I put a brisket on at 6:00 this morning. It's now 9:30. I haven't touched the vents once and the smoker temperature hasn't varied more than five degrees the entire time.
This is really is a cheat code for smoking on the Weber, folks. Set it and forget it. I don't know why I would do it any other way.
by SausageKingOfKansas
12 Comments
yes but I still check the temp every 10 minutes… just in case
Looks great. Got me going at first glance because it looks like my blood pressure reader.
Once you dial in your smoker and charcoal method, smoking on a kettle is very easy.
It’s one of the reasons I very rarely use my pellet smoker anymore. Only time I use the pellet smoker is when I need to cook for a large party a lot of food.
It took me doing it once to come to the same realization.
I was surprised of how consistent it was the first couple times I tried it on shorter cooks.
I finally did a brisket recently.
I checked around 2AM and went to sleep. I woke up in a panic at like 8AM that my temp alarm didn’t go off, but the grill temp line on my thermometer app was basically a flat line all night.
I use a Spider Venom fan controller, and just dump a load of B&B briquettes into my Slow n Sear. I got nearly 10 hours during my last pork butt cook, running around 230-240 pit temp, without touching it a single time. I use the snake with a 16″ pizza pan on top of my Vortex as a heat deflector, in order to have room for 2 racks of ribs laying flat on the grate. But for smaller items like pork butt, the Slow n Sear with B&B works great.
What is your snake build? What charcoal?
2X2 with original Kingsford is my regular but I tried 2X1 devils last time.
I prefer having my coals going and wood burning before I put the meat on. When the snake burns it consistently has white smoke from the new coals igniting is my concern. I’m going to try it one of these days because I just love using my 22” kettle and there’s gotta be a reason the method is so popular!
Yeah but the one time I don’t check it’s ripping at 450
Because Instagram and YouTubers that are paid by sponsors told you, you need their products! /s
That is not possible without buying all kind of gadgets and props to achieve the absolute perfect results. Joke. It’s funny how going basic seems to just work out. I have no problem leaving my snakes for overnight or running errands.
The snake method really does work like magic once you find the sweet spot for the vents. It’s not perfect, but it is damn near set and forgot, especially for chicken and pork. Brisket I might check a bit more.