Question On the Snake Method

[JRAiona]

I am trying to learn about the snake method. I have an 18.5 WSM and use a DX2. I can't really find any clear info on how to set up for the snake method. I'd appreciate any advice anyone can offer. What is the best way to set it up with an ATC? How do you layer the charcoals? Do you lay the lit coals next to or on top of one end? I hope these questions make sense. Thanks so much for any input you can provide.

 

[Dwain Pannell]

I set two briquettes side by side all the way around with a slight gap between the beginning and end. If I want to increase heat at some point I add a layer of two more briquettes all the way around. Then if I want to again increase the temp I add another layer on top.

Here's a Lasagna sauce I did with the snake to simmer the sauce for a while

and here's an increasing temp for sausage I did

 

[JRAiona]

Do you place the lit charcoals on top of one end and do you think the lit end should be by the blower on my dx2 or opposite it?

 

[Dwain Pannell]

Do you place the lit charcoals on top of one end and do you think the lit end should be by the blower on my dx2 or opposite it?

Not sure about an auto temp control. I don’t use one.

I light the charcoal in a chimney and once lit, place them on one end to start the burn around the "C" shape.

 

[JRAiona]

Thanks so much for your help Dwain. Much appreciated.

 

[JRAiona]

What kind of temp and time do you get with that setup? I'm looking for a good setup for bacon and sausage.

 

[Dwain Pannell]

What kind of temp and time do you get with that setup? I'm looking for a good setup for bacon and sausage.

That what I use it for most of the time. In the lower photo (above), I get about 150*F then slowly ramp up to 170*F and finish at 190*F. Of course those are goals and I accept what I get within a few deg±.

 

[Brian Johnson]

Here's a Lasagna sauce I did with the snake to simmer the sauce for a while

Dwain, first let me say great idea on putting the DO on the grate with the coals, I never would have thought of that. Now on to my questions!
1. Is your DO sitting directly on charcoal grate or is there another something under it?
2. Do you have "hot spots" inside the DO as the coals burn from end to end? Do you have to "constantly" stir whatever you're cooking to ensure an even cook inside?
3. Exactly what size is your kettle in this example?

4. Did you preheat the cast iron before putting it in the kettle? Or let it come up to temp after adding the hot coals to the snake?

 

[Dwain Pannell]

1. No. It's sitting on the alum disk I had left after cutting a hole in a tamale pot when I made a mini.

2. Hot spots aren't too bad. I turn the pot clockwise, stir, and turn the lid counter clockwise every now and then to promote even heat but not more than I normally would. It simmered all over indicating even heat.

3. 22"

Hope this helps.

 

[Brian Johnson]

1. No. It's sitting on the alum disk I had left after cutting a hole in a tamale pot when I made a mini.

2. Hot spots aren't too bad. I turn the pot clockwise, stir, and turn the lid counter clockwise every now and then to promote even heat but not more than I normally would. It simmered all over indicating even heat.

3. 22"

Hope this helps.

Is the disk for extra support? Help control airflow? Just cause "oh why not"?