Thanks Larry. It was very calming to make this video. I hope I portrayed that in the outcome. It’s a busy time of year. We all need a little calm in our lives about now lol
So this is where I get confused. With charcoal you're supposed to wait till its ashes over. But this video shows the opposite. Just put meat on when the charcoal is lit.
This is called the “minion method”. When doing prolonged cooks, not over direct heat like grilling, you get a portion of the coals hot, and then set your grill and start cooking. The hot coals work their way out, for a prolonged consistent cook.
When grilling- steaks, burgers, pork chops or hot dogs, absolutely ash all the coals over. For long cooks utilizing the slow n sear accessory, you can set it up for the minion method. There’s other methods like the snake method that work similarly. Of course, if you prefer, you can ash over a smaller amount of coals and add more hot coals throughout the cook as they burn down. But that’s a lot of extra work with negligible difference in flavor profile.
