Low temp snake

[ClubChapin]

I don’t use a lot of snakes.


I’ve got a roast that I will want to keep warm for a spell after it is cooked.


Is it possible to build a snake that will hold lower than cooking temps, say around 120F-140F?


What configuration might work?


Would a 1 wide x 2 high work for this?  My big concern is having one that stays lit.

[YardBurner]

How long do you want to hold it?
Got an oven?

Pre heat some bricks @250 for an hour
Place ratty towel in bottom of cooler.
(do not place bricks directly on bottom of cooler. Don't ask me how I know. )
Cover bricks with another ratty towel.
Place roast in pan covered in foil on top of towel.
Place lid on cooler.

I've kept butts, birds, ribs, etc.
for up to 6 hours this way.

You can even preheat the cooler with HOT water
prior to placing the bricks.

[PotsieWeber]

good tip

[dbhost]

Define a "spell" with some specificity please....

I would use a GOOD QUALITY cooler. THe 5 day coolers. Please test though. I have 2 Coleman 5 day coolers. 1 won't hold ice cubes for a single day, the other, goes about 7 days...

Wrap in foil, and cover the cooler with beach towels...

This is the method I use to take smoked turkeys on a 2.5 hour drive to the family thanksgiving gatherings. Temp drop exists, but it is negligible. Less than 5 degrees.

[ClubChapin]

I should loop back and say that I did a 1 wide x 2 high snake with oak wood chips and was able to hold under 150F

[cigarman20]

I like using baked potatoes or salt potatoes in the bottom of a cooler to keep meats warm until serving as they become part of the meal.


Sent from my iPhone using Weber Kettle Club

[YardBurner]

I like using baked potatoes or salt potatoes in the bottom of a cooler to keep meats warm until serving as they become part of the meal.


Sent from my iPhone using Weber Kettle Club

Ooooh, I like that idea.

As for a"quality" cooler.
Yeti ain't happnin' in my lifetime.
 Coleman steelbelted is what I have most experience with.
An Igloo Ultra something has done great job as well.
And it has wheels!

We've cooked taters in a really hot brick lined cooler but never thought about using prebaked to hold meats.  Luvin' it.

Sent from my XT1650 using Weber Kettle Club mobile app

[HoosierKettle]

It really depends on what the weather is like. I checked my 22 and my 26” kettles last weekend and sitting in the sun empty, the inside temp of each was 140 degrees.  A 2x1 snake in hot weather in my 26” runs 300 with vents wide open. 225-250 with bottom cracked and top vent half.  Winter time, I run a 2x2x1 in the 26 to maintain 250 in comparison.


Sent from my iPhone using Weber Kettle Club mobile app