I know I've written about these before. But, I love B&B Hardwood Briquets. I typically smoke my meat on a WSM. I now use this exclusively. It is so consistent. I run the vents wide open and it maintains a solid 250 for hours. These pictures are from last night's cook. I start by stacking the charcoal around the ring. I then light about 15 briquets in the mini chimney. The lit coals are then placed onto the beginning of the unlit coal. This just can't be easier!






The last few pictures are from after the cook. The coals have been going strong since 1am. I took the last pictures at 10:00am. The WSM is still running about 250.
*Note - This is not a full Minion Method cook. I only stack charcoal 2 wide and about 4 tall around the edge. I only stack it about 2/3 around the ring. Notice the open space. You just don't need as much of the B&B compared to KBB.
The last few pictures are from after the cook. The coals have been going strong since 1am. I took the last pictures at 10:00am. The WSM is still running about 250.
*Note - This is not a full Minion Method cook. I only stack charcoal 2 wide and about 4 tall around the edge. I only stack it about 2/3 around the ring. Notice the open space. You just don't need as much of the B&B compared to KBB.









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