I’m doing a 8lb pork shoulder on the ol kettle for the first time tomorrow and I’m trying the snake method. How does mine look? Too many briquets? Good wood placement? Just looking for some advice from the pros since I have no clue what I’m doing!
by vadodgerfan39
7 Comments
Yeah thats perfect dude.
I used to do this in the beginning, now i just do a sloppy pile around the edges. Works just as well in my opinion, grilling isnt an exact science like other forms of cooking.
Looks good. I would split those into smaller pieces and embed them within the snake but this will work fine.
Looks perfect to me
So do you lite it with a pile to fill in the gap in the ring to have to burn both directions, or just a few coals on one end so it burns all the way around in one direction
I did one just like this and it lasted around 18 hours at 225/250 on a brisket and I used the b&b briquettes
Depending on what you’re cooking, that may run a bit hot. If you do 2 rows on the bottom and one on top it should run around 275-300.
Edit: just saw your caption where you’re cooking pork shoulder. It’s a pretty forgiving piece of meat, but I’d still take one row of briquesttes off the top.
I did an 8lber a few weeks back and it cooked pretty fast with a 2×1 layout. I’ll dm some pics if you want.
Perfect. Start it on the left with 10-15 coals and let it go.