The Snake Method In A Weber Grill - Charcoal BBQ Kettle Tutorial, Low and Slow Technique

[@JakesOnline]

Burn counterclockwise in Australia. Clockwise here in the US

[@hepzlawrence7710]

Does it matter?lol

[@oesterichl]

@@hepzlawrence7710 if you want your ribs to turn out

[@hepzlawrence7710]

@@oesterichl but why lol wouldn't the charcoal still burn?

[@Muzart]

@@hepzlawrence7710 it don't matter

[@waydbro1]

That was a classic episode of the simpsons

[@imtopher]

Over two hours in to my cook and holding steady between 225 and 250 with no adjustments needed. Love it!

[@jessegarcia9959]

Is bottom vent open or closed and how about top vent open or closed ?

[@joedurushia4008]

Thanks, no BS, just great quick and thorough instructions.

[@sanjayahlawat2826]

You Sir are a prince among men. This is the best bbq video on how to start a charcoal fire ever.

[@cashmakessmiles]

Bloody typical. Read a BBQ book for reference and have been adding hot coals every hour for about 7 hours. Had difficulty regulating the temp so checked various website, but nothing mentioned this until i searched on KZbin. Wish I'd seen this much earlier! Maybe try it next time as this is the bomb! Thanks Aussie Griller

[@rexseven93]

I would recommend putting smoking wood on the initial hot coals as the meat will soak up more smoke immediately than later in the cook.

[@dementiabidenfallingontheb6712]

Exactly! Meat is only going to soak up smoke for around 4 to 5 hours. If you were smoking past 5 hours then you were simply wasting your time and your wood. 💡💡💡

[@Arlatube]

On the other hand. When meat is cold and wet it is more likely to pick up any acrid flavor from the wood.

[@wbegg1]

Awesome! As an american transplant from Tennessee, I paid way too much for a Weber kettle here, and found I love this method. I can slow cook a pork shoulder or, as I've found delicious, a lamb shoulder, pulled . Love your videos!

[@tamphan6828]

Well made, worth the price, and perfect for a small family or a couple.

[@leweezo33]

Love this method.. A quick tip for those that have grates that flip up.. You can increase your cooking footprint by placing foil over the back half of you snake so the food does not drip on the charcoal... After a few hours of smoking just rotate the grates and when the food no longer hovers over the charcoal remove the foil with tongs..

[@walleyeye]

Wow!!! What an idea!!! Middle of May here in Canada and it snowed today so when spring comes and and I get me new Weber I will surely use this idea!!!

[@charlieharper9718]

Watched the video last night and did the snake method this morning cooking 2- 10 lb pork butts on a 22" Weber. I only went half way around with the coals due to my time crunch but OMG!!! Absolutely the easiest way to setup and cook low and slow. With the top vent wide open and the bottom set at half draw l maintained 230 degrees for 7 hrs before lifting the lid. Thanks for posting this amazing method!

[@blew4200]

This was the best explanation ever! Better than the American ones I watched! I'm gonna try this method..wayyyy better explanation and hands on showing. Thanks mate!

[@vicarofrevelwood]

I use this Method regularly. (Thank you) and have recommended it to all kettle grill users I Know. 2 points: 1) I rotate the grill top and the lid to keep the heat in the right position opposite the food and the vents over the food instead of using the Foil. After all you are going to check on the food at least every 45 min. it's easy. Point 2, I'm about to begin experimenting how well this method works with a UDS. as I have a hard time regulating my temps with the damn thing. I'll post results.

[@rossmiddleton9087]

Brilliant Aussie Griller. So simple! I'm just starting into the dark art of smoking meats, so this is a great video for me.Thank you 😎

[@benthemiester]

The first time I used this method I was more than happy with the outcome. Its also great for beginners who are not sure how to keep temperature consistent.

[@jessegarcia9959]

Does bottom vent stay open or closed

[@MrAllaboutmetal]

Mate if you came up with this idea I owe you a beer, bloody amazing method for long cooks. I got 16 hours out of my snake using the 2X1 method absolutely the best Beef shorties (cooked for 8 hours) I've had. I and many many aussies owe ya a beer brilliant mate

[@jimgdfr]

What a great video - I was tempted to get a $$$$ smoker to supplement my gas bbq, but a cheap and cheery Weber will clearly do the job. Thank you!

[@platinumare]

Thank you very much for posting this video. Have saved my life. I need to do this as a newbie for my husband, as he would like me to cook a leg of lam on the weber using the spiral method for 8 hours. I greatly appreciate your video. One question. Do you have a picture of your finished ribs.

[@Roddy1965]

I did this today for the first time on my Weber. Held the ribs nearly perfect for 4 hours. I used less charcoal. Great video(s)!

[@FighterHayabusa-NES]

This is seriously a unique method, I am truly amazed. Can not wait to try it out. THANK YOU SO MUCH.............

[@ManCaveMeals]

Excellent technique... That would give you the cooking longevity for boston butts and brisket as well... nice cook as usual!

[@jtcellphone]

Cooking an 11 lbs brisker on a 18" weber today. 2 hours in and it's steady at 215-220 degrees. Since my brisket covers a large amount of the grill space I used a fool get deflector. So far so good

[@spockady]

the only thins i wondered was, doesnt the charcoal have kero in them? the smoke thet give off until white might add an odd taste? the webber always states to wait until all charcoal is white and ignited before cooking.

[@christianspain3015]

I've been using this method for over a year now when I don't feel like breaking out my big smoker, it works great

[@matthewlevy9802]

A week ago I smoked a 15 lb. brisket using a variant of this method. Because I used only 4 lit coals on one end, it took 2 hrs to reach 210-220 (just put the brisket on while it was coming up) but it stayed steady +/-5 deg. for 11 hrs. I kept the top vent 100% open and closed the bottom to about 1/8 open. I didn't need water in my drip pan to maintain temps. In the AM, I banked unlit coals to one side walled off by bricks and added the few remaining lit coals and finished the cook at ~275.

[@lamebot7164]

Awesome video. I do low and slow all the time. I might try this method.

[@Jangla]

Genius. I've a 3kg ham joint I'm gonna try this weekend with this technique. I'm using a European Outdoorchef kettle which has a clever funnel/fat catcher system built in so I'm hoping for great things.

[@ginduf]

this looks really great!... now all i need to do is find a veg application for this... tofu, veggies? homemade stuffed tofurkey?

[@Kenney9120]

I can't wait to try this method. I have been trying to figure put how to manage heat without constantly lifting the lid and worrying about accumulating ash smothering the fire. .

[@vicarofrevelwood]

I just made the most moist fall off the bone ribs! Heat control was the key and this method is the bomb!

[@fro978]

this method works great have used several times to cook pork butts and turkey breast in weber grill work perfect every time even in 15 degree weather

[@curtishinkle7885]

love it, and his accent, its calming....

[@easybackyardbbq]

Snake method is the best way to keep even controlled temps on a Weber. Always use that water to help stem that meat. I've been doing to many videos on sauces and rubs I need to do some more on the Weber and uds. Great video

[@fred1462]

The most helpful video I've seen yet on how to do this and it came from a fellow Aussie!! Thanks

[@vicarofrevelwood]

I rotate the grate as well as the vents to keep the cooking area as large as possible by keeping the high temp coals opposite the meat. I did 2, 8 LB butts to perfection with a 8 hour cook the coals went 3/4's the way around the cook grate. this held a 250 degree F. Temp all day!

[@FGUK1973]

I will be using this method tomorrow for my low and slow pork shoulder!.

[@DavidSelf3]

I figured this method out on my own, but I've never taken the time to neatly stack them like you did. Great video, definitely doing this next time I fire up the BBQ!

[@MrWombatsan]

Thanks mate. I'll use this method next time for a brisket.

[@cksteele]

i use this method for smoking sausages and bacon on the WSM its fantastic! adjusting the bottom vents i can stay around 170-200 degrees i use a stickburner for ribs brisket and pork butt

[@kevinlee45]

I have a Weber 1 touch gold and use this method. No warping or flaking at all !

[@dannyk1m]

oh man! this is awesome! i grilled my first rack of ribs last weekend and had to keep adding coal every 30-60 mins to maintain heat. i think i'll try this next! thanks!

[@angiedonaghey3902]

OK, tried this method out today. Here was the break down: Took one pork butt, cut it in half. Smoked one over direct heat in my Big Still Keg using the traditional method, the other on my Weber Jumbo Joe (tabletop) kettle using the snake method. Unanimously, my group of 6 former classmates--who had no idea how each butt had been cooked--all voted that the butt prepared via the snake method was their fave. It was more tender and juicier than the one cooked in the Keg. Plus, it was SOOOO easy!!!

[@essiem371]

Clear, quick and easy just how I like my youtube, Thanks Aussie Griller for a great video and good advice

[@ajmdez]

agree

[@ehvee1]

Will give this a try! Thanks

[@theuwnz7181]

Awesome video dude, one of the ones I used as research and executed on a 10 hour Pork shoulder over here in NZ :) Came out great even on a $70 cheap as kettle :) Thanks!

[@vicarofrevelwood]

Snake Method Rules!!! I've now employed this Technique for My ugly drum Smoker. The results are Fantastic! I use a circular piece of expanded metal in the center of my charcoal basket, that gives air to the center of the fire as well. The other innovation is i also have black iron 45° elbows on the inside of the drum all facing in the same direction (Widdershins), This causes a air vortex and keeps the heat and smoke swirling around the drum.

[@vinceamato1201]

What's a Widdershins? This is a dome cooker. It should 'swirl' over the dome.

[@pbsrocks4692]

I tried this yesterday and it worked perfectly. Snake lasted 5 hours + and temp at grill was approx 275 when hood guage was at 310. Added packages of wet smoke chips at different locations on snake to keep smoke going for an extended time. Thanks for the video, wished you could have enjoyed the pulled pork with us. Partial opening and closing of vents every 30-60 minutes as needed for fine tuning was a dream. No acrid taste what so ever. Did not use lighter fluid, just chimney starter initially and regular briquettes.

[@ronmexico1975]

PBS rocks Going to try ribs this weekend. Did you just stick a thermometer through one of the vent holes on the lid? What did you find worked best for regulating temps with regards to moving top and bottom vents?

[@NickGoesHAM]

Great video, trying this tomorrow morning.

[@Oheeeoh]

Thank you sir for sharing this method. I did pork ribs last weekend with this method and plan to do a 9lb Boston butt next weekend.

[@riprider2]

Amazing can’t wait to try tomorrow

[@g4r15]

Brilliant !!!! Gonna try this the next time we make some BBQ !! Great tips !!! Thanks

[@lisarenee3505]

Very cool method Aussie. I'm gonna try it out soon.

[@scottieboy72]

I can't wait to try out the snake great Idea!!

[@markthehunter9472]

Super, I'll try this method on my next ribs

[@garciajr4413]

This coming I'll doing my first smoking I'm gonna try this out,Thanks for the video

[@ghostrider729]

Cool vid man...weird how long coals will burn...dang good research...u Aussies know how to make the best out of everything!!!!!

[@ThomasVizza]

At the end of the video, you say to adjust your top vent as necessary. Does closing it raise the temp because it traps the smoke or does it lower it because it chokes off air and keeps the charcoal fire from expanding? I can't seem to figure out which is which. Thank you. Great video.

[@jtcellphone]

Closing vents will lower temperature.

[@darrensudduth5733]

Beautiful example. I love the foil addition. You say "top vent" but in my experience it's more the bottom vent that needs adjusting. Closing the top more than half makes soot build up and possible bitter creosote.

[@rumglas]

oh man im gonna try this for the first time this weekend making pulled pork! cant wait!

[@sylarbrodie]

Right on Angie. I'm busting this method out too tomorrow to spoil my GF. This method is very smart. super stoked your stuff came out amazing. did you have to move the meat in accordance to where the coals were burning? but anyways ... i have an electric smoker that nails it every time because the temp is always stabile. so that must be why this method works so well.. plus the indirect heat.

[@MissSuz1989]

Thanks for that. I always make BBQ and love new ideas

[@ryan5ryan]

Great idea!!! can't wait to try it out. Still too cold here :(

[@scarecrow1701]

Interesting technique! That's a good long burn time! Have to give it a try!

[@Freeby59]

Brilliant idea for Indirect Barbecue, Aussie! THank. I will certainly try that. Any good ideas on rubs?

[@larrystanley1581]

interesting idea, worth a try by me

[@btgrant]

I smoked salmon twice in the past week using this video as a reference. My burn rate and temps were a little different than described here -- I'm sure there's any number of things that would explain why -- but the temperature was even for both cooks. Thanks!

[@coreycalabretta7866]

Awesome video!! That table is great! Where would I be able to get one?

[@greathomestay2790]

Your a champ with the BBQ

[@terrytomlinson1705]

Great idea! Can't wait to try it.

[@norwegianviking69]

Genious! I'm so ashamed that I didn't think of that myselfe! Did you time it? I want to do a 12 hr bbq/smoke for pulled pork. Any tips?

[@victorfortin542]

Just bought a Weber Performer Premium Grill yesterday. Made burgers the first evening now waiting for warmer weather, going to -20c tonight, March 21/17. Looking fwd to playing with this grill. Just checked on KZbin tonight and there is too much info. available. Do not know what it is going to be hard on, meat budget or the beer budget!!

[@simpleeasycooking]

Would this work well for a smaller smoker like the one i saw i brought not long ago?

[@bratton86]

Thanks so much,this worked perfectly for me...

[@darylb.moretocome5410]

Great job, very interesting your snake method. I just wish you showed us your meat. A, I mean ribs, your ribs. Yeah, that's the ticket!

[@aleksanderk6765]

Great and friendly tutorial!

[@joels3659]

Looks good Mate !!

[@StoneMountainAdventures]

Sold. Gonna try this on ribs next week!

[@TheWorshipwarrior67]

Greta video, I learned some thing tonight.

[@wupme]

Cheddar and Chester have added Annatto to make them orange. Which is pretty common for American types of cheese.

[@aaronzor]

Super useful! Cheers!!

[@alpsnduds]

Simply brilliant.... now I will be happier to do a slow cook and not have to refuel. Another trick up my sleeve

[@ing.antoniosa5466]

Great video! Greetings from México. Im subscribing.

[@russell28533]

I can't wait for the "Grill Like AussieGriller" video series :)

[@1974geary]

Thank you for a great video

[@michaelogden5958]

Brilliant! Thanks!

[@daviddavid5880]

Quick question: What's the typical vent position for this method? (Half-open? Barely cracked?) This looks really awesome and I'm itching to try it out on my spanking new weber deluxe. Thanks!.

[@Funkad3lik]

Excellent question.

[@matthewlevy9802]

I cook briskets on my 22.5" OTG using a variation of that method all the time. I don't use it on butts, however, because I cook my butts Hot & Fast. If you aren't already a member, I highly recommend joining forums at BBQ-Brethren for tons of info like this. That is where I first learned about the "snake" method (also called the "ring of fire" method).

[@TheWorshipwarrior67]

I was just going to comment the same thing. This does look better than the minion method. I will have to certainly do this on my next smoking.

[@Kenney9120]

The minion method is also good and is best done by putting the lit charcoal in one corner or in the middle so that the fire burns across and is not smothered by ash. It is an excellent method for vertical water smokers like the weber smoky mountain cooker.

[@robertcase8262]

On long cooks on my kettle grill (Boston butt, brisket) I add additional charcoal after about 4 hours. I start the new briquettes in a chimney starter on a small grill so I'm adding gray coals to the kettle. I do this because adding new charcoal to the burning coals in the kettle will add a bitter taste to the meat and I have been told that the start-up smoke from briquettes contain carcinogens. Some say natural charcoal is the solution.

[@rockinpip4212]

Robert Case sorry to say buy anytime you cook your food it creates carcinogens but we love our bar bq

[@sd8023]

Great video thank you

[@bobke114]

I like the idea of a heat deflector.

[@Lavenderrose73]

Oh, it's like a chain reaction! Looks cool, although don't know I'll ever have a need to do any outside grilling for that amount of time (especially since I live in an apartment and the grills by the pool are probably supposed to be kept available for others, within reason). I'll bet it was good, though!

[@joetiplady4556]

G’day mate. What setting do you have your bottom vent on for this style of cooking?

[@wrecks1984]

He said he leaves it fully open and adjusts with the top vent

[@luddeluring1]

Awsome tutorial gonna test it when it gets summer in sweden :)

[@gyst35]

Great video. Thanks

[@MG-vb6ny]

Wow! cant wait to try this!

[@hazman440]

Cool ! ... I learn something new everyday.

[@richcarl32]

close the dampers on the top if it is too hot. If they are fully closed, start to close the bottom baffles.