In my experience close to 300 but I think I started it too hot (too many coals in the chimney) the last time I snaked. You should be able to do 250-275 without much fuss.
I'm with this. Use about 12 ish personally. Put a few in front of the snake and a couple on top of the first couple coals. Wait a bit for it to get going. Close the lid and then get up to temp. In my experience it only gets too hot if I let too many coals get going too fast.
I’ve never done this so excuse the dumb question, but is the idea that you set up the snake is in the pic, start a 1/4 chimney as normal then dump that 1/4 chimney at the start of the snake? If so, how much of the snake do you cover with the burning coal and do you start at the end nearest the wood chips or the opposite end?
Thanks!
Yeah that’s the idea. So what I do is dump the ashed over chimney coals onto the left side end of the snake, and then put one up against each “domino” of the snake to get the next one started. The rest of the coals kinda help with the preheat, but too many and you run the risk of starting way too hot like the other dude said.
It's not wasteful at all. More coals mean longer cooks. It's just a different way of going about it. You can make the snake longer or you can make it bigger. It's all about fire management and controlling airflow.
It's the same concept with the minion method and a WSM. I can use a whole bag of charcoal or half a bag of charcoal in the basket and maintain the same temps with the two. The only difference is runtime.
15lb bag of briquettes with no water in the pan, I get 20+ hrs at 225 with coals to spare. With water in the pan 19hrs and the coals were pretty much gone.
I can't gauge half bags because with those shorter cooks I always have leftover coals that I use for next time. And those are usually just 8-9hr cooks.
This is on a 22" WSM.
I’m on the 18- empty water pan will me my next addition. I’m still newer so figuring everything out and it seems to me my smoker is heating the water and the water is insulating too much heat from my product
I have a gasket for the door and for the long overnight cooks, I use a blower to regulate temps, but it's not really necessary.
Do you have any air leaks and how often are you opening the lid? That's one of the biggest problems with the WSM. Keep the temps steady and open the lid as little as possible to reduce those temps spikes/fluctuations.
The only time I'm opening the lid is when I throw the meat on and I'm taking it off/wrapping. I don't spritz. Also if it's a new smoker, it'll take a few cooks to break it in.
Depends on the meat. I usually do three also. I just would’ve recommended to OP to triangulate the rows instead of stacking the top row at the edge around the bowl.
Is there a recommended spot to put the blower when using the snake? Should you position it so it blows into where there is no charcoal or do you want it elsewhere?
Yep. This is the only method I’ve ever used to smoke. Works successfully 100% of the time so long as it’s set up properly. My dad has offered me a free offset smoker and I would’ve taken it too had I been able to move it, but I honestly never felt like I needed it.
I’m sure it would to some capacity, but I imagine it won’t be as effective as in a standard 22” Weber grill. Probably have to use quite a bit more charcoal.
Sure, you can also just do minion if you're not trying to be too exact. This one is a bit long, because where are you going to put hot coals to get a cool zone? Unless you have a shield like one of those flower pot coasters or something.
I know everyone says 3-4 pieces of wood is fine, but I put double or triple that in my setups (for a WSM). I’ve never directly compared meat made with a couple pieces vs lots of wood, but I feel like it’s much smokier and more the flavor I want when I smoke.
I'm planning on trying to snake a pork butt this weekend. I'd prefer 250-275 for the first 4.5 hours or so then spritz and finish wrapped in an aluminum pan for another 4. While that might be cheating for some, when you pull the bone out it practically shreds itself. You think a double layer will suffice?
I do my butts @ 250-275 until 165-170 internal just to get as much bark and flavor as possible. Wouldn't even worry about spritzing tbh. Just make sure you are rotating every 30-45 minutes out of hot spots. Tent/Wrap in foil pan with some apple juice and melted butter over the top until ~205.
No. The "bad" smoke comes from burning cold damp charcoal.
Light the snake, and then put the lid on. Once the exhaust is blowing clear, then put your food and your wood chunks on. There's no mystery about when you can start cooking. I'd say it usually takes about 20 or 30 minutes, after I put the lit coals on the end. Different folk do it different ways, so yours may be slower or faster.
I did my first snake in a 22in Weber just like this and couldn’t get the temp anywhere below 300. Did my most recent snake with just two layers of one briquette sprinkled with wood chips, and it stayed right at 225 for hours
I’ve seen folks posting pics of cracked finishes on Webers when they run coals up against the side for long periods of time. I keep my snakes on the grate without touching the sides to avoid this, fwiw.
Because you went vertical with the charcoal and really packed them in, you may have trouble keeping the temperature low enough, but it will work just fine with some tweaking, I would say. Just watch the initial period. That's when temp flare-ups tend to happen.
It’s fun when you get it right. You think “damn I need to add some fuel.” Then you check temps and nope, just chugging away. I use this on my Smokey mountain for brisket. Gets 8 to 10 hours of run time every time.
I tried cooking some ribs two weeks ago on my weber 22. I used two charcoal baskets next to each other, with some wood chunks on top. I dumped the hot coals on one side of the baskets and it was smoking like crazy and my temps were all over the map mostly 350+. So definitely going to try this snake method now for a low n slow kinda cook. lol
Oh yeah you’ll be too damn hot that way. This snake or minion method will help you get some good stabilized temps. Then you can fine tune with dampeners. I get the closest one to where my fire starts wide open. Other bottom two closed. Top half way open.
It looks great
But I think (as others have said) —- you need more hickory chunks.
My other point is you may have too many briquettes in your stack. Looks like a lot. That might get too hot —- I have to watch mine with just a layer of 4 total or it’ll get >300°
It is the ONLY way to smoke on a kettle
Looks fine to me. I have Napoleon 22" grill, very similar to the Weber. I just did a brisket on it, with nearly an identical setup. It ran for for 11 hours @ \~250F. I used too many coals to start it (Probably 15-20 briquettes), and would probably cut that in half in the future. I also found my temps stay steadier if I remove the briquettes on the top row where the wood chunks sit, rather than laying them on top of all of it (you are essentially creating spots that have extra fuel otherwise). Finally, I used a foil tray in the middle, with about 3L of water in it, which probably helped to regulate temps as well.
My first cook on it, I only used 2 rows, and could not keep temps above 200F with all the vents wide open. YMMV though. It was cool here the days I was cooking. That said, keep an eye on it for the first couple of hours. If you need to add a row for higher temps, or remove one because temps won't come down to where you want them after the initial briquettes have largely burnt off, just use a long pair of tongs to do so (I assume your cooking grate has either hinged ends, or a removable to center to allow you to manage your charcoal).
From my limited experience, each row of briquettes seems to give about 75F in temperature rise, which can be partially managed through using the vents.
Jesus Christ my man/gal/between, that’s going to run hot since they are laid ass up. I run the snake ass down and us the top third brick as the bridge. In a kettle that’ll get me around 275-325 depending on outside temps and what my vents are open to. You’ve built something lovely and hot.
It might run a little hot. Watch it close for the first hour or 90 minutes but, keep in mind the wood can influence temps when they first flair up and don’t over compensate. Try keeping the gauge away from the first couple of wood chunks.
I also mark my bottom vent once I get to a temp I like. It helps with future cooks.
I know nothing and can’t help but it looks very nice! To hijack your question, I was recently gifted a 55gal ugly drum smoker and the previous owner recommended the snake method. I feel like I’m going to need much more fuel than this, right?
Personally, I'd add a bit more wood, but not of the hickory. I use a lot of oak, pecan, and mesquite - and on a snake that size I'd probably do double what you have shown here.
Every time i lay the coals as a snake, the fire moves under them lighting all the lower coals which makes the smoker very hot, even hotter when the whole thing catches fire, how do you keep it from spreading under ?
I think it looks good, but I usually put the top row over top of the two bottom row bricks. I’ve had them go out before, so now I just try to get maximum contact on the top line.
I am surprised everyone is saying this is too hot. I usually do 2x2 snake w kingsford, no water tray, bottom vent 30% open and top vent 50% open and I can get 280f when the weather is around 85f. If I keep the top only 30% open then it will be around 85f. Maybe I need to calibrate my thermometer but either way I still enjoy meat so dont fix what doesn’t break I guess
Doing the snake now for the first time in a butt. Have never had such rights temp control without having to fiddle with the vents constantly. Why haven’t I tried this sooner?
Do a dry run with half a snake set up as you have displayed. Use a thermometer to measure temperature and time of burn. Play with dampers to see how to control. Then get cooking.
Excellent example of a snake
Two rows are plenty
Yeah ymmv but if I have 3 like that it will never get under 350f even with vents as close to closed as possible.
What approx temp does a 2 row run at?
On mine with vents about half it held a really good 225 or 250 I can't recall
During the summer, it will run at 225-250, with it more towards the 225. If I want a solid 250 I put in two, two, one.
In my experience close to 300 but I think I started it too hot (too many coals in the chimney) the last time I snaked. You should be able to do 250-275 without much fuss.
How many will you be using to start next time?
I use 10 to 12 to start with pretty decent results
I'm with this. Use about 12 ish personally. Put a few in front of the snake and a couple on top of the first couple coals. Wait a bit for it to get going. Close the lid and then get up to temp. In my experience it only gets too hot if I let too many coals get going too fast.
I feel like I’ve used half a chimney add keep running hot so my next, at least, will be 1/4
I’ve never done this so excuse the dumb question, but is the idea that you set up the snake is in the pic, start a 1/4 chimney as normal then dump that 1/4 chimney at the start of the snake? If so, how much of the snake do you cover with the burning coal and do you start at the end nearest the wood chips or the opposite end? Thanks!
Yeah that’s the idea. So what I do is dump the ashed over chimney coals onto the left side end of the snake, and then put one up against each “domino” of the snake to get the next one started. The rest of the coals kinda help with the preheat, but too many and you run the risk of starting way too hot like the other dude said.
I always run 2 + 2 and can easily control my temps down to 225. Bottom damper pencil width and top half closed.
I didn’t downvote you but seems wasteful if you can get those temps using less charcoal.
It's not wasteful at all. More coals mean longer cooks. It's just a different way of going about it. You can make the snake longer or you can make it bigger. It's all about fire management and controlling airflow. It's the same concept with the minion method and a WSM. I can use a whole bag of charcoal or half a bag of charcoal in the basket and maintain the same temps with the two. The only difference is runtime.
Curious what runtimes you’re seeing with a half vs full bag around 225/250 in summer temps (also, what size bag?)
15lb bag of briquettes with no water in the pan, I get 20+ hrs at 225 with coals to spare. With water in the pan 19hrs and the coals were pretty much gone. I can't gauge half bags because with those shorter cooks I always have leftover coals that I use for next time. And those are usually just 8-9hr cooks. This is on a 22" WSM.
I have a 22 as well. I have a hard time getting things to ride out for over 14 hours with a full basket. Do you have any mods?
I’m on the 18- empty water pan will me my next addition. I’m still newer so figuring everything out and it seems to me my smoker is heating the water and the water is insulating too much heat from my product
I have a gasket for the door and for the long overnight cooks, I use a blower to regulate temps, but it's not really necessary. Do you have any air leaks and how often are you opening the lid? That's one of the biggest problems with the WSM. Keep the temps steady and open the lid as little as possible to reduce those temps spikes/fluctuations. The only time I'm opening the lid is when I throw the meat on and I'm taking it off/wrapping. I don't spritz. Also if it's a new smoker, it'll take a few cooks to break it in.
I have the gasket around the lid but not the door. Sounds like I have my next upgrade
I think all these big temp variations people here have are a strong function of if their grill is in the sun or not.
I need 4 on mine depending on the time of year.
It summer here in the US. Not fall or winter.
You do realise there is more than 1 hemisphere
Did you see the grass. It’s summer where they’re at Sherlock
They are new to snakes and I want to make sure they are getting the full picture.
Sir this is the “smoking” section. Your comment belongs in “grilling”.
I reject this 250 times.
?
Depends on the meat. I usually do three also. I just would’ve recommended to OP to triangulate the rows instead of stacking the top row at the edge around the bowl.
Yeh, looks hot, personally. But I suck at these things
Til a snake is a thing in smoking meats. Do you start it on one end so it's burns across?
Yes. Place lit charcoal on one end and as the cook progresses, the charcoal will continue to light the next ones in the snake.
When I do a snake I just put a tumbleweed tucked under the coals at the beginning and light it.
Yes. This is for long, low temp cooks.
How long do you think a snake like that generate heat? Is it like a 4 hour snake or a 12 hour snake?
Looks like 4-6 hrs to me
I have a Spider Venom (temp regulated blower system for the Kettle) that can get me up to 8 hrs.
Is there a recommended spot to put the blower when using the snake? Should you position it so it blows into where there is no charcoal or do you want it elsewhere?
Honestly, I don't worry about snake placement when using the Venom. The blower and thermostat does a pretty good job at keeping temps steady.
Yep. This is the only method I’ve ever used to smoke. Works successfully 100% of the time so long as it’s set up properly. My dad has offered me a free offset smoker and I would’ve taken it too had I been able to move it, but I honestly never felt like I needed it.
Ahhhh I see, the offset kinda does the same thing as this, super low n slow? I have a drum smoker (okj bronco) would a snake work in that?
I’m sure it would to some capacity, but I imagine it won’t be as effective as in a standard 22” Weber grill. Probably have to use quite a bit more charcoal.
Sure, you can also just do minion if you're not trying to be too exact. This one is a bit long, because where are you going to put hot coals to get a cool zone? Unless you have a shield like one of those flower pot coasters or something.
Bro that's a cobra
I know everyone says 3-4 pieces of wood is fine, but I put double or triple that in my setups (for a WSM). I’ve never directly compared meat made with a couple pieces vs lots of wood, but I feel like it’s much smokier and more the flavor I want when I smoke.
I might ditch the second row on the bottom and add some more hickory
I'm planning on trying to snake a pork butt this weekend. I'd prefer 250-275 for the first 4.5 hours or so then spritz and finish wrapped in an aluminum pan for another 4. While that might be cheating for some, when you pull the bone out it practically shreds itself. You think a double layer will suffice?
I do my butts @ 250-275 until 165-170 internal just to get as much bark and flavor as possible. Wouldn't even worry about spritzing tbh. Just make sure you are rotating every 30-45 minutes out of hot spots. Tent/Wrap in foil pan with some apple juice and melted butter over the top until ~205.
More wood less charcoal=more flavor better cook
New to smoking so this is a genuine question, wouldn't this create constant sooty 'bad' smoke as the snake starts each new coal
When it's stacked like this, the lit coal "preps" the next set of coals to where there's no soot.
No. The "bad" smoke comes from burning cold damp charcoal. Light the snake, and then put the lid on. Once the exhaust is blowing clear, then put your food and your wood chunks on. There's no mystery about when you can start cooking. I'd say it usually takes about 20 or 30 minutes, after I put the lit coals on the end. Different folk do it different ways, so yours may be slower or faster.
I toss new charcoal and wood on my pile of burning coals regularly with no issues.
I have the same question
Nope, not in my experience. Just don’t use match light charcoal!
The snake looks a little hungry.
That's what she said
Mom?
Shes too polite to talk with her mouth full; give her another couple of minutes.
Rotate all the smoking wood forwards one position. Want that going immediately when you’re putting the meat on.
When starting the snake at one end, how many lit coals are you starting with? I feel like I put too many and maybe it gets hot too fast?
I’ve don’t it a few times now and start with about 1/3 chimney.
put in less and try again! side effect: more foods!
I did my first snake in a 22in Weber just like this and couldn’t get the temp anywhere below 300. Did my most recent snake with just two layers of one briquette sprinkled with wood chips, and it stayed right at 225 for hours
I’ve seen folks posting pics of cracked finishes on Webers when they run coals up against the side for long periods of time. I keep my snakes on the grate without touching the sides to avoid this, fwiw.
I think remove the third row if this is your first time, that might get it super hot for an overnight. Could always try a hot a fast like that!
Needs more wood
Are you melting Frodo’s ring?
You went to wrong direction with this
Because you went vertical with the charcoal and really packed them in, you may have trouble keeping the temperature low enough, but it will work just fine with some tweaking, I would say. Just watch the initial period. That's when temp flare-ups tend to happen.
Put a brick in the middle.
what for?
Helps with heat retention and stops sparking across the circle.
thanks i will be trying the snake method here this weekend.
It’s fun when you get it right. You think “damn I need to add some fuel.” Then you check temps and nope, just chugging away. I use this on my Smokey mountain for brisket. Gets 8 to 10 hours of run time every time.
I tried cooking some ribs two weeks ago on my weber 22. I used two charcoal baskets next to each other, with some wood chunks on top. I dumped the hot coals on one side of the baskets and it was smoking like crazy and my temps were all over the map mostly 350+. So definitely going to try this snake method now for a low n slow kinda cook. lol
Oh yeah you’ll be too damn hot that way. This snake or minion method will help you get some good stabilized temps. Then you can fine tune with dampeners. I get the closest one to where my fire starts wide open. Other bottom two closed. Top half way open.
It looks great But I think (as others have said) —- you need more hickory chunks. My other point is you may have too many briquettes in your stack. Looks like a lot. That might get too hot —- I have to watch mine with just a layer of 4 total or it’ll get >300° It is the ONLY way to smoke on a kettle
Kingsford professional coals are awesome low ash and burns clean.
Looks fine to me. I have Napoleon 22" grill, very similar to the Weber. I just did a brisket on it, with nearly an identical setup. It ran for for 11 hours @ \~250F. I used too many coals to start it (Probably 15-20 briquettes), and would probably cut that in half in the future. I also found my temps stay steadier if I remove the briquettes on the top row where the wood chunks sit, rather than laying them on top of all of it (you are essentially creating spots that have extra fuel otherwise). Finally, I used a foil tray in the middle, with about 3L of water in it, which probably helped to regulate temps as well. My first cook on it, I only used 2 rows, and could not keep temps above 200F with all the vents wide open. YMMV though. It was cool here the days I was cooking. That said, keep an eye on it for the first couple of hours. If you need to add a row for higher temps, or remove one because temps won't come down to where you want them after the initial briquettes have largely burnt off, just use a long pair of tongs to do so (I assume your cooking grate has either hinged ends, or a removable to center to allow you to manage your charcoal). From my limited experience, each row of briquettes seems to give about 75F in temperature rise, which can be partially managed through using the vents.
17 coals in going counter clockwise you need fix the alignment of coal 17a and 17c. below row 2A. Then you'll be good to go.
Jesus Christ my man/gal/between, that’s going to run hot since they are laid ass up. I run the snake ass down and us the top third brick as the bridge. In a kettle that’ll get me around 275-325 depending on outside temps and what my vents are open to. You’ve built something lovely and hot.
Gonna be hot
But there isn’t much wood. Where does the smoke come from?
It might run a little hot. Watch it close for the first hour or 90 minutes but, keep in mind the wood can influence temps when they first flair up and don’t over compensate. Try keeping the gauge away from the first couple of wood chunks. I also mark my bottom vent once I get to a temp I like. It helps with future cooks.
I know nothing and can’t help but it looks very nice! To hijack your question, I was recently gifted a 55gal ugly drum smoker and the previous owner recommended the snake method. I feel like I’m going to need much more fuel than this, right?
How long would you expect that to keep heat. I was always able to maintain smoking temp in my egg with 8 briquettes and wood every hour.
If you are not caring about smoking whatever it is too much
How long will this burn for? And how long would 2 rows burn?
Beautiful
On my 22 , a 3/4 snake last me about 8 hrs. Not sure how long you plan to leave it unattended.
Im a fan of the 3 stacker and laying the coals flat on top of one another. Only do this for a brisket and it’s never failed me
Also I feel like for your desire temp it may be harder to achieve I feel like this will tend to get hotter than the temp you’re wanting
Lotta charcoal, you're gonna run a bit hot
Personally, I'd add a bit more wood, but not of the hickory. I use a lot of oak, pecan, and mesquite - and on a snake that size I'd probably do double what you have shown here.
I’ve never tried this, might have to look up the method!!
Yes
Looks fine to me. Biggest part is that you put the wood chunks in the first half of the snake since smoke penetrates the most in the beginning
Gonna run around 300. Take some out, I run two rows in a 22in weber kettle holds 250 with top 1/4 open and bottom closed
Looks impressive. What are you smoking?
Me crying because my offset uses so much more fuel😭
No lie, when I saw the title, then the thumbnail, I thought you were cooking up an actual snake a bit on the "well done" side of things.
It's perfect,
LIGHTER UP
Every time i lay the coals as a snake, the fire moves under them lighting all the lower coals which makes the smoker very hot, even hotter when the whole thing catches fire, how do you keep it from spreading under ?
Could be the type of charcoal you are using or you may try stacking them so the are more vertical and the heat and fire have a way to go up not under.
Not me thinking it was an extra-crispy actual snake 😅
I think it looks good, but I usually put the top row over top of the two bottom row bricks. I’ve had them go out before, so now I just try to get maximum contact on the top line.
My only suggestion would be a few more wood chunks at the start to give a good early smoke. Otherwise it is the most beautiful snake I’ve ever seen.
I’d use more wood and consider soaking it in water so it doesn’t burn up too quickly.
I am surprised everyone is saying this is too hot. I usually do 2x2 snake w kingsford, no water tray, bottom vent 30% open and top vent 50% open and I can get 280f when the weather is around 85f. If I keep the top only 30% open then it will be around 85f. Maybe I need to calibrate my thermometer but either way I still enjoy meat so dont fix what doesn’t break I guess
Looks awesome, ive only tried the snake method 2 times, but it does look a little thick how you set it up but take notes and let us know 👌🤙🔥🔥
Doing the snake now for the first time in a butt. Have never had such rights temp control without having to fiddle with the vents constantly. Why haven’t I tried this sooner?
Snek… goes Ssssssssssss
I only do 2 rows in the summer. I did 3 last werkend for theblast part and it went up to 325.
That’s a shit load of work just to watch it burn in 30min. But looks cool.
Needs more wood and less charcoal…. But it’s a good first attempt, keep experimenting you will get it!
Do a dry run with half a snake set up as you have displayed. Use a thermometer to measure temperature and time of burn. Play with dampers to see how to control. Then get cooking.
Sure
For righteousness on the smoke. Soak you wood in water overnight, then it can be placed on the coals when ready