When placing your lid on the weber it is important to consider the top vent position. A couple handfuls of apple wood chips spread across the briquettes will ensure that the pork shoulder is constantly smoked throughout the process. If you find that the side of your meat facing the snake is getting cooked too fast, you can place a folded piece of aluminum foil under that side to act as a heat shield. We’ll wait for the smoker to get up to the desired temperature before messing with the vents. It seemed to make a lot of sense to me. Wrapping the pork in foil traps the heat, braising the pork, and speeding the cooking time. Place approximately 70-72 unlit Weber Briquettes to one side of your grill, or two piles of 36 Weber Briquettes to both sides. “But Gus, don’t heatbeads and other briquettes give off a kerosene flavour to the meat?”. Good morning, everyone! Temp got to 225 and I adjusted the bottom vents to lock the temp. We go camping a lot and want non messy, easy but delicious meals. Jul 3, 2013 - Pulled Pork on a Weber Kettle Grill: The best meal that takes a day to make and a few minutes to eat: pulled pork. Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the … Follow the snake method correctly and I guarantee* your food will turn out great. ALL RIGHTS RESERVED. It looks just like lighting a fuse and letting it slowly burn. It takes a little practice, but that happens with any grill or smoker. I'll check in as it goes along. Set your kettle up for indirect smoking using the snake method. The top vent stayed open all the way for the entire cook. I added some boiling water to the pan to help regulate temperature. I usually place a few pieces around the first half of the snake. I put exactly 2 litres of water into the water pan and at the end of this 14 hour test I still had around 600ml, so not a huge amount of steam over 14 hours. Trim off the excess “fat cap,” but leave a 1/8-inch-thick layer of fat to keep the meat moist during the long cooking process. During the cook you will need to adjust your lid accordingly – the snake doesn’t move too fast so every two to three hours will suffice. This article is the first in a series of how-tos across a variety of BBQ techniques – if you have any specific techniques leave a comment and I’m happy to help! Strap on your seat belts folks, this is going to get pretty heavy on the pictures. How to set up a charcoal grill for smoking using the snake method. Holy yum! RELATED: How To Set Up a Weber Kettle for Low And Slow Cooking. In this video I'll teach you step by step how to set up your kettle grill for smoking. With either vent it is absolutely crucial you make small changes and give them enough time to take effect. I just did a six hour smoke, and the snake only went half way around my Weber Kettle. With this method, you can smoke for longer hours but have less worry over controlling the … I’m also mindful there is no one way to do things so if you have a different idea or approach you would like to share I’m always up for a discussion. I had the privilege of cooking some pulled pork for a Relay for Life team last week. You may have to make some adjustments to get it to work perfectly for you (although Aussie Griller did use a 22 inch kettle for his video). Place an aluminum foil pan in the bottom of the kettle in the … I am one hour into cooking a 8 lb pork butt. When I put the lid on, I turned it so the top vent was on the opposite side of the snake. Vents fully open to begin, adjust if required. Judging by many of the comments on the video, people don’t have much faith in this method. Start from the same end as last time, in this case again from the right hand side running anti-clockwise. Archived. I was able to maintain temperatures between 250 and 300 degrees without any real adjustment. Start with a pork shoulder in the seven-to-eight-pound range. A big tray of water absorbs heat and this will ultimately smooth out the temperature in the pit.