The Weber kettle is under rated for smoking. I have used the snake method for three 17 pound briskets as well as an 18 pound Thanksgiving turkey on a rotisserie! I love the idea of a tri-tip as Costco always has great deals on them. Thanks for a great video!
@@nicholasmumford5616it’s the wrong smoke with snake method. Your supposed to add charcoal to grill after the burning of all the white smoke when u use the chimney then it’s ready to be dumped in charcoal basket and flavored wood chips for the smoke
I will definitely try the chips, I've been using chunks for a while. I used this method on the 4th with 2 racks of ribs. I use a rib rack that looks like a metal napkin holder, and it keeps the ribs vertical, allowing the smoke and heat to weave through the racks. After about 5 hrs, I wrapped them in foil and put them in the oven for another hour or so while we cooked the hot dogs, burgers, and hot metts after scattering the leftover coals from the snake. There is nothing more satisfying than seeing those bones pull right out of the meat with a beautiful smoke ring. It makes it all worthwhile when someone says, "Those are the best ribs I've ever had, I didn't need BBQ sauce on them at all". 😢😂 Smoke On!!! Webers Rule! 🤘
Great video. Normally when I'm smoking on my Weber I keep the top vent opposite side of the fire so the smoke travels over the food. I have also heard for the snake method you DON'T want the smoke going over the food since it is constantly lighting new briquettes and will cause a creosote flavor. Curious if you had this issue. Thanks again.
I just stick to what works for me! I keep the vents over where the coals are lit and follow it around. Food comes out great and no "foul" tastes! Thanks for watching!
I too put the top vents away from the burning wood/coals. One TH-camr explained that unlike when you pull the coals out of the bag, the coals in the Weber get dried out during the cook before they ignite and that’s why we don’t transfer any unwanted flavors. At least none that I have detected.
I have smoked ribs and brisket using the snake method. I have kept the top vents over the food and never had a bad experience with taste. Everyone that has come over for a BBQ says it's delicious and when am doing it again. I rotate the cooking grate as the snake burns and also move the lid vents to stay over the food.
Awesome video! Trying the smoke method as I type. I kinda messed up by putting the briskets on top of each other instead of side by side like you did. Still 3 rows. Let's see how it comes out.
I’ve used the snake method twice in my Weber kettle. Once for baby back ribs and then other time for center cut pork loin. Both resulted in amazing and delicious smoked pork. Today, I’m going to smoke 2 picanhas/sirloin caps.
@@CassCookingIve cooked duroc baby back ribs 3 times using the snake method in my Weber and only once have I nailed it. It maintains 250 but then towards the end of the cook it got up to 300ish. Probably too windy or something.
I've used the snake sever times but stacking the "coals" flat. twice it's effectively gone out. Is your way safer from the avoiding the going out element?
What’s up Brotha, it’s been a LONG while… hope you and the family are doing good. Digg the beard my guy, I also have been growing mine out for the past 9 months. Anywho, yes please do more vids on the kettle. And I agree with the snake method…it works if you do it right like the way you showed how to set it up. I know that tritip had to come out straight 🔥🔥🔥! Can’t wait till the next episode, cheers my guy from California 🍻👊🏼😎🤙🏼
Thank you for all your videos, it is helping me alot for I am going to try to do smoke bbq for the first time in my life and i think i will be the first one in my area(i live outside the US). My question is that my grill is more rectangle and because it was made especially for me, so how to calculate the right amount of charcoal (from wood) to put in it, especially i will not be able to make the snake method because of the shape. Any advices?
@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!
This is great, and i plan on doing this for Christmas! You cooked it to what..203..ish? Don't you you normally want to pull it off like 130ish for medium rare, or is it cooked higher and longer for this style of cook? Great stuff, thanks in advance!
@michaelvanbuskirk6568 holy smokes!!! I haven't seen one over 4 pounds! If you're cooking to slice it as a steak, I recommend cooking until an IT of 125 then pull it off and let it rest, this will let the temp carry over to 130 giving you a perfect rare/med-rare.. If you're cooking like a brisket, wrap when you like the color and the bark, OR wrap at 160 IT (this will let the fat render into the meat and wrap and let it braise until tender at 200-203). Keep in mind you will lose the "toughness" of the bark if you use foil. Butcher paper will yeaild a more "solid" bark. Hope that helps!
Great video! Any suggestions about doing this on the Weber 26 inch grill to maintain the same temps? Bigger kettle, so would you add another rows of briquettes?
I think the advantage to having the 26 over the 22 is that your snake would burn for longer!! I'm not 100% sure though, as I have never cooked on a 26 inch! I suggest trying it out and seeing what works for you!
@@CassCooking Thanks for the fast reply! It's crazy how small an amount of briquettes is needed for a long slow cook. How much of the bag of briquettes do you think you used for your kettle?
For a 3 row snake with the woodchips, I'd say I use about half of a bag of briquettes, maybe just under or over.... I'll pay better attention next time to get a solid answer for you lol! I appreciate you watching!!
I tried it on the 4th, snake method with 2 rows of charcoal. I brined the filet over night, smoked it for 3 hours that was a little too long. It was very tasty but a little too dry.
@@Beachbear54 dang! I never tried filet with this method. Sorry it didn't work out for you. I'll have to try that to see what results I get! Thanks for your support!
I got a Weber 22” kettle as a draw prize last Christmas at my company party. Been watching videos all winter so I can make the most of it come springtime. I can’t wait to try this method on a brisket.
Question. I've been wanting to do jerk chicken, and I need to smoke the chicken. Can I use this method in order to smoke the chicken but still get Crispy skin
Genius just absolute genius,,, Please do make the other videos with those other meats would really like to see that as well. Thanks for the video I'm sure I speak for a lot of people 😁👍. Oh PS... What type of beer would you recommend lol
@@CassCooking seriously I've been cooking on a Weber kettle grill for 30 or 40 years, I did not think it was possible to manipulate that grill in the way you did this is really going to open up more cooking options on a relatively inexpensive grill well done sir. I subscribed by the way looking forward to more stuff. 👍
@shakashawn8207 that's what a lot of people say. I literally do this all the time. It keeps the coals burning better. Trust me when I say, you wont lose any smoke flavor. But either way is fine. Do you.
@shakashawn8207 I should also note that this is how an offset smoker functions. This method, however, uses a weber kettle. No matter where you put the vents, the smoke fills the whole chamber, swirls around inside, and then escapes through the vents. Happy smoking and thanks for the support!
Great video and very informative! I came across your channel and video because I’m researching on how to do the snake method on my Weber. I was wondering if you ever find the need to monitor the ambient temperature with a probe? Couple of other videos I’ve come across, where they say that the built-in thermometer on the Weber isn’t quite as accurate as it should be. Just wondering what your thoughts are
I dont usually monitor the grate level or ambient temps with a probe while using this method. However, it doesn't hurt to do so! I just "check" on things every 45 mins or so! Thanks for watching. I'm glad you found the channel!
Great video. I've never done tri tip like that. I have a Pit Barrel Cooker and I hang it. The longest I've ever cooked it was about 2 hours. I thought it was supposed to be medium rare.
So I’m wondering what cooking temp actually turns out to be with your setup. Have you had a chance to check it with a temp monitor? Just curious, I’ve actually tried this before using about a 5-briquette-thick snake a couple years ago and had to control the temp with both top and bottom vents, and it was a pita. This looks cool though- awesome vid, dude- thanks for sharing. ;)
@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!
Great tip! Great video. But since you wrap the meat in foil after you reach the desired "color", why couldn't you just finish it in the oven? Foil pan with liquid in the oven too. Use even less coal! Low and slow in the oven. Same final result?
@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!
@johnnycochran6128 a lot of people spray it with melted beef tallow, but if you are spritzing, you can use that too! I'm not 100% on what is the best thing to spray it down with, but yes you want to saturate it with something! Hope that helps!
Does grill lose heat with this method? Not throwing negativity but i heard the vent sb away from heat source by having hot and cool zones. This doesn't have cool zone? Im confused.
@@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!
@@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…
@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!
The idea of wrapping in foil is to let it braise. Get the jucies back into it. Searing gives a good bark but I'm pretty sure I didn't do that in this video. Hope that helps!
I do not ever soak wood chips or chunks, or any wood for that matter. I believe soaking wood chips causes them to smolder and create "bad" and foul tasting smoke. The idea is a clean burning fuel for the best smoke flavor. Hope that helps!
@@mts982 I always run my vents, top and bottom, wide open! I don't usually monitor the temp at the grate level when using this method. I just periodically check the internal temp and the way things are looking. I would say start with the vents wide open and monitor your temps. Reduce or "close" your vents as needed until you reach your desired cooking temperature!
@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!
If you're treating it as a steak, you are absolutely correct! I have another video cooking a tri tip medium rare like a steak with the reverse sear method. In this video, I treated the tri tip as if it were a brisket.... some people will argue that cooking it that way is sacrilege.... to that I say.... just try it! Lol thanks for watching!!
I only have the small Weber Kettle, can I use this method with my small one? I’m only one person so I don’t need a big kettle. Anyone have any suggestions?
Probably shouldn't have tried the snake the first time with the Kingsford Low n Slow... Same amount of briquettes you used but struggling to keep the temp down even after shutting the bottom vents down.
@shanecoxsey2929 ohhh no! Yea I make sure I don't buy some weird kind of briquettes when I resupply. I have to make sure I'm buying the regular ones for the snake to be consistent! 😬
Came back from running a couple errands and she was at 300... Just shut the vents down and moved it to the shady/breezy part of the yard and it leveled it out 🤙🏻
Well brother... You made a believer outta me. I've grown up on the Central Coast where the Trip tip cut originated. We grill it over Red Oak to 140 with no complaints and I'll be damned smoking it to 203 made it taste just like a smoked brisket 🍻
Chips work, chunks work. You can put chips on top of the first two rows, then row of charcoal, then chips. Or do like you do. Bbq is about having a good time and good food. Ignore the haters
@@jozygil As long as you have enough space that the meat isn't getting too much direct heat. Maybe try smaller rows and/or smaller charcoal briquettes on one side, rather than wrapping all the way around.
@cutigerjames9931 I wish I had a dollar for every comment that asked this question lol In offset smokers you want the smoke to flow so that it passes over and under the meat you're cooking. With a weber, you can certainly do opposite the coals. I always put the vents over where they're burning, I feel this makes the coals burn "cleaner" and more consistent.... either way is fine. The webers are designed in a way where the whole chamber fills with smoke before exiting, regardless of vent positioning. Hope that helps! Thanks for the question!
I did that last year when my smoker went down and all i had was my weber kettle on a 18 pound bird it took a little longer but it came out just fine but this year I've got a 14 pound bird that shouldn't take the whole day, but i still want to see how you do it good luck. Larry
@Fishfuzzlove that's where you're wrong. I don't blatantly lie to you guys on camera. And it certainly did not dry out. I cook tri tips like a brisket all the time. Its delicious. Getting a quality tri tip with good marbling and a decent fat cap is key. Thanks for watching!
@@CassCooking Oh I didn’t say you were lying maybe just made a mistake. Your other Tri Tip video clearly looked like a Tri tip. Tri Tip is a lean cut anything over medium rare and you’re dry as a fart especially at 5 hrs cooking. Anyways liked your video and style keep em coming.
Tri-Tip to me, as a Cali guy, isn't meant to be smoked. Season it with a GSP style seasoning and sear it over a wood fire. Raise it up (or move away from) direct heat and cook it another 30 to 40 minutes. It should look medium to medium rare.
@@CassCooking i wanted to ask also, about what temp was the inside of the grill while cooking that tritip using that method? Im going to try this on a meatloaf today but dont want to quite cook it that long, maybe like 3 hours or so
@DaymienStClair I would say around 250-275 F. I'm not really sure as I don monitor the temperature while cooking. Just keep an eye on the internal temp with a quick read thermometer! Hope that helps!
@adamjohnston9273 I always put more chips than I think I'll need. Sometimes, it's not ready to wrap until all the chips have already been burnt. That's just how she goes sometimes. Im not worried about it!
The Weber kettle is under rated for smoking. I have used the snake method for three 17 pound briskets as well as an 18 pound Thanksgiving turkey on a rotisserie! I love the idea of a tri-tip as Costco always has great deals on them. Thanks for a great video!
Does the Weber kettle using the smoke method produce more smoke than a pellet grill?
@@nicholasmumford5616it’s the wrong smoke with snake method. Your supposed to add charcoal to grill after the burning of all the white smoke when u use the chimney then it’s ready to be dumped in charcoal basket and flavored wood chips for the smoke
Great tutorial. Each step was explained very well. Thanks for sharing!!
You did make this look easy. Thank you sir , very informative. Lookin forward to trying this myself. 12:22
@georgeaguirre9426 you'll make it look easy too with practice! Best of luck, and thanks for the support!
I drink beer with my weber also.
For less stares and pointing from the neighbors, I always light it. Even if I ain't grilling.
@revolution51 it's just all around a good pal.
That’s pretty impressive bro , I’m definitely gonna try this out with a tri tip tomorrow . Thanks for this video !
Hell yea! Thanks for watching!! Good luck!
Thank you for this, I am sooo new to this. I needed this intro from start to finish. Love, thanks for this video.
You got this!! Appreciate you watching!!
Awesome tutorial man. I've wanted to try the snake method but haven't yet. Good to see you back 😎 can't wait to see more videos.
Appreciate you! I'm busy for a few weeks, but they're coming!!
I will definitely try the chips, I've been using chunks for a while. I used this method on the 4th with 2 racks of ribs. I use a rib rack that looks like a metal napkin holder, and it keeps the ribs vertical, allowing the smoke and heat to weave through the racks. After about 5 hrs, I wrapped them in foil and put them in the oven for another hour or so while we cooked the hot dogs, burgers, and hot metts after scattering the leftover coals from the snake. There is nothing more satisfying than seeing those bones pull right out of the meat with a beautiful smoke ring. It makes it all worthwhile when someone says, "Those are the best ribs I've ever had, I didn't need BBQ sauce on them at all". 😢😂 Smoke On!!! Webers Rule! 🤘
@@gregorystatt5562 love it!! Thanks for the support!!
Excellent man... looks amazing!! 😊
Nice vid. I’ll keep up with the series I use the same grill. Cheers
Where have you been all my life? This is a game changer!
So happy to be of service!
Great video. Normally when I'm smoking on my Weber I keep the top vent opposite side of the fire so the smoke travels over the food. I have also heard for the snake method you DON'T want the smoke going over the food since it is constantly lighting new briquettes and will cause a creosote flavor. Curious if you had this issue. Thanks again.
I just stick to what works for me! I keep the vents over where the coals are lit and follow it around. Food comes out great and no "foul" tastes! Thanks for watching!
I too put the top vents away from the burning wood/coals. One TH-camr explained that unlike when you pull the coals out of the bag, the coals in the Weber get dried out during the cook before they ignite and that’s why we don’t transfer any unwanted flavors. At least none that I have detected.
I have smoked ribs and brisket using the snake method. I have kept the top vents over the food and never had a bad experience with taste. Everyone that has come over for a BBQ says it's delicious and when am doing it again. I rotate the cooking grate as the snake burns and also move the lid vents to stay over the food.
Awesome video! Trying the smoke method as I type. I kinda messed up by putting the briskets on top of each other instead of side by side like you did. Still 3 rows. Let's see how it comes out.
Appreciate the support! Update us later!! 😎
I’ve used the snake method twice in my Weber kettle. Once for baby back ribs and then other time for center cut pork loin. Both resulted in amazing and delicious smoked pork. Today, I’m going to smoke 2 picanhas/sirloin caps.
I absolutely love this method! Been using it a lot myself! Haven't done ribs yet! That's coming soon! Appreciate you watching!
@@CassCookingIve cooked duroc baby back ribs 3 times using the snake method in my Weber and only once have I nailed it. It maintains 250 but then towards the end of the cook it got up to 300ish. Probably too windy or something.
This snake method looks great. It will make a difference in my grilling. Thanks
Certainly not set it and forget it. If you have to rotate the lid every hr...
I use the snake for all my large cuts. I have done 10 plus lb briskits and 7 or 8 lb tenderloins. Works great
Amen!! It really is a tried and true method and I love it! Thanks for watching!! 🍻
Great tutorial! When the intro music started playing, I thought I had switched to a Vice Grip Garage video!
I love VGG!! lol
Great inviting video. Every detail explained and illustrated to the point. Great job sir!
Appreciate you!!
You dont put top vent on opposite side of burn to let the smoke roll over the meat??
It's a kettle, you really don't need to. You certainly can, I dont.
I've used the snake sever times but stacking the "coals" flat. twice it's effectively gone out. Is your way safer from the avoiding the going out element?
It has never gone out on me!! Make sure you're vents are always wide open!
Going for a tall can then trying this method. Seems really cool! Thanks
@@luisnunez4125 thank you for your support! Good luck!
What’s up Brotha, it’s been a LONG while… hope you and the family are doing good. Digg the beard my guy, I also have been growing mine out for the past 9 months. Anywho, yes please do more vids on the kettle. And I agree with the snake method…it works if you do it right like the way you showed how to set it up. I know that tritip had to come out straight 🔥🔥🔥! Can’t wait till the next episode, cheers my guy from California 🍻👊🏼😎🤙🏼
We are good bro hope you are all the same! I appreciate you homie! 🍻
Thank you for all your videos, it is helping me alot for I am going to try to do smoke bbq for the first time in my life and i think i will be the first one in my area(i live outside the US). My question is that my grill is more rectangle and because it was made especially for me, so how to calculate the right amount of charcoal (from wood) to put in it, especially i will not be able to make the snake method because of the shape. Any advices?
@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!
Definitely gonna give this a try, just bought a second hand Webber kettle for fifty quid!
Looks like they’ve only used it a hand full of times.
@@turbocut sounds like you made out like a bandit! Well done!
This is great, and i plan on doing this for Christmas! You cooked it to what..203..ish? Don't you you normally want to pull it off like 130ish for medium rare, or is it cooked higher and longer for this style of cook? Great stuff, thanks in advance!
@jefflenney9460 tri tip is very controversial 😅 i have cooked them both ways, and both are delicious!! Thanks for watching! Merry Christmas!
Thank you. I'm doing a tri-tip for Christmas and I have never smoked anything. I will let you know how it goes.
Really hope it turns out! Keep an eye on that internal temp! Let me know!! Merry Christmas to you and yours, and thank you for watching!
@@CassCooking mine is 8 lb. What is your recommendation for how long to leave it before I wrap it in foil and then after that?
@michaelvanbuskirk6568 holy smokes!!! I haven't seen one over 4 pounds! If you're cooking to slice it as a steak, I recommend cooking until an IT of 125 then pull it off and let it rest, this will let the temp carry over to 130 giving you a perfect rare/med-rare.. If you're cooking like a brisket, wrap when you like the color and the bark, OR wrap at 160 IT (this will let the fat render into the meat and wrap and let it braise until tender at 200-203). Keep in mind you will lose the "toughness" of the bark if you use foil. Butcher paper will yeaild a more "solid" bark. Hope that helps!
Brisket
@casscooking It says "twin pack"🤣
Soooo. Recommendations on doing two of them at once? 🤣
Best explanation I’ve seen. Thanks!
@@ericstuehrmann9496 thank YOU!
I just ordered some natural charcoal oak and apple wood briquettes. Can I smoke my Tri-Tip with the briquettes alone or should I add wood chips ?
@@ebmixez7621 you can just use charcoal, if that's your preference! I add wood chips for some smokey flavor!
I like your style man, great video, keep it up brother!
@@jimmyblair7597 thank you!! Appreciate your support
Great video! Any suggestions about doing this on the Weber 26 inch grill to maintain the same temps? Bigger kettle, so would you add another rows of briquettes?
I think the advantage to having the 26 over the 22 is that your snake would burn for longer!! I'm not 100% sure though, as I have never cooked on a 26 inch! I suggest trying it out and seeing what works for you!
@@CassCooking Thanks for the fast reply! It's crazy how small an amount of briquettes is needed for a long slow cook. How much of the bag of briquettes do you think you used for your kettle?
For a 3 row snake with the woodchips, I'd say I use about half of a bag of briquettes, maybe just under or over.... I'll pay better attention next time to get a solid answer for you lol! I appreciate you watching!!
Awesome video...subscribed so gonna wait for more weber content as i just bought a weber yesterday
@@coryanderson7581 I plan on putting more out soon after I figure out a software issue with my editor. Thanks for your support!
I tried it on the 4th, snake method with 2 rows of charcoal. I brined the filet over night, smoked it for 3 hours that was a little too long. It was very tasty but a little too dry.
@@Beachbear54 dang! I never tried filet with this method. Sorry it didn't work out for you. I'll have to try that to see what results I get! Thanks for your support!
I got a Weber 22” kettle as a draw prize last Christmas at my company party. Been watching videos all winter so I can make the most of it come springtime. I can’t wait to try this method on a brisket.
Congrats, good luck thanks for watching! 😎🇺🇸
Question. I've been wanting to do jerk chicken, and I need to smoke the chicken. Can I use this method in order to smoke the chicken but still get Crispy skin
@fivo_viirus_jay7576 yes absolutely
@@CassCooking AWESOME thank you so much.also would love to see more vids like these using different methods
Genius just absolute genius,,,
Please do make the other videos with those other meats would really like to see that as well. Thanks for the video I'm sure I speak for a lot of people 😁👍. Oh PS...
What type of beer would you recommend lol
@stephenbaker7499 PABST BLUE RIBBON... ALWAYS!! 😎🇺🇸 Thanks for the support!
@@CassCooking seriously I've been cooking on a Weber kettle grill for 30 or 40 years, I did not think it was possible to manipulate that grill in the way you did this is really going to open up more cooking options on a relatively inexpensive grill well done sir.
I subscribed by the way looking forward to more stuff. 👍
@stephenbaker7499 appreciate your support my friend!! 🇺🇸😎🤘🏼
I’ve heard of this method before, this is the best tutorial. I just need to figure out his long to smoke something for.
@nemosthebandit I appreciate that comment!
i do this with my jumbo old smokey and it works amazing
I grew up using the old Smokey and downsizing. I think I’m back to basics and using this snake method. They are only $58.00
Thanks for sharing. What was the rub you used, just SPG ??
@kenth.832 yes! SPG is my go to with beef. Use any rub you like!
I thought top vents are supposed to be positioned above the meat so the smoke is dragged around it and out?
@shakashawn8207 that's what a lot of people say. I literally do this all the time. It keeps the coals burning better. Trust me when I say, you wont lose any smoke flavor.
But either way is fine. Do you.
@shakashawn8207 I should also note that this is how an offset smoker functions. This method, however, uses a weber kettle. No matter where you put the vents, the smoke fills the whole chamber, swirls around inside, and then escapes through the vents. Happy smoking and thanks for the support!
Also the liquid in the middle moderates the temperatures in the kettle. It acts like a heat sink keeping temps closer to 225/250
Great video, I'll give it a try... Thanks!
Awesome video! were both vents fully open during the cook?
Yes they were!! Thanks for the question!
Great video and very informative! I came across your channel and video because I’m researching on how to do the snake method on my Weber. I was wondering if you ever find the need to monitor the ambient temperature with a probe? Couple of other videos I’ve come across, where they say that the built-in thermometer on the Weber isn’t quite as accurate as it should be. Just wondering what your thoughts are
I dont usually monitor the grate level or ambient temps with a probe while using this method. However, it doesn't hurt to do so! I just "check" on things every 45 mins or so! Thanks for watching. I'm glad you found the channel!
@@CassCooking Thanks for the advice sir!
Just retired my 15 yr old weber for a new 22-inch weber. Never tried snaking. I'm cooking a brisket this weekend. Ty!
Glad to hear it! Best of luck!!
I'll give it a try, but I never use charcoal only wood
Great video. I've never done tri tip like that. I have a Pit Barrel Cooker and I hang it. The longest I've ever cooked it was about 2 hours. I thought it was supposed to be medium rare.
I've cooked them like a steak and I've cooked them like a brisket. Both come out amazing!! Thanks for watching! 😎
@@CassCooking good to know. I figured it would be all dried out. Thanks.
@@DaMurph not if you do it right! 😉
So I’m wondering what cooking temp actually turns out to be with your setup. Have you had a chance to check it with a temp monitor? Just curious, I’ve actually tried this before using about a 5-briquette-thick snake a couple years ago and had to control the temp with both top and bottom vents, and it was a pita. This looks cool though- awesome vid, dude- thanks for sharing. ;)
@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!
Great tip! Great video. But since you wrap the meat in foil after you reach the desired "color", why couldn't you just finish it in the oven? Foil pan with liquid in the oven too. Use even less coal! Low and slow in the oven. Same final result?
@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!
Very nice! Can’t wait to try it on my new WK.
Thanks for the video! Gonna do this tomorrow. But wrap with foil and not butcher paper? Never done this
You can wrap it with either! I prefer foil! But you jeopardize the bark using foil. Paper will help keep the bark that you've built! Good luck!
Ah thanks! I didn’t know that. I think I will try the butcher paper. Do you have to grease the paper before wrapping?
@johnnycochran6128 a lot of people spray it with melted beef tallow, but if you are spritzing, you can use that too! I'm not 100% on what is the best thing to spray it down with, but yes you want to saturate it with something! Hope that helps!
@@CassCookingthank you, sir.
@johnnycochran6128 my pleasure let me know how it turned out!! Thanks for your support!
Great stuff brother , did you ever smoke salmon? Would you do 1/2 of "charcoal snake"?
@@Roccopaul73 salmon I usually do indirect. I feel hotter and faster methods produce a better result when it comes to salmon
Did you have both vents open fully during this cook
Yes I did
Just cooked some ribs with the snake method. had two racks on there and it took 9 hours to be perfect. was still at least 2 hours of the snake left.
Does grill lose heat with this method? Not throwing negativity but i heard the vent sb away from heat source by having hot and cool zones. This doesn't have cool zone? Im confused.
@@CowboyGirl007 right. No "cool" zone. It's a way to keep consistent lower temperatures for smoking. You can not "sear" the meat this way.
Dope vid bro 1 question what was the temp when you got it off the grill
205!
I have a question, do you leave top and bottom air vent fulling open when bar-b- queing?
I do, yes!
Yall should try it with lump charcoal.
I find keeping vent on opposite side of heat does good aswell
@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!
I did the basic coal format you used. I did soak my chips and soaked a couple larger chunks and placed them in as well at points. It worked very well.
@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.
Great idea!
I will be doing a bone in prime rib this year. Any advice?
@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!
Great video!! 165 for tri tip??
Great job..thank you
@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!
I have a question do i have to wrap it in foil ? Whats the purpose of that
Also with the snap method there's no such thing as giving it a sear ?
Or do I wrap it when I'm satisfied with how much bark or crisp it has on it?
The idea of wrapping in foil is to let it braise. Get the jucies back into it. Searing gives a good bark but I'm pretty sure I didn't do that in this video. Hope that helps!
How do you check the grate temp
@@curtrudable I don't usually
@curtrudable but there are probes you can buy that you can use at grate level! I like the Inkbird IBT6XS and got mine on Amazon.
Thanks
Shouldnt the wood chips be soaked first??
I do not ever soak wood chips or chunks, or any wood for that matter. I believe soaking wood chips causes them to smolder and create "bad" and foul tasting smoke. The idea is a clean burning fuel for the best smoke flavor. Hope that helps!
@@CassCooking yes thanks. And what would you set vents at for a temp of around 225f??
@@mts982 I always run my vents, top and bottom, wide open! I don't usually monitor the temp at the grate level when using this method. I just periodically check the internal temp and the way things are looking. I would say start with the vents wide open and monitor your temps. Reduce or "close" your vents as needed until you reach your desired cooking temperature!
Cool method.have you tried this on 14 inch.?
I have not. I'm sure you could figure out how to make that work! Thanks for watching!
Thanks I'll give it a try
How you keep temp without thermometer??
@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!
Forgive my ignorance, but isn’t 205 deg internal like way overdone? I thought tri tip should be like 130 for medium rare? Thanks! Nice video!
If you're treating it as a steak, you are absolutely correct! I have another video cooking a tri tip medium rare like a steak with the reverse sear method. In this video, I treated the tri tip as if it were a brisket.... some people will argue that cooking it that way is sacrilege.... to that I say.... just try it! Lol thanks for watching!!
I only have the small Weber Kettle, can I use this method with my small one? I’m only one person so I don’t need a big kettle. Anyone have any suggestions?
Yes you can!
Can you use this method on a turkey???
I would imagine so! You'd probably have to use a smaller turkey and build a snake that burns hot!! I have yet to try it!
What if you don't have a round webber? And you can't rotate the lid
😂😂 just do your best. Do you mean a square grill? Just rotate the lid when the burn rounds the corner I guess.. 🤷🏻♂️
I laugh because I have dropped a weber or 2 and they disfigured so the lid wouldn't fit right 😄
Oorrrrrr if u have a square grill and a fixed lid then this method will still work. Just keep the vents open. You'll be fine!
Probably shouldn't have tried the snake the first time with the Kingsford Low n Slow... Same amount of briquettes you used but struggling to keep the temp down even after shutting the bottom vents down.
@shanecoxsey2929 ohhh no! Yea I make sure I don't buy some weird kind of briquettes when I resupply. I have to make sure I'm buying the regular ones for the snake to be consistent! 😬
Came back from running a couple errands and she was at 300... Just shut the vents down and moved it to the shady/breezy part of the yard and it leveled it out 🤙🏻
@@shanecoxsey2929 excellent! Keep on smokin! 🤘🏼😎
Well brother... You made a believer outta me. I've grown up on the Central Coast where the Trip tip cut originated. We grill it over Red Oak to 140 with no complaints and I'll be damned smoking it to 203 made it taste just like a smoked brisket 🍻
@@shanecoxsey2929 glad to hear you enjoyed it! 😎🇺🇸🍻
Chips work, chunks work. You can put chips on top of the first two rows, then row of charcoal, then chips. Or do like you do. Bbq is about having a good time and good food. Ignore the haters
100%!!! 🤘🏼😎🇺🇸
You want to keep the vent on the opposite side as the heat.
Or .... this works too! Thanks for watching!
What can I do if I only have a small Weber Kettle? Does this method work with it too?
@jozygil the webers I have are the 22 inch kettles. Hope that helps..
@@jozygil
As long as you have enough space that the meat isn't getting too much direct heat. Maybe try smaller rows and/or smaller charcoal briquettes on one side, rather than wrapping all the way around.
@@CrispyOkra THANK YOU, I couldn’t get an answer from anyone else. I appreciate it!
Would LOVE to see you cook 3 ribs on the webber,using a rib rack. Thank ❤
@@sheilahtaylor3005 I can certainly give that a shot! Thanks for the suggestion!
I dont think I have seen a video where someone stacks the charcoal for the snake. its always laying them down flat
It's a labor of love and a work of art!! I've seen some pretty horrendous charcoal snakes... I like to make mine pretty... lmao 😎 thanks for watching!
What is the size of the kettle, 22 or 26?
I have the 22 inch models!
I thought you were supposed to keep the top vent opposite of the part of the snake that was burning so smoke would cross the meat.
@cutigerjames9931 I wish I had a dollar for every comment that asked this question lol
In offset smokers you want the smoke to flow so that it passes over and under the meat you're cooking. With a weber, you can certainly do opposite the coals. I always put the vents over where they're burning, I feel this makes the coals burn "cleaner" and more consistent.... either way is fine. The webers are designed in a way where the whole chamber fills with smoke before exiting, regardless of vent positioning. Hope that helps! Thanks for the question!
? Bro did you use lighter fluid
@tonypleaseloveme i never use Lighter fluid in my pits!! Royal oak tumble weeds. Try em out!
“But sometimes, you got shit to do” haha this guy gets it!
😎🍻 thanks for watching!
How about a 14 pound turkey on the weber kettle with the snake method
Idk.... that seems like an awfully risky cook.
Maybe ill do it just to show it can be done. 🇺🇸 I appreciate your challenge!!
I did that last year when my smoker went down and all i had was my weber kettle on a 18 pound bird it took a little longer but it came out just fine but this year I've got a 14 pound bird that shouldn't take the whole day, but i still want to see how you do it good luck. Larry
I like the method I use a Weber too. That doesn’t look like a Tri Tip though, looks more like a brisket flat. Tri tip would dry out cooking that long.
@Fishfuzzlove that's where you're wrong. I don't blatantly lie to you guys on camera. And it certainly did not dry out. I cook tri tips like a brisket all the time. Its delicious. Getting a quality tri tip with good marbling and a decent fat cap is key. Thanks for watching!
@@CassCooking Oh I didn’t say you were lying maybe just made a mistake. Your other Tri Tip video clearly looked like a Tri tip. Tri Tip is a lean cut anything over medium rare and you’re dry as a fart especially at 5 hrs cooking. Anyways liked your video and style keep em coming.
@Fishfuzzlove eight on thanks for the support!
Gonna smoke my ham for Thanksgiving using this method
Can you smoke a salmon that way
@Beachbear54 you probably absolutely can. But salmon cooks fast, and I imagine it's probably better to just cook that indirect.
Thanks for your response. You’ve gained a new fan. I’ve smoked salmon on a gas grill only due to my situation deep down inside I’m a charcoal guy
@Beachbear54 I'll make a video cooking salmon on the weber. I've only done it a couple times but it was a hit with the family each time!
Brilliant! Thank you!
@@everetthunt6140 thank YOU! 😎
love the video, but thought vent was to be opposite the burning coals
It doesn't really matter. Whatever you prefer to do is great!
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Tip from a grill master, soak your wood chips in garlic water for 1/2 hour, game changer
Can u sm😅me a turkey using the snake method successfully.
@danieljohnson2568 probably!! I'll give it the ol college try!
Tri-Tip to me, as a Cali guy, isn't meant to be smoked. Season it with a GSP style seasoning and sear it over a wood fire. Raise it up (or move away from) direct heat and cook it another 30 to 40 minutes. It should look medium to medium rare.
Do a meatloaf, idk if you ever smoked a meatloaf but its pretty fire my guy
I have videos on the "smoked fatty" but it has been a while since ive done one!! Thanks for the recommendation and for watching!
@@CassCooking i wanted to ask also, about what temp was the inside of the grill while cooking that tritip using that method? Im going to try this on a meatloaf today but dont want to quite cook it that long, maybe like 3 hours or so
@DaymienStClair I would say around 250-275 F. I'm not really sure as I don monitor the temperature while cooking. Just keep an eye on the internal temp with a quick read thermometer! Hope that helps!
@@CassCooking cool thanks man. I have been getting into using charcoal and i have found its much different than pellet smoker/grill haha
@DaymienStClair oh absolutely. I don't know nothing bout pellet grills. Lol just keep an eye on things and you'll be solid!!
No lighter fluid?
Absolutely not. Never fluid in my grills.
Thanks my man i gotta try this@CassCooking
@damonicwilliams6396 good luck!! I use Royal Oak Tumbleweeds almost exclusively to start my charcoal!! Best of luck, and thanks for watching!
I was on board until you said you brought it to 160-165 internal... now I question everything I watched.
God for bid you use the halfs or broken ones...charcoal is charcoal...
I use them. I put them on top and on the sides. Using broken ones affects the integrity of the build. Thanks for your support!
Pork loin. Do a pork loin because you’ll add some flair to an otherwise boring cook. Maybe a stuffed loin…
I'll add it to the list!! 🍻
Couldn't agree more. The Weber is the Bomb. The original "Smoker" Fools use those expensive gadgets!
I love my webers!! Appreciate ya watching!
@@CassCooking Just smoked 2 racks, 1 back ribs other spare with tips on the side.
Why continue smoking whilst wrapped kind of a waist of smoking chips
@adamjohnston9273 I always put more chips than I think I'll need. Sometimes, it's not ready to wrap until all the chips have already been burnt. That's just how she goes sometimes. Im not worried about it!
The music when he speeds up the video! ❤️❤️❤️
@@alexanderh1890 yeehaw!! 🤠🇺🇸
Yee Haw
done it this way for ages.. glad your showing others
Please make Pulled Pork. Boston butt bone in style
I think I already did! Should be on the channel?
Here ya go!
th-cam.com/video/WZ_pODXHr3g/w-d-xo.html
@@CassCooking Thanks man
@@CRUNCHIII thank YOU!!
How about smoking a chicken?
I have a video on that, but I'll do one using the snake method! It comes out delicious!!