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Do you use the Minion method no matter what you're cooking? I was under the impression this was used for longer cooks on cuts like a pork butt? I did have to wait about an hour for the temp to drop to 300 but once the meat went on it was pretty easy to get the temp at a steady 240.

This is from the 4th of July, my first cook on my new WSM. St. Louis ribs and a fatty. I did the 4-1-1 method on the ribs and stuffed the fatty with cheese, jalapenos, orange peppers, and mushrooms, a touch of maple syrup on the outside and then covered with the rib rub. Here's the pics...

Looks great! What did you bread the onions with?

California is correct, Marin County, specifically San Rafael. Bordenave's is a Parisian style bakery in San Rafael that makes some mighty fine bread, the burgers were on their French Rolls. Thanks to everyone for the warm welcome.

I took this recipe from Captain Morgan in an older thread titled: Hamburgers this weekend. Fresh Meat Cooking Mushrooms On the Grill - Crappy old green hose ready for any flame ups :P Flaming Up Finished Product These turned out great and have been put on the short list for go to...