How to set up a snake method in a Weber Kettle
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- Опубліковано 11 лип 2024
- How to set up a snake method in a weber Kettle.
Welcome to Schueys BBQ, where I want to help you Master your Grill.
In today's video I'll be showing you how to set up the charcoal snake method on a Weber Kettle Grill.
This style of cooking is perfect for cooking brisket, pulled pork and ribs with.
In this video, you'll learn the tips and tricks to help you Master Your Grill.
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The snake method is a great way of setting up a Weber kettle to cook low n slow style BBQ.
In this video I'll run you through the correct set up, whether to use Lump Charcoal or Briquettes. How to get the snake started, placement of wood chunks, using a water pan and why thermometers are so important.
By the end of this short video, you'll be ready to tackle any low n slow BBQ.
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Schueys BBQ sponsors:
Fixation Brewery
www.fixationbrewing.com.au/ and tell them Schuey sent you.
Slow Burn Smoking Wood Supplies
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By all means, if you look them up, tell them Schuey sent you.
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Second camera person is Emily Schumann. She is the the best button pressing camera thingy person ever.
I always listen to music while BBQing and therefore why I like to have some background music in my videos. The problem is the royalty free music can be quite bland at times and getting the rights to the music I do listen to, well that is near impossible.So I have teamed up with Greg Kitchen from The Dojang Studios in Sydney Australia, who is going to write ongoing original music for my channel. In this video, the tracks title is "Kickin it", an original and copyrighted piece from Greg Kitchen.He is available for other collaborations and is contactable through his Facebook page / thedojang1
If you are interested in sponsoring my channel or would like me to test or use your products, send me a message or email. - Навчання та стиль
This video is spot on, tested it on beef ribs over the weekend, took the time to set my snake up well, kicked off with 12 briquettes, came up to temp and held a temp range around 120C/250F without too much adjustments for 4-5 hours. Cheers Schuey 👊🏼
Champion, glad the video helped mate. Share it around and help your mates. Knowledge passed on means you eat BBQ everywhere you go HaHa
been trying to find an aussie fella smoking meat! glad i came across this channel
Hey lochdawg666, cheers for the support mate. Glad to have you onboard and you are correct, not a lot of Aussies doing it on UA-cam 🍻
Schuey outtakes are the best :) Going to try this with a pork shoulder this week. Thanks, Schuey!
Hey Robert Heaney, cheers mate. Good luck with the cook 🍻
I have watched a lot of snake method video’s, this was the best one!
Thanks Stephen Powell I really appreciate that mate, it means a lot knowing my vids are helpful. Cheers
I've been wanting to get into weber smoking... I haven't seen any tutorials so simple... Great video. Thanks
Cheers mate, more "hot to" videos coming soon, so keep checking back Todd Fraser
Great video. I loved the coal tossing part 😂
Cheers mate TESLiLCuz, I thought I may as well have some fun while making the video. I'm glad you enjoyed it 🍻
Loved your bloopers. Funny bugger 😆
Cheers mate, glad you liked them 😂 🍻
Your snake method is spot on thumbs up 👍.
Thanks Leonard Gilbreath I really appreciate the support, cheers. Thanks for the feedback mate.
The absolute king
HaHa you're way too kind mate.
Good quantity video from a fellow Melbournian 👌
Cheers mate, it's a great City :)
I can vouch (more times than I’d care to admit) for chasing temps as a result of adding the meat before the cooking temperature has stabilised. Allow an hour in your projected cooking time to get your Weber running smoothly, it’ll alleviate a lot of frustration. You can always rest the meat a little longer if the cook is complete ahead of time.
100% mate, chill and have a drink while you wait. If it was meant to be cooked fast, you'd zap it in a microwave HaHa. Cheers mate.
Hey Schuey, nice one!
Hey Bill, cheers mate. Love your support.
I’m just here for the bloopers! Hilarious
Thanks Chris Hewitt Ha Ha bloopers are a part of life
Informative video imparting knowledge that I wish was around when I got “into it” decades ago. Still loving them bloopers .... I can almost hear myself .... F**K, F**k, f**k!!! Lmao
Cheers mate, yeah I have a few mates just starting out and a bunch of others reaching out, so figured I'd throw a few how to videos together to get them started on their BBQ journeys. Yeah we all stuff up, I generally don't add the swearing ones but there was a lot of them this time around HaHa
Awesome Video Schuey, I'm glad you emphasized to control the air and heat by the bottom vents and not the top, especially with using wood chunks as it could put soot over the meat...not good...the yanks seem to do it for some reason...even Jamie Purviance but I much prefer to leave the top vent all open...the same as I did in my WSM....same principle. I use a big foil pan on the bottom to catch juices and a small foil pan holding water that I move over the fire as it burns, I find that stabilizes temps better but theres more than one way to skin a cat.....well done...looking forward to next video.
Cheers mate. Yeah I've always kept the top vent open. I see so many using it to control the temp and I don't feel it is necessary but like you say, there is more than one way to do anything. It's the end product we are all after. Appreciate the feedback mate and thanks for watching.
Awesome video Schuey!
Cheers mate, appreciate it.
What is that cool rig you use to light your chimney? Pretty sure I have never seen or heard of anything like that around Canada
@@Bondo843 there is a charcoal company here called Heat Beads and they sell this fan forced booster for their chimneys. It uses both batteries and also has power adapter.
Great video, easy to understand and just funny enough to keep it interesting 😀. For the amount of coals you used, how long did this cook last?
Cheers mate, appreciate the feedback.
This snake would easily run 8-9 hours at 3/4 around the bowl at 120c 👍🍻
"don't put your meat in straightaways"
wise words mate
A tip to live life by @jessedahl5746 😉
Hello,
What would be the equivalent of burning briquettes for an 18-inch Weber grill?
Since you mentioned that you lit 12 briquettes, can you use the same 12 or try 9 since it's a 22-inch grill?
Cheers.
8/10 for that crack of the can. Good stuff.
HaHa I'll practice on it. I want to get a 10/10 for it now ;) Cheers mate :)
Great video mate. Looking to venture onto a kettle after learning the basic on my Weber Go-Anywhere. What are the main differences between using the snake method and an offset plate for low and slow?
Cheers mate. I love my GA's. Okay if we are talking a snake method versus a JG BBQ Offset plate, then the JG BBQ plate will use a lot less fuel to run at a constant heat, it absorbs a lot of heat at the start and as that thick mild steal heats up the chamber in the Weber, you aren't burning as much fuel to heat it up, so in fact you'll recoup the cost of the offset plate easily in a year. Plus the offset plate you can easily use briquettes or lump charcoal., where as the snake method is best used with briquettes to get even temps. Using the JG BBQ offset plate you have more grill surface space and no direct heat and no need to move the lid vent or food while the cook progresses. If we are talking about the Snake method versus the new Master Touch Plus and the offset plate that Weber have produced, well again the same reasons apply, the Master Touch Plus seems to work best by stacking briquettes in a circular set up in the charcoal ring (I'm about to release a video on it) The Master Touch Plus gives a little more grill surface space in this instance. Hope that all makes sense mate.
Schueys BBQ made total sense. Appreciate the reply and look forward to the master touch video
@@supaboiii I'm glad, cheers mate.
Excellent tutorial sir.. I know this is a little old but I'm getting a 22" kettle and wondering about the snake set up. Is this set up in the video a 22" grill? And how long can you make a snake without your hot coals lighting both ends accidentally and burning around from both sides??
Yes
This is a ripper tutorial Schuey. I am yet to try this method but I will now. Cheers cobber. P.S the dog people comment was classic! so bloody true. Wankers
Thanks mate. Yeah it's a super easy set up, as long as a little care is taken in the set up. HaHa I love my dogs but people like my neighbour take it to the next level
@@SchueysBBQ 100%. I love dogs too. It's the people I dont like :)
@@AussieDownUnder HaHa that is soooo true
I don't understand how you add the smoking chunks the way you have because doesn't it expose the meat to the dirty white smoke? I thought you want a more clear blue type smoke on the meat?
I cut my wax cubes in half they last a lot longer
Smart thinking Lee Campbell 🍻
Fuck I wish this video was out when I started bbqing
HaHa yeah mate, tell me about it.