Snake Method & Smoke

[Ron De Hoogh]

I have done a spatchcocked chicken on a 22" kettle, I made two snakes like so ( ) two layers on the bottom and 1 on top with my smoke wood placed on both sides.
I put a drip pan with water in it and put 5 lit coals on the bottom of the left side and 5 lit coals on the top right side. My vents were wide open top and bottom and 3 different kettles I was sitting at a 300 degree grate temp. The best part is that you don't have to rotate the chicken nor lift the lid during the cook!

 

[Andy Linn]

I've been working on my snake method. If I start small with around 12 lit KBB and creep up slow then I can get solid temps with minor fiddling.

I foil the top of that stock pot lid and the grate sits right over it. It's pretty easy to rotate the grate for adding chunks or keeping meat off the heat point.

Not sure how long it burns in one session but that particular snake has now cooked a chuck roast and spatchcocked chicken. Still has plenty of fuse for another cook.

*edit to add I think the pictured briquettes are Royal Oak. must have been feeling recreant when I added that bag to my shopping cart

 

[Jan M.]

In my opinion there will be no off flavor/smoke because:
The coals lit up very slow and constant and for this process there is more than enough oxygen around in the chamber.
When I light up a few coals/briquettes in the chimney, e.g. with a Performer/Summit gas ignition, there is also nearly no smoke and I think because of a good oxygen - fire relation. Preheated coals/briquettes will further optimize this process I guess.
That's my understanding.
What do you think?

 

[EricV.]

Been using this method for years, it's a proven & well documented. Are we now reinventing the wheel.....amazing!

 

[Timothy F. Lewis]

I did “offset basket” set up last night, no shots of the cook but, here is the result

 

[timothy]

I've not yet tried the "snake method" for low temp cooking in my kettle, but will be soon, I'm sure. A question though, to you that do it:

Don't you get a lot of nasty smoke as the briquets are continuously lighting?

I only tried it once recently on my 22.5" WSM for some Old Timers Bacon.
I was pleasantly surprised with how well it held temps and the smoke was the TBS, (thin blue smoke)
Try it. you might like it!

 

[Harrison Patrick]

I've not yet tried the "snake method" for low temp cooking in my kettle, but will be soon, I'm sure. A question though, to you that do it:

Don't you get a lot of nasty smoke as the briquets are continuously lighting?

Cant say I’ve experienced “nasty smoke” utilizing the snake method ever. The slow burn only ignites a few briquettes at once, preserving a consistent temperature throughout the cook. While preventing the entire load from igniting at once which would obviously give the undesirable effect.
Very effective when slow cooking ribs, chuck roast, brisket, pork butt etc, you’ll ask yourself why have I not used this sooner?