Favorite way to setup for Low and Slow

[MacEggs]

The above pics ^^^^ by HFG are what inspired me to do something similar.  Works great!
I use a ring of expanded metal.  I prefer briquets for a more consistent burn, with very small pieces of lump scattered throughout for burn assurance.





Start the fuse ....  This particular time I got 11+ hours, and could have gone at least 2 more.

[blieb]

I agree with @TheDude - snake all the way. According to @1buckie, run your burn counterclockwise for pork, clockwise for beef. I've done it that way ever since I  saw it and haven't had a klinker yet.  Can keep a steady temp all day without even trying.

I heard that said here before. What is the reason? Or is it superstition? @effinUker @1buckie

don't know for sure - @1buckie said it, I followed it. when i see someone doing shit better than me, i listen to what they got to say.

Fair enough.

lolol ... you guyses!

[Jon]

It works the other way around in Australia. Due to the Coriolis effect.

I'm not from there, Simpsons reference.

[effinUker]

It works the other way around in Australia. Due to the Coriolis effect.

Is that the thing that makes the toilet swirl the wrong direction?

[Jon]

Yes

[1buckie]

It's actually done to prevent a rip, or tear, in the space-time continuum ...........

Pork, counter, beef, clockwise....all other meats, cook's choice (try to change it up a bit & keep the universe in balance though, folks!!!!)

[Snowbeast]

I've tried using a hot side and bringing charcoal in, but it was too much effort.
I prefer the snake method.
I start the fire 11pm the night before, put my slab of meat on 11:30 and leave it over night.
First three cooks I woke up every 3 hours to check, but now get some sleep and pull off 11:30am, wrap it in tinfoil and place in a cooler until my guests arrive.
We eat a lot of meat in South Africa so I then push the coals together, add a couple more and cook rashers or boerewors for snacks.
Boerewors literally translates from afrikaans to "farmers sausage". It's the most delicious beef sausage I've ever eaten.

[apt323]

I used the snake method last night on some spare ribs and it rocked 280 degrees for about 4.5 hrs. 

Set it and forget it!!!!!

Its the only thing I like that has to do with snakes.

[Mozfan00]

The snake method is pretty darn good for low and slow..used it last weekend on my picnic roast and got 11.5 hr then had to refuel for the last 2.5 hr.  I'm a restless cooker though and still love banking





Hit 240° easy breazy the whole way thru

Sent from my SAMSUNG-SGH-I337 using Tapatalk

[Mozfan00]

The above pics ^^^^ by HFG are what inspired me to do something similar.  Works great!
I use a ring of expanded metal.  I prefer briquets for a more consistent burn, with very small pieces of lump scattered throughout for burn assurance.





Start the fuse ....  This particular time I got 11+ hours, and could have gone at least 2 more.

Where'd you guys get that ring???

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[1buckie]

I've tried using a hot side and bringing charcoal in, but it was too much effort.
I prefer the snake method.
I start the fire 11pm the night before, put my slab of meat on 11:30 and leave it over night.
First three cooks I woke up every 3 hours to check, but now get some sleep and pull off 11:30am, wrap it in tinfoil and place in a cooler until my guests arrive.
We eat a lot of meat in South Africa so I then push the coals together, add a couple more and cook rashers or boerewors for snacks.
Boerewors literally translates from afrikaans to "farmers sausage". It's the most delicious beef sausage I've ever eaten.

Bruce's timing here seems pretty familiar......just give yourself plenty of breathing room.....an extra bit of rest time never hurts the larger cuts, turkey being the possible exception............

Check here:

http://weberkettleclub.com/forums/grilling-bbqing/re-print-ok-what's-in-kettle-3/msg35831/#msg35831

[MacEggs]

Where'd you guys get that ring???

@Mozfan00 , I made it using expanded metal.
I believe it's the same diameter as a charcoal grate for an 18" kettle.

[MeatAndPotatos]

For smoking, I'd recommend the Maverick 732.

I spent $12 or something first on the little cappec on amazon. Its good, especially for the price...

But just went to a 733... And man, that is just $12 more to end up in the same place. The Maverick has been awesome. Wireless is VERY nice, I find it much easier to not over-react on vent adjustment when you can watch the temp from inside, and make a change based on having watched the temp drift over time, rather then just going outside to check,  seeing its not where you want it and trying to make a guess to punch it up/down.  Definitely worth it.

[Taz]

Nice setup @Hell Fire Grill.  Thanks for sharing.