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Use smoking wood that has not ever been sprayed if at all possible. Next place between 5 to 12 lit coals at the front of the snake. A group of hunters in Texas killed a rattlesnake during an outing last fall. Place your water pan in the middle of the grill and charcoal snake. The road to becoming the local grill jockey God always starts with cooking in direct heat and cremating everything you attempt to cook. Place a water pan half or three-quarters filled with hot water away from the snake. And as the heat runs around the snake very slowly, once your temperature probe tells you your meat is cooked, any unlit briquettes can be saved for later use. The Theory: The snake method works by running a long ring of unlit charcoal briquettes around the outside of your weber. Regardless, I find the snake method more reliable, even if it takes more work up front. How to Light your Charcoal Snake. Brian – Save my name, email, and website in this browser for the next time I comment. But the snake appeared to spring back to life on the grill freaking the men out. A semicircle charcoal snake typically burns for at least 5 hours, and possibly as long as 8 hours. So if you use hardwood briquettes – will you see an increase in temp? My answer is you’ll never be 100% sure how long it should be. The 2 by 2 also means you can get a longer cook time. The Weber kettle is often the grill of choice when utilizing the snake method. When you cook a tough cut of meat at low temperatures (225 F, 107.2 C) for a long enough time, something magical happens. At the same time, you don’t want to use a snake when grilling a fillet steak or thin cuts of meat. One question: The lid is always closed, and you’re constantly igniting fresh briquettes. How does a 2×2 make for a longer cook time? Wood for smoking – You can use chunks of wood or wood chips for this. Put them near the front of the chain, the closest spot to where you'll light the snake. Remember there are no rules and you can change the snake to however you like. If you find grill heat levels too hot, try closing your air vents slightly. Any of these will be good but my preferred method is to use a charcoal chimney to get about eight briquettes to turn grey. Generally I use the 2 by 2 snake. They even debate whether to close the lid on the snake, although one warns that the snake will just come “flying off” as soon as they open it. Repeat until you have a line of briquettes (in pairs) that runs halfway around the curved wall of your kettle. Next, dip the pieces of meat in some egg whites before dredging them in some pepper and sweet cornmeal mix. So it’s best to make it longer than you think you’ll need. Connective muscle tissue, normally chewy and unappetizing, breaks down. ▬▬▬▬▬▬▬▬▬ Main Camera → https://amzn.to/32Z5cwnCamera Microphone → https://amzn.to/3f12RDvGoPro → https://amzn.to/3jJLaMdGoPro Wind Cover → https://amzn.to/2BA93VlSelfie Stick Tripod → https://amzn.to/2DCjp8eBackup Action Cam → https://amzn.to/338cGvgEditing Computer → https://amzn.to/2ZevXtU#CommissionsEarned▬▬▬▬▬▬▬ Shop the Grilling Gear I Use! Great Question! Make great BBQ right at home on your Weber kettle. Those include ambient outdoor temperature in your neck of the woods, and the design of your particular grill. Start by placing two standard charcoal briquettes inside your grill. You can use a chimney starter to fire up these coals. "Snakes in general are well known for retaining reflexes after death," said Beaupré, according to LiveScience. The snake method is one way to perform a low and slow cook on a charcoal grill. While it's true that mastering BBQ is a lifelong pursuit, achieving satisfying results is much easier than you think. Dead reptiles, including snakes, can still retain the ability to move after death, as the animal's nerves are continuing to function, according to Steven Beaupré, a professor of biology at the University of Arkansas. https://www.thedailymeal.com/recipes/southern-fried-rattlesnake-recipe The water pan helps stabilize grill temperatures too. In fact, for the vast majority of people, this small evolution in grilling style is as far as their learning curve will take them yet they will still have learned to produce fantastic BBQ food. It depends on the quality of the briquettes, the amount of moisture in the meat, the weather outside, how much wood you use, etc. There are many different methods for BBQ fire lighting that we have already covered in a previous article. If you are struggling to reach this temp then it’s likely your air vents need opening a bit more. This process, combined with smoldering wood smoke, elevates otherwise inedible food into the realm of the fantastic. The snake also lets your grill burn for hours on end. Powered and implemented by FactSet Digital Solutions. Meat absorbs smoke best when it's cold, at the start of the cook. If you want to start cooking barbecue but don’t have a fancy dedicated smoker, then you need to give the snake method a try. “Surely he’s dead by now!” responds another. This is where knowledge of the snake method will elevate you to the deserved position of grill jockey God. Next place another length of paired briquettes directly on top of those already in the grill. One tactic you might want to use if you think your wood chips are burning off too quick to give the food a nice smoky flavor is to either use a smoking tin (many people make their own by punching holes in old Tabacco tin) or another tactic is to wrap a bundle of chips in tinfoil and then punch some holes in them. Wood burns faster than briquettes, so if you place the wood in a single row across the briquettes all touching each other then they are likely to set off a chain reaction and light up the briquettes when not needed. All rights reserved. Place your food onto the grate, positioning it over the water pan. or redistributed. When you first attempt the snake method I’d recommend running it ¾ of the way around your grill. The beauty of the snake method is that you can always add more coals if you need more cooking time. Neither’s right nor wrong, just what you prefer for the meat you are cooking/smoking.

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