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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-12-2013, 08:16 PM   #1
motoeric
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Default Kettle Snake Method

Hi,

I realize that there are other 'snake' and 'ring of fire' threads out there, but I was hoping to get down to some serious specifics.

I'm trying to figure out exactly how to form the snake itself. From the various images that I've seen, it seems that the construction of the 'rows' that form the snake are three briquettes on the first row, two on the second and one on the top. It also seems that these are interspersed with small wood chunks at 20%, 40%, 60% and 80% of the way through.

The most common comments that I've read seem to indicate that you use between 10 and 15 hot coals to start the snake going, while leaving the bottom and top vents all the way open.

Using a snake that goes roughly 80% around the kettle, it seems that I should get a good 8 hours of burn at 250 (conservatively).

Are those estimates accurate? Is there anything that you would change?

I would be using a half-pan with tepid water unless there is a compelling argument not to.

Any input would be appreciated!

Thanks,

Eric
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Old 05-12-2013, 08:18 PM   #2
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What are you cooking in?
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Old 05-12-2013, 08:25 PM   #3
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2 Weber 22" Kettles.

I'll be using them at a competition where I need to simultaneously cook 1 brisket, 3 racks of beef ribs, 12 chicken thighs and some beans.

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Old 05-12-2013, 08:30 PM   #4
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Actually, simultaneously is the wrong word. Those are the items that we need to cook for turn-ins.

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Old 05-12-2013, 08:32 PM   #5
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I have been playing with this method a couple of times, for home use. I start with 15 hot briquettes placed next to a double row of briquettes. I then place briquettes flat on top of the row with a 2-3" gap. I place chunks of wood ever so often. https://fbcdn-sphotos-g-a.akamaihd.n...19151838_n.jpg
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Old 05-12-2013, 08:34 PM   #6
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How long of a cook do you get out of that and what temperature are you cooking at?

Thanks!

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Old 05-12-2013, 08:56 PM   #7
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Bit hard to judge the size of the briquettes you use.
I run 2 side by side leaning on the ones in front with a row of one on top touching, with wood/pods as required and get about 12 hours at 225 to 250 using the bottom vent to control.
ambient would be about 65.
Got the idea from Kevin at the ABBQ forum
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Old 05-12-2013, 10:16 PM   #8
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Old 05-12-2013, 10:41 PM   #9
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I didnt stack anything, thats for scientific folk. I had a 8 or 10 inch cast iron pot that went right up to grate level, filled the ring nearly to the grate leaving a 6 or so inch gap in the ring. threw about 12 lit briqs on one end, lasted me ~6 hours.
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