How to Set Up the Snake Method in a Weber Kettle
Vložit
- čas přidán 30. 03. 2021
- In this video, i'll be showing you the Weber Kettle Snake Method, in depth and step by step!
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
Did anyone count how many times I said "sweet spot"? I lost count!
Anyways, the snake method is a great set up for "low n slow" style BBQ, you don't need any fancy accessories to run it, just a Weber or Kettle style BBQ, some briquettes and a few other accessories. If you don't have a charcoal chimney, you can just light your briquettes on top of a couple of fire lighters in a pile on the charcoal grate and then move them into place at the start of the snake once they have ashed over and are ready.
We'll cover off everything you need to know for the Weber snake method. We'll go through the set up, how to start it, how to maintain it and everything else from start to finish, plus some troubleshooting too! It's a relatively long video so be prepared, however there's so much useful information in there so try to not skip through it as I don't want you to miss anything!
There's a few different ways people set the Weber snake method up, this is just how I like to do it. There's also plenty of other ways to do "low n slow" in your Weber, there's the slow n sear, the char ring & diffuse plate and much more.
Thanks so much for watching this video and I hope you got something out of it. Feel free to ask any questions in the comments if you have any, also feel free to drop a comment if you enjoyed the video, feel free to share it around and tell your friends too.
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code CZcams10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
Don't forget, you get special discounts as a CZcams member!
Join this channel to get access to perks:
/ @lownslowbasics
#snakemethod #weber #lownslowbasics - Jak na to + styl
Hey everyone!
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
Mate, that has to be the best, simplest, no B.S. explanation of the snake method ever! Well done and thank you 🍻
Thanks mate! I try keep it easy to follow :)
Some of the best BBQ i have had came from the snake method on a Weber kettle....real talk
Agreed 🔥🔥🔥
Just found your video after a real struggle with temps yesterday and a less than perfect Brisket cook using the Weber baskets. I was adjusting both vents, hoping I was doing the right thing but this has been really helpful for the next cook! I'll try this for sure and follow your clear steps. Thanks!
90% of my cooks are done using this method, so simple and easy to set up with very little maintenance required throughout the 8 hrs cooking time. Crack open or close the vent every now and again depending on the wind. Highly recommended 👍
It's a classic that's for sure!
Awesome video mate, I just got a Webber kettle a couple of weeks ago and have watched a heap of your videos. I’m learning heaps from them and can’t wait to have a crack at my first Long cook👍 keep up the great work.
Took this from one of your earlier vids. Love this method. Works for nearly everything with consistent results. Thanks for another good video!
Most welcome mate, thank you.
Thanks for your videos dude. I cooked a brisket last weekend based on another video of yours, and it worked out pretty well. Your video made me go to Bunnings and buy a similar thermometer to what you have and the $90 was probably the best money I've spent learning this type of cooking. It made it so much easier to know when to pull the meat off or when to increase or decrease the temp etc. Good work, keep the vids coming.
That means alot mate, thanks so much for the support and feedback! Will do!
Great video, my last low and slow turned out very bad, I think I made every beginner mistake possible. Your efforts are much appreciated 👍
Thank you so much I appreciate the detail
Most welcome mate!
Sub’d. Many thanks for your vids, I’ve been bbq’ing for 45 years mainly using direct heat, thought it was time for a change and found your page, followed your brisket recipe and tried it today - delicious!! Made an initial mistake of using lump wood in the basket but couldn’t control the temps so move to a briquette snake and got constant temps.
Now working my way through your vids, thanks again for taking the time!
Oh nice mate! So good to hear. Enjoy it mate and thanks for the support
This method has proven to me that it is the way to go. I have cooked two briskets in the past month. I think it is very important to understand the size of the briquettes and how they work for heat control. For my two briskets that were in excess of 15 pounds, I did a double ring of two briquettes. Every five inches I had a chunk of hickory wood for smoke. This worked wonders and I was asked to deliver the meat for a second party! Oh yeah, I melted and painted about a half a cup of Waygu beef tallow on top of the brisket
Thank you ❤️ I’m having my 1st attempt tomorrow and your videos are so easy to understand
Most welcome, enjoy!
Love it mate!! I think when I get my big kettle I’ll use the snake method allot. Love your work mate!!
Thanks legend
Nice video! You put in the time and effort to teach so you deserve a like and subscribe! For a small family of three, I think the Weber Kettle is sufficient for smoking instead of an expensive smoker, now that I understand the Snake Method. Thanks.
Thanks so much! Really appreciate that and definitely agree there. 🍻
Nice video. Lots of very useful info. I’ll try this the next time I do beef ribs or when I try pork belly ‘burnt ends”.
Awesome video mate 👍👍👍
Thanks for making it all so easy to follow and learn from
You are most welcome
I tried the snake method from your pulled pork video and it was amazing. I did my pork shoulder on my weber at 2'C and it turned out perfect
Great work! Thanks for letting me know
This method works incredibly well. Two things to mention though: The size of your Weber is important because the size of the ring and area of the cook chamber is quite different with different sizes. The 22" will take less charcoal than the 26" and will not last as long. Also, I have learned to leave the bottom vent wide open and adjust the top vent. The reason for that is the coal ash or grease drippings can fall to the bottom and partially plug the air vent on bottom which will mess up your temperature or even kill the burn.
What would happen if you just gave it a quick sweep and put the bottom vent back to where you wanted it? Would the temp jump that drastically?
@@madless6192 I think that would work fine but I like to walk away for the whole cook and monitor with an external wireless thermometer. All methods and sizes will certainly work if done right. Weber's are great.
I got the Weber with the thermometer, but I still put an oven thermometer in the kettle during cooks. Since I've a grease catcher on my Weber I used a marker and marked off 1/8, 1/4. 1/2, and 3/4 on the catcher for venting. I did a salmon using this method, but I used less coals for a 3 hour 185F smoke. Vents open till I got to 150F then I closed my bottom vents to 1/8 and kept my top vent open till I hit 185F. Then I put in the salmon. I lost a little heat, but with minor vent adjusting she stabilized low 'n' slow for 3 hours, and I had a few coals left. Salmon came out awesome. Thanks for the vid. HORNS UP!!!!!!
🤟
Clear, to the point, Aussie style. Thanks, mate.
No dramas mate
Awesome demonstration dude🤘
Like other comments just brilliant simple information. I've got an offset smoker and like it but also got a Webber style barbecue for hotter cooking. I will definitely try this as it looks more controllable. Thank you
Epic mate well done!
Great video. Just what I was looking for. Thanks!
🙏
Good video Azza packed full of information 🍺
Cheers legend
This is super informative! Just deciding what grill to go with. Currently using an Aussie grill and it’s not the best quality.
Great video! I will be using the snake method soon for the first time in a while and this video was a great review. You explain things great. New subscriber here. Cheers!
Thankyou! I appreciate that 🤘
Your tutorials are epic mate cheers
🙏
Once again coming out with super quality content. Was really hoping for more information regarding all the small points of the snake method. Thanks again mate!!!
Thanks so much!
Hi mate I lived in Perth WA for a couple years wish I knew how to bbq properly back then . Back in the UK now using your tips and tricks, so many neighbours they hate the smoke 😂😂
You'll just have to invite the neighbours over now 😜
Funny! Here in the US, all the neighbors say, "Man that smells good!!! What time do you want me to come over for dinner?!?!"
Thanks. This works great.
Awesome! Thanks and greatly appreciated!
Awesome video!
Thankyou 🍻
i do this with my old smokey grill and it works amazing
Awesome stuff mate
Thankyou
Great video buddy.Thanks
Thankyou mate 🔥
Probably my favorite bbq channel 👍 from a kiwi
Wow, thanks!
Thanks for the info need to try 👍🏾
You're welcome
Solid video, thanks!
Enjoy mate! 🍻
Great video - love the snake method. Once you figure out how many to stack depending on outside temps you can go for a super long time! :)
Absolutely, thankyou! Had them go for 12+ hours before:)
Thank you so much for the in depth information on vents and temp control! The first time I did a snake with a brisket I had vents wide open and it only lasted 5 hours. Then I closed them half way and the meat came out ok but now I know what to do in the future! Are you in Australia or Britain? Sorry, I like a lot of Americans confuse the dialects.
All good! Good to hear, I’m Australian.
thank you...
I'm just starting out so these videos are a great help, I've got a cheap charcoal grill from the supermarket but I think a weber kettle makes it look that easy. Would you recommend one for someone just starting out?
Absolutely, the Weber Kettle is perfect for a beginner starting out :)
I recently cooked a 24 lb. brisket using this method. Have also done a few racks of ribs this way. I'm a fan.
Very nice! Yep, it's definitely a good method hey 🔥
Love your vids mate, bloody informative thanks heaps.
Will the snake method work the same using lump charcoal?
You seem to use briquettes, any reason for this as opposed to lump charcoal?
Cheers
thanks mate! so with the snake, the reason it works so well is because the briquettes are a uniform shape, so they'll catch light from the burning ones easy. Plus briquettes burn a bit lower in temp. Charcoal isn't suited for the snake.
How can you achieve a good thin blue smoke for a long time if you put all the charcoal briquettes inside the grill ahead of time ( like the snake method ) ?
Was a bit sceptical first towards using bottom vent vs top vent due to ease of control, but I promise to try it today :)
Great video! :)
Quick question - If I’m using wood chips with the snake method, do you suggest I soak them or not?
Thankyou! I find personally that soaking them causes dirty smoke, I'd leave them unsoaked or use small chunks :)
Thanks for this - ours has been running too hot but we have only done two cooks. The Weber we have is second hand and I think it’s smaller than a normal one? It’s only 48 cms across. My partner thinks he knows it all lol - we have arguments about cooking stuff but he hasn’t watched your videos lol going to do a brisket tomorrow.
Oh nice! You are welcome :)
Yeah that's a smaller than standard one, standards are 57cm across.
@@LownSlowBasics oooh I thought so - that might be why it runs hot - I am preparing following a bigger one.
Is there any risk of having bad smoke on the cook with having the coals this way?
hey bud, love your channel... just wondering if you can do a test comparison (or if you have done one offline) between the olive pip beads you use and the coconut 'heat beads' branded beads? curious to know what the difference in heat is like...
Haven't done one but can definitely try do one soon :)
@@LownSlowBasics that would be awesome... maybe thrown in some charcoal as well for a big comparison vid... keep up the great work...
Don't be afraid to use the top vent some for fine adjustment as long as you don't close it too much.
Thanks mate!
Do you have to use easy-light bricks?
What effect would triple stack on the snake be? More heat or burn time? Also during the cook does top vent need to be in any certain position? Love ya vids, keep up the good work!!
Thanks mate, I always leave top vent open. I reckon a triple stack would cause too much heat, plus would potentially leave not enough room for a drip tray.
@@LownSlowBasics sorry what i meant was does the top vent have to be spun for eg:180 degrees from the burning coals or 12 o clock position??
Thanks again!!
@@stevenla359 oh yes I get you. I usually have my vent opposite the coals so the heat/smoke passes through/over the meat.
For me the snake method always shoots up in temp after around 3 hours. I believe it's just because there's alot of briquettes burning at that point. I have had luck doing 2x2 rows half way then I do 2x1 the rest.
Ah ok. Yeah there's lots of factors hey.
@@LownSlowBasics keep up the good videos. It's great to see some Aussie BBQ channels, especially one located in Adelaide.
@@seekndestroygaming will do man, really appreciate your support 🔥🍻
What kind of fire starter is that, the round thingies with the wicks? Never seen them here in the U.S.
What do you think of the slow n sear for the weber kettle? Also how do you keep the inside of your grill so clean?
I've never used one but they look good. Check out my "how to clean a Weber" video 😜
I like your pray hate method mate. 🍻
What brand is your kettle mate?
How high of a temperature can you get with this method?
What prevents those unlit coals from creating dirty smoke as they ignite around the snake?
They are hot enough from the initial briquettes once the Weber is up to temp to catch without causing dirty smoke. Much the same as the minion method.
Hi, which kettle is this? Is it the weber kettle compact? And would a compact kettle be suitable for smoking brisket?
57cm standard kettle. You can but it’s a bit more challenging
where do you get those fire lighters
Sorry if silly question, when it's raining decently is it going to ruin the cook ? do you need to close the top air vents or anything like that
Do you mean if you are out in the open? I'd definitely not recommend bbqing in the rain unless under cover.
@@LownSlowBasics yeah mate mine is in the open , cheers
@@uuza09 it's not only water potentially getting in vent, it's water covering the lid and causing it to cool down too.
Are you soaking the smoking wood first or is it dry?
Dry :)
Hey mate, great content as always.
Some feedback on the video - I find the constant jumping in and out of zoom as you speak quite off-putting to watch. I think it'd be better if it was at one consistent zoom throughout.
Not sure if it's your editing or something that can't be helped with the camera.
Either way, feel free to disregard if you don't agree!
Thanks mate, I really appreciate the feedback. I was getting bored of the same frame so I tried it. Will take it on board :)
With this method- when the new coals start to burn, do they not give off that bad smoke?
No, much the same as it doesn't with the minion method. They burnt hot enough to start the next lot without the dirty smoke
What size is the kettle you use? is it 22" or 26"?
22"
What is the brand of the temp gauge you are using?
Inkbird :)
Hi all, new to charcoal here. I thought you have to wait for charcoal to be ashed over to avoid most of the harmful vapor from charcoal. This method doesnt allow for that. I am misinformed?
See our latest brisket video I explain it more
If I wanted to cook at 325-350 f. How many rows of charcoal would I need. I would be looking at cooking 5-6 hours. Thanks so much
Just need to run your vents open more to increase temp.
Hi there. Where can I find a grill thermometer? Every place I look gives me meat thermometers. Please help.
The inkbird ones come with a grill clip and probe
@@LownSlowBasics Shopping ONLINE it is then. Lol
Is that a 22 inch or a 26 inch kettle?
22 inch.
Try to do brisket on an offset 😁
I have plenty of times, need another offset to do a fresh video though :)
You could always turn your chimney upside down for that small amount of charcoal...
How do you make Shrimp on the Barbie?
We've got a video on this from a few weeks ago.
Water pan?
You can add a water pan.
Great video, but I imagine it would sell the idea better if you would have cooked a piece of meat as well to see the result.
So won’t all that newly lit coal impact the taste of the food?
No. They are preheated and catch light cleanly
I spent $75 on a brisket and I tried this and my kettle never got to 250*F. So I gave up on life
Try a different brand of briquettes 🤘
great info, what's with the random zooming lol
why boiling water? why boil it?
Can't do this method without getting giant plumes of white smoke.
Something isn’t right then. More oxygen or change brand of briquettes
@LownSlowBasics yeah I usually just have a pile and then pour a burning pile on top because it's easier for me to knock heat down with clean smoke than to add it. But it turns out for this method, my fire was just going out when I put the chunk on. Sick video btw
Why not just put the ribs on in the beginning? Wasting time and fuel by not.
Allow the dirty smoke to clear or your bbq will take on that dirty smoke flavour.
This is not working for me at all. I'm 40+ minutes in now, and I haven't cracked 140F. How long is it supposed to take to get to 200? My vents are wide open. It's 81 degrees and there's a very light breeze. I don't have a big brick wall to barricade behind. I've watched this video three times to figure out what I'm doing wrong but I'm about to decide the snake method is for the birds, despite all these people who seem to have had success. Edit: after adding another layer of charcoal and starting again, Im able to get the temp up to 189F. I used kingsford briquettes with apple wood. Maybe that's the issue. Not sure. I'm giving up. At this point I wont eat until 2 am. Edit #2. Ok, I couldn't just quit. It came up to temp just like yours.
Hey mate, from experience, Kingsford briquettes are the issue. I’ve used them before and don’t like them at all.
Hey mate, get heat beads from bunnings if you're from Australia. They are cheap and never failed me. I'm fairly new too and love using the snake on pulled pork and ribs
No way snake Weber
No disrespect, but unfortunately when you said `we are going to ~pretend~` I lost you. Overall good product!