There is a great debate going on right now in the BBQ community.
Should you fork out big bucks for a smoker or can turn your grill into one the best charcoal smoker??
Food blogger, author & Weber’s personal chef Jamie Purviance, says "you don’t need to spend big money to buy a smoker, nor destroy your existing grill to get those mouth-watering smokey flavours, all you need is the charcoal snake method" And he is bloody right!!
Using this method I have even managed to smoke like a pro in a small Weber.
If your thinking what the flipping heck is the snake method? Let me show you my new skills.
What is The Snake Method? (Just Bloody Tell Me)
Put simply, the charcoal snake is created by building a wall of briquettes leaning against each other in a semi-circle - a little like dominoes.
You then light the charcoal on only one end and slowly let it burn down ‘the snake’ throughout the day. This method works best of any circular grill, however, can be adapted to almost any grill.
Charlies Hot Tip
In my opinion, the best charcoal for smoking is charcoal briquettes, unlike lump charcoal briquettes are made with additives to help hold the materials together, making them burn better and more solid so they are easier to stack.
Bonus Hot Tip! Want to know the easiest way to light your charcoal? I suggest using my guide on how to use a charcoal chimney Rather than mess around for hours getting your grill or smoker up to heat this will have you red hot in no time!
The charcoal snake method is the perfect way to smoke meat low and slow without having to add more charcoal throughout the day. Perfect for fish, pulled pork, brisket, whole chicken, whole turkey and ribs. We have found this is actually one of the best ways to cook ribs on our charcoal smoker.
We have created this simple guide below so you too, can experience this simple yet effective way of getting that mouthwatering smokey flavor.
Building Your Charcoal Snake
Create a half circle using briquettes, one half circle around the outside of the grates of our Pit Barrel Cooker then and another half circle on the inside of the first circle.
Then repeat the process on top of the first layer. You should end up with a half circle 2 bricks wide and two bricks high.
You want to select 4 or so chunks of your favorite wood (to flavour your meat) and place them along the top of the snake around 1 - 2 inches apart.
You want to leave about 5 inches of space at the start of the snake before placing your first chunk.
Charlies Hot Tips
Hot Tip: Try to pack the bricks really tight and neat.
Hot Tip: The longer you build your snake the longer it will burn, for a longer cook make your snake bigger!
How To Light Your Charcoal Snake
At the bottom of your grill add in a few paraffin wax lighter cubes. Place your rack on top and add around 8 - 10 briquettes on top.
Let the briquettes catch alight and burn down until they turn a light grey.
Once they have turned light grey place them on top of the section of the snake where you left a 5-inch gap. Congratulations you have the base of your fire!
Charlies Hot Tips
Hot Tip: Stay away from lighter fluid, this will taint the flavour of the meat and let's face it no one likes the taste of lighter fluid.
Hot Tip: Use tongs to move the briquettes to the snakes head! They might not look it but they will be super hot.
Setting Up Your Water Pan
Fill a disposable foil pan three-quarters with water and place inside the semicircle of your snake and close the lid.
Place your cooking grate on top of the charcoal grate, where the snake and water pan have been set.
Close the lid and open the lower vents of your grill. Half open to upper vents and stand by until you have a temperature of between 250 - 300 degrees Fahrenheit.
Adding Your Meat to The Grill
Place your selected meat in the center of the cooking grate making sure you do not placing your meat over the snake.
If you place your meat over the snake will cook the outside of the meat too fast. This will leave you with a piece of meat that is burnt outside and raw on the inside.
Maintaining Your Grill Temperature
Once your meat is in you want to check the temperature every hour or so, making sure you are still between 250 - 300 degrees Fahrenheit.
If you are to low adjust the vents to create more heat.
Charlies Hot Tips
Hot Tip: Try not to open the lid if too often, you want to keep the cooking conditions inside the grill as perfect as possible. You also don’t want to lose any precious heat.
Bonus Hot Tip!
Want to really impress the kids? Why not try a BBQ branding iron. You could put everyones names on their piece of steak! How bloody cool is that!
The Finished Product (Something Bloody Delicious)
When it comes to the meat being ready its not so much about what temperature it is at. It is about how tender the meat is. You want all meat to fall right off the bone.
To tell if your ribs are tender, push the tips of adjacent bones in opposite directions the meat should tear away from the bone without any effort.
Charlies Hot Tips
Hot Tip: If you decide to let your meat rest, easily clean your grill by turning it to high for 5 - 10 minutes. After the suggested time give your grill grates scrub with a wire brush.
This method helped me before we had the money to purchase both a grill and a smoker.
So if you are looking to get those delicious smoky flavors into your meat and only have a grill this should be your go to method.
Have you tried the snake method before?