Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Snake method

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Snake method

    In a 22 inch kettle, how many briquettes stacked in a snake for low n slow of 225°?
    Would that be 2/1, 2/2, or 3/2/1 etc?
    Thank you

    #2
    Dude just buy a slow n sear

    Comment


    • Joetee
      Joetee commented
      Editing a comment
      I have one. It works great. But it's just about out at 6 1/2 hours. I need to cook for about 8+ hours without having to add more charcoal.

    • Nate
      Nate commented
      Editing a comment
      Then what Jerod said.

    #3
    I think I did 2 x 2....been a while since I snaked.

    Comment


      #4
      If you can get your hands on some B & B Briquets they will last about 15 hours.

      Comment


        #5
        I smoked pork butt last Friday for 10 hours. At the 6 hour mark I added unlit coals after knocking off the ash. That simply caused to fire to reverse directions. That's one of the things I love about kettle-smoking - adding coal is a breeze.

        Comment


          #6
          I use 2x1 in my 26" for 225°

          Comment


            #7
            Last weekend, I smoked some ribs with regular KBB in my 22 with SnS. The ribs were done after 4 hours, but I had only used about 1/2 the fuel in the SnS. I left them going just to see how long it would maintain temps after I took the ribs out and it was still holding 230 after 7 total hours, with no added fuel.

            If I wanted to go longer, easy enough to wrangle all the lit coals into one corner, and fill up the rest of the SnS with unlit coals like Jeff J said, and it'd go another 5 or 6 easy, probably more.

            Comment


              #8
              Before i got the SnS i used 2x2 snake all the time. Worked pretty well

              Comment


                #9
                I usually go with a 2x2 when I want to hit 225. You should easily be able to get 12 hours out of that if you go 2/3s or 3/4s of the way around the kettle. But all depends on ambient temperature, wind, amount of meat, if you use a water pan, and other factors like that.

                Comment


                  #10
                  2 wide and 2 high started with 12 lit coals is the way I have done it.

                  Comment


                    #11
                    Thank you everyone

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    Guest
                    500
                    ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    Yes
                    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                    /forum/free-deep-dive-guide-ebook-downloads