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Minion method on kettle?
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Minion method on kettle?


Hey folks, I’ve been smoking using the snake method for a while, but don’t love rotating stuff around all the time. So, naturally I’m interested in the minion method.

on a 22” kettle with no accessories, how do you set up your Minion? how long does it last? can I confidently do an overnight cook, leaving it mostly unattended for like 6 hours? I’m thinking for things like a brisket, where the snake can find its way directly underneath if I’m not paying enough attention.

let’s say I’m using standard kingsford briquettes and some smallish (like 3” squares) post oak or hickory chunks. I figure the bottom vent is like 1/4 open or less.

Or should I just stick with the snake for overnight cooks? I’d rather not spend money on accessories, but I’m not completely opposed if it’s a game changer.

edit: I don’t really need advice on the snake method. I’m really just wondering if anyone has a good way to use the minion method for low and slow cooks. I’m just trying to find an even lazier way of doing it haha

edit 2: thanks everyone. sounds like minion without having something to separate the zones is a no go. maybe the answer is to get a WSM.

edit: trying this out with some firebricks. smoking a chicken.

by Babygeoffrey968

10 Comments

  1. FluffyNight9930

    I use the slow and sear for long cooks. Fill it up, dump some lit charcoal on one side and it burns its way across. 6 hours is no problem

  2. jeffeviejo

    I use minion for hot and fast, snake for low and slow. Long minion cook will require replenishment at least once if not multiple times. If you want to Blast with a snake change to B&B and run the snake 2×2. If you love to take chances make it 3×2.

    Good luck

  3. pyrotechnicmonkey

    Honestly, I wouldn’t recommend the minion method if you’re trying to do low and slow on a kettle. It’s really best for shorter cooks or if you’re using a heat deflector above the coals and below the grate.
    Typically, I’ll use the slow and sear if I have it fully filled with either briquettes or lump charcoal I’ll take away about five or six charcoal briquettes or the equivalent in lump charcoal. Add it to the chimney and get it started. Once it’s almost over, I can dump it in the corner that I took it away from. And if I leave the bottom vent cracked and the top vent all the way open, I can typically get between 225 and 250°F for a solid 6 to 7 hours depending on the quality of the briquette or lump charcoal.

    If you want a true eight hour unattended cook for overnight smoking the snake method using B and B briquettes or jealous devil briquettes is really hard to beat. Depending on how cold the ambient temperature is, you can get away with a 2×1 or a 2 x 2 snake of briquettes. For eight hours, you’re probably gonna want a 2 x 2 snake going around 3/4 of the kettle. I typically do it almost around the whole kettle because I can remove the last bit of unlit charcoal if I’m done before it. Otherwise, I make it a little bit longer than you need just in case I sleep in by accident if I know the meat not gonna get overcooked in 8 to 10 hours.

  4. TBaggins_

    Snake method is best for unattended long cooks. Perhaps try to slow down the burn time. Maybe add another row of coals and slightly reduce airflow. Reducing airflow will lower the temp, maybe another row of coals with even that out.

    Alternatively you could look into a heat dispersion plate that goes between the coals and food.

  5. bassjam1

    Stick with the snake. I don’t turn my meat and haven’t had an issue with anything getting dried out being directly over the coals.

  6. jeep-olllllo

    I used one of these and made my own SnS. Note that some have folded corners, and some are welded.

    You want welded.

    This is the 18″ version. I don’t recall the exact size mine is.

    Worked great.

    I have since bought a 26″ kettle and it came with a SnS that I use now.

    ToolPro 18 in. Stainless Steel Mud Pan with Sheared Edges TP03051 – The Home Depot https://share.google/cwSg4VkCOgHAJb0ID

    Keep an eye on FB marketplace for a SnS. They really do work.

    It’s nice to pour the coals in the hopper and walk away. As opposed to taking the time to properly build a snake.

  7. Ok_Two_2604

    Minion imo requires you to choke it down too much. Shoulder smoke combined with choked vents makes stale smoke and tastes bad. Snake is limited not just by flow but by it needing to progress along a narrower line. Can allow more flow. More flow is the key to good flavor.

    This all if you are adding wood. If it’s just charcoal then doesn’t usually matter.