The snake method is a great option for low and slow smoker cooks on your charcoal BBQ grill. This method enables your kettle grill to hold low consistent temperatures for long periods of time. If you have any questions or comments about today’s tutorial video please leave me a message below. Be sure to take a look at my many other videos on Aussie Griller, the home of YouTube barbecue and grilling recipes.
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Ingredients:
1 charcoal kettle grill
Lump charcoal or beads
Smoking wood
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41 Comments
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1/2 ring 2×2 ran 10 hors, I only need 6 for ribs
I just did this exactly according to your video. After half-hour, my temp still is not up to 200 degrees. What am I doing wrong?
I usually do the opposite and keep the vents on the lid open the whole time and the only adjustments I'll make is on the bottom damper
ya dreamin mate
In the U.S. we call those beeds charcoal briquettes.
Looks good Mate !!
Great video thank you
Provate a seguire anche questa tecnica
Stabilizzare la temperatura del BBQ col metodo dello Snake o minion
https://youtu.be/Wa2_qTv35bY?sub_confirmation=1
Just sit back and put another shrimp on the baaaaarbie!!
Quick question: What's the typical vent position for this method? (Half-open? Barely cracked?) This looks really awesome and I'm itching to try it out on my spanking new weber deluxe. Thanks!.
Any reason it would only burn maybe five hours?
Can you use beef stock instead of water?
I seen this before and when I started eating the food tasted like charcoal
But wouldn't this produce a constant smouldering smoke?
love it, and his accent, its calming….
How many coals do you start with or does it not matter?
Noice!
G’day mate. What setting do you have your bottom vent on for this style of cooking?
Amazing can’t wait to try tomorrow
The length of your snake has no bearing on your cooking area. Unless you intend on an entire cook without opening the lid. For people who do open the lid, you simply rotate the grill in the same direction the snake is burning to keep the meat opposite the heat.
Would regular Kingsford charcoal work? Would Match lit charcoal work as well?
Hard to imagine the snake continuing the heat from just a small pile on one side.
Awesome video!! That table is great! Where would I be able to get one?
Now you will burp raw charcoal for 3 days. Ask your guests to be honest after feeding them using this method.
Bout how many hours u get that set up
No picture of the ribs after the cook? Bummer 😁
Surprisingly user friendly content . Astounding info readily available on few clicks on. by the way, much cheaper here https://perfectsmoked.com/best-lump-charcoal/
Branches.. Branches work and save You from using too much Charcoal.
Any tips, I find my snake always goes out? What may I be doing grown. I do 2 rows of coals on the bottom, 1 on the top & bottom vents open full top vents open half
do you still allow or the coal to go white before starting cook.
I figured this method out on my own, but I've never taken the time to neatly stack them like you did. Great video, definitely doing this next time I fire up the BBQ!
My wood chunks flair up and the temperture goes way up even though I have my vents only open a little. I'm not sure on how to keep the tp at 225-250 when this happens. Please help.
This video was sung nicely! Jokes aside, you did a good job!
I would recommend putting smoking wood on the initial hot coals as the meat will soak up more smoke immediately than later in the cook.
would of been nice to see the cooked ribs. How long does this set-up burn for?
Why hot water
Is this bloke still alive?
Very unhealthy way to cook with charcoal !!
Thanks, no BS, just great quick and thorough instructions.
My husband made coal for a year of bbq in 1 day using old 44 gallon drums.. Yes it's different but in a good way!
Briquettes are for chumps.
I smoked salmon twice in the past week using this video as a reference. My burn rate and temps were a little different than described here — I'm sure there's any number of things that would explain why — but the temperature was even for both cooks. Thanks!