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That warming rack is handy!, I have one that came with my MT and I can squeeze 2 big spare ribs in it. 2 st louis cut slabs on the cooking grate and then the rib tips and flap meat on the warming rack. I don't think id use it as a warming rack while grilling it kinda gets in the way of...

What is the pizza pan resting on? its not resting right on top of the snake of coals right? Also in your new method, do you still get to use the entire cooking grate for food? I am an interested in the best method to do LnS on the kettle and still use the entire grate for food. If I can...

What is that pizza pan resting on? and do you use it as a WSM? heat on the bottom, deflector above it, then cooking grate on top and you can fill up the entire grate right? as opposed to only being able to use half your grate without any deflector.

I have a 2015 master touch and would like to have the performer type lid bale that allows 90 degrees. I know weber won't sell me one, I tried. but If I were to somehow source one somewhere, will the existing 60 degree angle lid bale holes fit perfectly? Or will it require new holes at...

Hello, I bought a master touch that I am loving and before buying it a few places mentioned that for 2015, weber really improved the angle of the tuck away lid bale. I assumed my 2015 master touch had that improvement but it looks like it is the older version that does not keep the lid out...

I just realized the master touch comes with a curved warming rack. I suppose I could use as a way to fit an extra rack of ribs.

Everything went pretty well. I made it snake exactly half way long with 2x2 layout. The temps stayed right around 230F all cook long. A little spike up to 255 for about 30 minutes. In another thread I was told that the one touch kettles should have the lower vents barely cracked open...

Gonna start up a 2x2 cook today for a rack of st louis style spare ribs. 4 small chunks of hickory. Vents going to be very slightly cracked open and with a pan of water underneath the ribs. Here is what the snake looks like, wish me luck.

Gonna start up a 2x2 cook today for a rack of st louis style spare ribs. 4 small chunks of hickory. Vents going to be very slightly cracked open and with a pan of water underneath the ribs. Here is what the snake looks like, wish me luck.

I will definitely try it out with only cracking open the one touch just barely. Also, that last part about having check on kettles every hour, is it true even with snake method on the kettle?

What I have noticed is temps are on the low side at first when only the head of the snake is burning, then a few hours in, temps spike up cause there are way more lit coals. The ones in the beginning don't burn out completely and will still produce heat along with the hot fresh briquettes and...

Hi Jim. I used 3x2 this time, and it was only for one rack of ribs and I also could not tend the grill the whole time. So I pretty much set it and forgot it. Top vents 100%, bottom 50%. Ribs ended up being overcooked and dry chewy on the edges of each rib and delicious the rest of it...

Definitely wont be giving up. I love eating BBQ way too much for that. I will be experimenting with snake method some more for sure. I really hope a Kettle can hold me over and I wont be forced to pickup a WSM. Most of what I am reading says the WSM hold steady temps way better than the...

Thanks for the response guys, I just did another cook recently one rack of ribs. did a 3 x 2 snake half way across. I needed it to be a set it and forget it type of cook that night so I did the top vents open and bottom half way open. anyways, the temps went too high and dried...

Thanks I figured as much, I am going to pick up a maverick 735 I think. or maybe if I find a deal on a used cyberQ. Also, I messed up on the title an I cannot edit it. If a mod could change it for me, I would appreciate it. To maybe, questions about snake method in kettle.

Hello guys, I started using my 2015 master touch this month and have done the snake method twice. but I really would like to perfect it. Any formula to follow regarding how many briquettes and length of smoke @ 250 degrees? eg. 2x2 vs 2x1 vs 4x2 rows. and how long the rows should be? I...

Hello guys, I started using my 2015 master touch this month and have done the snake method twice. but I really would like to perfect it. Any formula to follow regarding how many briquettes and length of smoke @ 250 degrees? eg. 2x2 vs 2x1 vs 4x2 rows. and how long the rows should be? I...