Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HoosierKettle on November 07, 2016, 06:35:46 AM
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So after cooking for years more or less my own way which is usually just banked coals and a water pan (which I think has worked well) I have been mixing it up and trying new methods and cookers (wsm which so far I haven't seen any appreciable advantage).
I'm trying the snake method in old reliable. The 26. If I could only own 1 grill, it would be that one.
(http://uploads.tapatalk-cdn.com/20161107/e57a59ca55377daa4b57f5e52536e7f1.jpg)
If you see any flaws in my set up feel free to chime in. I'm putting the meat on and going back to work so this is an all or nothing trial.
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Never tried the snake so I'm no help here but from what I've seen here I think you'll be fine. I'd like to have a 26er some day.
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22 is just as good but the 26 gives the perfect amount of indirect for cooking for 4. That's a lot of for's.
It's been going Rock steady at 225 dome therm temp for 45 minutes. Bottom vents open 1/4 and top vent wide open. I did a 2x2 roughly snake.
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Only thing I see is maybe put more wood chunks on there. The wood burns up quicker than the coal. I'm not saying putting all the way around but just more in the area you have now. Looks good man!
@kettlebb
Seein that you seem to like to cook as much as collecting them, a 26r is awesome to have. Instead of firing 2 or more kettles (which is fun in itself) you can use the 26r for all. Keep looking and jump on one when you can.
Edit- let me clarify that it seems you enjoy cooking and collecting a lot. Like myself. Sometimes when I re read what I wrote it come off different as what was intended.
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2+ hour mark. Snake is rock steady and about 1/3 used up which means it could easily cook between 6-8 hours. Haven't touched the vents.
(http://uploads.tapatalk-cdn.com/20161107/8191847898dba2eae52fafbe8802444e.jpg)
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Internal is 150 so I'm going to wrap shortly.
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All I do for smoking on the kettle is the snake method. I've got it down so easily I feel like I could set it up in my sleep. Casually toss in the coals from 9 o'clock to 1:30 if you treated the bowl like a clock. I place about four chunks of apple wood and then liberally sprinkle some cherry chips along the path. Light about ten coals and toss them on at the 9 o'clock spot, close the lid and wait for the temps to climb to 200. At that point close the bottom vent about 2/3 of the way and 9 times out of 10 I don't have to adjust them much at all from there on out. So damn easy.
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Thanks capt. I think my next long cook will be the snake.
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Can't believe how stable this is. Came back from work and it's still chugging along just the same. Just unwrapped and sauced and put back on. Still haven't touched the vents.
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Best ribs I've ever done. Snake method is very easy, love it. Had to take a bite.
(http://uploads.tapatalk-cdn.com/20161107/04bdcb36b7c560dbbd7b6e0783aafca2.jpg)
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Damn, those look great man!
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Thanks. After my failed cook Saturday I couldn't even find my grill area. I just walked around the back yard in circles. I got my BBQ mojo back today.
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Looks great!
Now I want ribs...
Glad you found your mojo again
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Awesome rib cook dude! Now I'm doing ribs this weekend.
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My wife bought all the meat I've been doing lately and the only reason I did ribs yesterday is because it was getting close on the date. I woke up this morning and she asked me when I was doing the shoulder. What shoulder? I didn't know it was in there it it had today's date on it.
So, I had to go for two in a row.
(http://uploads.tapatalk-cdn.com/20161108/ceb9132ff7c5bb8684f7cebab1f08e0a.jpg)
Little fatter snake for the bigger chunk of meat and temperature.
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Wife just got home and texted me that the temp on the grill is reading 250. I haven't been home or touched since 11. [emoji481][emoji3]
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I love running a snake for low and slow cooks. Pair with a Dutch oven and you've essentially got the BBQ equivalent of a crock pot.
Those ribs look goooood.
@Travis, I think you just convinced me to pick up a 26" located a few hours from me.
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Do it. I use 26 for most of my low and slow.
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2x2x1 snake lasted about 6.5 hours then I added about another foot. Never touched the vents. I haven't tasted yet but pretty sure it will be good
(http://uploads.tapatalk-cdn.com/20161109/bf8b856ba0bf668c4d213679011b0b34.jpg)
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Well, what do you think about the snake method with a kettle?
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Well, what do you think about the snake method with a kettle?
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Probably the single best thing I've learned about BBQ on a kettle. Best thing is it's free! Seriously blown away at how consistent you can maintain a temp. It really can't get away from you. I'll just adjust the size of snake for desired temp and weather conditions.
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Awesome. This is such a great hobby, forum etc... learning new cooking techniques. I learn new things all the time. Glad to here it Hoosier!
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I need to use my redhead on the next one. I've only cooked one time on it and put it under cover.
Do you guys use the snake method on your 3 wheelers? How do you set the vents?
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I need to use my redhead on the next one. I've only cooked one time on it and put it under cover.
Do you guys use the snake method on your 3 wheelers? How do you set the vents?
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There are lots of different opinions on this topic, but I prefer using the 3-wheelers for low and slow snakes. I personally leave them all open, but you'll have to see what works best for you. Half the fun is trying different methods! Get your family involved and ask for their critiques after taste-testing.
As others have previously mentioned, it may be worthwhile to start a cook journal to document your process and final results, that way you can tweak and replicate. Most importantly, have fun!
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As much as I hate being organized, a log is a good idea. Thanks.
Looking forward to more experimenting.
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First time using the snake method on a 22 and second time I've ever used my old redhead. First time was at night so hopefully it will change.
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Beautiful! Love them reds.
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@HoosierKettle, thanks for sharing, looking good!
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Dayamn!! What a great feast. Lookin great Sean!
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Thanks guys. It's hard for me to get it dirty and cook on it but I figure I might as well enjoy it than leave it under a cover forever.
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Steak n taters... man.... its early but.... that looks amazing!!