queston about snake method on 18.5wsm for tonight


 
R

Randy Walker

New member
Hoping to get a 7.3 pork butt on the Wsm 18.5 tonight around 9pm and let it go all night and check it early in the morning. I have a maverick 733 so I'll be monitoring temps.

I notice when some people use the snake method, they do not use the charcoal ring in the wsm, they just pile the coals around the bottom of the smoker, along the edge of the grate in a snake shape and go. Is it better to not use the ring on an overnight cook? I'm guessing this allows for more coals to be added to the snake for longer times in the smoker.

Back to the kitchen to get the finishing sauce done and rub the meat and wrap in foil till it's time for the smoker.
 
I always thought the snake method was more for long cooks in a kettle, whereas the minion method was for the smokers. I've done your cook numerous times and I've always used the minion method
 
My first time out with the wsm I tried the minion method and struggled to keep the temps under 320. The next time I used the wsm, i smoked some ribs and used the snake method. It got up to temp with a little help and pretty much stayed there(219ish) for the duration of the cook. After that experience I was assuming that would be the way to go from here on out. I'm really hoping to let it go for many hours through the night so we can eat mid day tomorrow or early afternoon.
 
You control temp by closing the vents at the bottom of the smoker, I'm in kalifornia so it won't be a good gauge, but I closr my vents about 90% after bringing mine to temp
 
So maybe you guys can tell me where I went wrong with my minion method last time. I set the weber chimney in the middle of the ring and poured charcoal around. Lifted the chimney out filled about halfway with coals and lit them. When they were ready I poured into the center area of the previously setup coals. A very short while later I had a massive inferno lol. Couldn't control it for nothing.
 
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For your cook, I pour a couple lbs of charcoal into the ring, level them flat, get about 10 pieces more lit, spread them across the charcoal wait about 5 mins, put the smoker together, wait till I see about 150 on the dome thermometer, I add wood through the door, put the food on, once I get to cooking temp, I close down the vents on the bottom and I pretty much stay like that for hours. It's not that you did anything wrong it just you have to learn what works for you. My only advice is use cheap stuff (sasage) until your comfortable running your smoker
 
Hi Randy,

When using the Minion method, the number of lit coals determines the temperature range while the number of unlit coals determines for how long you can cook at that temperature range.


Bob
 
I've used the snake, "C", fuze -whatever you want to cal it - to go low (140-170* F) in the 22" WSM for long periods when smoking sausage or jerky. It works great but I am not sure it would burn all night.

Bottom line: Make your cooker cook the way you want. Find what works for you.
 
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I have never used the snake method in a WSM. Like Chuck said above I thought snake was for a kettle. If I am planning on a 15 minute cook or a 15 hour cook I use the minion method. I only light between 25 and 50 briquettes depending on my desired temp.

It takes a couple cooks to master the minion method but trust us when you get it dialed in it is the only way to go. Try again and let us know how it goes.
 
My hopinion is that 22 WSM requires Minion method for long, very long cook up to 20 hours round 230/240F w/ 20 lbs of briquettes. But ALL depends on how you start it. I use the side can minion method placing the can just in front of one of the 3 vents. I fill the can with 10/15 lit briqs, not more. In the first 40 min all bottom vents are open. Then I close complitely 2 of those and start using only the one in front of starting lit briqs. During the cook I open/close only this one AND the top vent too. I use pizza stone with water pan on top. Not too much water about 1/2 gal up to 4/5 hours. Then I refill.
This way gives me up to 20 or more hours of smoking.


IMG_4108 di BBQness, su Flickr


IMG_4109 di BBQness, su Flickr
 
Had it going all night with the fuse/snake method. Placed a fire brick in the middle of the basket as a heat sink and that has worked well. Started around 1030pm, had to add a few coals around 530 this morning, and added a handful more 30 mins ago and shes holding around 240ish. Internal temp currently 181. Come on noontime :)

I also wanted to say thanks for all the advice above. With sick kids and things a little outta whack last night I just stuck with the method I had more experience with. Next time I am trying this coffee can minion method though.
 
Hope it turns out well, the thing about the Minion method is to go back to how Minion started it. And that's simply pour th charcoal into the basket, throw on some hot charcoals button up the unit and cook away
 
Dwain Pannell said:
I've used the snake, "C", fuze -whatever you want to cal it - to go low (140-170* F) in the 22" WSM for long periods when smoking sausage or jerky. It works great but I am not sure it would burn all night.

Bottom line: Make your cooker cook the way you want. Find what works for you.
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IMHO ^ this is what's going to work. I've only found success with the snake for jerky and cold smoke. For long cooks always start your cooker an 1hr ahead of time until you get it wired. With the minion. Start with a 1/4 chimeny and pour it on top like you are trying to build a sandcastle with a bucket. Let it go for a good solid 3-5min (depending on weather) then build your stack. Always leave your top vent wide open. once your temp hits 200 start closing your bottom vents off. Start with 1/2. Walk away for 15min. SMALLadjustments after that depending on temp.
 
Randy Walker said:
Had it going all night with the fuse/snake method. Placed a fire brick in the middle of the basket as a heat sink and that has worked well. Started around 1030pm, had to add a few coals around 530 this morning, and added a handful more 30 mins ago and shes holding around 240ish. Internal temp currently 181. Come on noontime :)

I also wanted to say thanks for all the advice above. With sick kids and things a little outta whack last night I just stuck with the method I had more experience with. Next time I am trying this coffee can minion method though.
Click to expand...

Outstanding! Good to know it works all night.
 
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