The Minion Method — How Does It Work and When Do You Use It?

For a long low & slow session, you want one thing: a stable temperature for many hours without constant refilling or adjustments. The Minion method is the solution — a simple way to burn coals slowly and evenly, specially developed for long BBQ sessions.

What is the Minion method?

The Minion method is a charcoal loading technique where you place a large amount of unlit charcoal in your BBQ and then put a small handful of lit charcoal on top or in the middle. The lit coals slowly burn through the unlit coals — like a slow fuse through a powder keg.

The method was invented in the 1990s by Jim Minion, an American BBQ pitmaster who managed to keep his Weber Smokey Mountain (WSM) at a stable temperature for hours without refilling. Today, it is the standard method for long sessions on kettle BBQs, kamados, and bullet smokers.

Why does the Minion method work?

Normally, you light all the coals at once — they burn quickly and hot, but also burn out quickly. With the Minion method, only the coals directly next to the lit coals burn. The rest remain cold until the flame front slowly moves towards them. Result:

  • Long burn time — 6 to 12+ hours on a single load of coals, depending on the device and quantity
  • Stable temperature — no temperature peak at the start as with fully lit coals
  • Less refilling — ideal for overnight cooks or long daytime sessions
  • Less bitter smoke — wood chips placed on cold coals only burn when it's their turn, ensuring clean smoke throughout the session

How to apply the Minion method? Step by step

  1. Fill the charcoal basket — place a large amount of unlit briquettes or charcoal in your BBQ. For a kettle: make a ring along the inside (snake method variant). For a kamado or bullet smoker: fill the charcoal basket completely.
  2. Add wood chips — distribute wood chunks or chips among the unlit coals. They will only burn when the fire moves towards them, ensuring a constant smoke release.
  3. Light a handful of coals — use a chimney starter and light 10–15 briquettes or a small handful of charcoal. Wait until they are ash-grey.
  4. Place the lit coals — put them on top of or in the middle of the unlit coals. For the snake method: at the beginning of the ring.
  5. Set the ventilation — mostly close the air vents to keep the temperature low. Start with the bottom vent at 25% and the top vent at 50%.
  6. Wait and adjust — let the BBQ slowly come up to temperature (20–30 minutes). Make small adjustments to the ventilation. Do not intervene too quickly — the temperature reacts with a delay.
  7. Place the meat on — once the BBQ is stable at 110–120°C.

→ Lighting your BBQ — the right way without mistakes

Minion method vs Snake method

The snake method (also called C-method or ring of fire) is a variant specifically developed for kettle BBQs:

  • Minion: Unlit coals in a pile/basket, lit coals on top. Works on any device.
  • Snake: Unlit briquettes in a half-ring along the inside wall of the kettle, lit coals at the beginning. The fire moves along the ring.

Both methods achieve the same goal — long, stable burn time. The snake method provides a bit more control on a kettle BBQ, while the Minion method works better on kamados and bullet smokers.

→ The Snake Method — how does it work and when do you use it?
→ Low & Slow on a Kettle BBQ — the complete practical guide

Tips for the best results

  • Use briquettes, not lumpwood — briquettes burn more evenly and are more predictable for long sessions. → Briquettes vs Charcoal — which is better?
  • Add wood chips between the unlit coals — not on top of the lit coals. This way, the wood chips only burn when the fire moves towards them.
  • Patience during adjustment — the first 30–45 minutes are crucial. Don't open the ventilation too quickly.
  • Keep a logbook — record vent settings and temperatures for your next session.
  • Kamado: less charcoal needed — ceramics retain heat better. Use fewer lit coals as a starting point. → Low & Slow on a Kamado — practical guide

When do you use the Minion method?

  • Brisket (12–18 hours) — the classic application
  • Pulled pork (8–12 hours) — ideal for an overnight cook
  • Spare ribs (5–6 hours) — also very suitable
  • Any session longer than 4 hours where you don't want to constantly adjust

→ Low & Slow BBQ — the complete guide
→ Managing fuel for long BBQ sessions
→ Managing charcoal and briquettes during the BBQ session