I was able to maintain temperatures between 250 and 300 degrees without any real adjustment. We go camping a lot and want non messy, easy but delicious meals.
Plus, I had to use charcoal I'm not used to because I can't find Kingsford. Since the snake goes around a significant distance around the outside edge of the grill, you have somewhat limited cooking surface. This pork shoulder was on the smoker for 7.5 hours before it reached 195 degrees. ( Log Out / The Weber Char-Q was only produced for 3 years between 2008-2011. Because the little things in life ARE the big things! Press question mark to learn the rest of the keyboard shortcuts. It seemed to make a lot of sense to me. When I put the lid on, I turned it so the top vent was on the opposite side of the snake. A pork but is a pretty forgiving chuck of meat. When I realized the snake wasn’t going to last long enough, I pulled the top grate off and made the snake longer. This was some of the best pulled pork I’ve ever cooked. Wrapped at almost 6 hours. Watch the video to see how it performed and the grill set-up to achieve pit temps between 230-290 throughout the cook without having to fuss with the vents much.. I didn’t need it, but was ready just in case. Hopefully done in 3 hours! Just my experience!! I put one on last night and just now at 195 around 13 hours in. Holy yum! Started at midnight, put it in the oven to finish at about 1 pm the next day (probably 15h total).
This method produced more consistent heat than my vertical propane smoker generally does. I was running 225-250, but I threw some hot coals in there and bumped it to 300. That big chunk of wood at the front on the snake is giving me problems though.
I’ve seen this done going 3 wide and 3 deep, but 2 by 2 created plenty of heat for me on this over-sized grill. Not only will you look like a pro, the snake method is easier than standard grill smoking.
You may have to make some adjustments to get it to work perfectly for you (although Aussie Griller did use a 22 inch kettle for his video). Thanks! We have some pretty standard outdoors cooking equipment, so we should be ok in that department. Using the snake method it … Probably longer than that bud.
I wish they only took 6 hours, I’d get a better sleep! I normally cook 10 - 12 pounders in my kettle and run them between 275 and 300. It’s a well built charcoal grill with porcelain coated grates and a cast aluminum body. When I put the lid on, I turned it so the top vent was on the opposite side of the snake. Change ). If you have bottom vents, open them about 3/4 of the way. Granted mines a couple pounds bigger than yours but they take awhile. With this method, you can smoke for longer hours but have less worry over controlling the temperature. 8 hours now. I'm at about 2 hours and it's at 86 right now. The smoker hung out at 275 most of the time.
Thanks! I used a thermometer with the probe in the air behind the pork butt to gauge my cooking temp. I had more meat too cook than I had room in my vertical smoker, so I thought it would be a good opportunity to try out a method I recently learned about from Aussie Griller on YouTube — the BBQ Snake Method.
Start a half dozen or so coals in your chimney starter. It's a well built charcoal grill with porcelain coated grates and a cast aluminum body. My grill is shallower than a kettle grill so my wood chunks held the cooking grate up just a little bit. Thanks /u/FreelanceSocialist for the idea. When I went to pull it, the bone came right out cleanly and I was able to shred it with my hands. Keep the top vent open all the way. The creator of goodmorninggloucester.org Lover of all things Gloucester and Cape Ann. What to cook for your 4th of July Celebration, Apple Cider Soda Syrup, say that five times fast, Stay Cool and Cut Energy Costs with a Retractable Awning, Cutting the cord and cheaper cell phone updates, Thoughts from the Minnesota Blogger Conference, Protecting Against Hypothermia [Guest Post], I cooked on a 28 inch diameter fire pit grill. ( Log Out / Be sure to let the starter cube burn completely to prevent any off flavors from the wax. I've been rooting for you since I saw your post this morning. It looks just like lighting a fuse and letting it slowly burn. If you find that the side of your meat facing the snake is getting cooked too fast, you can place a folded piece of aluminum foil under that side to act as a heat shield. This guide illustrates how to set up the snake method in a Weber kettle, however once you understand the theory you can apply it to other BBQs too! Cookies help us deliver our Services. Good luck! With an 8 pound shoulder on an estimated 15 inch size grill i'm not sure how it would've worked - but still I'm going to certainly try on my 22.5"! Because of it's funky bottom vent I wan't sure if I would be able to hold steady temps under 300 degrees. Change ), You are commenting using your Google account. Same here. Thanks for the help! EDIT2: Just realized my user name is the snake method in a way. Hoping this will take 6-7 hours to get up to about 205 farenheit internal. So yeah, a long ways to go. The creator of goodmorninggloucester.org Lover of all things Gloucester and Cape Ann.
A slow burn is the goal. Using the snake method with charcoal. Just about ready to go in a cooler for resting.
You set up the snake by place unlit charcoal two pieces wide by two pieces deep right along the outside wall of your kettle style grill. Got a 6 pound pork shoulder going today for pulled pork on the kettle. This pork shoulder was on the smoker for 7.5 hours before it reached 195 degrees. You can bet that I’ll use the snake method again. That’s is very impressive to me. I made sure to crack open the bottom edge of the lip closest to the snake to let air in. I wrap them once they hit 160 and they're usually done right around 8 hours in. The top vent stayed open all the way for the entire cook. When the coals are ashed over, pour them at the beginning of the snake.
Welcome to /r/Grilling, a Subreddit for all Tips, Recipes, Pictures, and anything related to Grilling! Because of it’s funky bottom vent I wan’t sure if I would be able to hold steady temps under 300 degrees. ( Log Out / The Weber Char-Q was only produced for 3 years between 2008-2011.
GMG where we bring you the very best our town has to offer because we love to share all the great news and believe that by promoting others in our community everyone wins. You could also use a paraffin starter cube right at the beginning on the snake. Change ), You are commenting using your Facebook account.
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