Drooling at the low and slow BBQ recipes, but have only got a standard kettle BBQ? It does not matter! Using the snake method in a charcoal you’re able to set up any kettle BBQ for low and slow using a fool proof method that works every time! 

Typically if you’re looking to smoke a piece of meat, you’re aiming for the sweet spot of between 110-120 degree celcius. This means that you’ve got to set up your charcoal in a way that enables you to get consistent cook across usually what is a rather long time frame. 

Whilst each kettle BBQ differs slightly, the mechanics will be the same. 

If however, you’re a kamado owner, you should check out the minion method to help you get the same results.

How to set up the snake method 

Start by taking 30-35 charcoal briquettes and lining them up alongside each other on one edge of your kettle BBQ. Then take another 12-15 briquettes and place them on the middle of each of your rows of lined briquettes. This will form a tiny pyramid between each of the rows, allowing for airflow to continually run through, but at the same time each charcoal briquette is connected, so that the heat will continue down the line until you have finished your cook. 

How do I set up my vents for low and slow cooking?

It does depend on your specific make and model, but you’re going to want to ensure that you have a consistent airflow between the top and bottom vents. 

You can think of the bottom vent akin to the brake pedal and the top vent as the accelerator pedal. Some like to drive by controlling the brake, whereas others like to drive with only controlling the accelerator. 

If you’re looking for more temperature (<110C after 15 minutes) you should open up the vents slightly. If you are running too hot (>120C after 15 minutes) you should close your vents slightly. 

Be careful to ensure that you do not close the vents all the way, as this will disrupt the airflow, and have the potential to suffocate your fire.

How important is a water pan?

Having a water pan during a low and slow cooking process allows for you to regulate a steady temperature inside of your kettle BBQ and keeps the meat cooking moist at the same time -  a win win! 

Take a foil tray and set it in the middle of the bottom grate over the vents. This will also give you a drip tray, so you don’t cover the bottom of your kettle BBQ in meat juices throughout the long cook. 

Want to give it the extra smoked flavour and effect?

Using smoking chunks or chips are a great way of getting additional flavour into your low and slow cook. Add 3-4 chunks spaced about 5cm apart to give you a consistent smoke. Typically meats will only take on the smoke for the first 4 hours, so you’ll have to adjust according to your own experiences. 

How do I get everything started?

As you’ve got the fuel setup for the entire cook, all you need to do is get your fires lit. Fill up half a chimney starter with charcoal briquettes, and light using a fire starter. This should take anywhere between 10-20 minutes, but once you’re at the stage where the entire chimney is filled with white hot charcoal you’re good to go! 

Empty the contents of your chimney starter at either end (not both) of your charcoal snake. You can now set the top grate on, and shut the lid. To ensure that you’re creating the same effect in a smoker, you’re going to want to place the vent in the lid at the opposite end of where you lit your charcoal snake. This now means that the heat will be flowing over your meat before exiting the bbq via the top vent, and cooking evenly in the process.

After around 15 minutes start to adjust your vents to make sure you’re in the sweet spot of between 110-120 degrees celsius - at this point you can put your meat on top of the grates and start your cook. 

The cooking process 

Now you’ve got the basics for a mini smoker in your kettle bbq, you’ll also want to ensure you’ve got your meat correctly positioned on the grates. The general rule of thumb is to have the largest / thickest part of your cut towards the heat source at all times. This will mean that during the cook as the charcoal snake burns through, you’ll want to rotate the top grate so that the thickest part is always facing towards the end of the lit coals. 

Summary 

Whilst it does take a little set up time, this method allows you to be rest assured that your cook will be done with a consistent temperature that allows you to smoke in your kettle BBQ! 

Have you done a cook using this method? I’d love to see it! Feel free to tag me on Instagram or Facebook @Live to BBQ and I’ll share your bbq adventures!