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Low-n-slow on the mini

SmokeySmokey Posts: 2,468
edited November -1 in EggHead Forum
With all of the mini talk abound, can any one shed light on the technique for low-n-slow on the mini. I have been told it can be done and heck, I up for a challange![p]1. Direct or indirect?
2. How?
3. Any other pointers?
4. While on the subject of the mini, I've had trouble getting it up ... to 700 degrees. Is it the set up of the lump or what? Either way, is does some GREAT steaks![p]Smokey[p]

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Smokey, I wouldn't worry too much about hitting high temps. As long as you have all the vents open and a bed or red hot coals, there is plenty of heat for the steaks, burgers, etc. Sometimes I think these thermometers get us in more trouble than good in stokin and smokin..:-)
    I don't have Mini yet..(future looks good tho) but from past indications the mini is more for quick fix dinners than a low and slo mode. Can be done I betcha, but not really a popular means of cook with it. One could almost use a large candle under a flame deflector for a heat source.
    Cheers..C~W[p]

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