I was looking for a heat shield and remembered about this old wok I never use. Works perfect as heat shield and fat collector. Can add boiling water for moisture as well. I normally keep my cook small over the wok making clean up easy.
by Rusky0808
31 Comments
drunk_and_orderly
OP at the office on Monday
1ofThe5venoms
What is that little tray/beer holder thingy on your handle? Nice snake BTW
GotAnySpareParts
Lol. I dump it in and spread it evenly like it was dirt.
grumpsuarus
Ive never piled a snake that high before. What temps are you maintaining with that?
b1u3
I’m a monster and just dump lump all around a flipped over Vortex. I do like the heavy metal wok idea, though.
Dwimm_SS
You could possibly put sand in it and cover with foil if you don’t want to change the water out or have to clean the grease out. I do something similar with the WSM water pan.
darknessblades
Did you spend 3 hours stacking the charcoal like that?
ChinaWhite86
Do u heat up the coal before or do u use a special one? I ask because isn’t it usually not so good to grill or smoke with coals which aren’t incandescent? Genuinely curious.
Traditional_Ask_6377
I have some great results with the smoke and sear, old cast iron for a baffle and fat collector.
ImaRiderButIDC
Seeing how nice this looks makes me want to get a kettle, nice.
Ok_Complex_6939
It seems it woks pretty nice
ashmaude
this is executed well on america’s test kitchen. i think they they counted 60 briquettes. it does an even clean heat good for smoking at a particular temp.
Rowlandum
Thats a long snake that will probably last 24h. You could probably survive with half that length and reduce the snake width by 1 coal. I snake 2×2
TheDirtyVicarII
The level of neatness would make an OCD person grin
doornoob
Is that an indoor floor? Beautiful snake, hope you’re ok.
wulfpak04
I’m a 3 briquet guy as well, great looking snake!
Natural_External5211
I’m too lazy for this I turn on my pit boss from my phone by the time I walk outside it’s warming up I shove the shit inside walk away and come back 12 hours later and it’s done lol
askanison1234
That grill looks spit shined too.
basement-thug
Also if you want to take heat control to the next level and do really low and slow smoking, do this snake method, add chunks of wood on top of the charcoal snake and then use this accessory.
I don’t understand the snake over the slow and sear or just banking the coals to one side. Seems like you gotta keep rotating the grill and lid
gnarlybros_lykn
Nice! What are you smoking? I’m making some Beef Back Ribs from Costco today.
mightyjoe227
If it woks
It woks
Knogood
Do you add wood chunks? Charcoal for the heat, wood for the smoke.
Barber_since_88
LootleSox
Love it
Barber_since_88
Khrispy-minus1
I just dump my lump charcoal around the outside and deal with it. It’s generally a ton of random sized chunks from pebble size to a giant chunk of tree branch, so it’s only going to be so even. I dislike most commercial briquettes because they are full of sand and anthracite (hard coal).
Barber_since_88
Suialthor
What size wok are you using?
clt_cmmndr
What I’m getting from this is that people think stacking it like this is strange or overkill? How the fuck are people who don’t maintaining consistent temps? I do it this way. Pile the charcoal on and organize into rows like dominos, 2×2, for however long a cook I think I need. A tenderloin needs maybe a quarter of what OP has, but I would use something like that for a pork shoulder.
cuhnewist
Yeah most people who come on here complaining about uneven temps-specifically with the snake-have just dumped the charcoal haphazardly around the kettle.
31 Comments
OP at the office on Monday
What is that little tray/beer holder thingy on your handle? Nice snake BTW
Lol. I dump it in and spread it evenly like it was dirt.
Ive never piled a snake that high before. What temps are you maintaining with that?
I’m a monster and just dump lump all around a flipped over Vortex. I do like the heavy metal wok idea, though.
You could possibly put sand in it and cover with foil if you don’t want to change the water out or have to clean the grease out. I do something similar with the WSM water pan.
Did you spend 3 hours stacking the charcoal like that?
Do u heat up the coal before or do u use a special one? I ask because isn’t it usually not so good to grill or smoke with coals which aren’t incandescent?
Genuinely curious.
I have some great results with the smoke and sear, old cast iron for a baffle and fat collector.
Seeing how nice this looks makes me want to get a kettle, nice.
It seems it woks pretty nice
this is executed well on america’s test kitchen. i think they they counted 60 briquettes. it does an even clean heat good for smoking at a particular temp.
Thats a long snake that will probably last 24h. You could probably survive with half that length and reduce the snake width by 1 coal. I snake 2×2
The level of neatness would make an OCD person grin
Is that an indoor floor? Beautiful snake, hope you’re ok.
I’m a 3 briquet guy as well, great looking snake!
I’m too lazy for this I turn on my pit boss from my phone by the time I walk outside it’s warming up I shove the shit inside walk away and come back 12 hours later and it’s done lol
That grill looks spit shined too.
Also if you want to take heat control to the next level and do really low and slow smoking, do this snake method, add chunks of wood on top of the charcoal snake and then use this accessory.
https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-cooking-accessories/8082939?store=03308&gclsrc=aw.ds&gad_source=1&gad_campaignid=20151169173&gclid=Cj0KCQjwxo_CBhDbARIsADWpDH70lr_GRuKv9ztvKrYglUROHGT8KhKBFFJTcpp8dKRxpgKvoZuVjicaAttHEALw_wcB
I don’t understand the snake over the slow and sear or just banking the coals to one side. Seems like you gotta keep rotating the grill and lid
Nice! What are you smoking? I’m making some Beef Back Ribs from Costco today.
If it woks
It woks
Do you add wood chunks? Charcoal for the heat, wood for the smoke.
Love it
I just dump my lump charcoal around the outside and deal with it. It’s generally a ton of random sized chunks from pebble size to a giant chunk of tree branch, so it’s only going to be so even. I dislike most commercial briquettes because they are full of sand and anthracite (hard coal).
What size wok are you using?
What I’m getting from this is that people think stacking it like this is strange or overkill? How the fuck are people who don’t maintaining consistent temps? I do it this way. Pile the charcoal on and organize into rows like dominos, 2×2, for however long a cook I think I need. A tenderloin needs maybe a quarter of what OP has, but I would use something like that for a pork shoulder.
Yeah most people who come on here complaining about uneven temps-specifically with the snake-have just dumped the charcoal haphazardly around the kettle.
I do it the same as you.