Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: doc adams on November 10, 2016, 07:54:39 AM
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I recently used the Snake Method for a Boston Butt and it worked like a charm. 225-250 degrees for 10 hours...easy! I was wondering if you can get the temp up to 350 (recommended for turkey) using the Snake Method?
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I've just started dabbling with the snake method and I'm hooked. I'm going to help a friend with his turkey using the snake method. He wants low and slow and I'm trying to talk him into a hotter cook.
I don't see why you couldn't reach higher temps with a fatter snake but that could take up a little more indirect cooking area.
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Maybe buy a chicken and give it a practice round. Sounds like it would work in theory. More fuel=higher temp. What would you be cooking on? 22? 26?
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22 inch
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Maybe buy a chicken and give it a practice round. Sounds like it would work in theory. More fuel=higher temp. What would you be cooking on? 22? 26?
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Great idea. It's fun to practice and you have to eat anyway.
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I haven't done the snake method but I would probably use a basket to of fuel banked to one side. I'm planning on using Stubbs and cooking between 350-375. Maybe one small chunk of peach wood but not much. I'd be curious how the snake is with the chicken. I like me some crispy skin.
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I have to almost shut down bottom vents, to get 250°ish. Opening up a bit should raise the temp, without any more fule.
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I haven't done the snake method but I would probably use a basket to of fuel banked to one side. I'm planning on using Stubbs and cooking between 350-375. Maybe one small chunk of peach wood but not much. I'd be curious how the snake is with the chicken. I like me some crispy skin.
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@kettlebb makes a great point. When I do chicken, I pour in a full chimney banked to one side and has always worked great.
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Thanks for the info. Sounds like I need to experiment some.
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It would be interesting to setup a snake around half the grill, put your turkey on so that the snake goes from the middle of the turkey, around the back end of the turkey (where the dark meat is) then back around to the middle of the turkey. Light the snake from both ends to it burns towards the middle of the snake. Might be a really effective way of cooking a turkey so that the white meat doesn't get as much direct heat and the dark meat cooks a bit more.
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It would be interesting to setup a snake around half the grill, put your turkey on so that the snake goes from the middle of the turkey, around the back end of the turkey (where the dark meat is) then back around to the middle of the turkey. Light the snake from both ends to it burns towards the middle of the snake. Might be a really effective way of cooking a turkey so that the white meat doesn't get as much direct heat and the dark meat cooks a bit more.
Oh now that's interesting. I might have to try this method.
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It would be interesting to setup a snake around half the grill, put your turkey on so that the snake goes from the middle of the turkey, around the back end of the turkey (where the dark meat is) then back around to the middle of the turkey. Light the snake from both ends to it burns towards the middle of the snake. Might be a really effective way of cooking a turkey so that the white meat doesn't get as much direct heat and the dark meat cooks a bit more.
Oh now that's interesting. I might have to try this method.
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Right!!!! THought of it on the fly....might have to try it too!!!!
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It would be interesting to setup a snake around half the grill, put your turkey on so that the snake goes from the middle of the turkey, around the back end of the turkey (where the dark meat is) then back around to the middle of the turkey. Light the snake from both ends to it burns towards the middle of the snake. Might be a really effective way of cooking a turkey so that the white meat doesn't get as much direct heat and the dark meat cooks a bit more.
Oh now that's interesting. I might have to try this method.
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Right!!!! THought of it on the fly....might have to try it too!!!!
Just when I thought I was set on using charcoal baskets in a c-shape. My turkey is spatchcocked so not sure if that makes a difference..
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It would be interesting to setup a snake around half the grill, put your turkey on so that the snake goes from the middle of the turkey, around the back end of the turkey (where the dark meat is) then back around to the middle of the turkey. Light the snake from both ends to it burns towards the middle of the snake. Might be a really effective way of cooking a turkey so that the white meat doesn't get as much direct heat and the dark meat cooks a bit more.
Oh now that's interesting. I might have to try this method.
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Right!!!! THought of it on the fly....might have to try it too!!!!
Just when I thought I was set on using charcoal baskets in a c-shape. My turkey is spatchcocked so not sure if that makes a difference..
I think I would still spatchcock myself with this method. And lighting it on both ends should put you somewhere around the right temp for turkey...I think. Probably just a matter of adjusting the vents to slow down or speed up the burn rate of both ends of the snake to get it where you want it. I don't think burning a standard snake from both ends would necessarily mean double the normal temp if you get your vents right. Probably not a method for someone who has never done a controlled smoke to try.
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I'm considering using a snake this year as well. I've always done my turkeys the "usual' way with hotter temps and the coals all lit and surrounding the bird. How long should I have it go if I go lower at like 250 or so? Is that the temp you all recommend maintaining?
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@MikeRocksTheRed Great thought about that. Next bird I'm do I'm going to try that.
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I'm considering using a snake this year as well. I've always done my turkeys the "usual' way with hotter temps and the coals all lit and surrounding the bird. How long should I have it go if I go lower at like 250 or so? Is that the temp you all recommend maintaining?
I have only done a handful of turkey and have always run the temp at least 300 degrees if not 350. I'll have to defer to someone else on this one. I'm thinking you have to have higher heat to get the skin crispy. I am curious however what would happen if you ran 250 for a while then bumped it up towards the end to 375-425 to crisp the skin. I'm thinking 250 until 130-140 internal temp then open it up to finish the skin??? Anyone????
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Interesting theories here.....Subscribed!
Please post how it turns out.
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I'm considering using a snake this year as well. I've always done my turkeys the "usual' way with hotter temps and the coals all lit and surrounding the bird. How long should I have it go if I go lower at like 250 or so? Is that the temp you all recommend maintaining?
I have only done a handful of turkey and have always run the temp at least 300 degrees if not 350. I'll have to defer to someone else on this one. I'm thinking you have to have higher heat to get the skin crispy. I am curious however what would happen if you ran 250 for a while then bumped it up towards the end to 375-425 to crisp the skin. I'm thinking 250 until 130-140 internal temp then open it up to finish the skin??? Anyone????
I've never done a turkey lownslow either. I agree with mike about bumping the heat up at the end for a crispy skin. Maybe a dry brine as well?
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I'm considering using a snake this year as well. I've always done my turkeys the "usual' way with hotter temps and the coals all lit and surrounding the bird. How long should I have it go if I go lower at like 250 or so? Is that the temp you all recommend maintaining?
I have only done a handful of turkey and have always run the temp at least 300 degrees if not 350. I'll have to defer to someone else on this one. I'm thinking you have to have higher heat to get the skin crispy. I am curious however what would happen if you ran 250 for a while then bumped it up towards the end to 375-425 to crisp the skin. I'm thinking 250 until 130-140 internal temp then open it up to finish the skin??? Anyone????
I've never done a turkey lownslow either. I agree with mike about bumping the heat up at the end for a crispy skin. Maybe a dry brine as well?
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I'm trying to track down a recipe from the book that comes with Green Mountain Pellet smokes for whole chickens. A friend made one a few weeks ago and it was the best grilled/smoked chicken I've ever had. Those smokers can be set and that cook was something like 250-275 until a certain IT then it cranked up to finish it. I'm sure it can be adapted for Turkey. You might even be able to set up a snake to get bigger a at a certain point so it does this naturally. I'll post the recipe when I get it. He is going to send it to me at some point today.
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My opinion on crispy skin:
Crispy chicken skin is great!! Crispy turkey skin … Not so great. It's kinda like jerky … Chew on it some, then spit it out. YMMV
When I am ready to carve a kettle-cooked turkey, I peel off the skin and save it for stock. Except for the drumsticks.
I cook my birds in the 350-400° range. The snake would take too long, and I find a bird that's cooked too long tends to dry out.
Whichever method is used, have fun with it. Don't be afraid to experiment and find the method that suits your needs.
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Thanks for your thoughts, guys. I'm still thinking I'll go with what I know and go higher heat. I'm not sure experimenting when the whole family is counting on this as their Thanksgiving meal is a smart move. I just want to try these different methods that are discussed here on the forums!
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I would guess that the biggest issue would be adjusting the bird as the heat source moves around the kettle. It is usually better to point the legs at the heat source. You could spin the grate as you go.
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I have not done a Turkey in a kettle, have done one in my Drum and I ran it in the 350-375 range and once the skin was the right color I tented it with foil. The trick with snakes is if you want higher temps start more briqs I have done chicken using two separate snakes (( )) and put lit briqs top right and bottom left with 5 or 6 on each one vents wide open and some warm water in the drip pan and all three kettles were at 300deg measured by oven thermo. With out water or adding more briqs will give you a higher grate temp. I think my snake was 3 across on the bottom 2 on the next row and lump and smoke wood across the top.
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I would guess that the biggest issue would be adjusting the bird as the heat source moves around the kettle. It is usually better to point the legs at the heat source. You could spin the grate as you go.
@Jon people have spun the grate when using one fire zone and get good results, I use two snakes (( )) lighting one side on the top and the other at the bottom they will burn opposite directions and provide even heat and no lid lifting, no fuss no muss!
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So did anyone use the snake for their birds this year? If so, thoughts please.
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I didn't but a friend of mine did. I stopped by his house thanksgiving morning when it was still on the grill and it looked great. He said it was a big hit a everyone liked it. I wasn't around to sample unfortunately
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He said temp stayed around 250-275 the entire cook
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