I followed this method for my 1st ever Snake Method cook. I am happy to report that I managed to get the temp down to 125 Deg C and keep it there for the majority of the cook. The cook took me 11 hrs to get to the correct or suggested internal temp of 95deg C - I removed mine at i think about 93 deg C. Well, It was absolutely wonderful. The blade just slipped out and it literally fell apart as in your Video. So thank you for that. A Triumph!
If only we can get more Americans to be Lamb friendly! I've made it many times (from loin chops to ribs to rack to leg to shoulder) and had people try it who swear that they don't like lamb.... And the majority were so happy with how good it really is. Not sure what they tried in the past.... btw, I'm a mutton fan too. That's a little more difficult to make people appreciate.
Looks amazing wanting to give this a try, I have a slow n sear basket. Any tips for this or would it be a similar process if I aim for the same temps in the video ?
I purchased one of the inkbird wireless probes but it doesn't work when in foil and in the bbq. Do you think its faulty? Or might be because its in my chargriller Akorn which is thicker steel lid?
I seem to always struggle to get up to temp. I was using a Weber kettle and just recently got a bronco pro. On both I use a whole chimney of briquettes to start with and always struggle to get up to smoking temps when I get them in. Sometimes takes me up to an hr to get to 250f, a very slow climb even with all vents open Any tips or advice? I suspect the briquettes I am using weren’t the best, they were a bag of gagganis olive pips I got from Austral meats
What about the Heat Beadz briquettes? Do you consider these a poor quality? This is what I usually use as available at Bunnings and Woolworths, but happy to change if these are considered crap? I haven’t noticed dirty smoke when slow cooking but I’ve only been smoking for about a year
Looks delicious! There's nothing up my way re delicious smells coming from backyard BBQ'ing, bet your neighbours are drooling often. The US was different though, we lived down south and the air was always think with the smell of Q, it was brilliant.
The way you explained the snake method AND how to control it afterwards made so much more sense than other vids
Cheers mate!
Guess what I'm cooking tomorrow! Looks awesome. Thanks again for another great, easy, non waffly video. Top notch!
Cheers mate!
I followed this method for my 1st ever Snake Method cook. I am happy to report that I managed to get the temp down to 125 Deg C and keep it there for the majority of the cook. The cook took me 11 hrs to get to the correct or suggested internal temp of 95deg C - I removed mine at i think about 93 deg C. Well, It was absolutely wonderful. The blade just slipped out and it literally fell apart as in your Video. So thank you for that. A Triumph!
Great work mate!
I use Hot Shots. Decent size bricks, don’t need as long a snake. I believe they are the OG’s of heat beads before selling them off and starting again.
Oh nice!
If only we can get more Americans to be Lamb friendly! I've made it many times (from loin chops to ribs to rack to leg to shoulder) and had people try it who swear that they don't like lamb.... And the majority were so happy with how good it really is. Not sure what they tried in the past.... btw, I'm a mutton fan too. That's a little more difficult to make people appreciate.
I know hey!
Great vid mate. The thumbnail looks epic, nice clean transitions and good use of speed up.
Cheers mate! Always trying to improve.
Looks amazing mate, congratulations on your BBQ awards nomination!! We’ll deserved
Thanks 🙏
Well done Azza, as always something new and delicious from ya mate
Cheers mate!
Cool to see some weber cooks again 🤙
Awesome video mate!! That lamb looks mint!
Cheers legend!
Another awesome video, Aaron, thank you. I’ll 100% be trying that! Keep the awesome content coming! 🙌🏼
Cheers mate! Will do 🤘
Good man! I would love to see a video on bbq management, ie, cooking different things for a weekend party/ guests.
Mate your a legend … cheers 🍻
Awesome vid bro! loads of great tips and that lamb looked unreal 😍 I was waiting for the Taco 🌮 😅
Sort of it a taco right?😅
Another ripper of a video. 🤙🍻
🤘
Looks awesome Aaron. I've done lamb leg once and it's never turned out like that. Will try the shoulder next!
Looks awesome mate. I don’t have a Webber but have a Kamado Joe. Gonna try this on my bbq
🤘
Great video
Lamb chops with butchers axe lamb rub on the Weber is so good.
Love pulled lam raps. I make it on the weekends
So good hey!
Sensational!
Thanks mate!
Looks amazing wanting to give this a try, I have a slow n sear basket. Any tips for this or would it be a similar process if I aim for the same temps in the video ?
Another awesome Weber based recipe. What wireless probe are you using? Love the fact it can tell you the ambient temperature as well.
I purchased one of the inkbird wireless probes but it doesn't work when in foil and in the bbq. Do you think its faulty? Or might be because its in my chargriller Akorn which is thicker steel lid?
You always, always need a longer snake! 😂
Definitely 🤘
I seem to always struggle to get up to temp. I was using a Weber kettle and just recently got a bronco pro. On both I use a whole chimney of briquettes to start with and always struggle to get up to smoking temps when I get them in. Sometimes takes me up to an hr to get to 250f, a very slow climb even with all vents open
Any tips or advice? I suspect the briquettes I am using weren’t the best, they were a bag of gagganis olive pips I got from Austral meats
Looks excellent! I will have to run out and get a lamb shoulder to try it. Can you post (or have you already posted) a recipe for the garlic sauce?
This one was a store bought one 🤘
What about the Heat Beadz briquettes? Do you consider these a poor quality? This is what I usually use as available at Bunnings and Woolworths, but happy to change if these are considered crap? I haven’t noticed dirty smoke when slow cooking but I’ve only been smoking for about a year
How is the wireless temp sensor working with foil wrapped around the meat?! Faraday cage and all? Is the conductivity of the tin foil too low 😅?
I dunno, it just does 😂 you’ll have to ask inkbird.
What temp probe is that Aaron, did some research after watching the vid, is it inkbird or Wamoma?
Inkbird 🤘
All that and you wrap it up 😅 I’d be eating it as is with some wedges or something
Looks awesome
🤘
Might need to get a weber kettle then... Dang that looks sooo good!! Any suggestions to using a weber smokey mountain for the same result?
Just run the minion method and follow the cooking method in this video 🤘
@@LownSlowBasics Roger that, any advantage to putting the wood chunks under the briquettes rather than on top?
What thermometer are you using to track the ambient temp in the kettle?
Yummy
🙏
Can I do this with a leg of lamb that I have in my freezer?
Legs can be a bit lean but can be done!
My OCD hated that anti clockwise burn 😂
Looks delicious! There's nothing up my way re delicious smells coming from backyard BBQ'ing, bet your neighbours are drooling often. The US was different though, we lived down south and the air was always think with the smell of Q, it was brilliant.
Very nice!
Do you ever use sprigs of rosemary on the briquettes for extra goodness?
I haven’t 🤘
I had the same consistent heat temp in Weber but after 3 hours the internal temp for the lamb read only at 63c?
Every cook is going to be different mate.
So going by the colour then even though temp lower and then into tray?
@@Brandonreynolds393 yeah between 60-80c is fine to wrap 🤘
"promosm" 😆
I’m sure this question has been dropped a thousand times over the years but what Brickets do you use?
Watch the video
What was final temp?
95-97c
Do you rate heatbeads??
The lump charcoal yes, briquettes no.
What about the coconut blue bag?
@@NpgSymboL never used em
Lamb is just so bloody expensive in the uk at the moment 😢
☹️
Everything is here in Australia too.
No trim at all if your doing 10 hours