Browse Recipes

Home » Video Recipes » Slow Cooker » Slow Cooker BBQ Recipes » The Snake Method – Charcoal Kettle Tutorial, Low and Slow Technique

The Snake Method – Charcoal Kettle Tutorial, Low and Slow Technique

P
By Paul
· Updated recently · — min read · Leave a comment

This post may contain affiliate links.

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.

Please comment and rate my video 🙂

My indoor cooking channel – https://www.youtube.com/CookWithAussie
Check out my channel – https://www.youtube.com/AussieGriller
Share With Friends – https://www.youtube.com/share?u=AussieGriller
Subscribe – https://www.youtube.com/subscription_center?add_user=AussieGriller

Follow me on:
Google+ http://plus.google.com/100616899805156678321
Facebook http://www.facebook.com/pages/Aussie-Griller/159775564036799
Tweets http://twitter.com/AussieGrillr

Ingredients:

1 charcoal kettle grill
Lump charcoal or beads
Smoking wood

The, Snake, Method, Charcoal, Kettle, Low, and, Slow, tutorial, instructional, technique, lump, coal, smoke, smoked, smoking, smoker, Aussiegriller, Aussie, griller, BBQ, bbq, Bar-B-Q, gas, barbeque, barbecue, cooking, cook, how to, howto, how-to, grilling, grills, grilled, sear, seared, barbequed, barbecued, cuisine, making, make, home, made, homemade, simple, easy, recipes, channel, channels, show, food, meat, meal, dinner
Video Rating: 4 / 5

About the Author

P

Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

About Paul →

Recently Updated

Weekly Recipes

New recipes every week. No spam.

Did you make this recipe?

Leave a comment below and let us know how it turned out.

Leave a comment ↓

More Recipes You’ll Like

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Steve Bridge

    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!

    Reply
  2. darren sudduth

    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. 

    Reply
  3. Eric Cable

    Genius. I bet this would work great with a rotisserie attachment

    Reply
  4. Jeff Hall

    Yes it works great and no you don’t get burnt charcoal taste using
    Kingsford original

    Reply
  5. MK80Q BBQ

    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!

    Reply
  6. Mark Muehlar

    That’s flippin’ brilliant. I’m embarrassed I never thought of it. Excellent
    work.

    Reply
  7. Robert Case

    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.

    Reply
  8. Snordster w

    Nice one Oz!!!!

    Reply
  9. Eric Cable

    Genius. I bet this would work great with a rotisserie attachment

    Reply
  10. vulcan1429

    Genius!

    Reply
  11. barry james

    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

    Reply
  12. WRXstasy

    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. 

    Reply
  13. RbBishop Red

    What is the water for??

    Reply
  14. Andrew Latham
    Reply