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 😊
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
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.
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.
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.
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
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
Hi Aaron, you say not to start until it's clean-burning and to avoid the dirty smoke, but how do you avoid that with the worm method? Thanks in advance
Great question, usually the dirty smoke is either from your firefighter, lack of oxygen, poor quality fuel or just the initial start up as a firefighter burns at a lower temperature than an ashed over, hot briquette or piece of charcoal. Once your coals are burning clean, they are able to light the ones they are leaning up against at a much hotter temperature which doesn't cause the "dirty smoke".
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.
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?
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
Question about the snake method: how do you prevent getting that acrid chemical taste from new briquettes on the food as the snake works its way around?
Same as using the minion method. After your start up briquettes are in and the smoke is burning clean, the next briquettes are pre-heated enough to catch light without causing dirty smoke.
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.
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
Massive fan and soon (belated xmas pressy) will be cooking, but please.. PLEASE PLEASE!! you are a great Aussie bloke. But PLEASE PLEASE make your content in metric with imp in subtitles. Let us Aussies have our own BBQ legend. Short form.. fk the yanks - You're an Aussie.... c'mon mate.
I used the stove top in the house to start the chimney and it worked great. My wife however told me I'd never do it again, "or else." Now, I just start the chimney while she's away from the house, and so far, I have not found out what "or else" means.
Your wife might have a point. Charcoal gives off more carbon monoxide than other fuels. CO binds to oxygen receptors really efficiently so there is a risk of fatalities even at really low concentration.
Thanks for video. Bought a Weber kettle and instruction manual recommends a diffuser plate and minion method for low and slow. What is your opinion of it?
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.
with the "snake" set up , wouldn't that mean you would be constantly smoking out your food with dirty non fully lit coal smoke? when I first start my coals the smoke is rank, not anything I would want my for to taste like so I dont understand how this method works without putting nasty dirty smoke into your food. seems to me it would be better to add fully lit coal periodically , although I can see where that would be difficult and probably get ash all over everything. I am not being critical I am genuinely wanting to understand how this works.
When the briquettes are pre heated properly during the time you spend getting your Weber up to temp. They catch light and burn clean throughout the cook. Youll only get dirty smoke from either cold briquettes starting, poor quality briquettes or ones with moisture in them. Much like the minion method, the snake uses unburnt fuel over a long cook.
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!
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
You should have started this video 📹 with a meaningless trip to the store followed by you drinking 🍻 a cup of coffee ☕ before you.... Just kidding. This was great and to the point.
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?
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
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"?
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.
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.
I have the charcoal basket which i got for free with the kettle grill i bought. It was of nexgrill. I want to increase the space for low n slow as the two charcoal basket on each side dont give like enough space, its enough to fit like 1kg wings or like a one portion thing. I wanna do a little more so i wanna do the one side setup. I cant get the charcoal rail in my country, what else can i use.
@@LownSlowBasics I found the video and straight away cleaned my webber. I tagged you in the video on Instagram but I bet you'd have 1000s of notifications haha
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.
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 :)
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
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!
So why would you put the wood above the charcoal? The entire point is to allow the smoke from the wood to pass through the high charcoal heat to burn off the harmful chemicals and tar (white smoke) without having to have high heat from flame close to food
Interesting how for fast cooking a roast and wings we need clean smoke, but then low and slow methods our food absorbs all that black smoke. Can't seem to taste it though..
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
Very good demonstration for those doing different cooks on a kettle bbq, well done 👍
Thankyou, much appreciated.
Great video!, Best one I've seen on Weber grills, looking forward to more videos
Cheers mate! We’ve got plenty of videos now :)
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 😊
Hey man great video and love to see you active on Reddit as well! Idea for next video. How to clean your weber kettle.
Thanks heaps mate! Well I just smoked a heap of messy chicken wings so probably a good time to do it.
The video has been made! Now to edit 😮
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 :)
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.
Lol lighting the charcoal with the gas side burner 😂 what a flex, I love it 😂😂
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.
Great video bro 🙌🏼👌🏼
Cheers mate
Nice video. To the point.
Thanks
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 !
Good vid mate 👌 so many ways to cook on a weber. Thanks for sharing some tips and tricks
You are most welcome!
Great vid thanks. Where would I place some wood for smoke flavour using the snake method for L & S ?
I have never seen that type of fire lighter in the US. If someone has a link, appreciate you sharing
This is an awesome video - thank you - just subscribed. Looking forwards to learning more !! :)
Thanks so much :)
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.
Great vid mate simplified and answered many questions i had... cheers mate 🤙
Thanks mate
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
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
What are you measurements for the trapezoid vortex ?
Hi Aaron, you say not to start until it's clean-burning and to avoid the dirty smoke, but how do you avoid that with the worm method? Thanks in advance
Great question, usually the dirty smoke is either from your firefighter, lack of oxygen, poor quality fuel or just the initial start up as a firefighter burns at a lower temperature than an ashed over, hot briquette or piece of charcoal. Once your coals are burning clean, they are able to light the ones they are leaning up against at a much hotter temperature which doesn't cause the "dirty smoke".
@@LownSlowBasics Thanks again Aaron, makes sense.
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...
Thanks
Most welcome. Thank YOU 🙏
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!😂
What method do you guys recommend for Carne asada?
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.
@LownSlowBasics what charcoal briquettes are you using in this video?
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.
Or just pour them all in the bottom with no baskets holding them in place. Kinda like the snake
im gonna be a weber kettle master now
🔥😜
Ha ha, me too....😛
Add it to your resume
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
Thank you mate 🤙
🍻
Hi, where do you find the little charcoal box at 2:55 in this video? I want to use a grill for wok cooking.
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 🔥
Where did you buy your Weber kettle? Nice handles and color!
Thanks mate, a collector was selling it :)
Question about the snake method: how do you prevent getting that acrid chemical taste from new briquettes on the food as the snake works its way around?
Same as using the minion method. After your start up briquettes are in and the smoke is burning clean, the next briquettes are pre-heated enough to catch light without causing dirty smoke.
@@LownSlowBasics that makes sense. Thanks a ton!
@@LownSlowBasics always kind of wondered how that worked
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!
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
Doin some beef ribs with the snake RN. Young fellas 11th bday thanks.
Massive fan and soon (belated xmas pressy) will be cooking, but please.. PLEASE PLEASE!! you are a great Aussie bloke. But PLEASE PLEASE make your content in metric with imp in subtitles. Let us Aussies have our own BBQ legend. Short form.. fk the yanks - You're an Aussie.... c'mon mate.
I've been trying to do both. I definitely need to do it more consistently. :)
No Fahrenheit rules
They got rid of baskets and brought back the charcoal rails
I used the stove top in the house to start the chimney and it worked great. My wife however told me I'd never do it again, "or else." Now, I just start the chimney while she's away from the house, and so far, I have not found out what "or else" means.
Not something I’d recommend doing. You should be doing it outside in a well ventilated area.
Your wife might have a point.
Charcoal gives off more carbon monoxide than other fuels. CO binds to oxygen receptors really efficiently so there is a risk of fatalities even at really low concentration.
Thanks for video. Bought a Weber kettle and instruction manual recommends a diffuser plate and minion method for low and slow. What is your opinion of it?
I haven't used it but heard only good things
Love the propane burner chimney starter idea. Of course! But, I had not thought of it!
Your constant camera movements made me dizzy 🥴 while watching. But thanks for the tips!
Sorry about that
Great vid, thank you for sharing! Maybe as a request, stir around with your cam a bit less? It's making people seasick, lol
Point taken 😜 thankyou.
I like it how it's constantly focussing in on exactly what you are talking about looks good on the big screen makes me hungry
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.
in the snake method, wouldnt the unlit charcoals have an unclean burn once the snake gets there? and get that stuff on your food?
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.
with the "snake" set up , wouldn't that mean you would be constantly smoking out your food with dirty non fully lit coal smoke? when I first start my coals the smoke is rank, not anything I would want my for to taste like so I dont understand how this method works without putting nasty dirty smoke into your food. seems to me it would be better to add fully lit coal periodically , although I can see where that would be difficult and probably get ash all over everything. I am not being critical I am genuinely wanting to understand how this works.
When the briquettes are pre heated properly during the time you spend getting your Weber up to temp. They catch light and burn clean throughout the cook. Youll only get dirty smoke from either cold briquettes starting, poor quality briquettes or ones with moisture in them.
Much like the minion method, the snake uses unburnt fuel over a long cook.
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 :)
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.
Mate if ya doing the snake method, do ya still chuck in wood chips?
Yep sure do
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 🤘
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
You should have started this video 📹 with a meaningless trip to the store followed by you drinking 🍻 a cup of coffee ☕ before you....
Just kidding.
This was great and to the point.
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.
Nice work brother...
Santa bought me a weber for tomorrow. Now I know how to use it...😅😅😅
Is the snake method safe? Wouldn’t there be white smoke?
Definitely is. Once you’re up to temp the briquettes are heated enough they’ll catch light without causing white smoke.
Do you realize there other good brands of kettle grills? 😄
I thought Webber must a sponcer
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 :)
How about just a regular cookout? Which set up is best?
Charcoal baskets I’d say
Never leave your meat over the heat LOL
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"?
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.
have any of y'all ever mixed ceramic briquettes with wood ones? Would that work?
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.
Awesome, I've been doing my head in over airflow for years, thank you.
Most welcome
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 :)
How long does the snake method burn?
Can get 12+ hours if set up right
Please... NEVER use briquettes! They contain binding chemicals that are released into the food. Rather, use chunk charcoal.
Not true. I use chemical free briquettes.
@@LownSlowBasics Glad to hear it, but many brands on the market DO contain nasty chemicals. Buyer/BBQ-er beware.
Whats up with all these Euros stealing our American traditions. 😂 Now they schooling us. Rock on.
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 :)
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.
Amazing video as always Aaron…the best bbq channel on YT!
thanks mate just a video I was looking for to do some low and slow cooking on my Weber
@@bestrong1240 most welcome 🙏
I have the charcoal basket which i got for free with the kettle grill i bought. It was of nexgrill. I want to increase the space for low n slow as the two charcoal basket on each side dont give like enough space, its enough to fit like 1kg wings or like a one portion thing. I wanna do a little more so i wanna do the one side setup. I cant get the charcoal rail in my country, what else can i use.
How is your grate and bbq so clean? XD
I use mine 2-3 times a week.. its not as clean as yours is.
Cooked with a kettle for years. Bought the weber smokefire and will never go back!!!
very nice!
Hi, quick question, what's the name brand of the fire lighter? Thank you
One question I have is how do you clean your webber so we'll?
Check our Weber cleaning video out.
@@LownSlowBasics I found the video and straight away cleaned my webber. I tagged you in the video on Instagram but I bet you'd have 1000s of notifications haha
@@camzkustomz3885 I’ll try find it 😅
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.
Great video again brother! Cheers.
Thanks mate! Glad you enjoyed 🔥
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 :)
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! 🔥
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.
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
Snake works best for me too. Tried the minion method but not assuccessgul
1:10 the only use for a gas BBQ
So why would you put the wood above the charcoal? The entire point is to allow the smoke from the wood to pass through the high charcoal heat to burn off the harmful chemicals and tar (white smoke) without having to have high heat from flame close to food
Great content. Subscribed, liked and hit the bell. Good stuff.
Legend. Thanks mate.
Charcoal rails are making a come back!
Interesting how for fast cooking a roast and wings we need clean smoke, but then low and slow methods our food absorbs all that black smoke. Can't seem to taste it though..
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 👍
Where do you get those Briquette baskets for the Oklahoma joes kettle bbq?
Would you choose the snake method, slow n sear, or the Weber baskets. Which do you feel works best