Great video for someone like me that is just getting interested in this style of cooking. I can't wait to get my first webber and have a crack. Thanks for the sacred knowledge 🙏
I always refer to your videos over all the others out they’re. It’s great to see an Australian know about an American dominated bbq. Your instructions have opened up a new world of delicious meals. You present well and you’re extremely easy to follow. Thank you so much.
Your vids greatly improved my BBQ game! Not a lot of BBQ knowledge where I live- in Poland BBQ is something you do on May holidays as an excuse to drink yourself unconscious... It's great to learn how to make actually good food with the Weber I have.
This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.
I've done the snake method twice with brisket, worked great. One tip though, you may want to lay some foil over the portion of the unlit snake that the brisket may be laying over. First time I did it some juice dripped onto that part of the snake so later when the burn got to those they were soaked and didn't light. Otherwise if you cover those you're good to go, just uncover them when the burn is getting close to them and obviously you'll be moving the brisket away from those at that point to avoid direct heat.
I've used the snake for pork butt and just put the butt fight in the middle of the grate and keep the temp around 225-250 with wood chunks laid on to of the charcoal.
What I don’t understand is that you talk about ensuring that the coals are well lighted to avoid the dirty smoke, but then on the snake the coals light as it burns. Are you then not getting all that dirty smoke all throughout the cook.
@@pomegranatepip2482 You know I never thought about that. But honestly I've never smelled, seen, or tasted any dirty smoke. I've now used this method on 6 briskets over the last few years. Always have a good smoke ring and haven't noticed dirty smoke.
The idea is that as your unlit coals are drying out and getting up to temp before they are lit, so the "dirty" smoke is gone by the time they're lit. There's a good demo of this on some other BBQ channels. Hope that helps. @@pomegranatepip2482
Would love to see a video on the differences between briquettes and lump and if there are times where one or the other should be used. Also some product recommendations that are available in oz.
Thanks mate, there's a bit to it. Honestly Google will give you a much more in depth description. My 2 I recommend are olive pip co briquettes or cleanheat charcoal...
I have been grilling for years. I’m that guy that people are excited to see at the family functions because they know the food will be amazing if there’s a grill. This was what I needed to take my skills to the next level.
Thanks for the tips. I'm looking forward to giving these all a shot. One matter bothers me though. At the 2:07 mark you make the comment that you always get the clean burning smoke before putting your meat on, which makes a lot of sense. But how does this work when you use the snake method?
Really excellent video and much appreciated. I'm using the snake method to smoke a pork butt. Where is the best place to locate the ambient temperature prob? Should it be on the backside of the meat opposite the fire? Thanks again!
Really good video, so glad I found your channel. Btw what charcoal and method from the above you recommend cooking merryland chicken, say like 4 merrylands
I've cooked on a weber for around 20 years now. The way I learned was trail and error. Most people rush their fire and that alone will cause you a lot of problems. Best thing you can do is to allow yourself a good 20 to 30 mins for your fire and grill to get hot. I've cooked all kinds of meat on the weber. It's a great grill for everyone.
Brilliant video mate. I just bought a second hand weber kettle for $100 bargain. Im following all your videos now and il share too. Im struggling with the cleanup, hope you have a video on it in here somewhere. Or a video on refurbish second hand ones lol (wishful thinking) I just done a day in a bbq school. Im loving this kettle meat. Cant believe I never knew there was a difference lol
Nice video 😊 after 3 minutes of snake method 😁 i was hungry and just use microwave 😅 sometimes kraft dinner are the way to go 😭 summer is coming in Quebec 😁 i will make sure to use your advice and trying new recipes with charcoal 😊
Loving your videos, finally getting to understand the best ways of setting up my Weber. Can you do some videos on how to set up and cook on a Weber Go anywhere and Smokey Joe please.
I like the hot side, “cold side” Method but I dump it out of the chimney not not lit. I want one of those Clip in things ya got there for my method. Cheers from the cA foothills.
Aaron, question or 2. Q1. I managed to get hold of some (genuine) charcoal rails which look great, however i've read that having the coals right up against your kettle wall could be a problem with the kettle's porcelain finish - your thoughts? Q2. I really like the Slow 'n' Sear Deluxe and drip tray, but it's pricey. Could I achieve the same result using the rails? Cheers, Paul
I do this same thing… to the question and for great flavor lay chunks of your favorite smoking wood about 2+” apart on top of the charcoal. This also reduces the cold start concerns as the burn progresses.
Love this bro I watch all your videso and managed to cook a pork shoulder twice and came out perfect . Just wondering what coals are you using in this video
Thanks mate. Yeah the amount I see saying that is unreal. I'm sure they are great but not everyone can just go out and get one. You can do just as well without.
@@LownSlowBasics especially here in Aus! Just watched your brisket video, most straightforward I’ve seen so good job. Would now love to know how you keep your kettle so shiny and black on the inside!
NICE VIDEO. I've done all those methods, I prefer to use my slow n sear on the kettle but sometimes I just let it run without accessories and just have fun with it. Great channel, I've liked and subscribed!
Where do you buy the vortex ? With the snake method, since the burn sequentially, how do you avoid the black smoke which is unhealthy before the heat beads ash over
When using the snake method is there an advantage to setting the coals up in 2pcs over 2 pcs vs. just using 1 pc. on top of the 2 below? Using 3 rows seems like it'd save 25% of your charcoal- does 3 rows not get hot enough or is it just preference?
Hi Aaron, Great videos. Where can you buy the clips you had the inkbird probe clipped into for the weber temperature. I am based in Adelaide or do you just purchase them from the internet.
Excellent. So far, my favorite is the snake. I've had poor results with the minion. Putting the 2 charcoal baskets in the middle makes for good chicken wings, legs, thighs, and can even air-fry!
Before watching the video.. my favorite method has also been snake I get the juiciest meals Everytime but it's more time consuming if there's is lots of mouths to feed
That’s hilarious...I have charcoal rails! Shows how old my Weber Kettle grill is! Have never really used them but I am now interested in smoking with my kettle and I don’t want to spend $500 on a Weber smoker. Thanks, good video!
Great vid! Should do one with the Akorn that is similar. I have the same one you got and have alota trouble getting mine to sit or maintain at certain temps! Always drops then gotta spike it back up..idk maybe just how it goes! Always great info tho, thnx!
Found your videos when looking for tips for doing some smoking on my Weber, loads of info and makes me a lot more confident of attempting my first smoked brisket. Just got to hope the weather plays ball in Scotland 🙏😂
Again very helpful video cheers I'm used to just gas bbq or fire pit box kinda bbq this hot coal style is gonna be awesome gonna try it this weekend cheers
awesome Aaron, thanks for the time in putting that together. I've been using the old rails for a few years and recon there a winner for any indirect cooking and open er up for a good sear. My first snake pulled pork worked well and kept at 121 c (250f) for a good 10 hours, again great video
Hi, I have a question to ask, I am a neophyte to indirect cooking. Without being a snake, if I put 15 lit briquettes in the side basket on top of the pile of unlit briquettes...can it work for long cooking? How long will it last? Or do you have to place the lit briquettes in a way other than just "throw them on top of the unlit ones"?
Thanks for the info. One question won't the snake method release that black toxic smoke that you talked about because the brackets are not properly lit
@@LownSlowBasics what do you use to clean? I scrape mine down every now and then and empty ash but I've never used anything else to help it get shinier. Degreaser?;
Snake Method ... do not use self starting charcoal. we kept getting starter fluid smell as the snake worked it's way around. It worked for our trout. Thanks for your instructions :)
Hey bro you said not to add briquettes or charcoal while you are cooking because of the blacker smoke that is put off during the initial lighting. Doesn't the snake method do that the whole time as the flame goes around the snake?
Have you tried our range of BBQ rubs, sauce and jerky? Use code TH-cam10 at the checkout to get 10% off your order at www.lownslowbasics.com.au
Just got a Weber kettle. Now I need to get the little charcoal baskets too. 😅 there’s always more toys to get
Great video for someone like me that is just getting interested in this style of cooking.
I can't wait to get my first webber and have a crack.
Thanks for the sacred knowledge 🙏
@@cheynefaravoni2250 🙌
I always refer to your videos over all the others out they’re. It’s great to see an Australian know about an American dominated bbq. Your instructions have opened up a new world of delicious meals. You present well and you’re extremely easy to follow. Thank you so much.
Lol lighting the charcoal with the gas side burner 😂 what a flex, I love it 😂😂
First time Weber owner here. Thank you for the tips. I'm definitely going to use the charcoal snake
More than welcome
Get the Weberbook. Way to grill You will have all your Q and A right there Good Luck !
Thanks to your video I just learned what the metal grates in my Dad's shed are: charcoal rails. Time to dust them off and try using them.
Your vids greatly improved my BBQ game! Not a lot of BBQ knowledge where I live- in Poland BBQ is something you do on May holidays as an excuse to drink yourself unconscious...
It's great to learn how to make actually good food with the Weber I have.
Here in Soith Africa we frequently do not have electricity
I'm in Poland and frequently I make hot wings, whole chicken, ribs etc on the weber.
This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.
Thanks mate!
We use the snake method all the time for roasts, turkey, duck, ribs and brisket. Best BBQ ever. Thanks for the other tips especially the vortex.
No worries :)
Love the propane burner chimney starter idea. Of course! But, I had not thought of it!
Those charcoal rails look useful. Nice demonstration.
Thankyou
Very good demonstration for those doing different cooks on a kettle bbq, well done 👍
Thankyou, much appreciated.
Awesome, I've been doing my head in over airflow for years, thank you.
Most welcome
I've done the snake method twice with brisket, worked great. One tip though, you may want to lay some foil over the portion of the unlit snake that the brisket may be laying over. First time I did it some juice dripped onto that part of the snake so later when the burn got to those they were soaked and didn't light. Otherwise if you cover those you're good to go, just uncover them when the burn is getting close to them and obviously you'll be moving the brisket away from those at that point to avoid direct heat.
I've used the snake for pork butt and just put the butt fight in the middle of the grate and keep the temp around 225-250 with wood chunks laid on to of the charcoal.
What I don’t understand is that you talk about ensuring that the coals are well lighted to avoid the dirty smoke, but then on the snake the coals light as it burns. Are you then not getting all that dirty smoke all throughout the cook.
@@pomegranatepip2482 You know I never thought about that. But honestly I've never smelled, seen, or tasted any dirty smoke. I've now used this method on 6 briskets over the last few years. Always have a good smoke ring and haven't noticed dirty smoke.
The idea is that as your unlit coals are drying out and getting up to temp before they are lit, so the "dirty" smoke is gone by the time they're lit. There's a good demo of this on some other BBQ channels. Hope that helps. @@pomegranatepip2482
Hi, where do you find the little charcoal box at 2:55 in this video? I want to use a grill for wok cooking.
im gonna be a weber kettle master now
🔥😜
Ha ha, me too....😛
Add it to your resume
Great vid thanks. Where would I place some wood for smoke flavour using the snake method for L & S ?
Would love to see a video on the differences between briquettes and lump and if there are times where one or the other should be used. Also some product recommendations that are available in oz.
Thanks mate, there's a bit to it. Honestly Google will give you a much more in depth description. My 2 I recommend are olive pip co briquettes or cleanheat charcoal...
Mate your content is excellent, I've been watching bbq/grill vids for a long time and yours are right up there with the good ones imo.
Mate thanks so much! It's been a good journey so far but we're just getting started! Thanks for the support 🔥
I have been grilling for years. I’m that guy that people are excited to see at the family functions because they know the food will be amazing if there’s a grill. This was what I needed to take my skills to the next level.
Respect bro
If I don’t say so myself
Modest much
Doubt it
I’m the most humble person you’ve ever met!😂
Thanks for the tips. I'm looking forward to giving these all a shot.
One matter bothers me though. At the 2:07 mark you make the comment that you always get the clean burning smoke before putting your meat on, which makes a lot of sense. But how does this work when you use the snake method?
Cheers mate. Check my more recent brisket video out which explains it. Same way you get clean smoke in the minion method!
@@LownSlowBasics
Thanks. I'll check it out.
Great video!, Best one I've seen on Weber grills, looking forward to more videos
Cheers mate! We’ve got plenty of videos now :)
thanks mate just a video I was looking for to do some low and slow cooking on my Weber
@@bestrong1240 most welcome 🙏
Really excellent video and much appreciated. I'm using the snake method to smoke a pork butt. Where is the best place to locate the ambient temperature prob? Should it be on the backside of the meat opposite the fire? Thanks again!
Thanks mate. Preferably close to whatever you’re cooking 🤘
Thank you, sir. I just started the snake method with a brisket. I can't wait to eat it! Thanks, especially, for your venting advice.
Most welcome
Nice work brother...
Santa bought me a weber for tomorrow. Now I know how to use it...😅😅😅
Amazing video as always Aaron…the best bbq channel on YT!
Where can you get one of those temperature things at 5:30? Is it a meat probe but just left in the open?
Should be some links in the description, or check our more recent video descriptions out :)
I've never seen a vortex pyramid. I'll look into that. Thanks
I never knew any of this... I can't wait to try the vortex method
Great tutorial. Which method do you recommend for cooking pork spare ribs?
Probably the snake method :)
Thanks
Really good video, so glad I found your channel.
Btw what charcoal and method from the above you recommend cooking merryland chicken, say like 4 merrylands
I’d go vortex :)
I've cooked on a weber for around 20 years now. The way I learned was trail and error. Most people rush their fire and that alone will cause you a lot of problems. Best thing you can do is to allow yourself a good 20 to 30 mins for your fire and grill to get hot. I've cooked all kinds of meat on the weber. It's a great grill for everyone.
Brilliant video mate. I just bought a second hand weber kettle for $100 bargain.
Im following all your videos now and il share too. Im struggling with the cleanup, hope you have a video on it in here somewhere. Or a video on refurbish second hand ones lol (wishful thinking) I just done a day in a bbq school. Im loving this kettle meat. Cant believe I never knew there was a difference lol
Awesome man! We have a video hopefully coming out on a full weber restoration :)
Nice video 😊 after 3 minutes of snake method 😁 i was hungry and just use microwave 😅 sometimes kraft dinner are the way to go 😭 summer is coming in Quebec 😁 i will make sure to use your advice and trying new recipes with charcoal 😊
have any of y'all ever mixed ceramic briquettes with wood ones? Would that work?
Good charcoal tips and tricks. I subscribed 👍
Loving your videos, finally getting to understand the best ways of setting up my Weber.
Can you do some videos on how to set up and cook on a Weber Go anywhere and Smokey Joe please.
I like the hot side, “cold side” Method but I dump it out of the chimney not not lit.
I want one of those Clip in things ya got there for my method.
Cheers from the cA foothills.
Aaron, question or 2.
Q1. I managed to get hold of some (genuine) charcoal rails which look great, however i've read that having the coals right up against your kettle wall could be a problem with the kettle's porcelain finish - your thoughts?
Q2. I really like the Slow 'n' Sear Deluxe and drip tray, but it's pricey. Could I achieve the same result using the rails?
Cheers, Paul
Cooked with a kettle for years. Bought the weber smokefire and will never go back!!!
very nice!
Hey mate when you do the low n slow and you've got cold briquettes starting in the kettle, do they leave a bad smell or taste on the meat?
???? I was thinking the same thing
I do this same thing… to the question and for great flavor lay chunks of your favorite smoking wood about 2+” apart on top of the charcoal. This also reduces the cold start concerns as the burn progresses.
Hi there is the snake stack a good method to use for a tri tip, and what would you recommend for cook time?
Thank you
Great thanks Aaron very practical tips
Love this bro I watch all your videso and managed to cook a pork shoulder twice and came out perfect . Just wondering what coals are you using in this video
Cheers mate, these are olive pip co briquettes!
@@LownSlowBasics cheers for the reply mate awesome I'll try and track some down in brissy
When you say rotate the cooking tray during the snake method i assume you would always keep your lid vent over the meat?great vid.
Thanks mate and yes that's correct.
Great video with superb techniques 💯
Great video mate, love the stock Weber kettle stuff! Too many videos say to just use a slow n sear so this is very helpful
Thanks mate. Yeah the amount I see saying that is unreal. I'm sure they are great but not everyone can just go out and get one. You can do just as well without.
@@LownSlowBasics especially here in Aus! Just watched your brisket video, most straightforward I’ve seen so good job. Would now love to know how you keep your kettle so shiny and black on the inside!
@@marcusmcconnell786 thanks mate. It was new in the box when I got it only a year ago. Lucky find 😜
NICE VIDEO. I've done all those methods, I prefer to use my slow n sear on the kettle but sometimes I just let it run without accessories and just have fun with it. Great channel, I've liked and subscribed!
Thankyou. Yeah I've heard good things about the SNS
Where do you buy the vortex ? With the snake method, since the burn sequentially, how do you avoid the black smoke which is unhealthy before the heat beads ash over
Great video!
Very informational!
When using the snake method is there an advantage to setting the coals up in 2pcs over 2 pcs vs. just using 1 pc. on top of the 2 below? Using 3 rows seems like it'd save 25% of your charcoal- does 3 rows not get hot enough or is it just preference?
Depends on brand/size it may not get hot enough.
Hi Aaron, Great videos. Where can you buy the clips you had the inkbird probe clipped into for the weber temperature. I am based in Adelaide or do you just purchase them from the internet.
Thanks mate, you can get some inkbirds from Bunnings now :)
Excellent. So far, my favorite is the snake. I've had poor results with the minion. Putting the 2 charcoal baskets in the middle makes for good chicken wings, legs, thighs, and can even air-fry!
🙏🙏
Before watching the video.. my favorite method has also been snake I get the juiciest meals Everytime but it's more time consuming if there's is lots of mouths to feed
Charcoal rails are making a come back!
Great video again brother! Cheers.
Thanks mate! Glad you enjoyed 🔥
That’s hilarious...I have charcoal rails! Shows how old my Weber Kettle grill is! Have never really used them but I am now interested in smoking with my kettle and I don’t want to spend $500 on a Weber smoker. Thanks, good video!
Most welcome mate :)
Subscribed! Good and clear explanation :)
Nice video and great tip about using side cooking gas to start chimney charcoal
Hi, quick question, what's the name brand of the fire lighter? Thank you
great video, thank you...! Where did you get all your add-ons for the Weber...?
A place called kettle bbq bits :)
Great vid! Should do one with the Akorn that is similar. I have the same one you got and have alota trouble getting mine to sit or maintain at certain temps! Always drops then gotta spike it back up..idk maybe just how it goes! Always great info tho, thnx!
Thanks mate! I don't have the Akorn anymore unfortunately :(
akorn stinks
Great starter vid mate. I reckon most of us started out on the kettle, such a versatile cooker. Still use mine today for pork legs and beef shorties.
Thanks mate!
I use this for everything, I did a turkey for thanksgiving, brisket a few weeks ago, all of it is amazing way better than a pellet grill
Would you add wood chips to any of these methods? Or water pans?
Found your videos when looking for tips for doing some smoking on my Weber, loads of info and makes me a lot more confident of attempting my first smoked brisket. Just got to hope the weather plays ball in Scotland 🙏😂
Awesome, that's where my father was born! Dunbarton, Scotland! Thanks for the support!
Another top video mate. I take it these methods can be used on a barrel/ bullet smoker too?
Thanks mate. Them bullets and drums are more setup for the minion method. But some can be setup like this.
Great video bro 🙌🏼👌🏼
Cheers mate
Awesome video
I'm wanting to make my own vortex out of spare steel i have left over.. what are the measurements for top and bottom of vortex
Hey mate, they are angled too, there's exact measurements and angles on Google :)
Again very helpful video cheers I'm used to just gas bbq or fire pit box kinda bbq this hot coal style is gonna be awesome gonna try it this weekend cheers
No worries at all! 🔥
Great video mate! If I don't have a vortex can I put 2 charcoal baskets in the middle of the drum instead and follow the same instructions for wings?
Yep you absolutely can!
@@LownSlowBasics thanks for taking the time to reply, appreciated! Looking forward to some wings for superbowl on Monday morning here in Aus. Cheers!
Great content. Subscribed, liked and hit the bell. Good stuff.
Legend. Thanks mate.
Loving the vids mate, ive been getting into it since i got a basic smoker for xmas and your vids have been super helpful.
You are welcome. Enjoy :)
awesome Aaron, thanks for the time in putting that together. I've been using the old rails for a few years and recon there a winner for any indirect cooking and open er up for a good sear. My first snake pulled pork worked well and kept at 121 c (250f) for a good 10 hours, again great video
Thanks so much mate! I agree, the charcoal rails are a definite winner! Great work with the snake. 🔥
Hi, I have a question to ask, I am a neophyte to indirect cooking.
Without being a snake, if I put 15 lit briquettes in the side basket on top of the pile of unlit briquettes...can it work for long cooking? How long will it last? Or do you have to place the lit briquettes in a way other than just "throw them on top of the unlit ones"?
Great video. So with the snake method. It is ok to cook th9ngs while charcoal first lights up and isnt white yet?
Thanks. No, there's dirty smoke whilst the briquettes are starting up. Wait until the smoke is clear and then go :)
Can’t wait to use my Webber kettle for my brisket
Hell yeah! Let us know how it goes 🔥
@@LownSlowBasics I sure will....I subscribe immediately to the channel!!!!....
Thanks for the info. One question won't the snake method release that black toxic smoke that you talked about because the brackets are not properly lit
No, the briquettes catch light cleanly as they are pre-heated. Same as the minion method.
Helpful video, can I ask how old your Weber is?
L code, so 1989 model. Been very well looked after and I picked it up unused
Nice, I saw it was made in the USA and that's not an option anymore.
Don't have a Weber in my collection but that was excellent tutorial.
Thanks mate
Hey I am thinking of getting a Weber Summit Kamado, can I use these types of setups on it?
You could but they’re better suited to the minion method.
That was a pretty damn good video , had me engaged !
@LownSlowBasics what charcoal briquettes are you using in this video?
Great video. Any tips for keeping your kettle so clean?
As painful as it is, try clean after every use and keep under cover :)
@@LownSlowBasics what do you use to clean? I scrape mine down every now and then and empty ash but I've never used anything else to help it get shinier. Degreaser?;
@@HORHAYY10 I haven't had to use degreaser get, just a brush and hot soapy water works at the moment.
@@LownSlowBasics brilliant, thanks for the info! Cheers
This is great! Can you buy them vortex anywhere or is it custom made?
It's custom. A couple of places I know that sell them are "Kettle BBQ Bits" and "Rub & Grub".
What are the dimensions?
@@abrahamgonzalez4136 I'll have to get back to you. It may be quicker googling it as you'll need to angle it too.
Mate if ya doing the snake method, do ya still chuck in wood chips?
Yep sure do
Outstanding info, thank you!
Awesome a Aussie Bbq channel! Keep the vids coming mate 🤙🇦🇺
I'm from Sydney any tips on where to grab that Vortex?
Legend! You might have to get one online mate 🔥
@@LownSlowBasics Thanks champ 👍
Thanks for your video!
Have a question about snake and minion method. How can I get rid of bad smoke after taste when I cook on snake/minion method?
Hey mate I cover that off in this video th-cam.com/video/4pEpuwdJOK4/w-d-xo.html
I love this guy!
Back at you ❤️
Great video , do you use easy light beads or the normal ones ?
Thankyou! We use olive pip co briquettes and cleanheat fire lighters
Nice work mate
Thankyou
in the snake method, wouldnt the unlit charcoals have an unclean burn once the snake gets there? and get that stuff on your food?
I have never seen that type of fire lighter in the US. If someone has a link, appreciate you sharing
Snake Method ... do not use self starting charcoal. we kept getting starter fluid smell as the snake worked it's way around. It worked for our trout. Thanks for your instructions :)
@ 2:10 what do you mean by "dirty smoke"?
Where do you get those Briquette baskets for the Oklahoma joes kettle bbq?
Nice one. I got that Inkbird for xmas. cant wait to break it in. cheers.
Thanks mate!
Hey bro you said not to add briquettes or charcoal while you are cooking because of the blacker smoke that is put off during the initial lighting. Doesn't the snake method do that the whole time as the flame goes around the snake?
No as those briquettes are pre heated hot enough they catch light cleanly.
Great video!
Thank you