Question about laying a charcoal fire in a Weber Kettle Grill

Thanks. Not what I imagined.

Minion method is simple and works for me every time. you basically make a ring of coals around a charcoal chimney inside your grill. Take the chimney out of the grill, fill it with coals and light them. When coals are ready, dump them in the center where the chimney was. The inner coals will start the cook and will gradually work their way to the outer coals making for a good long cook.

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Will you guys teach me the method?

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Not a huge fan of the snake method. You have to rotate the meat, or spin the cooking grate throughout the process to cook evenly. On a kettle...I like using the 2 charcoal baskets, set up for the minion method, and access them though the hinged cooking grate.

Around the perimeter of your kettle lay down a layer of briquettes 3 wide about half way around. On top of that layer, lay 2 a layer 2 wide down. On top of that lay down some wood chips. Light about 6 or 7 coals and put them on one end of the snake. As it burns it will light the next coals on fire.

I set both my vents about 1/2 way and maintain a 225-260 temp. You only need to smoke it for the first for 5 or 6 hours, then you can finish it in the oven.

I have done a ton of snakes with good results. There have been some temperature fluctuations probably due to wind and other weather-related factors, however. I effortlessly held 250 for a solid 8 hours on a hot, windless day last September. I also held an effortless 300 on a cool, windless January day.

I struggled to control temperatures on a rainy and windy (but warm) January day earlier this year. No matter how I situated my vents or how many lit coals I had going, it was hard to keep the kettle from jumping up to 325 or so.

I always do 2 briquettes on the bottom, one on the top (2x1). I put my smoking wood towards the beginning of the snake but at a point where the kettle temperature should be regulated. I start 8 - 10 briquettes in a chimney, and then pile them on at the beginning of the snake and let her go. For 250, I have my bottom vent at 25-33% open and the top vent wide open. For 300, I have my bottom vent at 50-55% open and the top vent wide open. I have run a snake for 10+ hours without any issue.

ALWAYS situate your top vent across the meat from the lit briquettes, as this makes the smoke travel across the meat. I use Royal Oak exclusively and also use a water pan under the meat.

If there is no wind or little wind, it’s easy to control temps. If it’s windy, your temperatures will spike and be hard to control.

One more tip: get a probe thermometer if you don’t have one already.

I have considered getting the smoke n’ sear as it is supposed to regulate temperatures well even in undesirable conditions. I have also considered getting the Pit Barrel Cooker or Oklahoma Joe Bronco (vertical drum smoker/grill). I like the “set it and forget it” aspect of the PBC, but those temps are too high for traditional southern BBQ.

Hope this helps