“The Snake Method” | Slow smoking on a Weber Kettle grill

[goofiefoot]

Are yall using the 22" Weber or the bigger 26"? Or does it matter? I have a 22" at the lease i would like to try this on.

I've been successfully using a 22" for years. A 26" would certainly make large briskets a much easier process, but I've never really wished for more space.

[goofiefoot]

I tried it once, and couldn't get all the briquetts to light. Any suggestions as to what I did wrong?

Take a close look at my video at how I lay out the briquettes. I basically set up the snake rows like dominoes that touch. The tighter you can place them together, the better. Take your time with it, and try not to jostle the grill once it gets going. I've never had one fall apart and/or refuse to stay lit.

[ColinR]

I've been successfully using a 22" for years. A 26" would certainly make large briskets a much easier process, but I've never really wished for more space.

Sweet Thanks.

[ColinR]

I tried it once, and couldn't get all the briquetts to light. Any suggestions as to what I did wrong?

I have never done this so don't really have a clue but what brand or charcoal are you using? If its the cheap stuff that might be why. Even when piling all the charcoal in a pile to light i always have some that don't light with the cheap stuff.

[critter69]

Don’t those briquettes give off a “ gassy” fuel smell ( taste) until they get going real good. That’s what makes light, they are treated with a fuel source. I know that’s why we would always let the coals get really going before we would place food over them.

[White Falcon]

You can use lump coal and get the same results.

[goofiefoot]

Don’t those briquettes give off a “ gassy” fuel smell ( taste) until they get going real good. That’s what makes light, they are treated with a fuel source. I know that’s why we would always let the coals get really going before we would place food over them.

I use the Kingsford blue bag charcoal briquettes, and have not had any off flavors. I get about 1/3 of a charcoal chimney of coals going to start things off, and I use a Weber lighting cube to get those lit. The fuel smell and taste might come from the briquettes that have some sort of starting fuel in them. The blue bag is only the charcoal.

As White Falcon mentions, you could use lump charcoal with the same results. I'm just OCD, and like the nice, even rows I can make with the Kingsford.

[Bayouboy]

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[texan4ut]

I use my weber for smoking all of the time. I replaced my grill with one that has hinged parts that fold back by the handles. I use charcoal dams you can buy. set the grill where the hinged part is over the dams so you can add charcoal/wood as needed. I am going to try this way too.

[Bryan11]

I've used the snake method many times on my Weber Smokey Mountain and it works well. I usually just put a brick in the middle and pour the charcoal (lump or briquettes) around it and leave a gap between starting and finish line. Works like a charm and easy enough to add charcoal if you're nearing the end of the charcoal but need to keep cooking.

[tfrye]

Great quality on the videos, the meat looks good as well. I use the minion method on my Weber smokey mountain. Same principle just slightly different set up.

[MLAH]

^

[goofiefoot]

Great quality on the videos, the meat looks good as well. I use the minion method on my Weber smokey mountain. Same principle just slightly different set up.

Thanks! Glad you enjoy the video - I've been working on improving my skills over the past year or so. Definitely more to come!

[HUNTNETIME]

Don’t those briquettes give off a “ gassy” fuel smell ( taste) until they get going real good. That’s what makes light, they are treated with a fuel source. I know that’s why we would always let the coals get really going before we would place food over them.

Absolutely not. Now, if you use a petroleum based lighter fluid, then of course you have to let it burn completely off before cooking over the coals.

[Cooter]

Did a rack of ribs on Sunday. Used the 3/2/1 method. They turned out great!