slow cook

[jd]

  I have been thinking about slow cooking a roast on the kettle, I am thinking about trying to do the snake method. seems most of what I have seen is 2x2 is that right I am going to try to hit 250 degrees for about five hours is that about right? thanks JD

[1buckie]

Yeah, depending some on what kind of day it is.....rain, cold, wind have an effect, but that will probably do fine....

i just build most all the way around usually, then if it doesn't go that far, just break the chain to save the unused.....

What type of roast are you going for?

[jd]

thank you, jd

[jd]

roast beef

[1buckie]

roast beef

Any particular cut?


Some like to do like bottom or top round for Baltimore Pit Beef, or maybe this time of year a good rib roast can be had...................

[jd]

I would like to try roast beef round roast I saw it on BBQ pit boys looked really good but I would like to try to use the snake method they did it at 350 for 2 hours

[1buckie]

Yeah that may be enough......if you have some lump chips by chance, then add some of those on top the outer edge of the ring for a bit of extra heat & burn insurance.....



350 is a little high for an ordinary snake, but do-able......just make sure you get a nice tight pack on the coals, lump chips if handy & it should work fine.......

Having extra coals piled on just means you can close the bottom vents a little more & still get where you need for temp.......

[jd]

thank you, I am going to give it a try when we get a break between storms

[1buckie]

thank you, I am going to give it a try when we get a break between storms

Great.....take pics if you're able, but a nice description is pretty good also !!!!!

Oh, one other thing.....if it's a good size roast, maybe start off with some extra lit coals to account for the big piece of cold stuff going on there......like said, 350 is a little on the high side for that fashion of burn so you don't want it to drop too much temp right at the start & be playing catch up.....


.

[jd]

thank you for your help jd

[1buckie]

You Bet......it's what I like to do........help folks get their Weber going !!!!

I always wanted to do just that & this place is tailor-made for it !!!


Have a Grate Cookup !!!!

[MacEggs]

@1buckie is right-on with his advice ... He has helped countless people, including me.

I remember adding a big hunk of meat (cold from the fridge), and the meat is about 40-45℉ ... A huge drop in cooker temp would occur ...
Naturally, I would start to freak out ... Don't fret it. Keep the intakes wide open, then make adjustments when you feel the need to.
The cooker will find its sweet spot ... And, the meat will cook. Take notes, and, as mentioned, take pics. We love pics!

[1buckie]

@jd

Oh, wait a minute......looked back & saw that Pit Boys did this at 350 & you wanted to go lower heat like 250.......disreguard some of that talk about "beefing" up the snake......250 is pretty easy to hit like you first stated,
2 X 2...............

I lite things off, wait a few minutes & cap the lid........about 20 minutes in, it should have the bell all heated to where it's good to start up cooking.........

[jd]

Hi 1buckie I can do a cook at 350 but I wanted tolearn how to cook low and slow and seems like the snake is the way to go I was just having a hard time trying to figure it out. thanks again. jd

[Zippymsbs]

Practice, Practice  you've gotten Great Advice I,we've all been where your at Last summer I really worked hard on Getting Low & Slow I achieved multiple cooks 10-15 Hour take notes & Have Fun