Charcoal Snake Method on a Weber BBQ Kettle - Que Tips - Whisky and BBQ

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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
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Sous Vide - amzn.to/2WP3ZRX
Sous Vide Tub - amzn.to/2Uq0gN6
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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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Whisky And BBQ
166 Hargraves Dr
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Austin, TX 78737
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!

Опубликовано:

6 авг 2024

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Комментарии : 548

@daviddavid5880 3 года назад

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)

@Tkfl567 5 лет назад

Who cares how long the prep takes... if you enjoy what you are doing, it doesn't matter.

@WhiskyandBBQ 5 лет назад

I agree T K. CHEERS!!!

@crystalmethking 5 лет назад

Correct!

@HeavyBirdPilot 5 лет назад

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.

@richk3325 5 лет назад

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.

@Beanmachine91 4 года назад

with cooking and food prep the longer it is the more worth it itll be, gotta love cooking in bulk

@tylera0725 5 лет назад

Nicely done, guys! Informative and entertaining, keep 'em comin'! Thanks!

@WhiskyandBBQ 5 лет назад

Thanks for watching Tyler. We love sharing knowledge and showing people how easy good food can be. Thanks for joining us and CHEERS!!!

@BBQJOE 5 лет назад

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..

@WhiskyandBBQ 5 лет назад

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!!!

@geckoicaza5265 4 года назад

Imagine buying a coal grill to complain about time and effort.

@WhiskyandBBQ 3 года назад

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!!!

@mikebrown1201 5 лет назад

Great video, easy to follow and learn this cool method. Looking forward to trying it out!

@WhiskyandBBQ 5 лет назад

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!!!

@toxicocr07 4 года назад

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!

@Armando-xp2ji 4 года назад

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

@TheBabyboyproduction 4 года назад

I too have a rectangular grill, I will try it out this weekend.

@WhiskyandBBQ 3 года назад

Yes, easy light gives a bad flavor and isn't all that good for you.

@montolla524 5 лет назад

I have tried this before and yes it can be time consuming but it works really good!

@WhiskyandBBQ 5 лет назад

Thanks for watching Paul. We like the technique and how consistent it is. CHEERS!!!

@28ebdh3udnav 4 года назад

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

@gtmmik Год назад

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!

@WhiskyandBBQ Год назад

I'm glad it worked for you.

@MrGoldarr 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

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!!!

@MrGoldarr 5 лет назад

I will post it as soon as I light the grill on the weekend,or maybe earlier. Thanks.

@daveg4236 2 года назад

@@MrGoldarr been 3 years? Still lit?

@rvcampingutah6335 5 лет назад

Nice work dude looks like a blast!!

@WhiskyandBBQ 5 лет назад

It works really well RV. Thanks for watching and CHEERS!!!

@RobsBackyardBBQ 5 лет назад

Thanks man - just picked up a Weber kettle 22" and I'll be trying this!

@WhiskyandBBQ 5 лет назад

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!!!

@sean9011 5 лет назад

Thank you and thank you for your service.

@WhiskyandBBQ 5 лет назад

Thanks for watching Sean. Thank you for your support. CHEERS!!!

@jaymartin6257 5 лет назад

Nice. learned me something new. Thank you sir

@WhiskyandBBQ 5 лет назад

Thanks Johnny. Find us in Facebook and share some photos if you do our cooks. We appreciate you being here and CHEERS!!!

@kennywatkins4268 5 лет назад

Thanks Bro, very helpful

@WhiskyandBBQ 5 лет назад

Thanks for watching and I'm glad you like it. Find us on Facebook and tag us when you use the method.

@Dragon1408 2 года назад

Great Video! Gave me all of the specifics I was looking for.

@michaelhicks8283 3 года назад

The 2 questions I have is when would I use this method and why?

@WhiskyandBBQ 3 года назад

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!!!

@jackcurtis5784 2 месяца назад

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.

@tylerkrug7719 5 лет назад

That's a pretty cool method, I've never seen that before. Nice

@WhiskyandBBQ 5 лет назад

Thanks for watching Tyler. CHEERS!!!

@mathewpowell6660 4 года назад

Done this method three times now and have had great results. Once with ribs then chicken and then making beef jerky.

@WhiskyandBBQ 4 года назад

Glad to hear of your success Matthew. CHEERS!!!

@dannyspurgeon2843 10 месяцев назад

I have watched a few videos now and plan on trying your method. Like your attitude. Thanks for sharing.

@kiwiredbeard7632 5 лет назад

I learned something mate , cool vid , thank you

@WhiskyandBBQ 5 лет назад

+Kiwi Redbeard we're glad you enjoyed and learned. One of The Cooks main goals is to just share the love of cooking.

@ronl384 3 года назад

Good video-I liked the tip about spacing the wood out. I used to toss a bunch together-will now try this method!

@WhiskyandBBQ 3 года назад

Be sure to let us know how it turns out. Burn and learn and CHEERS!!!

@jimbob4456 3 года назад

Thanks for the info. Never though about using a large propane bottle for my Weber charcoal starter.

@RavenManiac74 2 года назад

When you love doing something it doesn't matter how long it takes to set up. Great video.

@diannealexander513 4 года назад

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. 😆😆👍🏽

@WhiskyandBBQ 3 года назад

Those are very kind words Dee. We appreciate it. Thanks for watching and CHEERS!!!

@Bosh-ed1jz 2 года назад

It works. Charcoal placement and setup is the most important thing in the grilling process.

@BigLewBBQ 5 лет назад

A very well done and informative video.

@WhiskyandBBQ 5 лет назад

Thank you for the compliment. Thank you even more for watching and subscribing. Cheers!!!

@nyanates 4 года назад

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.

@WhiskyandBBQ 3 года назад

Thanks for watching and CHEERS!!!

@budscott1257 2 года назад

I use this method for my thanksgiving turkey and the family loves it

@WhiskyandBBQ 2 года назад

Glad to hear it works out well for you.

@johnhurt9858 4 года назад

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!

@WhiskyandBBQ 3 года назад

Thanks for watching and CHEERS!!!

@karlmuir1246 4 года назад

This video was really informative any other tips that would be great just starting out so for a beginner this was made easy

@WhiskyandBBQ 3 года назад

We're going to be making a lot more Karl. Anything in particular you'd like to see? Thanks for watching and CHEERS!!!

@DNamel-tv8xn 2 года назад

1:18 the instant he won my subscription.

@WhiskyandBBQ 2 года назад

And we appreciate it. Thanks for watching and CHEERS!!!

@stangmann1521 5 лет назад

Great video.... !

@WhiskyandBBQ 5 лет назад

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!!!

@coltsfan79 5 лет назад

I'm doing a brisket tomorrow I may just give this a try.

@WhiskyandBBQ 5 лет назад

Awesome. Be sure to let us know how it turns out. Go Texans and CHEERS!!!

@Slab-gv7vu 5 лет назад

Very good video W&B!

@WhiskyandBBQ 5 лет назад

We really appreciate that Lee. Thanks for finding us and watching. CHEERS!!!

@TRUMP4PRISON2024 4 года назад

Great video- thank you sir👍🏽

@WhiskyandBBQ 3 года назад

Thanks for watching and CHEERS!!!

@tylerkrug7719 4 года назад

I've seen your video before, but I going to finally try the snake today.

@WhiskyandBBQ 3 года назад

I hope you have done the snake several time Tyler. Sorry for the reply taking so long. Thanks for watching and CHEERS!!!

@peteelizalde8319 4 года назад

Real informative video thank you

@WhiskyandBBQ 3 года назад

We appreciate the feedback Pete. Thanks for watching and CHEERS!!!

@jdc31947 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

No problem at all. Be sure to let us know how it works for you. CHEERS!!!

@JoeyCGMG 4 года назад

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!

@WhiskyandBBQ 3 года назад

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!!!

@easybackyardbbq 2 года назад

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

@TheRydog61 5 лет назад

I have used the snake method for almost 10 years, With awesome results

@WhiskyandBBQ 5 лет назад

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!!!!

@thsparky1 5 лет назад

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

@WhiskyandBBQ 5 лет назад

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.

@thsparky1 5 лет назад

@@WhiskyandBBQ thank you!

@yungjahallah3246 2 года назад

I just tried the snake method on my new Weber kettle, the flavor is way to charcoaly and harsh, what did I do wrong??

@chrisprice919 4 года назад

watching in 2020 Great vid and setup man! subbed.

@WhiskyandBBQ 3 года назад

Replying in 2021. Sorry.... Thanks for watching and CHEERS!!!

@ishandglo38 4 года назад

Great job. Could you give insight as to what kind of thermometer to use...thanks

@WhiskyandBBQ 4 года назад

There are many instant read digital thermometers starting from $12 and heading north of $100. Weber makes an excellent probe for under $20.

@Rafael.Alvarez 3 года назад

Great video.Thanks bro.

@WhiskyandBBQ 3 года назад

Thanks for watching and CHEERS!!!

@jr1001jr 4 года назад

Screw what anyone says... good job buddy. Tell them critics that you can't rush perfection. 👍👍

@WhiskyandBBQ 3 года назад

I love hearing the criticism. Sometimes they make valid points. Thanks for watching and CHEERS!!!

@tonyj9743 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

We tend to agree Tony. Thanks for watching and CHEERS!!!

@JungleScene 5 лет назад

great tip for using the weber chimney upside down!

@WhiskyandBBQ 5 лет назад

Ryan has an easy way of making things work. Thanks for being with us on this journey Savage, and CHEERS!

@dave1102 5 лет назад

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?

@WhiskyandBBQ 5 лет назад

+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.

@ktaylor1111 5 лет назад

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.

@DavidDominguez-xf6mp 2 года назад

DRY

@srikill6345 4 года назад

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 ?...

@WhiskyandBBQ 3 года назад

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!!!

@julianwren902 4 года назад

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

@WhiskyandBBQ 3 года назад

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!!!

@user-ro2kq5od5d Год назад

Might wanna take some of that science and showmanship and use the magic on presentation.

@mshy87 4 года назад

I don’t even own a charcoal grill but I’m enjoying this video

@WhiskyandBBQ 3 года назад

Go get one and try it. Burn and Learn!!!

@darrenpickens7147 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

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!!!

@KaoV1983 4 года назад

Love the snake method. It takes time setting up but once it is going my Weber will keep the same temp for 7 hours.

@WhiskyandBBQ 3 года назад

Thanks for watching and CHEERS!!!

@jimwu8557 5 лет назад

I add a pile of lit coals in the center to get the kettle up to tempt.

@WhiskyandBBQ 5 лет назад

That's a really good technique. Thanks for sharing. Cheers!!!

@theofilo5 5 лет назад

Hello,I will cook a whole cow shank on my Webber,how can I maintaine the temperature by using the snake method?

@WhiskyandBBQ 5 лет назад

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!!!

@pawjeppesen6589 5 лет назад

how do you put the vent-fans in the bottom and top of the grill? All open or?

@WhiskyandBBQ 5 лет назад

Top and Bottom vents about a quarter open. Thanks for watching Paw and CHEERS!!!

@Bitparto 4 года назад

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

@WhiskyandBBQ 3 года назад

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!!!

@stevelitteral 5 лет назад

New sub. 👍❤ it

@WhiskyandBBQ 5 лет назад

Thanks for finding us Steve. Cheers!!!

@davidyowe5345 4 года назад

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.

@WhiskyandBBQ 3 года назад

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!!!

@afinecupofcoffee8476 3 года назад

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.

@WhiskyandBBQ 3 года назад

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!!!

@TheSunIsMyDestroyer 3 года назад

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

@WhiskyandBBQ 3 года назад

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!!!

@tommywoo1888 5 лет назад

Thank you!!!!!!!!

@WhiskyandBBQ 5 лет назад

No problem Tommy. Hope it works for you. Thanks for tuning in and CHEERS!!!

@benross303 4 года назад

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!

@WhiskyandBBQ 3 года назад

That set up burned at 250 for about 14 hours. Thanks for watching and CHEERS!!!

@andref713 5 лет назад

How did you leave the bottom vents open during your smoke? Open, closed. Or semi open? Thanks for your video

@WhiskyandBBQ 5 лет назад

I leave the vents about one quarter of the way open. Thanks for watching Andres and CHEERS!!!

@andref713 5 лет назад

@@WhiskyandBBQ Thanks for the reply!!

@TomHorsmanAmateurBBQ 5 лет назад

That's interesting!

@WhiskyandBBQ 5 лет назад

And it even works if it gets screwed up... We'll show you this Saturday at 10! Thanks for watching Tom, and CHEERS!!

@soleslayer91 5 лет назад

Wouldn't that open spot between the snake be a good spot for a tin of water?

@WhiskyandBBQ 5 лет назад

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!!!

@batenkhtehe 5 лет назад

thank you

@WhiskyandBBQ 3 года назад

You're welcome. Thanks for watching and CHEERS!!!

@chevojke 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

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!!!

@chevojke 5 лет назад

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

@WhiskyandBBQ 5 лет назад

I recommend a beef chuck roast to try first. They're smaller and cheaper. Also a bit more forgiving.

@chevojke 5 лет назад

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 👍🏻👍🏻👍🏻

@WhiskyandBBQ 5 лет назад

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!!!

@kirvenslade8923 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

Thanks Kirven. We agree it is pretty effective and slightly fail proof. Thanks for watching and CHEERS!!!

@Berniewojewski 5 лет назад

Very cool

@WhiskyandBBQ 5 лет назад

Thanks Woje! We appreciate the sentiment and the view, CHEERS!!

@jimbob9618 4 года назад

Would you use this method for cooking sausages/burgers?

@WhiskyandBBQ 3 года назад

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!!!

@been4you 4 года назад

Haha I like the little pauses in between your sentences.

@WhiskyandBBQ 4 года назад

Thanks Damage. I'm not very intelligent so want to make sure I'm saying the right things. Thanks for watching and CHEERS!!!

@Corvette.Ronnie 4 года назад

So what temp does your grille typically run with this set up?

@WhiskyandBBQ 3 года назад

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

@fuckwithyaboy 3 года назад

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?

@WhiskyandBBQ 3 года назад

That burn last about 12 hours at 250. Mileage will vary with different types of coal. Burn and learn and CHEERS!!!

@DavidDominguez-xf6mp 2 года назад

Test yourself I did last weekend around 12 hours

@gregranalletta571 4 года назад

Would it make any difference if you lit the snake in the middle? Seems to me this would give more balance.

@WhiskyandBBQ 3 года назад

You have to adjust for the different temps as well as the shorter cook times. But yes. it is more even.

@richk3325 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

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!!!

@WhiskyandBBQ 5 лет назад

Hi Richard, we're happy to hear this method is helpful to you, that's what we're all about, sharing with friends! CHEERS!!

@richk3325 5 лет назад

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.

@andrewgibbs3435 5 лет назад

What are you building around that kettle - home made grilling station? Love to see the end result.

@WhiskyandBBQ 5 лет назад

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!!!!

@johngarcia4370 5 лет назад

Did you follow a plan on that table? How much to share?

@WhiskyandBBQ 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

@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!!!

@dyronprovost7868 4 года назад

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

@WhiskyandBBQ 3 года назад

250 half and half about 13 hours

@popeyeyankee5477 3 года назад

I'm in the process of smoking a 6 lb pork shoulder and the snake is almost done. Its only been 6 hrs. Should I add more charcoal to the end of the snake?

@WhiskyandBBQ 3 года назад

If you need more cook time then yes. If you pork butt is past 170 and/or you have wrapped it then yoi can add some beef stock and put it in the oven @225. If you want.

@danielsalach1234 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

Nice idea Daniel. I'll give that a shot to see how well it works. Thanks for watching and CHEERS!!!

@elbob17 4 года назад

I picked up a bottle of Blanton's Gold Edition and am going to snake some Spares this weekend.

@WhiskyandBBQ 3 года назад

That sounds like a good weekend. Thanks for watching and CHEERS!!!

@tylerkrug7719 4 года назад

Have you ever had it go out? Or not start when the lit coals get added?

@WhiskyandBBQ 3 года назад

The cook hasn't. Evan has.

@vincenzo1335 4 года назад

What is then vent starting point on bottom and top? I plan on doing a pork shoulder 10-12 hours. Thanks great video!

@bradwies4036 4 года назад

1/2 and 1/2

@vincenzo1335 4 года назад

Brad Wies thanks man!

@WhiskyandBBQ 3 года назад

What he said.

@Rockstar7713 5 лет назад

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.

@WhiskyandBBQ 5 лет назад

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!!!

@MichaelStanwyck 5 лет назад

Same setup whether you’re using a 22.5” or a 26”?

@WhiskyandBBQ 5 лет назад

Yup. Only difference is the burn tine.

@yourselfdotcom 5 лет назад

Wow. So technical. Play by play absolutely riveting. Jolly good show

@WhiskyandBBQ 5 лет назад

Thanks John. Appreciate you being here. CHEERS!!!

@wvumaniac87 4 года назад

Does the unlit charcoal not put off an acrid tasting smoke when it catches?

@WhiskyandBBQ 3 года назад

Nope. Use high quality Coal and it's all good. Thanks for watching and CHEERS!!!

@juliankirby9880 5 лет назад

So, I was under the impression we wanted to get all the charcoal lit before we put stuff on, even for longer cooks, and just adding another half chimney of lit charcoal every couple of hours. Wouldn’t the continual ignition of the charcoal cause the meat to have that taste people talk about? I’ve never knowingly experienced the negative flavor people attribute to partially lit charcoal burning.

@WhiskyandBBQ 5 лет назад

The taste comes from having ALOT of coals starting. It results in a very dirty awful tasting smoke. This technique results in a very slow ignition. Quality coals using this method produce virtually no smoke. Thanks for watching Julian. CHEERS!!!

@juliankirby9880 5 лет назад

Thank you very much! I am most excited to try this method

@ricksorber9562 2 года назад

@@WhiskyandBBQ glad someone asked about this. I want to try this on my Smokey Joe. Nasty taste was my main concern. Thanks.

@jaxchambers7652 3 года назад

Dude I used wood plats , it worked Grate!! . Thx

@WhiskyandBBQ 3 года назад

Excellent. Thanks for watching and CHEERS!!!

@soleslayer91 5 лет назад

I did this and couldn't get my temp over 200° with both vents open on a weber kettle

@WhiskyandBBQ 5 лет назад

Sorry to hear that William. Try adding a couple more coals to start or another ring of coals. If you're doing a 1x2 try a 2x2. Also, closing the top vent to half way will help as well. Thanks for watching and CHEERS!!!

@dace938 4 года назад

How long did your snake burn using that array of coal setup?

@WhiskyandBBQ 3 года назад

About 13 hours

@danielsalach1234 5 лет назад

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!!!

@WhiskyandBBQ 5 лет назад

The beauty is in how it supports my laziness. Thanks for watching Daniel and CHEERS!!!

@MauriceTarantulas 5 лет назад

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 👍

@WhiskyandBBQ 5 лет назад

Glad to hear this method have you done insight! Let us know how it turns out. CHEERS!!

@sween187 5 лет назад

9.44 wireless thermometer?

@WhiskyandBBQ 5 лет назад

Wireless receiver so I can use it in the house.

@dennisedwards1543 4 года назад

What’s a realistic temp that can be targeted with this method?

@WhiskyandBBQ 4 года назад

Depending on how large you make your snake the sky is the limit. With 3 on the bottom and 2 on the top I've maintained 325 for baking lasagna before. Thanks for watching Dennis. CHEERS!!!

@bmeach4940 5 лет назад

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!

@WhiskyandBBQ 5 лет назад

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!!!