Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HankB on October 10, 2013, 07:17:25 AM
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I want to link to it from my blog. I'm using it today for Pepper Stout Beef.
Thanks!
Or I'll use this (https://www.google.com/search?q=site%3Aweberkettleclub.com%2Fforums%2F+snake&oq=site%3Aweberkettleclub.com%2Fforums%2F+snake).
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At my two hour check I found one snake roaring along and the other just sort of creeping:
(https://lh4.googleusercontent.com/-4erxyIB7sS4/UlbhasxfRfI/AAAAAAAATfc/hllO6oZe3MM/s800/DSC_7628-PP-2.JPG)
Good thing I went with two! I'm measuring temps through the lid vent about 330°F so I'm happy with results so far.
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Looking good, Hank! I like these snake posts the most: http://weberkettleclub.com/forums/food-pr0n/my-salute-to-1buckie/ and http://weberkettleclub.com/forums/grilling-bbqing/first-time-snakeminion-method-criticism-welcome/ Good luck!
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Peppered stout beef is looking good!
I'm travelling up to OKC this weekend to visit family and plan on bring my 22 redhead daisy wheeler to do a brisket flat on. Doing snake method as well!
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Not that it best describes the snake, but jcnaz has THEE best photo of the snake!
http://weberkettleclub.com/forums/food-pr0n/first-picnic-shoulder-many-thanks-for-the-help!!/msg63878/#msg63878
(http://i1175.photobucket.com/albums/r637/jcnaz44/PorkPicShoulder/IMG_20130901_075949_289_zpsf8bc19dc.jpg)
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I took this photo of a snake set up.
(http://farm8.staticflickr.com/7319/9631126854_48b57b144d_o.jpg)
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Thanks all for the info. I referenced this thread in the thread in which I described the recipe: http://weberkettleclub.com/forums/other-recipes/bell-peppers-and-beef-(pr0n-heavy) and put some of the links in my blog (http://smpoke-on.blogspot.com/2013/10/bell-peppers-and-beef.html).
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Hey Hank great blog!!!
Can someone tell me the benefit of the two snake method?
I've always curled the snake 3/4 of the way around the kettle and lit one end but I've noticed lately a few cooks which have 2 lit snakes on either side of the kettle
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Is the reason for lighting both ends so that temps stay high? I have a snake going right now but I only light one end. Im expecting it to go for 18 hours at least.
Sent from another Galaxy using Mental Telepathy.
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Hey Hank great blog!!!
Can someone tell me the benefit of the two snake method?
I've always curled the snake 3/4 of the way around the kettle and lit one end but I've noticed lately a few cooks which have 2 lit snakes on either side of the kettle
I use a "two short double" for ribs going down the middle pretty often......and it can be used, like Jo's saying to run a bit higher temp, that's a workable idea also......
I'd put up some shots of the 15# brisket I'm doing right now, but PhotoPHUCKET is refusing to take up the pics................might be that I need to upgrade some things & step into this century?
Great stuff HANK !!!!
& great pics.....John, Bman & JC....... ;D
PS: Hank, that Google "this" has enough different ones to give a plenty good description........ ;D
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Hey Hank great blog!!!
Can someone tell me the benefit of the two snake method?
I've always curled the snake 3/4 of the way around the kettle and lit one end but I've noticed lately a few cooks which have 2 lit snakes on either side of the kettle
Without supports to make the snake thicker (expanded metal or bricks or something) it's hard to get a thick snake that burns hot and consistently. A two headed snake doesn't have to be any thicker to get you the heat, and will last long enough for most high heat cooks.
In a kettle you could do a minion like method on a big pile of charcoal for high heat, but then you may not be cooking indirect without a heat deflector. This is not an issue on the WSM since it is larger and the heat is far away.
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So what temps are you normally shooting for with the double snake
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So what temps are you normally shooting for with the double snake
I wound up with about 310°F (155°C) for several hours with two snakes going and the OT vent about half open (lid vent fully open.) That's what I was aiming for because I had a deadline to finish the cook by (at least when I started.) Were I going for low 'n slow I would have done one long snake.
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Hank, there's some questions, answers & pics in this one.....
http://weberkettleclub.com/forums/other-recipes/something-different/
You're welcome to use it, if it helps......
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Hey Hank great blog!!!
Can someone tell me the benefit of the two snake method?
I've always curled the snake 3/4 of the way around the kettle and lit one end but I've noticed lately a few cooks which have 2 lit snakes on either side of the kettle
Without supports to make the snake thicker (expanded metal or bricks or something) it's hard to get a thick snake that burns hot and consistently. A two headed snake doesn't have to be any thicker to get you the heat, and will last long enough for most high heat cooks.
In a kettle you could do a minion like method on a big pile of charcoal for high heat, but then you may not be cooking indirect without a heat deflector. This is not an issue on the WSM since it is larger and the heat is far away.
The snake method that is normally used is the 2-1 snake, where it is only 3 coals . I modified that, since I smoke things at 300-350 degrees by doing a 2-2-1 snake. I light 10-12 coals and drop them on the end. I run with bottom and top vent wide open and it will hold 300-325 for 7-9hours.
(http://i.imgur.com/8DHUYmx.jpg)
About 30mins after putting a 12lb brisket into the kettle with the snake setup, this was the temperature. At the highest point it went up to 330 degrees for about 5mins and then slowly dropped back to 300 degrees.
(http://i.imgur.com/2ZLhnGq.jpg)
After 5 1/2 hours I was left with about 1/4 snake, which I estimate would get me about 2 more hours of cooking or more.
(http://i.imgur.com/RgAEFIl.jpg)
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Aawa
.....that's the same way I think about these setups, too......more about the amount of available fuel & less about noodling vents.......the vents are important,, but less so with setups like these.....
Great pics !!!!!
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Aawa
.....that's the same way I think about these setups, too......more about the amount of available fuel & less about noodling vents.......the vents are important,, but less so with setups like these.....
Great pics !!!!!
I agree. Yes there is something gratifying about being able to control the fire you built. But I would much rather let the kettle or my UDS run where it is comfortable with how much fuel I put in etc.
I like knowing the fire is the hottest it can possibly be, which leads to a nice clean fire and thin blue smoke. Where when you choke the draft down, it takes longer for the fire to be ready to smoke on, and takes longer to recover when you open the lid.
Now for shorter cooks, such as ribs, I like to just pile it all on 1 side and adjust the vents etc. I don't mind babysitting the kettle for 2-4 hours. Any longer than that, I would much rather have a method that babysits itself for hours on end.
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Yeah, I get that......here's a butt, full ring............. side-by-side with ribs..................
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012035.jpg)
.....coals piled to one side..................
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012021.jpg)
I'll use chips of lump that might ordinarily fall thru the grate to keep the chain burning a bit better...............
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012010.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012013.jpg)