Snake method how to. Turning your Weber kettle into a smoker. #smoking #bbq #grill #smoker #meat

Im a firm believer of not cooking with black coals, just me though😂

All the black smoke coming off of the charcoal, it should be gray before cooking. Big difference when taste.

John Candy! Well done sir!

This is the most garbage grill comment section I’ve ever gazed my eyes upon. The dude made a video, and that’s it. He showed a method, he didn’t say this is the right way. I know some of yall are old asf too, so shut tf up the internet don’t care 🤣

Good to see Bob from La Bamba doing good.

Cooking over black Coals Is a big no-no my guy,

You know that you shouldn’t cook at all if there are black coals…

That’s a “cop in training” mustache if I ever seen one.

Make sure your vent is over the meat opposite the wood chunks so the smoke travels over the meat rather than straight out the vent

The black charcoal is cancerous.. you are not supposed to cook on black charcoal.. that's why they made the chimney, so you can pre burn the coals to a grey color and then dump them in to cook with. God bless

I use this method all the time, one thing I see that I do differently is I lay two rows of briquettes side by side and I do two layers that way and I do one row down the center of the two I have stacked then I put my wood chips down it, temps stay at around 230 degrees even in the winter time

Using the "snake method" with standard charcoal briquettes can be controversial because of how the fuel ignites throughout the cooking process. Here is a breakdown of why placing food over unlit briquettes—before they have "turned gray"—is often discouraged: 1. Off-Gassing of Additives Standard charcoal briquettes are often made with binders, fillers, and sometimes accelerants to help them hold their shape and light faster. The Issue: When these briquettes first ignite, they release volatile organic compounds (VOCs) and smoke from the binders as they burn off. The Risk: In the snake method, unlit coals ignite slowly one by one [00:26]. This means that for the duration of the cook, there is always a small amount of "fresh" fuel beginning to burn. If using briquettes with chemical additives, those fumes can settle on the meat before the coal is fully ashed over (turned gray). 2. "Dirty" Smoke Pitmasters often refer to the thick, white smoke produced by newly lit charcoal as "dirty smoke." Flavor Impact: This smoke is heavy with soot and creosote, which can give food a bitter, medicinal, or overly acrid taste. The "Clean" Alternative: Once a coal is gray/ashed over, it has surpassed the initial combustion stage and provides "clean" heat and blue smoke, which is much better for flavor. 3. Temperature Stalls and Incomplete Combustion Because the snake method relies on the heat of one coal to ignite the next [00:10], the temperature at the point of ignition is relatively low. This can lead to incomplete combustion of the wood and binders, further increasing the amount of unpleasant chemical residues released into the cooking chamber. How to Mitigate These Risks: If you want to use this method safely for long cooks, many experts recommend these precautions: Use Lump Charcoal: Lump charcoal is made from charred pieces of whole wood and typically contains no chemical binders or additives. Select All-Natural Briquettes: Look for briquettes that specify they use only natural binders (like cornstarch) and contain no mineral coal or chemical starters. Avoid "Match-Light" Products: Never use "Easy-Light" or "Match-Light" charcoal for the snake method, as these are infused with petroleum-based accelerants that will continuously release chemical fumes as the snake burns [01:09]. Pre-Burn: Some smokers suggest "pre-burning" their charcoal in a chimney starter until they are just starting to ash before arranging them, though this makes the "snake" harder to manage.

You only want to do that method if it's with real charcoal from wood not briquettes because the briquette leaves a really bad flavor it's hard to describe it and the actual charcoal from the wood that you can buy that's hickory hardwood and you'll see that it's actual chunks of wood that has already been burned into charcoal You do those It leaves it with a beautiful actual smoke flavor as if it was on a smoker

Doing this will make your meat taste like charcoal. Never place your meat while the charcoal is still black.

B&B lump charcoal brickets last a long time when you snake them around a 22” kettle. I do 2rows on bottom and 1 on top and usually get 250-275.

That's clever AF 😮👍👍👍👏👏👏👏

Good idea will try

LMAO 🤣😂 damn some people in the comments are outrageous. You acting like he invented this. This method isn't new by any means. Do some research before making yourself look stupid LoL

Dont do this yall you have to burn the coals off before cooking. Stupid. Video 👎

Amateur hour using the stupid chimney thing I’m 40 years old and barbecuing most of my life and I’ve never once used one of those stupid things waste of time and money