The snake method is a great option for low and slow smoker cooks on your charcoal BBQ grill. This method enables your kettle grill to hold low consistent temperatures for long periods of time. If you have any questions or comments about today’s tutorial video please leave me a message below. Be sure to take a look at my many other videos on Aussie Griller, the home of YouTube barbecue and grilling recipes.
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Ingredients:
1 charcoal kettle grill
Lump charcoal or beads
Smoking wood
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Video Rating: 4 / 5
What is the water for??
Don’t do this with match-light unless you want your meat to taste like
fumes. You want *all* of the charcoal to be grey before you put meat on the
grill. If the briquettes light up while the meat is on the grill, the fumes
from the briquettes will soak into the meat. 
Hi guys I was wondering if you could fill out a survey I’ve made about coal
and barbeques. It’s only ten questions and should only take a couple of
minutes, it would be great if some of you could take some time and fill it
out please. Thanks https://www.surveymonkey.com/s/999WTF3
Genius!
Genius. I bet this would work great with a rotisserie attachment
Nice one Oz!!!!
On long cooks on my kettle grill (Boston butt, brisket) I add additional
charcoal after about 4 hours. I start the new briquettes in a chimney
starter on a small grill so I’m adding gray coals to the kettle. I do this
because adding new charcoal to the burning coals in the kettle will add a
bitter taste to the meat and I have been told that the start-up smoke from
briquettes contain carcinogens. Some say natural charcoal is the solution.
That’s flippin’ brilliant. I’m embarrassed I never thought of it. Excellent
work.
Is that charcoal grate something specific to that model of Performer?
What’s the purpose of the bent down areas on it? I’ve never seen one like
that before. Thanks!
Yes it works great and no you don’t get burnt charcoal taste using
Kingsford original
Genius. I bet this would work great with a rotisserie attachment
Beautiful example. I love the foil addition. You say “top vent” but in my
experience it’s more the bottom vent that needs adjusting. Closing the top
more than half makes soot build up and possible bitter creosote. 
Rather ingenious. One question – I’ve always been leery of using raw
charcoal like your snake employs because of the ‘oily residue’ they tend to
generate when they are first burning before the fine gray ash forms. You
don’t have that problem? Or you don’t mind the flavor that residue imparts
to your cooking? Thanks!