wish you luck, bud! keep us updated on your progress 🙂
jp_3
What wood chunks are you using?
[deleted]
[deleted]
jclucca
Looks great. My only thought was you’re lighting too many briquettes in the chimney there. I’d only use maybe 15-20 to get it started. But I also use a slow n sear so it may work differently in your setup.
superdicksicles
I often find I do too many wood chunks because i get too excited. This could do with one less chunk in my humble opinion
Emcee_nobody
Good luck! Give us updates!
from_the_Luft
Exciting times! Weber Kettle was my go to smoker for many years. When adjusting temp I recommend small adjustments. Think 1/4”-1/2”. And wait about 15-20 minutes to see a change. Don’t freak out thinking temps need to change instantly. Have fun!
hdjsusjdbdnjd
Bud, that chimney is upside down.
coke_and_coffee
You only need 1 or 2 wood chunks and you can probably use half the number of briquettes on the snake. I would recommend laying them out more carefully, [like this tutorial](https://perthbbqschool.com/how-to-the-snake-method/), since that will help them burn more consistently.
I do the snake method all the time and it never lets me down. Pork butt always comes out good.
Low_Calendar8242
On the old reliable kettle. Hell ya. I use my kettle for 95% of my smokes You got this shit. I have done a ton of little 5lb pork butts on the kettle. It’ll turn out awesome. 👊
The_CDXX
LFG = Life Feels Good?
thegrudge0222
When firing up the kettle, should you have both bottom vent and hood vent wide open to start heating the kettle, then adjust? I’ve read some ppl only adjust the hood vents while leaving the bottom wide open.
EqualsAvgDude
Smoking 2×4
cuhnewist
Lots of weird comments in here. Just go for it OP, don’t stress. Honestly, nothing matters and you’ll just keep learning. Who cares if there’s too much wood? Throw that meat in some chili and it will be great, use less wood next time, or don’t, fuck it.
Use your chimney however you want. I use mine upside down sometimes too.
Lots of weird fucks on the internet.
ZuluKonoZulu
Gonna be the flavor of charcoal no matter how many wood chunks you put in there. I guess some people like that but I prefer wood smoke flavor. If you want actual wood smoke flavor you need either an offset or pellet smoker. Never gonna get it with charcoal. Let the down voting begin.
incorrigiblehedonist
From my experience, the amount of briquettes is directly proportional to the heat you will get. How many rows do you have in your snake OP?? I usually do a double row with another double row right on top of the first two with maybe another single row of briquettes for 250-275. Add wood chunks every 4 inches or so from the head of the snake to at least half way around.
Drenko1
Genuine question, with the snake method, how do you avoid “bad smoke” when the next wood chunk starts catching fire? Does that not happen? Just ignore it? Or something else I don’t know. FYI im smoke noob 🙏
whatsaphoto
Smoke them butts G. Be sure to update when it’s out!
nvrontyme
Mmmm pine 2X4! s/
TheMrDILLIGAF
Is that a random 2×4 cut up?
myburneraccount151
Nice man. Not sure what temp you’re going for, but this looks like it’s gonna get pretty hot. Like 300+. Also, you don’t need your chimney to start that snake. Just put your starter cube at the start of the snake and light er up. Good luck to ya!
Enjoy! I loved smoking on my Weber, you can totally make killer smoked barbecue on it. The snake method is great too. Here’s a pic of some beef ribs I did.
25 Comments
wish you luck, bud! keep us updated on your progress 🙂
What wood chunks are you using?
[deleted]
Looks great. My only thought was you’re lighting too many briquettes in the chimney there. I’d only use maybe 15-20 to get it started. But I also use a slow n sear so it may work differently in your setup.
I often find I do too many wood chunks because i get too excited. This could do with one less chunk in my humble opinion
Good luck! Give us updates!
Exciting times! Weber Kettle was my go to smoker for many years. When adjusting temp I recommend small adjustments. Think 1/4”-1/2”. And wait about 15-20 minutes to see a change. Don’t freak out thinking temps need to change instantly. Have fun!
Bud, that chimney is upside down.
You only need 1 or 2 wood chunks and you can probably use half the number of briquettes on the snake. I would recommend laying them out more carefully, [like this tutorial](https://perthbbqschool.com/how-to-the-snake-method/), since that will help them burn more consistently.
I do the snake method all the time and it never lets me down. Pork butt always comes out good.
On the old reliable kettle. Hell ya. I use my kettle for 95% of my smokes
You got this shit. I have done a ton of little 5lb pork butts on the kettle. It’ll turn out awesome. 👊
LFG = Life Feels Good?
When firing up the kettle, should you have both bottom vent and hood vent wide open to start heating the kettle, then adjust? I’ve read some ppl only adjust the hood vents while leaving the bottom wide open.
Smoking 2×4
Lots of weird comments in here. Just go for it OP, don’t stress. Honestly, nothing matters and you’ll just keep learning. Who cares if there’s too much wood? Throw that meat in some chili and it will be great, use less wood next time, or don’t, fuck it.
Use your chimney however you want. I use mine upside down sometimes too.
Lots of weird fucks on the internet.
Gonna be the flavor of charcoal no matter how many wood chunks you put in there. I guess some people like that but I prefer wood smoke flavor. If you want actual wood smoke flavor you need either an offset or pellet smoker. Never gonna get it with charcoal. Let the down voting begin.
From my experience, the amount of briquettes is directly proportional to the heat you will get. How many rows do you have in your snake OP?? I usually do a double row with another double row right on top of the first two with maybe another single row of briquettes for 250-275. Add wood chunks every 4 inches or so from the head of the snake to at least half way around.
Genuine question, with the snake method, how do you avoid “bad smoke” when the next wood chunk starts catching fire? Does that not happen? Just ignore it? Or something else I don’t know. FYI im smoke noob 🙏
Smoke them butts G. Be sure to update when it’s out!
Mmmm pine 2X4! s/
Is that a random 2×4 cut up?
Nice man. Not sure what temp you’re going for, but this looks like it’s gonna get pretty hot. Like 300+. Also, you don’t need your chimney to start that snake. Just put your starter cube at the start of the snake and light er up. Good luck to ya!
[Kettle squaaaaad](https://i.imgur.com/z0r4yUw.jpeg)
Enjoy! I loved smoking on my Weber, you can totally make killer smoked barbecue on it. The snake method is great too. Here’s a pic of some beef ribs I did.
https://preview.redd.it/bu7kbr5ww8gf1.png?width=1080&format=png&auto=webp&s=3a42260b0763936f365dc0e1f936874e43040b62
The snake method is a good one. It also goes to show, making good ass BBQ aint that hard.
In the southern hemisphere the snake burns counter-clockwise due to the coriolis effect.