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  #39  
Old 04-24-2014, 10:23 PM
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About 18 3/4
Thanks a million
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  #40  
Old 04-24-2014, 10:39 PM
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This is the way that I use my Miller High Life Brinkman Gourmet...Also use a similar method in my stick burners for extended cold smoke cooking...

Now that I have a Weber kettle......Who knows what will happen...

As far as briqs...The Stubbs are better for a long slow burn...Very dependable...I get no off flavors from Stubbs or from the blue bag...
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  #41  
Old 02-25-2017, 01:57 PM
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I love the snake method all the way up here in Canada.

I use RO briquets only as I found i couldnt maintain a consistent temp with RO lump coal but the snake works well with the briquettes and i have never found any bad smell or taste in the food.

Its threads like this that have taught me so much about how to use my kettle and water smoker.


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  #42  
Old 02-25-2017, 02:57 PM
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Originally Posted by walley_eye View Post
I love the snake method all the way up here in Canada.
I use RO briquets only as I found i couldnt maintain a consistent temp with RO lump coal but the snake works well with the briquettes and i have never found any bad smell or taste in the food.

Its threads like this that have taught me so much about how to use my kettle and water smoker.
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Yup the snake method is tried and true
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  #43  
Old 02-25-2017, 03:23 PM
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Originally Posted by walley_eye View Post
I use RO briquets only as I found i couldnt maintain a consistent temp with RO lump coal
Most “bricks” use a nitrate (usually sodium) as an “Ignition aid” Where lump forms are very pure carbon. This may account for the smell I appear to be sensitive to.

Me an’ nitrates have a history y’see..
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  #44  
Old 02-25-2017, 08:12 PM
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My opinion on lump/snake situations is that the random shapes of the lump charcoal don't always lend themselves to continuing the ignition process around the grill... I need a beer...
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  #45  
Old 02-26-2017, 05:18 AM
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Originally Posted by SMOKE FREAK View Post
My opinion on lump/snake situations is that the random shapes of the lump charcoal don't always lend themselves to continuing the ignition process around the grill... I need a beer...
And that’s part of it too. I have made it work, but you have to “arrange” every hunk for max contact...and then “fill in the gaps” with smaller chunks.

Hmm maybe a hybrid mix of brick and lump...?
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  #46  
Old 02-26-2017, 07:17 AM
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And that’s part of it too. I have made it work, but you have to “arrange” every hunk for max contact...and then “fill in the gaps” with smaller chunks.

Hmm maybe a hybrid mix of brick and lump...?
I have done this several thymes with great success. I have also used just lump, butt as you said, they have to be "arranged"... ya' can't just dump it in a ring and light it.
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  #47  
Old 02-26-2017, 08:34 AM
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Pretty much the only way I smoke ribs or any short cooks on the kettles. I find for my use it saves me on fuel and wood. You can pretty much dial in when you want the smoke to stop. I find myself only using 2 or three chunks on most stuff. I can get more than one cook out of a full ring as well. I also use it to add smoke flavor to things I am grilling. I am more apt to do that as there is usually at least a portion of a snake ready to be lit with the torch most of the time. A good way to add smoky flavor to burgers and such before finishing on the gas grill. If I'm doing a long cook on a kettle I use Mikey's basket. Not because of the burn time as the snake actually burns longer at the 225 temp I like to cook at in my experience. The offset placement of the weber lid exhaust is the reason. When I go to spritz my ribs I also rotate the exhaust opposite from wherever the snake is burning. When I am doing a shoulder/butt I like to set and forget so I use the basket. One top off when I wrap at the stall gets it done. Sorry if that's too much info. I don't get to post much so I am getting my thoughts in when I can.
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  #48  
Old 11-28-2017, 01:18 PM
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Nice bump Fish.......fer a Codswallop! I was just trying to explain it to a friend, this is much easier!

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This is just an older thread, bumped it cause there was some recent threads with questions aboot cooking on kettles for longer times and lower temps. Just thought it might help some folks oot..... Never tried it on Gator though...
Naa, ya don't need a snake method fer Gator, ya just need 4 quarters, they done!
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  #49  
Old 11-28-2017, 08:28 PM
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Whoa...I didn't know we could still say gator around here
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Old 11-28-2017, 09:38 PM
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Originally Posted by SMOKE FREAK View Post
Whoa...I didn't know we could still say gator around here
As long as you don't use a boil-in-a-bag it's fine...
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  #51  
Old 11-28-2017, 09:46 PM
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As long as you don't use a boil-in-a-bag it's fine...
I'm not allowed to even talk about that anymore
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