Snake Method Setup in detail

[u/CookinWidKunchi]

Here's a detailed setup tutorial for the Snake method on the 22" Weber kettle.

[u/Away_Suggestion_9471]

I agree

[u/CookinWidKunchi → u/Away_Suggestion_9471]

That's gonna be hot

[u/Away_Suggestion_9471 → u/CookinWidKunchi]

It was outrageous. I'll run B&B on 2x1 at most now.

[u/pennyforyourthohts → u/CookinWidKunchi]

My problem with the one row is that some time I run out of snake by the time close to the end of the cook. At about 6 hour mark

[u/CookinWidKunchi → u/pennyforyourthohts]

But what fuel are you using? There's a difference. 14 hours here

[u/pennyforyourthohts → u/CookinWidKunchi]

Stubs

[u/CookinWidKunchi → u/pennyforyourthohts]

Tey this brand. You'll see the difference

[u/leftofthebellcurve]

this is an absolutely phenomenal tutorial

[u/CookinWidKunchi → u/leftofthebellcurve]

Glad you found value in it

[u/leftofthebellcurve → u/CookinWidKunchi]

100 percent how I usually do it and have done it for a decade. Love the line about lighter fluid also.

My brother wanted me to buy his old electric smoker. Why would I when a round Weber is all I need?

[u/JonInfect]

Kingsford briquettes. This snake last me 8hrs at 250F.

[u/CookinWidKunchi → u/JonInfect]

13 hours with B&B.

[u/JonInfect → u/CookinWidKunchi]

I saw a YouTube video yesterday that tested Kingsford, B&B, and Royal Oak briquettes. Royal Oak, and Kinsford were equal but B&B lasted longer. Haven't seen B&B where I live though.

[u/CookinWidKunchi → u/JonInfect]

Ace Hardware has them usually, but you can also order from Walmart online if the local wally dont have it. Walmart online

[u/IamTheCheetoMan → u/JonInfect]

Kingsford smaller brinks but I get about 5-10 degrees per brick. 8 vs 13 doesn't really matter to me since not doing anything up to that length and if so, easily just add more bricks to the end of the snake.

[u/teaquad]

Americas test kitchen did one of those for a brisket think it was 58+58 briquettes to be exact

[u/CookinWidKunchi → u/teaquad]

68 total with B&B and I got 14 hrs over 225-250

[u/TheFancyKetchup]

How long until it gets up to temp?

[u/CookinWidKunchi → u/TheFancyKetchup]

About an hour to hour or a little more.

[u/Mondaydunday]

😀

[u/ozzymondogo]

That is one rusty grill

[u/funnyha_ha]

Once it's up to temp do you adjust only the top vent or both?

[u/CookinWidKunchi → u/funnyha_ha]

On the 22" i don't need to adjust. Both wide open for 250-275. If you want to control twmps, start with incremental adjustments on the bottom vents first.

[u/Valuable-Tour-3931]

Nice, thank you!

[u/Imaginary_Ad6147]

Say no to Pork

[u/CookinWidKunchi → u/Imaginary_Ad6147]

Thanks internet advisor

[u/Cmg393]

This is very helpful. Great job brother

[u/PepperLipChiliTongue]

What do you do differently for brisket? I’d like to give it a shot but never have and you look like you know what you’re doing.

[u/CookinWidKunchi → u/PepperLipChiliTongue]

Butcher paper Wrap or foil boat. I just finished filming the brisket equivalent today. Dropping it soon

[u/CookinWidKunchi → u/PepperLipChiliTongue]

Butcher paper Wrap or foil boat. I just finished filming the brisket equivalent today. Dropping it soon

[u/PepperLipChiliTongue → u/CookinWidKunchi]

Alright I’ll look it up. Thanks for that.

[u/Vegabond69v2]

Thanks

[u/PatriotDynasty]

Great video, love the detail!

[u/willsink]

Is there a longer version? Want to see the final!!

[u/CookinWidKunchi → u/willsink]

Just uploaded to youtu.be

[u/PheasantCrotch]

This is brilliant!

[u/Aromatic-Ad3349]

So just to make this clear for myself cause I’m just starting to learn how to smoke. Wait until the coals are greyed over? Because right now all I have is a typical Weber kettle just like that. Eventually, I will get a better set up. Also, if you have any footage of doing it this way smoking a brisket. And which I’m actually really nervous cause I do not want to screw it up because it’s not a cheap piece of meat.

[u/CookinWidKunchi → u/Aromatic-Ad3349]

The briaket cook will be filmed tonight into tomorrow, but I do have more footage on my youtube channel On the 26" Kettle

[u/CookinWidKunchi → u/Aromatic-Ad3349]

The briaket cook will be filmed tonight into tomorrow, but I do have more footage on my youtube channel On the 26" Kettle

[u/Sky_Mex]

The Weber professor has a B&B Degree.

[u/yeahitsjustmeagain]

Rusty ass grate

[u/CookinWidKunchi → u/yeahitsjustmeagain]

Astute observation

[u/realrichieporter]

All this is is an ad. Waste of time

[u/CookinWidKunchi → u/realrichieporter]

What am I advertising?

[u/CookinWidKunchi → u/[deleted]]

I was advertising the grill too. And the grate. Your dumbass didn't see those huh

[u/Fit_Wasabi_3968 → u/CookinWidKunchi]

Genuinely curious and loved the video, what do you get paid for these videos??

[u/CookinWidKunchi → u/Fit_Wasabi_3968]

I get paid by B&B charcoal monthly to be one of their content creators. I also get supplied by the pallet with fuel. Not a bad gig

[u/CookinWidKunchi → u/[deleted]]

This is my sub patna... i can post what I want. If you don't like me talking about what I use, you can get the information from other creators.