I underestimated the size of the ribs vs my 22 inch Weber, this is also my first time using the snake method, hopefully they come out the way I want them to.
by Sugethagreat
18 Comments
Coach_Lasso_TW9
You only need wood for the first 2 hours of the smoke. After get it doesn’t take on much more flavor.
Coach_Lasso_TW9
And rotate your ribs so they aren’t under the lit end, keep rotating as the snake burns.
[deleted]
[deleted]
Orion9092
Use chunks vs chips. Those chips are going to burn so fast and possibly just burn accross your snake and light it all.
Quirky_Ad714
It’s really a question since I’m having a weber kettle for about 2 weeks – and did the same as you. Do you need that much wood? I have the feeling like I would need like half of that for that amount of coal…?
StevenG2757
You should move the chips to the first 1/3 of the snake as the ribs will stop taking smoke and most will do nothing.
UnhappyGeologist9636
No joke just lit a snake in mine to do ribs also 😂 I’m a firm clockwise burn guy
putsdryyy
Question, i add chunks of wood for smoking usually 3 piece with spacing in the first part of the snake, but when the wood starts firing my temp could rise up to 200c when i want to be at 125c, any tips?
Longridge53
I like how you also “snaked” the wood chips. Very clever.
peacebone89
Revise your wood technique. Get chunks and front load them on the snake instead of spread over the entire length.
cuhnewist
OP, these tips are great and all, but honestly don’t over think it and just go with it. Every smoke is a learning experience and I’m positive your cook will be great, whether you use chunks or chips, whether you put chips on half your snake or not. Just enjoy it, don’t blow any fingers off today
redpanda8008
I usually use snake for taller cuts like pork butt or brisket. For 2 ribs you can just bank the charcoal on one side and add as you smoke and spritz. Looks like the bottom might be being done direct heat with your current set up
new_basics
The bottom of them ribs are going to burn if you don’t find some space that’s not right above the coals.
fangbang55
I rotate my water pan 90 degrees from what you have pictured. It allows for a much longer snake if needed for briskets.
Elderbury
What time is dinner? I’m coming over.
sdouble
I recommend using chunks and don’t let the chunks touch. Chips touching will already the first down the snake faster and could cause some wild temps.
For charcoal, use chunks with an inch or 2 in between them.
BleDStream
What kind of temp is this keeping? Doesn’t look like nearly enough charcoal…
***I have never done this method***
egbert71
If need be dont be afraid to cut in half for better angles
18 Comments
You only need wood for the first 2 hours of the smoke. After get it doesn’t take on much more flavor.
And rotate your ribs so they aren’t under the lit end, keep rotating as the snake burns.
[deleted]
Use chunks vs chips. Those chips are going to burn so fast and possibly just burn accross your snake and light it all.
It’s really a question since I’m having a weber kettle for about 2 weeks – and did the same as you.
Do you need that much wood? I have the feeling like I would need like half of that for that amount of coal…?
You should move the chips to the first 1/3 of the snake as the ribs will stop taking smoke and most will do nothing.
No joke just lit a snake in mine to do ribs also 😂 I’m a firm clockwise burn guy
Question, i add chunks of wood for smoking usually 3 piece with spacing in the first part of the snake, but when the wood starts firing my temp could rise up to 200c when i want to be at 125c, any tips?
I like how you also “snaked” the wood chips. Very clever.
Revise your wood technique. Get chunks and front load them on the snake instead of spread over the entire length.
OP, these tips are great and all, but honestly don’t over think it and just go with it. Every smoke is a learning experience and I’m positive your cook will be great, whether you use chunks or chips, whether you put chips on half your snake or not. Just enjoy it, don’t blow any fingers off today
I usually use snake for taller cuts like pork butt or brisket. For 2 ribs you can just bank the charcoal on one side and add as you smoke and spritz. Looks like the bottom might be being done direct heat with your current set up
The bottom of them ribs are going to burn if you don’t find some space that’s not right above the coals.
I rotate my water pan 90 degrees from what you have pictured. It allows for a much longer snake if needed for briskets.
What time is dinner? I’m coming over.
I recommend using chunks and don’t let the chunks touch. Chips touching will already the first down the snake faster and could cause some wild temps.
For charcoal, use chunks with an inch or 2 in between them.
What kind of temp is this keeping? Doesn’t look like nearly enough charcoal…
***I have never done this method***
If need be dont be afraid to cut in half for better angles