I’m smoking a couple racks of ribs today. I’m trying a North Carolina sauce and smoking with apple wood chips on my charcoal. Smells wonderful.

I was concerned about it being so cold but it didn’t seem to affect the smoker temp. Delicious!

I decided to skip the shopping lines and toss a 6lb pork shoulder on the smoker for pulled pork supper this evening.

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.

I’ve had my new OK Joe’s smoker since Father’s day and didn’t know how much of a difference the temp gauge that came with the smoker was off till I picked up a digital grill thermometer yesterday from the West side Walton’s. The digital gauge is reading a steady 225 - 230 degrees vs the smoker thermometer reading 275 degrees!

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.

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.

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.

Great idea. I look forward to seeing some new ideas about smoking meat and hopefully getting some good advice!