Well this is a first for a lot of things. First time trying the snake, first long smoke on the Weber, and first time using a digital grilling thermometer (ivation). Plan on going to sleep after starting it which is also a first. Hoping the Weber can replace my chargrill smoker. From the 4 or five time I've cooked on it it has been way more stable on temp.
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So what are you cooking?
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Oh a pork shoulder. Lol
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8.5 lb
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Should i do fat side up or down? Never done fat side down.
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I've always done fat side up, but looking at that pic of your shoulder roast, I don't think it will matter. Most of the fat has been trimmed.
The ones I do usually have a full layer of fat on with the skin still attached as well.
Yeah think I'll do fat side up since I'm going to pull it anyway. Love this rub.
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I haven't tried their rub but love all the sauces.
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Their pickles suck...I expected better considering
What temp
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Seems to have settled around 230. Hopefully it will remain that way for another 10 hours.
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Keeps dropping, will have to see how low out goes. I have the low alarm set to 200. Think it just ran out of the initial lighting. Should be running on the snake from here on out. Used the 2x2 size on this 22". If it gets lower may try 2x2x1.
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Temp just dropped 2 degrees while typing this. We'll see.
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It's my experience that the snake will run out between 6-7 hours. I would plan on refueling later. Also add a row if it's cold where your at. How are your vents?
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Currently 42 degrees outside. Vents are opened a little more then a quarter. Almost halfway. Top offs full open. Temp went down to 223 then climbed back up to 253. That's where its at now. Thanks for letting me know on the time on that burn. Have a whole unopened bag of charcoal of needed. Still way more efficient then the smoker.
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Its climbing. Going to test the high alarm at 275.
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Ok may not sleep soundly but at least i have a hi low alarm now. So great!
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Quote from: HoosierKettle on December 06, 2016, 07:21:31 PM
It's my experience that the snake will run out between 6-7 hours. I would plan on refueling later. Also add a row if it's cold where your at. How are your vents?
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You can get almost double that with the proper setup.
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What's your set up? When I do a 2x2 snake method wrapped 3/4 around, it usually burns for roughly 7 hours. I have done a form of minion method on one side that lasts much longer but isn't as consistent as the snake.
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I'm curious about that too
@Mrennis84. I'm with
@HoosierKettle and only get 6-7 hours from a snake.
@johncorvin how are things looking this morning?
Something like this. I use stubbs charcoal. Not sure if you guys can see the pic. If not, please let me know.
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Don't see a pic on my phone using the app
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Quote from: HoosierKettle on December 07, 2016, 07:00:13 AM
Don't see a pic on my phone using the app
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Guess I won't use the app anymore. Won't let me post pics
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How did everything go? ... Any sleep ?? Don't fret it. I don't recall getting a great sleep on my first overnight.
I would recommend another layer of charcoal, plus some small pieces of lump scattered throughout the fuse.
A pork butt can easily handle higher temperatures. I prefer to cook them in the 275-300° range. Gets thru the stall a little quicker. YMMV
http://weberkettleclub.com/forums/grilling-bbqing/fuse-snake-lasted-11-plus-hours/
http://weberkettleclub.com/forums/bbq-food-pics/long-live-the-snake/
http://weberkettleclub.com/forums/grilling-bbqing/brisket-made-easy-with-a-weber-kettle/
http://weberkettleclub.com/forums/grilling-bbqing/the-18'-outrider-is-a-great-cooker/
No pic
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Never mind
Well i sure did only get about 6 or 7 hours out of this. Added a couple of handfulls 2 more times. Took it of at 9 and just letting it rest more.
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I looked at the temp once during the stall, musty not of taking long. Wish there was some sort of device that had a graph i could look at see how long it took and all.
I'll take a few pics here in few when i get some coffee in me and start pulling.
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I would have to say out turned out to be one of the best ones I've done.
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Looks Great. Nice bark
Looks good from here! I don't even bother precisely stacking them individually. I just pour the cold in and push them up against the bowl place the chunks on, sprinkle some chips along the path and light about 12 briquettes and pour them on the start of the fuse. Once it reaches 200 pit temp I close the bottom vent to about an inch from the lever not being able to be closed any more. Then I pretty much walk away til I hit the internal temp I want on a roast or about 3.5 hours on a R s c of ribs before I'll check
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I combined 2 basket s to get long curving basket and get 7 hours out of it at 250. Take notes on your snakes so you know what each change does. Once tuned in these notes are valuable if you want to change something for a different color. I still keep notes on cooks when I change something. My cooks have benefited from this practice tremendously.
Nice cook. Looks good. It's kinda hard to mess up a pork butt IMO. Short of drop kicking that some-bitch across the yard. The real issue is learning something so you can be ready for next cook. Temperature fluctuations...normal, but dropping to 90 isnt. Was it a fire issue? Temp probe placement reading wind coming in from top vent? Large smoke chunks prohibiting a smooth flame front?
Some folks here put some lump bits over the top of the snake to help the flame front stay consistent. Always keep top vent downwind cuz wind blowing straight in the top vent will have you chasing your tail riding the temp adjustment rollercoaster.
I personally run a 3x2 on a 26r. All vents WFO for 6hrs. I start at 6pm. Pull it off smoker at 12 and place in a foil pan and tightly covered with foil. Straight into the oven at 225-250 depending on size and how late I wanna sleep. Then remove from oven and place in cooler until time to eat. Remove from foil pan. Pour juices into fat separator. Place pork back in foil pan, shred, and pour juice, minus the fat, back over shredded pork while adding more rub to your taste.
I find this is the best way for me to:
1) get sleep so I can be sociable
2) turn out consistent, juicy, well flavored product
3) transport with the least amount of mess possible by removing the juice, shredding, and putting it back in.
Quote from: MINIgrillin on December 23, 2016, 02:50:34 AM
Nice cook. Looks good. It's kinda hard to mess up a pork butt IMO. Short of drop kicking that some-bitch across the yard. The real issue is learning something so you can be ready for next cook. Temperature fluctuations...normal, but dropping to 90 isnt. Was it a fire issue? Temp probe placement reading wind coming in from top vent? Large smoke chunks prohibiting a smooth flame front?
Some folks here put some lump bits over the top of the snake to help the flame front stay consistent. Always keep top vent downwind cuz wind blowing straight in the top vent will have you chasing your tail riding the temp adjustment rollercoaster.
I personally run a 3x2 on a 26r. All vents WFO for 6hrs. I start at 6pm. Pull it off smoker at 12 and place in a foil pan and tightly covered with foil. Straight into the oven at 225-250 depending on size and how late I wanna sleep. Then remove from oven and place in cooler until time to eat. Remove from foil pan. Pour juices into fat separator. Place pork back in foil pan, shred, and pour juice, minus the fat, back over shredded pork while adding more rub to your taste.
I find this is the best way for me to:
1) get sleep so I can be sociable
2) turn out consistent, juicy, well flavored product
3) transport with the least amount of mess possible by removing the juice, shredding, and putting it back in.
This is great info, thank you (even though this isn't my thread). My process is nearly the same minus a couple of your refinements which I will be sure to do next time. Particularly taking the juice and using a fat separator and reintroducing the juice and more rub later. Can't wait to do that. I run a 2x2x1 snake in the 26er so basically the same amount of fuel as you but it leaves me a little more room. I usually do 2 at a time.
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