Author Topic: Weber Smoking - Snake method  (Read 1539 times)

Offline BWS

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Weber Smoking - Snake method
« on: August 12, 2015, 07:59:18 AM »
Okay the accent is disturbing but I think the tutorial is great for novice meat smokers like myself.

https://www.youtube.com/watch?v=XiGRbyg_zeI
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Offline thomtom

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Re: Weber Smoking - Snake method
« Reply #1 on: September 13, 2015, 05:56:39 AM »
Thanks for the heads up, I will try this!
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Offline Atjan

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Re: Weber Smoking - Snake method
« Reply #2 on: September 18, 2015, 10:50:14 PM »
I gave it a bash the other day. I don't use brickettes, but it works fine with normal charcoal too.  think a 700mm snake lasted about 4-5 hrs. I just used it to slow cook/smoke chicken pieces (I did put a small amount of coals under the chicken. Came out absolutely lovely.
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Offline kamikazi

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Re: Weber Smoking - Snake method
« Reply #3 on: September 22, 2015, 06:49:08 PM »
Do you cook stuff at a lower temperature if its in the braai for that amount of time? Still battling to get the vent and temperature ratios correct with mine, but very much a novice.

Offline Atjan

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Re: Weber Smoking - Snake method
« Reply #4 on: September 23, 2015, 10:54:24 PM »
When you smoke something in the Weber, it's very much an oven with a lot of smoke in there. Cooking chicken for that amount of time at 100 deg in the oven will have it fall off the bone. I think all the smoke moving out the Weber takes a lot of moisture with it, hence no falling off the bone.  It's also probably why you need a little container with water in the braai.
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