I am trying to snake method for the first time ever, today, with a whole brined 18 pound turkey. It seems simple enough. This is how these videos should be. Short, concise, and to the point. No wasted time or excess chatter.
For the record, it did not go well. I only had natural lump charcoal, which didn't make a very good snake. But I stuck to the formation and did the best I could. Didn't produce nearly enough Heat, and I had to bring my turkey inside and finish roasting it in the oven. Good news was that the Brian was awesome, and it did pick up a good amount of smoke flavor before I brought it in. Anyone who cares 2 give me some tips and pointers, or point me to another video that discusses this, I am open.
I tried this for first time couple days ago with a decent size rack of ribs that barely fit on my 22 inch grill. Used the plain old regular Kingsford briquettes stacked 2 rows on bottom 1 on top in the middle of those. Made 5 piles of soaked and drained wood chips along the way as shown in this video. Got 4 hours of burn time at unknown temp as I don’t have a thermometer to keep inside the kettle. Ribs came out absolutely perfect
@@twosocks1976 Thank you for posting. I am hoping to attempt an overnight 8 hour turkey on the weber grill. Your feedback has helped give me some pointers. I'm thinking the snake needs to get replenished to make it burn longer and maybe top the water tray up half way through to keep a full supply of heat from the steam. Hope you have more luck on the next one. Blessings to you.
Short, concise, and to the point. Love it. Thanks! 🤙
Flipping the chimney upside down. Flipping brilliant idea! Great tutorial.
I am trying to snake method for the first time ever, today, with a whole brined 18 pound turkey. It seems simple enough. This is how these videos should be. Short, concise, and to the point. No wasted time or excess chatter.
For the record, it did not go well. I only had natural lump charcoal, which didn't make a very good snake. But I stuck to the formation and did the best I could. Didn't produce nearly enough Heat, and I had to bring my turkey inside and finish roasting it in the oven. Good news was that the Brian was awesome, and it did pick up a good amount of smoke flavor before I brought it in. Anyone who cares 2 give me some tips and pointers, or point me to another video that discusses this, I am open.
I tried this for first time couple days ago with a decent size rack of ribs that barely fit on my 22 inch grill. Used the plain old regular Kingsford briquettes stacked 2 rows on bottom 1 on top in the middle of those. Made 5 piles of soaked and drained wood chips along the way as shown in this video. Got 4 hours of burn time at unknown temp as I don’t have a thermometer to keep inside the kettle. Ribs came out absolutely perfect
@@twosocks1976 next time use B&B briquettes. Invest in probe thermometers for grill temp and meat temp.
@@twosocks1976 Thank you for posting. I am hoping to attempt an overnight 8 hour turkey on the weber grill. Your feedback has helped give me some pointers. I'm thinking the snake needs to get replenished to make it burn longer and maybe top the water tray up half way through to keep a full supply of heat from the steam. Hope you have more luck on the next one. Blessings to you.
It’s great to see that there are Weber fans on the other side of the pond. 🏴
Very well done video! 👏 ✔️
Some great advice thanks 👍🏽
Seems like it would be a lot easier to just take a propane torch to one side of the snake and light it that way.
Hey can i use coconut briquette?
Great info
you lit the wrong end of the snake, should light the other end so each coal falls onto the next like dominos
Works great when doing beer can chicken...3 hours later and it’s perfect