I always refer to your videos over all the others out they’re. It’s great to see an Australian know about an American dominated bbq. Your instructions have opened up a new world of delicious meals. You present well and you’re extremely easy to follow. Thank you so much.
This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.
Your vids greatly improved my BBQ game! Not a lot of BBQ knowledge where I live- in Poland BBQ is something you do on May holidays as an excuse to drink yourself unconscious... It's great to learn how to make actually good food with the Weber I have.
Great video for someone like me that is just getting interested in this style of cooking. I can't wait to get my first webber and have a crack. Thanks for the sacred knowledge 🙏
I've done the snake method twice with brisket, worked great. One tip though, you may want to lay some foil over the portion of the unlit snake that the brisket may be laying over. First time I did it some juice dripped onto that part of the snake so later when the burn got to those they were soaked and didn't light. Otherwise if you cover those you're good to go, just uncover them when the burn is getting close to them and obviously you'll be moving the brisket away from those at that point to avoid direct heat.
I've used the snake for pork butt and just put the butt fight in the middle of the grate and keep the temp around 225-250 with wood chunks laid on to of the charcoal.
What I don’t understand is that you talk about ensuring that the coals are well lighted to avoid the dirty smoke, but then on the snake the coals light as it burns. Are you then not getting all that dirty smoke all throughout the cook.
@@pomegranatepip2482 You know I never thought about that. But honestly I've never smelled, seen, or tasted any dirty smoke. I've now used this method on 6 briskets over the last few years. Always have a good smoke ring and haven't noticed dirty smoke.
The idea is that as your unlit coals are drying out and getting up to temp before they are lit, so the "dirty" smoke is gone by the time they're lit. There's a good demo of this on some other BBQ channels. Hope that helps. @@pomegranatepip2482
Would love to see a video on the differences between briquettes and lump and if there are times where one or the other should be used. Also some product recommendations that are available in oz.
Thanks mate, there's a bit to it. Honestly Google will give you a much more in depth description. My 2 I recommend are olive pip co briquettes or cleanheat charcoal...
Really excellent video and much appreciated. I'm using the snake method to smoke a pork butt. Where is the best place to locate the ambient temperature prob? Should it be on the backside of the meat opposite the fire? Thanks again!
I've cooked on a weber for around 20 years now. The way I learned was trail and error. Most people rush their fire and that alone will cause you a lot of problems. Best thing you can do is to allow yourself a good 20 to 30 mins for your fire and grill to get hot. I've cooked all kinds of meat on the weber. It's a great grill for everyone.
I like the hot side, “cold side” Method but I dump it out of the chimney not not lit. I want one of those Clip in things ya got there for my method. Cheers from the cA foothills.
Thanks for the tips. I'm looking forward to giving these all a shot. One matter bothers me though. At the 2:07 mark you make the comment that you always get the clean burning smoke before putting your meat on, which makes a lot of sense. But how does this work when you use the snake method?
Brilliant video mate. I just bought a second hand weber kettle for $100 bargain. Im following all your videos now and il share too. Im struggling with the cleanup, hope you have a video on it in here somewhere. Or a video on refurbish second hand ones lol (wishful thinking) I just done a day in a bbq school. Im loving this kettle meat. Cant believe I never knew there was a difference lol
Love this bro I watch all your videso and managed to cook a pork shoulder twice and came out perfect . Just wondering what coals are you using in this video
Hey bro you said not to add briquettes or charcoal while you are cooking because of the blacker smoke that is put off during the initial lighting. Doesn't the snake method do that the whole time as the flame goes around the snake?
Where do you buy the vortex ? With the snake method, since the burn sequentially, how do you avoid the black smoke which is unhealthy before the heat beads ash over
Really good video, so glad I found your channel. Btw what charcoal and method from the above you recommend cooking merryland chicken, say like 4 merrylands
Thanks mate. Yeah the amount I see saying that is unreal. I'm sure they are great but not everyone can just go out and get one. You can do just as well without.
@@LownSlowBasics especially here in Aus! Just watched your brisket video, most straightforward I’ve seen so good job. Would now love to know how you keep your kettle so shiny and black on the inside!
Is that a 26” kettle? How many ribs can you fit on there without a rib rack? When I hit my ideal temperature for smoking, and does this temperature fluctuate or does it remain stable? And what should I do to the vents once I hit the temperature?
I have been grilling for years. I’m that guy that people are excited to see at the family functions because they know the food will be amazing if there’s a grill. This was what I needed to take my skills to the next level.
Hi, I have a question to ask, I am a neophyte to indirect cooking. Without being a snake, if I put 15 lit briquettes in the side basket on top of the pile of unlit briquettes...can it work for long cooking? How long will it last? Or do you have to place the lit briquettes in a way other than just "throw them on top of the unlit ones"?
Loving your videos, finally getting to understand the best ways of setting up my Weber. Can you do some videos on how to set up and cook on a Weber Go anywhere and Smokey Joe please.
Thanks for the info. One question won't the snake method release that black toxic smoke that you talked about because the brackets are not properly lit
I do this same thing… to the question and for great flavor lay chunks of your favorite smoking wood about 2+” apart on top of the charcoal. This also reduces the cold start concerns as the burn progresses.
Excellent. So far, my favorite is the snake. I've had poor results with the minion. Putting the 2 charcoal baskets in the middle makes for good chicken wings, legs, thighs, and can even air-fry!
Before watching the video.. my favorite method has also been snake I get the juiciest meals Everytime but it's more time consuming if there's is lots of mouths to feed
I have the charcoal basket which i got for free with the kettle grill i bought. It was of nexgrill. I want to increase the space for low n slow as the two charcoal basket on each side dont give like enough space, its enough to fit like 1kg wings or like a one portion thing. I wanna do a little more so i wanna do the one side setup. I cant get the charcoal rail in my country, what else can i use.
That’s hilarious...I have charcoal rails! Shows how old my Weber Kettle grill is! Have never really used them but I am now interested in smoking with my kettle and I don’t want to spend $500 on a Weber smoker. Thanks, good video!
Have you tried our range of BBQ rubs, sauce and jerky? Use code UA-cam10 at the checkout to get 10% off your order at www.lownslowbasics.com.au
Just got a Weber kettle. Now I need to get the little charcoal baskets too. 😅 there’s always more toys to get
I always refer to your videos over all the others out they’re. It’s great to see an Australian know about an American dominated bbq. Your instructions have opened up a new world of delicious meals. You present well and you’re extremely easy to follow. Thank you so much.
First time Weber owner here. Thank you for the tips. I'm definitely going to use the charcoal snake
More than welcome
Get the Weberbook. Way to grill You will have all your Q and A right there Good Luck !
Thanks
Most welcome. Thank YOU 🙏
Thanks to your video I just learned what the metal grates in my Dad's shed are: charcoal rails. Time to dust them off and try using them.
This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.
Thanks mate!
Your vids greatly improved my BBQ game! Not a lot of BBQ knowledge where I live- in Poland BBQ is something you do on May holidays as an excuse to drink yourself unconscious...
It's great to learn how to make actually good food with the Weber I have.
Here in Soith Africa we frequently do not have electricity
I'm in Poland and frequently I make hot wings, whole chicken, ribs etc on the weber.
Lol lighting the charcoal with the gas side burner 😂 what a flex, I love it 😂😂
Great video for someone like me that is just getting interested in this style of cooking.
I can't wait to get my first webber and have a crack.
Thanks for the sacred knowledge 🙏
@@cheynefaravoni2250 🙌
Love the propane burner chimney starter idea. Of course! But, I had not thought of it!
Those charcoal rails look useful. Nice demonstration.
Thankyou
We use the snake method all the time for roasts, turkey, duck, ribs and brisket. Best BBQ ever. Thanks for the other tips especially the vortex.
No worries :)
Awesome, I've been doing my head in over airflow for years, thank you.
Most welcome
Very good demonstration for those doing different cooks on a kettle bbq, well done 👍
Thankyou, much appreciated.
thanks mate just a video I was looking for to do some low and slow cooking on my Weber
@@365maga1 most welcome 🙏
Great video!, Best one I've seen on Weber grills, looking forward to more videos
Cheers mate! We’ve got plenty of videos now :)
Mine came with charcoal rails, I didn’t know what they were for… thanks for that!
@@amg8868 no worries 🙌
I've done the snake method twice with brisket, worked great. One tip though, you may want to lay some foil over the portion of the unlit snake that the brisket may be laying over. First time I did it some juice dripped onto that part of the snake so later when the burn got to those they were soaked and didn't light. Otherwise if you cover those you're good to go, just uncover them when the burn is getting close to them and obviously you'll be moving the brisket away from those at that point to avoid direct heat.
I've used the snake for pork butt and just put the butt fight in the middle of the grate and keep the temp around 225-250 with wood chunks laid on to of the charcoal.
What I don’t understand is that you talk about ensuring that the coals are well lighted to avoid the dirty smoke, but then on the snake the coals light as it burns. Are you then not getting all that dirty smoke all throughout the cook.
@@pomegranatepip2482 You know I never thought about that. But honestly I've never smelled, seen, or tasted any dirty smoke. I've now used this method on 6 briskets over the last few years. Always have a good smoke ring and haven't noticed dirty smoke.
The idea is that as your unlit coals are drying out and getting up to temp before they are lit, so the "dirty" smoke is gone by the time they're lit. There's a good demo of this on some other BBQ channels. Hope that helps. @@pomegranatepip2482
Would love to see a video on the differences between briquettes and lump and if there are times where one or the other should be used. Also some product recommendations that are available in oz.
Thanks mate, there's a bit to it. Honestly Google will give you a much more in depth description. My 2 I recommend are olive pip co briquettes or cleanheat charcoal...
Cooked with a kettle for years. Bought the weber smokefire and will never go back!!!
very nice!
Great tutorial. Which method do you recommend for cooking pork spare ribs?
Probably the snake method :)
Thanks
Mate your content is excellent, I've been watching bbq/grill vids for a long time and yours are right up there with the good ones imo.
Mate thanks so much! It's been a good journey so far but we're just getting started! Thanks for the support 🔥
Thank you, sir. I just started the snake method with a brisket. I can't wait to eat it! Thanks, especially, for your venting advice.
Most welcome
im gonna be a weber kettle master now
🔥😜
Ha ha, me too....😛
Add it to your resume
I've never seen a vortex pyramid. I'll look into that. Thanks
Great thanks Aaron very practical tips
Really excellent video and much appreciated. I'm using the snake method to smoke a pork butt. Where is the best place to locate the ambient temperature prob? Should it be on the backside of the meat opposite the fire? Thanks again!
Thanks mate. Preferably close to whatever you’re cooking 🤘
I never knew any of this... I can't wait to try the vortex method
I've cooked on a weber for around 20 years now. The way I learned was trail and error. Most people rush their fire and that alone will cause you a lot of problems. Best thing you can do is to allow yourself a good 20 to 30 mins for your fire and grill to get hot. I've cooked all kinds of meat on the weber. It's a great grill for everyone.
Great vid thanks. Where would I place some wood for smoke flavour using the snake method for L & S ?
I like the hot side, “cold side” Method but I dump it out of the chimney not not lit.
I want one of those Clip in things ya got there for my method.
Cheers from the cA foothills.
Great video!
Very informational!
Good charcoal tips and tricks. I subscribed 👍
Where can you get one of those temperature things at 5:30? Is it a meat probe but just left in the open?
Should be some links in the description, or check our more recent video descriptions out :)
Thanks for the tips. I'm looking forward to giving these all a shot.
One matter bothers me though. At the 2:07 mark you make the comment that you always get the clean burning smoke before putting your meat on, which makes a lot of sense. But how does this work when you use the snake method?
Cheers mate. Check my more recent brisket video out which explains it. Same way you get clean smoke in the minion method!
@@LownSlowBasics
Thanks. I'll check it out.
Nice work brother...
Santa bought me a weber for tomorrow. Now I know how to use it...😅😅😅
Would you add wood chips to any of these methods? Or water pans?
Amazing video as always Aaron…the best bbq channel on YT!
Brilliant video mate. I just bought a second hand weber kettle for $100 bargain.
Im following all your videos now and il share too. Im struggling with the cleanup, hope you have a video on it in here somewhere. Or a video on refurbish second hand ones lol (wishful thinking) I just done a day in a bbq school. Im loving this kettle meat. Cant believe I never knew there was a difference lol
Awesome man! We have a video hopefully coming out on a full weber restoration :)
Outstanding info, thank you!
Would you choose the snake method, slow n sear, or the Weber baskets. Which do you feel works best
Helpful video, can I ask how old your Weber is?
L code, so 1989 model. Been very well looked after and I picked it up unused
Nice, I saw it was made in the USA and that's not an option anymore.
Love this bro I watch all your videso and managed to cook a pork shoulder twice and came out perfect . Just wondering what coals are you using in this video
Cheers mate, these are olive pip co briquettes!
@@LownSlowBasics cheers for the reply mate awesome I'll try and track some down in brissy
Is there any basket for a snake method for Lump charcoal? That way it keeps the fuel organized
I think I may have seen one, called the snake ring or something.
Mate if ya doing the snake method, do ya still chuck in wood chips?
Yep sure do
Hey I am thinking of getting a Weber Summit Kamado, can I use these types of setups on it?
You could but they’re better suited to the minion method.
Hey bro you said not to add briquettes or charcoal while you are cooking because of the blacker smoke that is put off during the initial lighting. Doesn't the snake method do that the whole time as the flame goes around the snake?
No as those briquettes are pre heated hot enough they catch light cleanly.
Great video again brother! Cheers.
Thanks mate! Glad you enjoyed 🔥
When you say rotate the cooking tray during the snake method i assume you would always keep your lid vent over the meat?great vid.
Thanks mate and yes that's correct.
Where do you buy the vortex ? With the snake method, since the burn sequentially, how do you avoid the black smoke which is unhealthy before the heat beads ash over
@LownSlowBasics what charcoal briquettes are you using in this video?
Great content. Subscribed, liked and hit the bell. Good stuff.
Legend. Thanks mate.
Really good video, so glad I found your channel.
Btw what charcoal and method from the above you recommend cooking merryland chicken, say like 4 merrylands
I’d go vortex :)
Great video mate, love the stock Weber kettle stuff! Too many videos say to just use a slow n sear so this is very helpful
Thanks mate. Yeah the amount I see saying that is unreal. I'm sure they are great but not everyone can just go out and get one. You can do just as well without.
@@LownSlowBasics especially here in Aus! Just watched your brisket video, most straightforward I’ve seen so good job. Would now love to know how you keep your kettle so shiny and black on the inside!
@@marcusmcconnell786 thanks mate. It was new in the box when I got it only a year ago. Lucky find 😜
Where do you get those Briquette baskets for the Oklahoma joes kettle bbq?
Is that a 26” kettle?
How many ribs can you fit on there without a rib rack?
When I hit my ideal temperature for smoking, and does this temperature fluctuate or does it remain stable? And what should I do to the vents once I hit the temperature?
Hi, quick question, what's the name brand of the fire lighter? Thank you
Great video with superb techniques 💯
Hi, where do you find the little charcoal box at 2:55 in this video? I want to use a grill for wok cooking.
I have been grilling for years. I’m that guy that people are excited to see at the family functions because they know the food will be amazing if there’s a grill. This was what I needed to take my skills to the next level.
Respect bro
If I don’t say so myself
Modest much
Doubt it
I’m the most humble person you’ve ever met!😂
What method do you guys recommend for Carne asada?
Do you put your fire lighters on top of the coles or bury then light
Nice video. To the point.
Thanks
in the snake method, wouldnt the unlit charcoals have an unclean burn once the snake gets there? and get that stuff on your food?
What are you measurements for the trapezoid vortex ?
Hi there is the snake stack a good method to use for a tri tip, and what would you recommend for cook time?
Thank you
Can you do the snake method in a rectangular shaped bbq?! Thanks
Sure can
Great video bro 🙌🏼👌🏼
Cheers mate
How about just a regular cookout? Which set up is best?
Charcoal baskets I’d say
Nice video and great tip about using side cooking gas to start chimney charcoal
How long does the snake method burn?
Can get 12+ hours if set up right
Can’t wait to use my Webber kettle for my brisket
Hell yeah! Let us know how it goes 🔥
@@LownSlowBasics I sure will....I subscribe immediately to the channel!!!!....
Hi, I have a question to ask, I am a neophyte to indirect cooking.
Without being a snake, if I put 15 lit briquettes in the side basket on top of the pile of unlit briquettes...can it work for long cooking? How long will it last? Or do you have to place the lit briquettes in a way other than just "throw them on top of the unlit ones"?
Great tips, thankyou!
Loving your videos, finally getting to understand the best ways of setting up my Weber.
Can you do some videos on how to set up and cook on a Weber Go anywhere and Smokey Joe please.
I have never seen that type of fire lighter in the US. If someone has a link, appreciate you sharing
Thanks for the info. One question won't the snake method release that black toxic smoke that you talked about because the brackets are not properly lit
No, the briquettes catch light cleanly as they are pre-heated. Same as the minion method.
Great grill tips!
Thanks so much.
Thanks for your video!
Have a question about snake and minion method. How can I get rid of bad smoke after taste when I cook on snake/minion method?
Hey mate I cover that off in this video ua-cam.com/video/4pEpuwdJOK4/v-deo.html
Great video!
Thank you
Hey mate when you do the low n slow and you've got cold briquettes starting in the kettle, do they leave a bad smell or taste on the meat?
???? I was thinking the same thing
I do this same thing… to the question and for great flavor lay chunks of your favorite smoking wood about 2+” apart on top of the charcoal. This also reduces the cold start concerns as the burn progresses.
This is a bit off topic, but how do y’all keep your grill so clean?
I love this guy!
Back at you ❤️
That was a pretty damn good video , had me engaged !
Great starter vid mate. I reckon most of us started out on the kettle, such a versatile cooker. Still use mine today for pork legs and beef shorties.
Thanks mate!
I use this for everything, I did a turkey for thanksgiving, brisket a few weeks ago, all of it is amazing way better than a pellet grill
Thanks, very helpful.
Excellent. So far, my favorite is the snake. I've had poor results with the minion. Putting the 2 charcoal baskets in the middle makes for good chicken wings, legs, thighs, and can even air-fry!
🙏🙏
Before watching the video.. my favorite method has also been snake I get the juiciest meals Everytime but it's more time consuming if there's is lots of mouths to feed
Awesome video
I'm wanting to make my own vortex out of spare steel i have left over.. what are the measurements for top and bottom of vortex
Hey mate, they are angled too, there's exact measurements and angles on Google :)
With the snake method - does the meat get tainted with the newly lit charcoal as is lights up?
No because the next ones are preheated enough to catch light cleanly.
I have the charcoal basket which i got for free with the kettle grill i bought. It was of nexgrill. I want to increase the space for low n slow as the two charcoal basket on each side dont give like enough space, its enough to fit like 1kg wings or like a one portion thing. I wanna do a little more so i wanna do the one side setup. I cant get the charcoal rail in my country, what else can i use.
have any of y'all ever mixed ceramic briquettes with wood ones? Would that work?
Subscribed! Good and clear explanation :)
Don't have a Weber in my collection but that was excellent tutorial.
Thanks mate
That’s hilarious...I have charcoal rails! Shows how old my Weber Kettle grill is! Have never really used them but I am now interested in smoking with my kettle and I don’t want to spend $500 on a Weber smoker. Thanks, good video!
Most welcome mate :)
@ 2:10 what do you mean by "dirty smoke"?
Is the snake method safe? Wouldn’t there be white smoke?
Definitely is. Once you’re up to temp the briquettes are heated enough they’ll catch light without causing white smoke.
Where can I get the charcoal vortex from?
Best place to buy the vortex?
Great video mate! If I don't have a vortex can I put 2 charcoal baskets in the middle of the drum instead and follow the same instructions for wings?
Yep you absolutely can!
@@LownSlowBasics thanks for taking the time to reply, appreciated! Looking forward to some wings for superbowl on Monday morning here in Aus. Cheers!