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re: Smokenator, Slow n’ Sear, Snake Method, or Minion Method (Weber Kettle)
Posted on 8/21/18 at 10:51 am to Tornado Alley
Posted on 8/21/18 at 10:51 am to Tornado Alley
I have an 18in Weber kettle. I wish I had the larger version. I use the snake method with about two feet maybe a little less of coal. That has been perfect for about 4 hours of cooking time at 250 to 270 temp. I open the vents at about a little less than 1/4 inch both up and down. I have cooked Baby Backs and a good size Pork Loin roast.
Obvious tip: leave the thing alone..do not keep checking the meat. Just take a quick feel/touch of the lid to make sure it is hot.
Obvious tip: leave the thing alone..do not keep checking the meat. Just take a quick feel/touch of the lid to make sure it is hot.
1
Posted on 8/21/18 at 10:55 am to Athis
Snake always gives me great results. I make the snake with 2x2 briquettes and put some wood on top of that. Use large chunks of wood. Half a chimney to get it started and I leave it alone for at least two hours before opening the lid. I may move the meat around at that point to the side that has already burned up so that it isn’t directly over the heat.
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