Charcoal Snake Method on a Weber BBQ Kettle - Que Tips - Whisky and BBQ
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- Опубліковано 7 лип 2024
- The Charcoal Snake Method for Charcoal Grills Including a Proper Firestarter. Keep consistent heat for as long as you need on your cook with a ring of charcoals complimented with chips of wood. (For a list of the items we use, scroll to bottom of description)
TIPS
- Place the charcoal so they are lightly touching each other
- Keep several inches of gap between the head and the tail
- Angle the wood chips toward the center of the grill
- For more smoke, add wood chips on top of the grate
- Top and bottom vents start half way open
- Practice a snake before doing an actual cook
COOKING GEAR
Kingsford Charcoal Bin - amzn.to/2KIVbeZ
Knife Bag - amzn.to/2OW677P
Meat Thermometer - amzn.to/2TT5UTG
Seasoning Shaker - amzn.to/2FZVEoN
Knife Set - amzn.to/2I04Ewu
Trimming Knife -amzn.to/2IdGxJZ
Brisket Knife - amzn.to/2G1wiXL
Wireless Thermometer - amzn.to/2CVQE2E
Fire Gloves - amzn.to/2G0OpNo
Firestarter - amzn.to/2TWhRrt
Adjustable Height Table -amzn.to/2Ux31fE
XL Brine Bags - amzn.to/2FZWGRH
Propane Turkey Fryer - amzn.to/2K7EqtT
Caulking Tools, Smoother and Remover - amzn.to/2TZcoQF
Disposable Grill Topper (12 Pack) - amzn.to/2CYAWDX
Natural Wood Grill Cleaner - amzn.to/2OMExK5
Instant Pot - amzn.to/2FSSSQU
Sous Vide - amzn.to/2WP3ZRX
Sous Vide Tub - amzn.to/2Uq0gN6
Vacuum Sealer - amzn.to/2G297N4
WEBER KETTLES
26 inch Weber Kettle - amzn.to/2CVM0BO
22 inch Weber Kettle - amzn.to/2Ej0GMB
Enclosed Ash Catcher - amzn.to/2G0udve
Craycort Grill Grate - amzn.to/2WGPQ96
Charcoal Chimney - amzn.to/2UD7mOx
Charcoal Baskets - amzn.to/2G033oj
WHISKEY SERVING
Glencairn Glass - amzn.to/2IcuD2T
Glencarin Glass Set of 12 - amzn.to/2OOuXq1
Water Dropper - amzn.to/2CXzMIZ
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Simple guys enjoying a simple living in Austin, Texas. Follow the life of BBQ, Whisky, and Showing Why Life Is Better When Shared With Friends!
I just tried this. Tried it twice. And dang it works well. Tomahawk ribeye was awesome. I didn't even bother with a probe thermometer the second time. Cheap pork roast came out awesome. Just set it up, fire it up, check your temp, maybe tweak a vent.... and literally just sip your beer and chillax. ("Sorry, honey. I can't leave the fire unattended" wink)
Who cares how long the prep takes... if you enjoy what you are doing, it doesn't matter.
I agree T K. CHEERS!!!
Correct!
To me that's the whole point of grilling, to add some fun and enjoyment into cremating slabs of meat hehe.
Seriously though, thanks for the info, I'll see if I can get mine working properly, never smoked anything before. A buddy gave me apple wood and spiced oak or some thing like such. Waiting for a break then lighting it up.
Thanks again.
I use 2 rows on top of 2 rows on one side of my grill and the first thing I do is PILE 12 briqettes on the side where the meat will be and light it. While those are getting ready I form the snake on the other side. Easy and is Awsome idea. You just have to find a charcoal that has the burnrate you need. Great video.
with cooking and food prep the longer it is the more worth it itll be, gotta love cooking in bulk
Nicely done, guys! Informative and entertaining, keep 'em comin'! Thanks!
Thanks for watching Tyler. We love sharing knowledge and showing people how easy good food can be. Thanks for joining us and CHEERS!!!
That makes sense spacing out the wood.. I'll have to try that next I do this method.. I did notice I was playing with the vents at the start and maintained itself afterwards. Thx for the tip.. New sub and rang that bell. Thank again..
Thanks for finding us Joe. We also appreciate you're willingness to try our techniques. Find us on Facebook and upload photos when you do it. We love seeing people use our stuff. Thanks again and CHEERS!!!
Thanks man - just picked up a Weber kettle 22" and I'll be trying this!
Awesome to hear Mr. HomeOwner. Be sure to find us on Facebook and let us know how it turns out. Thanks for watching and CHEERS!!!
Just did this method today on a regular rectangular grill. AMAZING results. I put some of the briquettes too close and the fire advanced faster than expected, but stayed lit for 5 hours at a steady 220f, and still had some pieces untouched at the end. This is my go-to method from now on. Great video and excellent advise!
This might be a dumb question but , isnt the charcoal suppose to be lit before you close the lid so the meat wont get that nasty taste or is that cause im using the easy light type
I too have a rectangular grill, I will try it out this weekend.
Yes, easy light gives a bad flavor and isn't all that good for you.
Thank you and thank you for your service.
Thanks for watching Sean. Thank you for your support. CHEERS!!!
I have tried this before and yes it can be time consuming but it works really good!
Thanks for watching Paul. We like the technique and how consistent it is. CHEERS!!!
I tried this once on chicken and it was great, but since I like smoked chicken on high indirecr heat, I stick to that method
I have been meaning to try this for a long time. I tried it today after watching your video. It works like a charm!. My weber kettle burned for 5 hrs (could have gone longer), and stayed between 220-270 the whole time!
I will use this method from now on. Thanks!
I'm glad it worked for you.
Great video, easy to follow and learn this cool method. Looking forward to trying it out!
Thanks for watching Mike. Be sure to find us on Facebook and send us some photos when you give it a try. We appreciate you being here and CHEERS!!!
Nice work dude looks like a blast!!
It works really well RV. Thanks for watching and CHEERS!!!
Imagine buying a coal grill to complain about time and effort.
Couldn't agree more. But, there are plenty of people who throw in a bunch of charcoal, douse in lighter fluid and toss a match.
Thanks for watching and CHEERS!!!
Done this method three times now and have had great results. Once with ribs then chicken and then making beef jerky.
Glad to hear of your success Matthew. CHEERS!!!
Nice. learned me something new. Thank you sir
Thanks Johnny. Find us in Facebook and share some photos if you do our cooks. We appreciate you being here and CHEERS!!!
That's a pretty cool method, I've never seen that before. Nice
Thanks for watching Tyler. CHEERS!!!
Thanks Bro, very helpful
Thanks for watching and I'm glad you like it. Find us on Facebook and tag us when you use the method.
It works. Charcoal placement and setup is the most important thing in the grilling process.
Good video-I liked the tip about spacing the wood out. I used to toss a bunch together-will now try this method!
Be sure to let us know how it turns out. Burn and learn and CHEERS!!!
Thanks for the info. Never though about using a large propane bottle for my Weber charcoal starter.
I'm doing a brisket tomorrow I may just give this a try.
Awesome. Be sure to let us know how it turns out. Go Texans and CHEERS!!!
You do enjoyable to watch. Your humor is amazing. I’m learning and laughing at all the shade at the same time. I’m gonna try this method next time, only because of your humor. 😆😆👍🏽
Those are very kind words Dee. We appreciate it.
Thanks for watching and CHEERS!!!
When you love doing something it doesn't matter how long it takes to set up. Great video.
Great Video! Gave me all of the specifics I was looking for.
A very well done and informative video.
Thank you for the compliment. Thank you even more for watching and subscribing. Cheers!!!
1:18 the instant he won my subscription.
And we appreciate it.
Thanks for watching and CHEERS!!!
I’ve done a sloppy snake and it works good. I came here looking for the proper way. Love this video man! Keep on keeping on!
Thanks for watching and CHEERS!!!
I have watched a few videos now and plan on trying your method. Like your attitude. Thanks for sharing.
I learned something mate , cool vid , thank you
+Kiwi Redbeard we're glad you enjoyed and learned. One of The Cooks main goals is to just share the love of cooking.
I've seen your video before, but I going to finally try the snake today.
I hope you have done the snake several time Tyler. Sorry for the reply taking so long.
Thanks for watching and CHEERS!!!
I learned a coupe new tips in this video and I thought I'd seen it all. I like the way you turned the chimney upside down and put the lighter cube in. I also like the tip about starting your snake at a grate strap so you can time it with different fuel sources. I just dump my coals in and push them up against the wall of the kettle and don't take time stacking them which I'll continue to do but henceforth I'll always light my coals for a low and slow with the underside of the chimney. Thanks!
I'm glad we could help Joey. The Cook says he learns something every day. From someone or from failure.
Burn and learn my friend. CHEERS!!!
Learned a new technique today. I have a original 22” Weber from the 80’s and promised the wife I’d unlock all its secrets before buying a drum or offset. This is great, tnx.
Thanks for watching and CHEERS!!!
Very interesting !
I have used the MINION METHOD for many years in my Weber Smokey Mountain, and my KLOSE smoker.
I will give this a try in my kettle.
Thank you so much.
No problem at all. Be sure to let us know how it works for you. CHEERS!!!
I have been barbecuing for 32 years and never seen this method. I’m going to try it next time. Thank you for your videos.
Thanks D E. It's a very easy method and definitely has its uses as a technique. Please be sure to let us know how it works for you. Thanks for watching and CHEERS!!!
I will post it as soon as I light the grill on the weekend,or maybe earlier. Thanks.
@@MrGoldarr been 3 years? Still lit?
I use this method for my thanksgiving turkey and the family loves it
Glad to hear it works out well for you.
great tip for using the weber chimney upside down!
Ryan has an easy way of making things work. Thanks for being with us on this journey Savage, and CHEERS!
I have used the snake method for almost 10 years, With awesome results
Awesome. Some people thinks it's a new technique. I remind them that it's been around for quite a long time. Thanks for watching and cheers!!!!
Do the unlit coals cause bitter smoke as they light along the snake? The way they would if you were lighting them in your chimney
Great question. The only time you have that problem is if you use cheap briquettes. I only use Weber briquettes when I do this method. Thanks for watching.
@@WhiskyandBBQ thank you!
I just tried the snake method on my new Weber kettle, the flavor is way to charcoaly and harsh, what did I do wrong??
Very good video W&B!
We really appreciate that Lee. Thanks for finding us and watching. CHEERS!!!
Great video.... !
Thanks Stang. Hope the method works out for you. Find us on any of the social medias and tag us when you use it. We love seeing people cooking. Thanks again and CHEERS!!!
Great video- thank you sir👍🏽
Thanks for watching and CHEERS!!!
thank you
You're welcome.
Thanks for watching and CHEERS!!!
Real informative video thank you
We appreciate the feedback Pete.
Thanks for watching and CHEERS!!!
Haha I like the little pauses in between your sentences.
Thanks Damage. I'm not very intelligent so want to make sure I'm saying the right things. Thanks for watching and CHEERS!!!
Thank You So Much for your Video. I just did my first Brisket using the snake method 2 days ago,(not yours but another), it came out OK, but not Great. Next brisket I will be using your method, Thank You.
Love the snake method. It takes time setting up but once it is going my Weber will keep the same temp for 7 hours.
Thanks for watching and CHEERS!!!
Great video.Thanks bro.
Thanks for watching and CHEERS!!!
Thank you!!!!!!!!
No problem Tommy. Hope it works for you. Thanks for tuning in and CHEERS!!!
That's interesting!
And it even works if it gets screwed up... We'll show you this Saturday at 10! Thanks for watching Tom, and CHEERS!!
This video was really informative any other tips that would be great just starting out so for a beginner this was made easy
We're going to be making a lot more Karl. Anything in particular you'd like to see?
Thanks for watching and CHEERS!!!
I add a pile of lit coals in the center to get the kettle up to tempt.
That's a really good technique. Thanks for sharing. Cheers!!!
watching in 2020 Great vid and setup man! subbed.
Replying in 2021. Sorry....
Thanks for watching and CHEERS!!!
Great job. Could you give insight as to what kind of thermometer to use...thanks
There are many instant read digital thermometers starting from $12 and heading north of $100. Weber makes an excellent probe for under $20.
on a side note love the table the kettle is mounted in.
Thanks. We built it.
Thanks for watching and CHEERS!!!
I’ve been doing this for a couple years. It works great. I’m not as meticulous about placing the charcoal I just poured it in and I put my wood chips on top. It works great for butts and smoking fish things like that. If it doesn’t work for you you’re doing something wrong.
Thanks Kirven. We agree it is pretty effective and slightly fail proof. Thanks for watching and CHEERS!!!
I picked up a bottle of Blanton's Gold Edition and am going to snake some Spares this weekend.
That sounds like a good weekend.
Thanks for watching and CHEERS!!!
Very cool
Thanks Woje! We appreciate the sentiment and the view, CHEERS!!
New sub. 👍❤ it
Thanks for finding us Steve. Cheers!!!
Dude I used wood plats , it worked Grate!!
. Thx
Excellent. Thanks for watching and CHEERS!!!
Awesome video - especially helpful about smoke chip placement. What a great idea to place them on the grill. Would you also advise adding water soaked wood chips or dry?
+Dave thank you so much for watching and the kind words. I typically recommend doing dry chunks. They smolder better and don't lead the temperature dropping. Also, soaked chips make soaked briquettes. Soaked briquettes don't burn very well and tend to smoke heavily. Thanks again. Burn and learn my friend.
Water takes years to penetrate wood. So, soaking your wood is worthless. Easily proven yourself, soak your wood with dyed water, soak them and cut thru them. You will find absolutely no dyed water inside.
DRY
Wow. So technical. Play by play absolutely riveting. Jolly good show
Thanks John. Appreciate you being here. CHEERS!!!
Would you recommend doing a rack of ribs with this method? If so, what adjustments do I need to make? I have a Weber kettle grill but it is only 22 inches.
You most certainly can do ribs this way on a 22. No adjustments needed. If you're only doing 1 rack I'd recommend the dual snake method. We have a video of that somewhere. Thanks for watching Darren and CHEERS!!!
Great video.. as a noob when it comes to charcoal it was very informative and helped me work out where I have been going wrong. Do people really complain about how long you take to set up the bbq, pfft get a life
I'm really happy to hear you got it dialed in. And, people will always find something to complain about.
Thanks for watching and CHEERS!!!
how do you put the vent-fans in the bottom and top of the grill? All open or?
Top and Bottom vents about a quarter open. Thanks for watching Paw and CHEERS!!!
Can you do a snake method in a 26 kettle and run it at high temps? How many rows would you use? I cooks at the 325 range. Thanks for any help
Thank you for the informative videos. I am new to smoking and I am going to be doing a pork butt for my father who has been stuck in his home due to covid. I have a question, what is the effect of doing 2 layers on the second level of the snake? Is it hotter or longer? Thanks
It will likely just be hotter. However, if your kettles bottom vents seal well you can use a 2x2 to burn longer. Experiment and see what it does for you. Sorry for the delayed response.
Thanks for watching and CHEERS!!!
How did you leave the bottom vents open during your smoke? Open, closed. Or semi open? Thanks for your video
I leave the vents about one quarter of the way open. Thanks for watching Andres and CHEERS!!!
@@WhiskyandBBQ Thanks for the reply!!
I came up with a new way to start a fire using the snake use a tealight candle get the fragrance free one its about the size of a peace of charcoal lite it and put charcoal around it and wood strips on top with some charcoal top of that did it one time and it worked well with ribs.
Nice idea Daniel. I'll give that a shot to see how well it works. Thanks for watching and CHEERS!!!
Screw what anyone says... good job buddy.
Tell them critics that you can't rush perfection.
👍👍
I love hearing the criticism. Sometimes they make valid points.
Thanks for watching and CHEERS!!!
Might wanna take some of that science and showmanship and use the magic on presentation.
I don’t even own a charcoal grill but I’m enjoying this video
Go get one and try it.
Burn and Learn!!!
New to channel & new to Weber kettle cooking. I have a 26, & will try the experiment to test my grill, but how long does that set-up burn and what temp? Look forward to future videos to help improve my grilling!
That set up burned at 250 for about 14 hours.
Thanks for watching and CHEERS!!!
Hello,I will cook a whole cow shank on my Webber,how can I maintaine the temperature by using the snake method?
The snake method works by restricting the amount of fuel available to burn. You can make small heat adjustments by closing and opening the bottom air intakes. If you need more heat you can add another row of coals. Hope that helps. Thanks for watching and CHEERS!!!
O this is a must do for me the time you took to set up the coals is nothing to adding wood every 30 min and letting the smoke out!!!
The beauty is in how it supports my laziness. Thanks for watching Daniel and CHEERS!!!
So what temp does your grille typically run with this set up?
Any temperature you want. Start with one coal lit for every 25 degrees of cook temp and your set.
225= 9 Coals
250=10 Coals
300=12 Coals
Where did you get the containers? Brilliant idea
Amazon.
Thanks for watching and CHEERS!!!
How to you keep the charcoal going? I've added hot glowing charcoal 3 times and although they all connect pretty good it always goes out.
I've never had a problems with them going out. As long as you start 8 coals in a chimney, and dump them on the first couple it seems to always work well.
Thanks for watching and CHEERS!!!
Man , I'm making some tasty meat with this method. I have a big charcoal grill so I use 2 rows on top of 2 rows. Hold 250 . I used a natural briqette charcoal that I bought at Wal-Mart for about 8 bucks. It burned at a nice slow rate. Kingsford tasted better but burned too fast. (Almost twice as fast. ( I did use a different combo of smoke chips so not a true test). The Kingsford natural with hickory, maple, and cherry was Awsome flavor. Gonna try the other coals with same chip formula. Good stuff.
Sounds like you've got it down solid Richard. I need to get some of the wood laced coal and give that a go. Thanks for watching and CHEERS!!!
Hi Richard, we're happy to hear this method is helpful to you, that's what we're all about, sharing with friends! CHEERS!!
I did find out that if you get gready and put too much wood chips in , it makes the coals burn faster and hurts the flavor. This is the way I will smoke untill I get an actual smoker.
What size drill bit did you use for the probe hole? I've been researching it and everyone seems to recommend installing gaskets. Which maybe it's me being naive, but seems to be overkill. Why wouldn't a hole suffice? I'm tired of running my wires between the lid and grill thus having a lid not 100% closed.
The holes were already there from removing the lid holder.
Most people add grommets to keep water away from the bare exposed metal.
We'll try to make a video on how to properly(ish) modify a kettle for a digital thermometer.
Thanks for watching and CHEERS!!!
cool
Thanks. CHEERS!!!
@@WhiskyandBBQ Greetings friend
I'm new around here this is my channel if you like to take a look and support
your channel is very good I like you have my subscription
Great video man. Very informative. Also, if you can't spare 5 to 10 minutes for prep time, then why are you grilling? Go to Texas Roadhouse or something.
We tend to agree Tony. Thanks for watching and CHEERS!!!
Have you ever had it go out? Or not start when the lit coals get added?
The cook hasn't. Evan has.
Would you use this method for cooking sausages/burgers?
Not really. I prefer higher temps for searing sausages and burgers. I'd do a two zone set-up for that cook.
Thanks for watching and CHEERS!!!
Hi ,, very neat and well executed way of teaching snake method. When it starts burning what is the temperature cause im a little bit concerned since I don’t have thermometer and I haven’t cooked brisket yet.
Thanks for watching Negan. Honestly, each different type of coal burns at slightly different temperatures. So the set up I did using Weber Briquettes in my 26inch kettles stays steady at 230. But the same setup in a 22 will be hotter. You'll need to check with a thermometer to see how your specific stuff cooks. Thanks for watching and CHEERS!!!
Thanks man. I appreciate ur help. As u know Im from middle east and barbecuing is not our thing lol. But im getting into it.Ihave the weber master touch I have done some chicken and couple stuff on the weber pizza stone. But im still hesitant about the brisket it not cheap I don’t want to mess it up lol. So im watching alot of videos
I recommend a beef chuck roast to try first. They're smaller and cheaper. Also a bit more forgiving.
Whisky and BBQ
Nice. How come I didn’t think about doing it. I was like go big or go home lol. Thx mate. Cheers 👍🏻👍🏻👍🏻
Alot of people who are starting get eager and want brisket. Lots of better things to practice with. I normally recommend pork butt but wasn't sure of your diet or availability based on where you live. CHEERS!!!
Wouldn't that open spot between the snake be a good spot for a tin of water?
It is a good place. With how relatively small the "cook chamber" I find the moisture evaporating off the butt itself keep the cooking environment plenty moist. I do put a water pan under it for cooking beef ribs or chicken. Thanks for watching William and CHEERS!!!
What is then vent starting point on bottom and top? I plan on doing a pork shoulder 10-12 hours. Thanks great video!
1/2 and 1/2
Brad Wies thanks man!
What he said.
I think people are to lazy to enjoy the set up. It's an art, not a speed contest. I haven't tried the snake yet, but this video explains it well and makes it look simple. Thank you.
Thanks for the kind words Rockstar. Just wanted to show it wasn't that difficult and doesn't actually take that long. Thanks for watching and CHEERS!!!
If you use lump charcoal, you don't get the nasties in your smoke from the cornstarch (and who knows what else) used as a briquette binder. It's takes a little more art to lay up a good working snake with the irregular shapes and it burns a bit faster, but it's worth the extra effort. You can use aluminum foil to make a dam to hold things in place if you have lump with smaller pieces.
Thanks Scott. I've used lump a couple times. Even did a side by side against some quality briquettes a couple years ago. Couldn't taste any difference. Maybe well do a video showing how to do it with lump. Thanks for watching and CHEERS!!!
Whisky and BBQ I’ve been a whole wood stick burner with an offset smoker for roughly the last 30 years. I’ve got a Weber kettle for just about as long but wouldn’t use it because of the mystery ingredients in briquettes and the food just doesn’t taste as good compared to my whole wood oak-cherry-maple wood fire, but to be honest, I haven’t really learned how to cook well with the Weber. My offset is my #1 goto for both low and slow, or grilling over the fire pit. I’ve within the last yearish had to take on most of the home cooking, and as much as I prefer my offset, the time, and beer, spent babysitting my offset can be a bit much! Time and patience does have its rewards however. I’ve recently discovered a utube channel that cooks mostly with mesquite wood for grilling and/or providing coals for his dutch ovens. With that, I’ve found a local dealer that sells Lazzari Mesquite lump charcoal. I’m currently playing with my second 40# bag in the Weber, the results are somewhat ok, but the shortcomings are definitely me, not the charcoal. If you can work it into your busy schedule, I’d enjoy seeing some different ideas, and discussion, about using lump charcoal in the Weber.
Whisky and BBQ Something I forgot to add to my other response. One of the big reasons I want to learn to get my Weber *fired* up, is to make pizza. Whadda ya got?
We're looking at doing a kettle fired pizza soon as a matter of fact. Thanks for watching and CHEERS!!!
Chris a lot of people have been bringing up using lump for a snake. I have been experimenting and keepig the temps stable has been a challenge. I think I figured out a way to make it work but I need to experiment. There will be a video discussing it before June. Thanks for the great discussion.
Same setup whether you’re using a 22.5” or a 26”?
Yup. Only difference is the burn tine.
Nice video,
Have you tried soaking your wood in water ahead of time? I highly recommend doing so as this extends the burn time for each piece of wood and (more importantly) produces a lot more smoke. Try soaking them at least an hour and do this same build and compare the results. I bet your smoke ring will be more pronounced, as will the smoke flavor of the meat.
Cheers!
We have tried soaking the wood before. It affects the way my snake burns and I'm not a huge fan of it. Although, we did have a dual snake that used some (accidentally) soaked wood and it did alright. Thanks for watching and CHEERS!!!
Never soak the chips. It makes an acrid smoke. Either use more chips or better yet, use chunks.
Everyone does what works for them. As long as the food tastes good there isn't a wrong answer. Except lighter fluid. Thats the wrong answer.
Its science bro. Not an opinion.
No
Idk if someone can reply to me at all but i’m trying anyway, so i bought a chimney and it works really good to light the charcoals bricks but they either burn too fast or not enough... idk when im supposed to stop using the chimney to make sure my charcoal bricks will last ?...
The thing that I do is once the flames start popping out of the top of the chimney I dump them.
Thanks for watching and CHEERS!!!
Would it make any difference if you lit the snake in the middle? Seems to me this would give more balance.
You have to adjust for the different temps as well as the shorter cook times. But yes. it is more even.
What are you building around that kettle - home made grilling station? Love to see the end result.
It's a table we built that holds 2 26inch kettles. You can see alot of it in more of our cook videos. Thanks for watching and cheers!!!!
Did you follow a plan on that table? How much to share?
I did not follow a plan on the table. Just figured it out as I went. If there is enough interest we can try to do a video on how I did it. Thanks for watching.
@Bill B the plan is to put casters on it eventually. Saving up money to put a good top on it first. Then I have to figure out weight and decide what kinds of casters will work. Thanks for watching and CHEERS!!!
What temp do you keep it at for a 7lbs pork butt using those Weber charcoal? What do you keep your vents at? Also how long does that amount coals last for? Thanks
250
half and half
about 13 hours
Question....first great videos, love the passion
But where did you get those containers for your charcoal
Check the links in the description, all our stuff is available through those links. Thank you for watching Thomas, CHEERS!!
Home depot
some people mention clean fire at low temperature, that you need to balance or else the fire is oxygen starved and pouring out dirty smoke. what do they mean by this and how to avoid it? cuz i just closed the lid what else balancing could i do lmao thanks
The beauty of the snake method is it's done by restricting available fuel and not air. You don't choke the fire down, you just give it less to eat.
Great question and CHEERS!!!
Does the unlit charcoal not put off an acrid tasting smoke when it catches?
Nope. Use high quality Coal and it's all good.
Thanks for watching and CHEERS!!!
I would have liked to see it after it hot going good!
At the end of the video we have a video linked of us doing a porkbutt using this method. Feel free to check it out. CHEERS!!!!
@@WhiskyandBBQ Duh Huh thanks man sometimes I'm a little slow 😂. Thanks I'll check it out for sure, I'm definitely impressed with the concept.
9.44 wireless thermometer?
Wireless receiver so I can use it in the house.
For the cheapo smoker I have don't think 8 or so coals is going to be enough.
Only just got a decent probe though so maybe the cheap guage on top has been misleading.
Hindsight I should have tried this method but am prob gonna stick to filling the bowl n then adding a full chimney stack.
Have large chunks of wood which am gonna place on the edges..
Doing a vid which might be helpful to some.
Thanks for this vid 👍
Glad to hear this method have you done insight! Let us know how it turns out. CHEERS!!
The 2 questions I have is when would I use this method and why?
You'd use it if you ever wanted a low and slow burn. This method is great when cooking pork shoulder, small briskets, or pork loin roast that have multiple hour cook times.
Thanks for the question and CHERRS!!!
With the amount of coals you used in this tutorial, about how long will the entire burn last? Also, what is the average internal temperature?
That burn last about 12 hours at 250.
Mileage will vary with different types of coal.
Burn and learn and CHEERS!!!
Test yourself I did last weekend around 12 hours