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Low temp snake

Started by ClubChapin, August 07, 2018, 07:45:52 AM

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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

regards,
Hal

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.
3 Kettles. 1998 Daisy Wheel 22.5, 2010 Smokey Joe Silver 14, 2018 Jumbo Joe Premium 22.5.

ClubChapin

#4
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.


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Grails- '63 Fleetwood, Ambassador

YardBurner

Quote from: cigarman20 on August 09, 2018, 03:56:20 PM
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