If you’re new to slow and slow barbecue smoking and not sure where to start, then learning the Snake Method is an entry point to lighting charcoal efficiently .
It’s easy to make and uses charcoal and wood efficiently, so waste is limited. In this guide, I’ll explain why the snake method works so well and how to do it.
The ideal temperature for grilling is usually around 107°C. If we go too, your meat will never reach a safe temperature to eat, and if we go too, you risk drying out your food low.
For newbies, controlling your smoker or grill to stay at that 225°F temperature for hours is a challenge and something even the most seasoned grilling enthusiast struggles with.
The snake method is a great way to answer two of our most pressing suspicions as a grill master. One of them IS that organizing our coals in a formation helps the elements to maintain constant temperatures over a long period of time without requiring constant attention.
The other IS that YOU get the best bang for your buck in terms of fuel efficiency. It doesn’t require you to use piles of charcoal after piles of charcoal , but saves hours of cooking fuel.
What is the snake method?
The method was developed for Weber charcoal grills, namely the Kettle and Jumbo Joe models . The domed shape of its main chambers lends itself perfectly to the method, but you can easily adapt it to the method if you have a different model of charcoal grill.
The method theory works by placing a ring of charcoal briquettes around the perimeter of the cooking grates, effectively creating a “snake” shape.
Then just put some hot coals at the end of the line. By having a (slow) domino effect on the other coals, these coals help maintain a constant heat level for hours.
How to use the snake method on a charcoal grill
If you initially thought that not having a barbecue smoker was an obstacle standing in the way of you making your own homemade smoked grill dishes, then fear not.
With a harmonious arrangement of your embers, you can turn your normal charcoal grill into your own fully functional barbecue smoker.
This is where the snake method comes into play. It can provide indirect heat for a long period of time , keeping temperatures low and constant.
Use the smoke from the wood chips to carry fabulous smoky flavors to your food and most likely there is no waste.
That’s what you do.
Place 15-20 charcoal briquettes around the outer edge of the charcoal grate. Align them so they touch but don’t overlap. You will have a long line of briquettes shaped like a black snake! Make another “snake” right next to the one you just made, making sure the sides of both snakes are touching.
Now place a row of briquettes on top of each “snake” you made; The end result is two charcoal lines, each two charcoals high.
Place two or three pieces of wood on the charcoal about 5 inches from the end of the snake you want to light first. The pieces of wood should be several inches apart depending on when you want the smoke to come in during cooking. I like to use wood early in the smoking process because the flavor comes through better at that stadium. The amount and type of firewood you use will depend on what you will be cooking.
Place a disposable foil pan in the center of the wire rack. Fill the pot halfway with tap water, being careful not to spill the coals. This regulates the moisture and heat throughout the garden.
Light 8 to 10 coals in a charcoal fireplace. If you don’t have one, THEY use the part of the charcoal grill that is in front of the snake. (If YOU are using the charcoal grate when & YOU add the water bowl after the snake has been lit.) Allow the coals to heat until covered with light gray ash and bright red interiors. Using long tongs and grilling gloves, place the hot coals on one end of the line, being careful to cover the first few dead coals with the hot ones.
Place the grill grate on the grill and you’re done!
Place the meat on the cooking grate, but not on the snake. We rely on indirect heat here. Keep the lid closed as much as possible and check the heat regularly to make sure it stays between 225-250°F. (When cooking poultry, the heat should be between 275-350℉.) Make adjustments to the ventilation holes if necessary.
The lit coals slowly ignite the unlit coals like a long fuse. The wood pieces will also ignite, burning and giving it that delicious smoky flavor. Remember, longer lines mean longer cooking times and vice versa.
In my opinion, using pure natural briquettes is the best option for the snake method. Log charcoal burns hotter, so it can be harder to keep the temperature down.
Writer & content creator. BBQ fanatic!
