Next, place 40 briquettes in the base of the smoker in a circle, leaving the middle open. The technique is called the Minon method. The briquettes on the outer part of the smoker are lit slowly, maintaining the temperature for several hours.
After the briquettes in the chimney are ignited, place them inside the 40 briquettes in the base of the smoker.
Monitor the temperature, experimenting with the vents to help get a feel for regulating your smoker’s temperature. Keep an eye on the temperature and keep notes.
After a bit of experimenting with temperature regulation, I had a feel for what was necessary to maintain and change temperature.