 15 briquettes and light. When about 75% is grey, pour over the unlit briquettes and spread. Use more on a windy or cold day.
  4. Place the middle section with the water pan on the charcoal section.
  5. Open all vents 100%
  6. Put the temperature probes on the grill bracket, add your food, and put on the lid.
  7. Monitor the grill temperature and when it hits 200f close all bottom dampers to 50%. You're striving for 225f to 250f.
  8. Fine tune the damper to maintain 225f to 250f. Go have a beer.

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