This might sound dumb, but can I still use the snake method on my smaller 47cm Weber grill? I want to cook a lamb joint low and slow with a few wood chips for smokiness!
There's two types of heat when using a kettle, direct (radiant) and indirect (convection).
The direct heat follows the ratio you said but the indirect stays constant (with the lid on, off it decreases slightly as the hot air mixes with the cold fresh air)
The mistake comes from not realising that even when you're cooking with direct heat, you've still got the indirect heat
What are you recommendations for wanting to cook chicken wings? Low and slow? Or indirect? Also, what if you need to add more charcoal? Do you just ignite it separately in like a chimney before adding it to the grill? Also, what’s a recommended measure for the chimney for what temps? My grill doesn’t have a thermometer on it
Sorry if you already answered this…I recently started using my Weber grill…but now of course I’ve been reading that charcoal grilling is bad for your health and environment….what r ur thoughts?
So I just watched your video about using smoked wood chunks and letting them fully combust before adding the food… but how does that work with the Snake Method? Won’t you just be getting dirty smoke after the first big chunk goes out?
So, one thing I don't understand about this is how the snake method is valid considering that you're supposed to wait for the white smoke to dissipate. Since you're lighting the coals at one end of a bunch of unlit coals, won't they just release a bunch of white smoke the whole time you're cooking? Is it different for indirect cooking?
@Grill Top Experience I've just recently discovered your videos and they're exactly what I needed as I am new to charcoal grilling (family had one growing up but I wasn't the one grilling then, and it wasn't a kettle). I was wondering if you have a video or plan on releasing one using the rotisserie kit. I love the results of rotisserie grilling, and I love how many types of food you can put on a spit. I remember having rotisserie whole chicken or cornish hens growing up when my family had a charcoal grill and it was just about the most perfect chicken I've tasted, with moist meat and crisp skin with a smoke flavor. But I want to make sure that I do it right. Would you consider doing a video using the rotisserie kit? I know there are videos already out there, but I'd love to see a video from you, being that you have a great methodical way of explaining the how's and why's.
Hi! All great videos! But i got a doubt: when you set the bbq for snake method, won’t the coals keep igniting during the process and thus will expose food to bad smoke throughout to entire cook?
Why don’t you just say when you cook closer to the coals you have a better Sear it’s common sense everybody should know that I don’t know why he spent a minute and a half explaining that
Great video and so relevant. I always use direct and indirect in 1 session and so there are more cooking trick you have to apply to get good results. Thanks for sharing and keep on grilling .
I cooked a juicy well done steak. I dont know why people tell people they got to have raw meat to get a good steak its not true.
This might sound dumb, but can I still use the snake method on my smaller 47cm Weber grill? I want to cook a lamb joint low and slow with a few wood chips for smokiness!
The height heat ratio isnt quite right
There's two types of heat when using a kettle, direct (radiant) and indirect (convection).
The direct heat follows the ratio you said but the indirect stays constant (with the lid on, off it decreases slightly as the hot air mixes with the cold fresh air)
The mistake comes from not realising that even when you're cooking with direct heat, you've still got the indirect heat
…2 THINGS SIR , CAN YOU DO THE SNAKE METHOD WITH LUMP CHARCOAL AND WOULD YOU PLEASE DO A VIDEO USING A VERTICAL BARREL CHARCOAL SMOKER…THANX…
Can you cover smoker boxes? Maybe try a few different products and styles
With the snake method, how do you prevent the lighter fluid taste? The VOCs haven't burnt off as the snake ignites the next set of charcoals.
How do you use snake method with lump coal which are all irregular in shape and size?
If you're using a chimney, how do you set up the snake
Please help! I hear the charcoal has to face away from the top vent. What exactly does it do?
Another great video!
Whaaaat, the closer you are to a fire, the hotter it will be? 😂😂 i never would have guessed. Good video tho
Hello, do you sell those T shirts?
Let the meat come to room temp
What are you recommendations for wanting to cook chicken wings? Low and slow? Or indirect? Also, what if you need to add more charcoal? Do you just ignite it separately in like a chimney before adding it to the grill? Also, what’s a recommended measure for the chimney for what temps? My grill doesn’t have a thermometer on it
You have no Idea what a dozen means apparently.
Great videos!
Sorry if you already answered this…I recently started using my Weber grill…but now of course I’ve been reading that charcoal grilling is bad for your health and environment….what r ur thoughts?
So I just watched your video about using smoked wood chunks and letting them fully combust before adding the food… but how does that work with the Snake Method? Won’t you just be getting dirty smoke after the first big chunk goes out?
Everything was looking good till he put a London broil on the grill. Makes everything I heard irrelevant.
super knowledge, thanks
Fine videos, 🥩♨️ thank you, Billy
So, one thing I don't understand about this is how the snake method is valid considering that you're supposed to wait for the white smoke to dissipate. Since you're lighting the coals at one end of a bunch of unlit coals, won't they just release a bunch of white smoke the whole time you're cooking? Is it different for indirect cooking?
Where were you all my life!!!
If you are snake method would the wood chunks create dirty smoke, or this way okay.
@Grill Top Experience I've just recently discovered your videos and they're exactly what I needed as I am new to charcoal grilling (family had one growing up but I wasn't the one grilling then, and it wasn't a kettle). I was wondering if you have a video or plan on releasing one using the rotisserie kit. I love the results of rotisserie grilling, and I love how many types of food you can put on a spit. I remember having rotisserie whole chicken or cornish hens growing up when my family had a charcoal grill and it was just about the most perfect chicken I've tasted, with moist meat and crisp skin with a smoke flavor. But I want to make sure that I do it right. Would you consider doing a video using the rotisserie kit? I know there are videos already out there, but I'd love to see a video from you, being that you have a great methodical way of explaining the how's and why's.
You are jerry rig everything for grills. I love your videos, super informative!
The best way is the snake method. Snake method keeps even and low temps.
Hi! All great videos! But i got a doubt: when you set the bbq for snake method, won’t the coals keep igniting during the process and thus will expose food to bad smoke throughout to entire cook?
Why don’t you just say when you cook closer to the coals you have a better Sear it’s common sense everybody should know that I don’t know why he spent a minute and a half explaining that
Good class
Great video man! I had no idea you could cook pork like that! Man your wife must love you hahaha
Great video and so relevant. I always use direct and indirect in 1 session and so there are more cooking trick you have to apply to get good results. Thanks for sharing and keep on grilling .
I've never been disappointed by your videos, great tips.
Great job Ryan.
The old log trick