Hell yeah brother that is awesome! I can't wait to start smoking on my Weber. I bought one out of garage sale for $5. I don't think the guy knew what he had so I'm new to the Weber game. I think this weekend I'm going to do a pork shoulder and try the snake method. Good video bro,
So glad you enjoyed it! Congrats on the garage sale find! That's how it's done! I have other videos using the weber grill so go ahead and check those out! Thanks for your support! 🇺🇸😎
@@CassCooking you definitely got a supporter over here bro! I was debating getting a smoker, but I don’t need one after seeing your snake method! Preciate you!
As a rookie smoker, I enjoyed your video, Frank. It's interesting that you didn't mention anything about the ambient temperature inside the kettle. With the bottom and top vents wide open, wouldn't the temperature really be high?
It's possible. When you learn to work with wood and charcoal, you kind of don't need to keep an eye on the temperatures. I can tell how the meat is cooking and coming along based on color and texture/tenderness... it always helps to have a thermometer probe of some kind to keep an eye on the internal temperatures. Thanks for watching!!
If I HAD to gueas.... the ambient temp in the kettle using this method and the 3 row snake with woodchips, like in the video, was around 275 F the whole time, give or take 25 degrees..
Thanks for this. I have the Master Touch Weber with the hinged lid, so i can't rotate the lid. Do you think that would be a problem (not being able to rotate the lid with the burn)?
Very cool, so the previous owner of the property I bought recently, left his weber behind, I usually use my propane weber and have never smoked anything so I will give this a try, the weber looks very well used, does not have the silver round thing attached to the bottom, but does have bottom vents and silver cone to catch the ashes...what is a stall?
A stall is when the intramuscular fat of the meat you're cooking starts rendering. This has a "cooling" effect on the meat and will slow down the internal temperature from rising for a period of time. Hope that helps!
I'm not sure if I missed it, what's the cooking temperature that you get when setting the coals wide 3 rows vs the third row on top of the two rows? I'm planning to try this method on my chargriller to cook turkey for Thanksgiving!
I dont usually use a grate level probe while cooking but if I had to guess, based on the weight of the shoulder and the time it takes, that it runs about 250-275! Just keep an eye on it... peek under the hood every 45 mins to an hour... you should be fine!! I've never tried a turkey with the kettle and the snake method. Might be time to give it a shot this year! Thanks for watching!!
After being a gas griller for many years I switched to a Weber grill a couple years ago and I’m still learning. My goal is to make a brisket but I don’t want to ruin an expensive piece of meat. lol. I like your way of setting up the grill and my next cook is going to be a pork loin. I have watched tons of videos and I have been over thinking things like temperature control which is not easy like the pellet grill guys like to brag about. If it’s windy like it was yesterday here all the science goes out the door. I have had the most issues with keeping heat in my kettle. I think the snake method will make this easier. Thanks for taking the time to share how you do things. Much appreciated
Thinking about buying a kettle should I buy a 22 in or 26 in. Now I am thinking kettle will work fine instead of buying a more expensive pellet grill. Thanks
Frank is the man over there for sure. I love going to that shop. Looks amazing brother.
Appreciate you hound dog!
Enjoyed the video and learned quite a bit. I did a pork shoulder for the 1st time this past weekend and it turned out pretty good. Thanks
The way temp gauges are tested is in freezing water, ice cubes and water should read 32 degrees.
My mans French Montana cooking it up ,
@@MM-wp3jh I had to Google that 😂😂
You are the man! Thank you for the snake method, and other tips on the "Weber"! I am impressed
Your support is much appreciated!
Hell yeah brother that is awesome! I can't wait to start smoking on my Weber. I bought one out of garage sale for $5. I don't think the guy knew what he had so I'm new to the Weber game. I think this weekend I'm going to do a pork shoulder and try the snake method. Good video bro,
So glad you enjoyed it! Congrats on the garage sale find! That's how it's done! I have other videos using the weber grill so go ahead and check those out! Thanks for your support! 🇺🇸😎
Looks good bro. Thanks for these videos.
Straight 🔥🔥🔥🔥🔥 pimp 🫡.
Super dope episode brother, really digging the Weber kettle series. Keep ‘em coming big homie 👊🏼😎🤙🏼…🍻Cheers from Cali
Always appreciate you brother, hope all is well! 🤘🏼🇺🇸
@@CassCooking thanks pimp, and Yesssir 🤙🏼
Just found your channel as I am new to the charcoal grilling game, definitely need more videos from you bro! 👍🏽
It's been a minute since I've made any videos! I need to get back in the saddle... lol, thanks for watching and smoke on!!
@@CassCooking you definitely got a supporter over here bro! I was debating getting a smoker, but I don’t need one after seeing your snake method! Preciate you!
@@Carlos_520 happy to help!! Appreciate you!
As a rookie smoker, I enjoyed your video, Frank. It's interesting that you didn't mention anything about the ambient temperature inside the kettle. With the bottom and top vents wide open, wouldn't the temperature really be high?
It's possible. When you learn to work with wood and charcoal, you kind of don't need to keep an eye on the temperatures. I can tell how the meat is cooking and coming along based on color and texture/tenderness... it always helps to have a thermometer probe of some kind to keep an eye on the internal temperatures. Thanks for watching!!
If I HAD to gueas.... the ambient temp in the kettle using this method and the 3 row snake with woodchips, like in the video, was around 275 F the whole time, give or take 25 degrees..
Thanks for this. I have the Master Touch Weber with the hinged lid, so i can't rotate the lid. Do you think that would be a problem (not being able to rotate the lid with the burn)?
Absolutely not! It will still get plenty of convection! Roll smoke brother and thanks for watching!
Buy and use the meater probe , it's the best.
@frankieclams1 I rarely use probes anymore but I do like the heater probe! Thanks for your support!
i like your suggestion's. Im doing a pork tenderloin in the morning. i just injected it with tasty face. In the fridge it goes. wish me luck
You got this!! Thanks for the support!!
Very cool, so the previous owner of the property I bought recently, left his weber behind, I usually use my propane weber and have never smoked anything so I will give this a try, the weber looks very well used, does not have the silver round thing attached to the bottom, but does have bottom vents and silver cone to catch the ashes...what is a stall?
A stall is when the intramuscular fat of the meat you're cooking starts rendering. This has a "cooling" effect on the meat and will slow down the internal temperature from rising for a period of time. Hope that helps!
I'm not sure if I missed it, what's the cooking temperature that you get when setting the coals wide 3 rows vs the third row on top of the two rows?
I'm planning to try this method on my chargriller to cook turkey for Thanksgiving!
By the way, I have been using the indirect method, but the snake seems more convenient!
I dont usually use a grate level probe while cooking but if I had to guess, based on the weight of the shoulder and the time it takes, that it runs about 250-275! Just keep an eye on it... peek under the hood every 45 mins to an hour... you should be fine!! I've never tried a turkey with the kettle and the snake method. Might be time to give it a shot this year!
Thanks for watching!!
man, you never clean your barbecue??
May I asked what did you use for seasoning?
I combined killer Hogs AP and THE BBQ rub hot. Then I add ground mustard and a little bit of allspice. Lol
@@CassCooking looks great. Thank you
Kate sent me!
Right on! Thanks for watching! Merry Christmas!
Omg. Stop opening the grill!!!
#Northtexasbbqaddicts 👍
Did you shred it all up when you finished cooking?
After I let it rest for an hour or so, yes!
After being a gas griller for many years I switched to a Weber grill a couple years ago and I’m still learning. My goal is to make a brisket but I don’t want to ruin an expensive piece of meat. lol. I like your way of setting up the grill and my next cook is going to be a pork loin. I have watched tons of videos and I have been over thinking things like temperature control which is not easy like the pellet grill guys like to brag about. If it’s windy like it was yesterday here all the science goes out the door. I have had the most issues with keeping heat in my kettle. I think the snake method will make this easier. Thanks for taking the time to share how you do things. Much appreciated
Thinking about buying a kettle should I buy a 22 in or 26 in. Now I am thinking kettle will work fine instead of buying a more expensive pellet grill.
Thanks
@thomaskaiser8457 I have 3 22-inch kettles. I really want a 26
They're just expensive, lol
How many lbs was this?
I usually buy 8-9 pound pork shoulders. Thanks for watching!