Snake Method BBQ although new to many has actually been around for sometime. Snake Method BBQ is fairly simple only requiring access to a standard Weber or general grill or any simple grill in which charcoal briquettes are the primary source of heat. The charcoal is laid out in a two row layer trailing around outer ring of the grill then a single row is layered on top of the bottom charcoal to complete the rows. Afterward smoking chips either, hickory, red oak, apple wood, pecan wood or other are laid on top of the those charcoal units such that when lit as the heat gradually moves down the rows of charcoal the chunks are burned at specific time depending on placement. If you want more smoke at the beginning of the cycle then more chunks are piled on the briquettes. If you want less smoke or you want it later in the cycle then similar steps are followed where the chunks are spread out across the charcoal.
The Snake Method Rib process is the key way to achieve perfect heat management
Along with heat management is a reasonable selection of the meat to be smoked. All meats can be smoked but time is the most important element in the process or at having an idea of how long a meat should be cooked or subjected to smoke.
The Snake Method and Management
I've always found the myriad uses of the Weber grill interesting. So, friend and I set out to create new ways of managing heat in the grill. And isn't heat management at the core of the Weber grill? So many times I've piled charcoal into the grill then found within a couple of hours that the heat was almost gone and that I still had a lot of cooking left without much charcoal. It seemed impossible to calculate the amount of energy stored in each briquette as I piled them up. But I knew I could get some pretty astounding heat if I used a lot of them. After testing and testing I realized that the real issue was being able to cook low and slow to tenderize and smoke the meats that I used.
My friends challenged me to come up with a new method for grilling my ribs and brisket. I'd heard about the snake method but realistically thought where's the heat management coming from. I realized that the true form of management and the beauty of the technique was in being able to calculate just how the heat would react when layered in different formats. If I stood the charcoal on end laying the next to each other the heat was pronounced one way. While if I stacked the charcoal with the square edges touching the heat would concentrate another way. After test after test I found that if my charcoal had grooves I could almost lock the grooves together and create a more uniform contact between the surfaces. But the very best way that I've used charcoal in the snake method is to simply run two rows of charcoal side by side with just the slight lean forward. This causes the charcoal to be layered in contact with the surrounding charcoal. And since the charcoal is side by side the contact carries ignition into the next row of charcoal. I've also learned that as the charcoal reach peak temperature and begin to reduce on the heat curve the forward burning charcoal will tend to ignite at the right time keeping the temperature fairly consistent. Now, my heat range tends to run between 250 and 290 degrees which is about where I want it to run. There are times when the charcoal will exceed 320 degrees. At those times I remove a briquette or I will dial down the top vents on the grill to limit the amount of oxygen that is burned in the cycle.
Overall I find the snake method works very well when you've found the sweet spot of placement. I've also found that all charcoal are not created equally. And since this is not an advertisement for charcoal I won't mention the names in particular. I have found if you use brand K over Brand R or the lump versions you will receive and different heat signature. So, if you want more consistent results it best to find a charcoal brand you like and stick with it. Also, if you start using wood infused charcoal be prepared for higher temperature ranges. The best thing to do in this case is to limit the amount of charcoal in your snake ring.
Once you master the snake method smoke ring you can expect some truly great results. And after mastering the snake method you'll need to get some great ribs and chicken into the mix. We make some amazing dry rubs which I am sure you'll enjoy. Just head over to our BBQ Rub section and get your favorites right now for a 10% discount. Use code: Barbecue10 to take 10% off of your order right now at checkout. Use Barbecue10 Now.
In this BBQ Rib video we use our grill to smoke Baby Back Ribs. The process takes us just over 6 hours using the Snake Method. We walk you through the process also we give some insight into managing the cooking process and the results associated with grilling. Leaving meats too long on the grill or in too much smoke can produce toughness and bitterness. We show you a simple way to add back moisture to further tenderize the meat and to assist in the cooking process.
We also use our own products in the cooking process as well we discuss the addition of a spray necessary to keep the ribs moist and supple.
See our dry rub products here under our Dry Rub Section...also see our BBQ Sauces here under our BBQ Sauce section.
Snake Method BBQ Baby Back Ribs Video:
Snake Method Baby Back Ribs Video
Here's our video on pork rib barbecue. If your Weber does not have an in unit thermometer then this option would help you gain control over the temperatures in your grill
Dry Rubs Available in clear containers with additional sifter that measures 2" diam. x 5" high. Larger sizes are available. 5 Net Ounces
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See GREAT DEALS on our BBQ Sauce, Dry Rubs and Condiments, Use code: Barbecue10 on our Specials Page now and take 10% off any Jake's product.
This product was added to our catalog on Thursday 21 September, 2017.