How To Set Up The Snake Method For Mastering The 22-inch Weber Kettle
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- Опубликовано: 1 окт 2024
- Mastering the 22-inch Weber Kettle using the Snake Method:
The snake method is a long-proven technique for achieving low and slow cooking on your Weber Kettle. It's perfect for smoking briskets, pork shoulders, ribs, and other delicious cuts that require extended cook times.
Here's how to set it up:
Gather your supplies:
Unlit charcoal briquettes(B&B briquettes recommended)
Wood chunks for smoke
Charcoal chimney and fire starter
Form the snake:
Arrange your unlit briquettes around the outer edge of the grill, standing them on their ends in a domino-like fashion. Each briquette should touch the next, ensuring a continuous burn.
Leave a small gap at one end for lighting.
If using a drip pan, place it in the middle of the snake.
Light the snake:
Light 6-8 briquettes in your chimney.
When ashed over, place the briquettes at one end of the charcoal setup.
Allow about 45 minutes for the grill to heat up, clean your grates and add a drip pan.
Adjust the vents:
Open both vents fully to allow for good air circulation.
If your temp goes above 225-250 °, start by adjusting the bottom vents first. Also note, the snake can take up to 2 hrs to get to its plateau temperature so don't be in a rush. Add meat after 185° or more.
Ensure that top vents are opposite the hot end of your snake to pull that smoke and heat across your meat.
Benefits of the snake method:
Long cooks: The snake method can provide up to 16 hours of cooking time without adding additional fuel.
Consistent temperature: The gradual burning of the briquettes helps maintain a stable and consistent cooking temperature.
Fuel efficiency: You'll only need two layers of briquettes for extended cooking, making it a fuel-efficient method.
Great flavor: The indirect heat generated by the snake method produces smoky and flavorful results.
Tips for success:
Use a good quality charcoal like B&B Competition Oak briquettes or something comparable.
Ensure your briquettes are touching the grill surface so they remain primed and reduce dirty smoke.
No need to Monitor the temperature regularly. Adjust the vents only if needed.
With a little practice, you'll be a pro at using the snake method to create delicious and tender smoked meats on your Weber Kettle!
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Did snake method first time the other day and used this video as reference. Came out great. Thanks for the vid. Love your instagram too
Happy to hear it brother. Thank you
So quick question because I guess maybe I’m just not seeing it. The vents that are at the bottom on the side of the charcoal. Are those open or closed? Also, how much water do I keep in the pan? The first time I smoked I had great luck the second time not so much, but I did have more water in the pan. I recently got this smoker and looking for any advice thanks so much!
Hi, in this grill when I'm using this method, I leave the vents open to start. I only start adjusting the bottom vents if the heat gets over my target range. I never use a water pan, but If you want to catch the drippings you can use a drip pan
I can't stop applauding after watching this.
It doesnt work
Hundreds of cooks I've done this way says otherwise
Would you use the method for a 3 or 4 baby back rib slabs?
I refer a banked setup indirect for ribs but this method will be a longer slower cook.
@@CookinWidKunchi I've not heard that term used before. Guess I need to find a video. Thanks.
So how long does it last or did I miss it? 12 hr? What temp should you achieve on say a 80 degree day?
This can run you between 14-18 hrs. I'm in FL, and with both vents wide open it can get as high as 275° and maintains 225-250 generally.
@@CookinWidKunchi thanks for the reply. I’m gonna have to try this and maybe I can get rid of my vertical pellet smoker.
@chris2pher44 yeah man....
@@CookinWidKunchi you had both bottom and top vents wide open through the whole cook?
@renole1789 typically able to keep it wide open for most of the days, especially if it ain't too hot or windy. Adjust as needed though