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Long smokes on the kettle

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  • Long smokes on the kettle

    I've read the sticky about the snake method and I will definitely give it a try.

    Does anyone just pile up unlit charcoal on one side and add a few lit briqs to it? I've seen on the Google machine where people do this but I figured people here have good experience with these things and already have methods that work well. No sense completely reinventing things. Maybe there are other threads I missed but I tried searching and couldn't find much.

    I will probably try the snake method with ribs but when I do a pork butt I was looking for something that will go as long as possible.

  • #2
    I just posted a rib cook where I piled lump and added to it as needed...I like that more than the snake because I get to add fuel from time to time...After I'm a stick burner at heart...Set it and forget it doesn't cut it for me

    But the snake method works...
    Craig
    sigpic

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    • #3
      You might consider getting a Vortex..keeps “snakes” ruly and under control and provides a heat shielding action.

      the guy’s a bit tough to listen to but..

      Oh..he forgot to leave a gap in the coals... you wanna do that or it’sll burn from both sides..

      [YT]watch?v=sxPGdjXI2uk[/YT]
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Originally posted by Richtee View Post
        You might consider getting a Vortex..keeps “snakes” ruly and under control and provides a heat shielding action.

        the guy’s a bit tough to listen to but..

        Oh..he forgot to leave a gap in the coals... you wanna do that or it’sll burn from both sides..

        [YT]watch?v=sxPGdjXI2uk[/YT]
        I have the vortex and I use it a lot. When I do pork butts I like to cook two at a time so I can freeze it and that is why I bought the 26'r, maximum cooking space. I was thinking piling up the charcoal on one side would give me space for two big old butts. I just wasn't sure if that was a good idea or not.

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        • #5
          that would likely work. I use 8” ceramic tiles for a shield..slip ‘em thru the grate, put coals behind.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

          Comment


          • #6
            Originally posted by Richtee View Post
            that would likely work. I use 8” ceramic tiles for a shield..slip ‘em thru the grate, put coals behind.
            You do what now???
            Mustang electric smoker
            King Kooker vertical gasser
            Charbroil silver smoker
            Earnhardt Jr smoker
            Brinkman smoke n' grill
            a-maze-n cold smoker rack

            USMC vet 87 - 91

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            • #7
              Originally posted by shellbellc View Post
              You do what now???
              http://www.smoked-meat.com/forum/sho...87448#poststop
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

              Comment


              • #8
                I like the snake method best. You get a pretty even temp throughout the burn and you can add more coals to the unburned end if you need more cook time. The meat can sit in the middle or on the opposite side from the "fire". I like the vortex for smaller meat cooks. For multiple butts I do the snake thing and I put the meat opposite the fire and I prefer to spin the food grate to keep it opposite the fire. I like to switch the meat around so it gets an even exposure to the fire and I do that when I spin the food grate. Hope this helps.
                MES 30"
                A-Maze-N pellet smoker
                Weber 22" kettle
                E-Z-Que rotisserie
                Weber Smokey Joe
                Big Weber Gasser
                Cracker Smoker
                UDS

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                • #9
                  Ok, got ya. Never saw that before. And kudos on the picture being in focus!!!
                  Mustang electric smoker
                  King Kooker vertical gasser
                  Charbroil silver smoker
                  Earnhardt Jr smoker
                  Brinkman smoke n' grill
                  a-maze-n cold smoker rack

                  USMC vet 87 - 91

                  Comment


                  • #10
                    Long smokes on the kettle

                    I did a shoulder over the summer using the snake with a couple of chunks along the way. It held 250* for over 10 hours. I kept going out and checking but it stayed right allll day. Loved it!!



                    Mustang electric smoker
                    King Kooker vertical gasser
                    Charbroil silver smoker
                    Earnhardt Jr smoker
                    Brinkman smoke n' grill
                    a-maze-n cold smoker rack

                    USMC vet 87 - 91

                    Comment

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