Weber Snake Method Temperature Control

[Anonymous No.14293131]

Pic related, in my experience, runs anywhere from 240-300 (depending on how much you adjust the vents) - If you fully close vents youll go down to 215ish then die out.

Does anyone have pics of a snake they built that ran 180-200F (i.e. not too many and not too little charcoal briquettes)

Attempting 3 2 1 baby back ribs on a 22"

T. Rookie

[Anonymous No.14293152]

If you want a lower temp may just want to do a row of two briquettes on the bottom and not have a second layer above. With ribs i think running 225-275 is often better than going under 200 though.

[Anonymous No.14293157]

I just turn the knob on the burner down. Imagine using lumps of charred wood like a primitive cretin.

[Anonymous No.14293159]

>>14293152
Sounds like a 2x1 row is what I need to do.

These are pork ribs btw, and looking a thin blue smoke - thats why i want to run 180-200 for 3 hours, then bump up to 225 once wrapped.

[Anonymous No.14293163]

>>14293157
Simp

[Anonymous No.14293192]

>>14293131
>3 2 1 baby back ribs
Oh, this is just a cute named guideline to get enough smoke flavor in the first uncovered step upfront, long enough (2hrs) to get the ribs moving freely in their sockets (low and slow is how you keep that gelatin in there and help it baste the meat), and long enough (1hr) to get a nice glazed sauce, and oossible crust, so they don't seem baked in the last step.
You may know, but you if not, the cold meat absorbs smoke best in that window of time before protein starts cooking, why you don't start too hot. In my opinion, you only need 20-30 minutes to get good smoke flavor with wood chips.
So, get lots of smoke going, and less hot briquettes,is the solution probably. If you are choking out your coals from all oxygen and it's dying out and you're not cool enough? Too many briquettes for the size of your grill. Do you need an hour at the end? Probably only 15 minutes a side to finish the ribs to the right texture, or else a very hot fire (amp it up) and a shorter finish. Overally, 4 hours for baby backs at 225F is the overall cooking time. How you break that up is up to you. Protip, 2 racks stacked will baste each other, and always better. It's how tony roma's cooked their ribs, stacks :)

[Anonymous No.14293216]

>>14293192
First I'm hearing of stacking ribs, sounds like an intresting concept!

I think my issue was when I first started using the snake method, I had issues getting HOT enough, so I overdid it by making a 3x2x1 pyramid + chips to ensure I would get to temp (and close vents if needed)

I honestly think I just need to find the happy medium where I can control temp w/ the vents as intended. (I.e. not using an assload of briquettes)

[Anonymous No.14293285]

>>14293216
Yeah, its definitely a bit of an art as they say. Each smoker/grill what have you will run a little different. Outside wind conditions and temperature will impact it. The type/brand of charcoal briquettes, etc.... lots of variables. So it really all comes down to just trial and error until you find what works for you. Ultimately ribs are hard to fuck up too much. Sometimes in a hurry I'll cook them fast in an hour or less over fairly high heat and they still are fine...a little more chew but sometimes that's good.

[Anonymous No.14294470]

>briquettes

[Anonymous No.14294507]

>>14293157
Imagine having to play duplo in your grill just to use it.

[Anonymous No.14294517]

Weber cooking thread? cool

https://www.youtube.com/watch?v=ZKxhI4I5kq8

[Anonymous No.14294790]

>>14293131

So how does this work? You put the meat in the pan and a handful of burning briquettes at one end and by the time the “snake" of briquettes has burned out, the meat is done?

[Anonymous No.14294843]

>>14293131
>Attempting 3 2 1 baby back ribs on a 22"

dunno why you would want to go that low. anywhere between 225-275 is fine for ribs in my experience.

[Anonymous No.14294851]

>>14294790
pan is a water pan to keep the cooking chamber moist. meat goes on a rack (grill grate), which isn't on the grill in this photo.