The snake method is a great option for low and slow smoker cooks on your charcoal BBQ grill. This method enables your kettle grill to hold low consistent temperatures for long periods of time. If you have any questions or comments about today’s tutorial video please leave me a message below. Be sure to take a look at my many other videos on Aussie Griller, the home of YouTube barbecue and grilling recipes.
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Ingredients:
1 charcoal kettle grill
Lump charcoal or beads
Smoking wood
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Easy, informative and great accent. What else do you need?
why would you need the water to be hot? isn’t the purpose of the water to be a heat sink for keeping the temp low?
Quick question, do you find the fumes ruin the meat?
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 Youtube. Wish I’d seen this much earlier! Maybe try it next time as this is the bomb! Thanks Aussie Griller
I will be using this method tomorrow for my low and slow pork shoulder!.
A
I thought he gonna add snakes in grill.
Wondering if I can use this method with Kingsford regular briquets here in US
fucking useless didn’t even show the meat at the end, fucking tease
the only reason he is using hot water vs. room temp or cold is so it doesn’t bring the temp off the cooker down…..
this wouldn’t work instant lite charcoal would it?
Any rule of thumb for adjusting snake for cooler weather cooking?
Attempting this for the first time today. So far temperature after 4 hours won’t go above 200 degrees F. Followed this and other tutorials word for word!!!???
Super, I’ll try this method on my next ribs
Cheers mate, would be good to get a better understanding of vents, and smoke penetration.
what size is the kettle grill you are using??
Just curious. Why do you prefer to adjust the temperature with the top vent? Most people prefer to use the bottom vent.
Great and friendly tutorial!
Great video! Greetings from México. Im subscribing.
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!
What is he saying at 0:49? four…
Thanks mate. I’ll use this method next time for a brisket.
where are the cooked ribs?!? how did they turn out?
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
I’ll be amazed if this doesn’t taste like a coal miners shirt, you cannot slow cook with unburned charcoal or briquettes. They need to be fully white/grey so the only way is to add burning coal every 10-15 minutes or use a good gas grill which is way easier and in 95 times of 100 taste a lot better.
But don’t you get the smell of the coals on the meat. don’t you have to wait till the coals ash over before you start cooking.??