Tried the "snake method" on my Performer for the first time

[Mike Martin]

Did a butt on Sunday. Tried the snake for the first time. I was happy with how it worked. It held up for 9 hours at around 225 without adding charcoal. The burn was pretty even so I didn't have to adjust the vents hardly at all during the cook. I thought it turned out pretty well.




Tempurature held pretty steady.

This was 4 hours into the cook

Pulled off at 200. Pulled pretty well.

 

[Jim Lampe]

Did a butt on Sunday...the snake ...held up for 9 hours at around 225 without adding charcoal. The burn was pretty even...I didn't have to adjust the vents...at all during the cook.

Excellent! LOVE hearing results like this!
And a damn good lookin' butt to boot

 

[Jose Suro]

Great cook and great results with the snake. I have to adjust my vents a lot with my performer. My WSM not so much .

 

[Nate Frost]

Awesome cook. I use the snake method all the time but I use a 2x1 stack.

 

[Dwain Pannell]

I'm a lot messier with my snake stack. I'm slackin but will step up my game after seein this.

 

[Jerome D.]

Glad to hear your first attempt with this method was a success. Nice texture on the pulled pork.

 

[John Solak]

Great looking cook!!! Just curious it wasn't too smoky, that looks like a lot of wood on top of those coals.

 

[Tony R]

That bark looks good.

 

[Enrico Brandizzi]

Well done! I read you used 22 OTG w/4 in a row snake method. It sounds strange to me you reached only 225F! W/3 in a row in my 26 OTG I am round 225F.
Maybe you kept almost closed all the vents? Pls, let me know I'm very curious!!!

 

[Mike Martin]

Great looking cook!!! Just curious it wasn't too smoky, that looks like a lot of wood on top of those coals.

John, I used apple chunks and pecan chips (because that's what I had . There was just a very light smoke coming out of the top vent. I have over smoked before, but I was pleased with the results.

 

[Mike Martin]

Well done! I read you used 22 OTG w/4 in a row snake method. It sounds strange to me you reached only 225F! W/3 in a row in my 26 OTG I am round 225F.
Maybe you kept almost closed all the vents? Pls, let me know I'm very curious!!!

Enrico, I started with the top and bottom vents full open. When the temperature hit 215 I closed the bottom vent down to about 1/4 open (I have the closed, 1/2 open and full open marked by the control handle), then I adjusted the top vent about 3/4 open. That setting held the temp at 225-235. The first time I opened the grill was at the 4 hour mark and less than 1/2 the coals had been used. I think there are only 6 or 8 coals burning at a time. I'm sure with all the vents open it would have run 300+.

 

[Wolgast]

That is one neat looking snake! Well done

 

[JimK]

Nice looking butt and super snake.

 

[Morgan C.]

Glad to see that snake method working for folks on here!! That PP looked perfect!! Nice work!!

 

[Cliff Bartlett]

Great looking procedure on your cook, Mike. That Butt looks fantastic. Nice job all around.

 

[John Sp]

Mike that is some great looking pork dude! I love the snake for slow steady cooking. I smoked some bacon on my OTG last weekend and was able hold really low temps (between 135 and 190) for about four hours. After I pulled the pig I ramped the temp up and did some hot smoked wings with the left over fuel...

Regards,

John