The lazy – but brilliant – road to smoke on a charcoal grid

If you like the idea of ​​a low and slow grill but does not have a dedicated smoker, you will probably have a common problem: the meat is smoking a usual charcoal grill. Temperatures fluctuate wildly, smoke levels are inconsistent, and you have to constantly struggle, raising the lid, adjusting the vents, and worrying with fire to keep things in the right zone – to keep things in the right zone watches– This is not my idea of ​​a fun backyard cooking project.

The good news? There's a better way. Using one of the smartest charcoal techniques, you can convert the basic kettle grill (such as the usual 22-inch Weber) to a surprisingly effective manual smoker that lasts hours, almost without effort.

Known as the “C ring” or “fuse” method, the snake setting has long been popular with barbecue cleaners. First I met him through Morgan Bolling, Barbecue expert and executive editor Cook country magazine. I have used countless times since I developed recipes for cookbooks AmericaAnd I still use it today because it works, especially for large, bold, slowly cooked cuts such as stings, pork shoulders or whole chickens.

How the charcoal snake works

The setting is simple but imaginative. Start by lining the inner edge of the charcoal barbecue with two slightly overlapping briquettes and forms a semicircle around the district. Then put a second layer on top. Pieces of Nestle wood for smoking along the row – they gradually ignite when the charcoal burns. The length of the snake and the number of briquettes used depends on the total cooking time required for the recipe:

• To the grass (8-9 hours smoke): Prepare the snake for about six or eighth pages around the grill with a two-bull-wide, two-bull-high configuration. You also need to extend the cooking time by adding additional coal to the ring as the bride reaches 180 ° F.
• On a pork clump (6-7 hours): Pull the snake on the road around the barbecue approx. Two thirds. Design about 60 briquettes.
• For ribs (4-5 hours): A half-ring snake is sufficient around the grill circumference, approx. Using 40 briquettes.

To start the cook, first light a chimney starter, which has filled one third of the road with charcoal briquettes (a total of about 2 quarters of coal). The accumulation of briquettes on one side of the chimney helps to burn them. After illuminated, pour the hot carbon on one end of the “snake” to ignite. The briquettes burn slowly and the fire gradually spreads on the ring length, while relatively low, consistent heat (usually in the range of 250-350 ° F) lasts for at least six hours without having to raise the cover or refueling every hour. Further wooden pieces ignite when the fire climbs forward, providing a slow, constant smoke as the meat cooked gently.

Why is it so effective

The glow of the snake method lies in the ability to maintain the desired cooking temperature and the smoke level consistently and efficiently, requiring minimal care. After standing up, you can confidently get to hours.

You only need to intervene in some cases – for example, a big cut like a brother that needs to be packed through cooking. At this point, you may need to update the charcoal to extend the cooking time.

The snake adjustment usually runs a little hotter than some smoking purists who are closer to 325 ° F than the classic 225-250 ° F smoking range. But after testing it with the traditionally smoked stings, I can tell you that the difference is negligible. The end result continues to provide all the smoky depths, solid bark texture and tenderness with a shorter cooking time.

Keep constantly with a water frying pan

To help control temperature and reduce spikes, I suggest that you place a large, disposable aluminum pan that is filled with water in the center of the barbecue, directly below the meat. This simple step works like a hero stabilizer: water absorbs excess heat, helps smooth fluctuations, and even catches the fat dripping to prevent recovery. Think like a oven stone in the oven – just wetter and finer.

What to cook with the snake method

The snake method is ideal for any recipe that is beneficial from slow, gentle heat and smoke. Try it out:

Texas: Our guide guides the process step by step, using this technique.

Smoked pork or pulled pork: Low heat keeps meat juicy while building an incredible bark.

Spatchcocked or whole chicken: Gentle smoking is the bird with wet, beautifully crispy skin.

Smoked ribs: Baby back or spare ribs work well here; Just plan the full cooking time for 5-6 hours.

Note about alternatives

If the snake method is too fine or time consuming for setting (though it only lasts about 10-15 minutes) consider trying Joshua Bousel Smoking Method of Grill GrillWhich is simpler and does not require briquettes to put or count on each other. The compromise? You should monitor the fire more closely and fill it more often.

Either way, you don't need a fashionable car or a professional Pitmaster to be a great barbecue at home. With the right method, you can let your grill take the heavy lifting.