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@@Parkster44 😂😂 i mean.... if you really want one...lol

@ sure but what size do you use ? Or are they just regular standard size

@@Parkster44 they are just regular paperclip like you can buy at an office supply store. Make sure they aren't plastic coated or anything.

@ are they standard size or jumbo ?

@Parkster44 i would think that jumbo will give you more room to work with them. Try both sizes to see what works better for you

@@sergiosalas713 appreciate you. 🍻

@michaelvanbuskirk6568 low and slow, bring it to 125 F internal for medium/rare, and let it rest! Sear it before smoking it!

@CassCooking Ribs down?

@@michaelvanbuskirk6568 yessir!

@@CassCooking Thank you. Exactly 1 year of smoking with this method. So easy.

@michaelvanbuskirk6568 I'm a huge fan as well. I haven't done a rib roast with it, but I'm sure it'll turn out fire! Keep an eye on it and best of luck! Merry Christmas!

@@jayrunkel-ug9jx best of luck! Merry Christmas!

@badluk1 i like my steaks medium/rare at 130-135 F but if you're cooking like a brisket, bring it to 203 internal! Thanks for watching!

@jefflenney9460 tri tip is very controversial 😅 i have cooked them both ways, and both are delicious!! Thanks for watching! Merry Christmas!

@omnitep honestly this video was so long ago it's hard to say specifically... BUT I usually cook ribs anywhere from 225-250 degrees F the whole time. I'll bump the temps up to 275 after I wrap. Give or take... hope that helps! Thanks for your support!

@@ebmixez7621 you can just use charcoal, if that's your preference! I add wood chips for some smokey flavor!

@disiswizkid thanks for your comment! I leave all the vents wide open. Based on how long the snake burns for and the time it takes me to cook a 8-9 pound pork shoulder using this method, I'd say temps are between 250 and 275 (give or take) for the duration. Hope this helps! Thanks for watching!

@andraousjahshan5014 honestly I would just try to do the snake method in a rectangle shape. As long as the coals are touching each other, it should work!! Hope that helps. Cheers!

@@luisnunez4125 thank you for your support! Good luck!

@nemosthebandit I appreciate that comment!

@kenth.832 yes! SPG is my go to with beef. Use any rub you like!

@@ericstuehrmann9496 thank YOU!

@LowellTaylor-vn4ly it won't look as pretty but yea I bet you could!!

@@CassCooking your not looking for pretty as long as it works.

@LowellTaylor-vn4ly it won't burn as evenly either. Lump burns hotter, so your temps will be higher. I'd use it for poultry or if you're smoking salmon or something like that.

@@turbocut sounds like you made out like a bandit! Well done!

@@thecreator1341 thank you!

@@Roccopaul73 salmon I usually do indirect. I feel hotter and faster methods produce a better result when it comes to salmon

@sasquatch6829 yea buddy! 😎

@@CassCooking thanks for the basic tutorial sincerely. I ended up kinda going wild and going wings near the burn, two pork T’chops then a brisket I’m the back…. First time. Haha I fed myself and my neighbors and their kid… brisket isn’t done yet… so I grabbed more wings and we’re doing that while we wait. I am pleasantly surprised how well this works….. now I have an old ass Webber… three of the 4-circle vents on the bottom….. so that’s interesting. And I have put the lid vent opposite of my burn the whole time… idk. I’m not mad about ANYTHING I’ve eaten today. Haha!

@@sasquatch6829 my man! That's what it's all about. If you and your family/friends/neighbors enjoy the food, you're winning!! Cheers! 🍻

@@CassCooking thanks man. I’m defeated and yet encouraged. Non-pro tip…. Yea make some wings…. Shoot for the moon but be willing to miss… maybe we’lll have brisket tomorrow man. I’m so smoked out I need to sleep… I’m going to pull all small things. And eat what I can… I mean I’m stuffed already… I may close things off and just let the rest of that go. I actually need to lay down (I have vertigo from time to time) I’m going to damp slightly, pull my chop, wings….. Let that brisket ride it out… see what happens. Meh. Worst case I just pissed 30 bucks into the gutter…. Based on taste… I don’t think that will be true. Vertigo is a heck of a thing man. Thankfully this method will not yield something inedible I’m pretty sure. I’ll just tamp it down a little and let it run it’s course…

@@CassCooking mmmm I just learned why you do NOT need to soak your wood… 🙄 Second run much better. Less acrid. All a learning process.

@georgeaguirre9426 you'll make it look easy too with practice! Best of luck, and thanks for the support!

@@everetthunt6140 thank YOU! 😎

@heatseeker_ on a weber it isn't super important, any vent location is fine!! 🇺🇸😎

@@CassCooking thx man. Love your content. I'll have to get me a weber

@heatseeker_ I appreciate your support! Webers are amazingly versatile and great cookers for many different methods!

@revolution51 it's just all around a good pal.

@tonypleaseloveme i never use Lighter fluid in my pits!! Royal oak tumble weeds. Try em out!

@danieljohnson2568 probably!! I'll give it the ol college try!

@@dondiesel1100 thank you. You've opened my eyes. That's a very good point you've made there. I'll stop immediately.

@@amospulley3442 what do you mean?

@matthewlogsdon502 I just keep an eye on how the meat is looking/feeling. I also check periodically with a quick read thermometer pen. Hope that helps!

@michaelhrivnak1719 you can most certainly do this. You would most certainly use fewer coals or wood. However, guessing the right amount of coals or wood to use with this method is hard. Every piece of meat is different and cooks differently. Sometimes, it takes longer and sometimes sooner. It's hard to add more coals with this method when u realize you didn't use enough and the meat is not at the temperature you want it at! So to avoid trouble, I just set it up and forget it! If I don't use all the coals during a cook, I can let them stay in the grill and use them for a future cook. Hope that helps! Thanks for your support!