Lazy – but shiny – to smoke meat on a charcoal grill

If you like the idea of ​​a low and sunk barbecue but you do not have a devoted smoker, you have probably encountered a common problem: trying to smoke meat on a standard charcoal grill is pain. The temperature fluctuates wildly, the smoke levels are incoherent, and you must constantly tinker, lift the lid, adjust the vents and stop with fire to keep things in the right area – for hours. This is not my idea of ​​a fun garden kitchen project.

The good news? There is a better way. Using one of the most intelligent charcoal techniques, the charcoal snake method – you can transform a basic kettle grill (such as the 22 -inch standard Weber) into a surprisingly effective hand smoker who has a regular temperature for hours, without any effort.

Also known as the “C-Ring” or “Fusible” method, the serpent’s configuration has long been popular among barbecue lovers. I met him for the first time via Morgan Bolling, barbecue expert and editor in chief in Cook review. Since then, I have used it countless times when I have developed recipes for cooking books in American test kitchenAnd I continue to use it today because it works, especially for large daring and slow -cooked cuts such as chest, pork shoulder or whole chickens.

How the charcoal snake works

The configuration is simple, but ingenious. Start by line the inside edge of your charcoal grill with two rows of slightly overlapping briquettes, forming a semicircle around the perimeter. Then stack a second layer on top. Nestlé pieces of wood to smoke at intervals along the row – they will gradually ignite when the charcoal burns. The length of the snake and the number of briquettes you use depend on the total cooking time required for your recipe:

• For the chest (8 to 9 hours of smoke): Build the snake approximately six eighths from the track around the grill, using a configuration with two two -hoop sections. You will also have to extend the cooking time by adding more coals to the ring once the chest is reached 180 ° F.
• For the pork stick (6 to 7 am): Extend the snake for about two thirds of the path around the grill. Plan about 60 briquettes per layer.
• For the ribs (4 to 5 hours): A semi-year snake around the perimeter of the grill is enough, using about 40 briquettes per layer.

To start the cook, first a chimney starter filled a third of the path with charcoal briquettes (about 2 liters of coals in total). Stack the briquettes on one side of the chimney helps make them burn. Once on, pour the hot coals at one end of the “snake” to light it. The briquettes burn slowly, the fire gradually spreading over the length of the ring while maintaining a relatively low and consistent heat (generally in the range from 250 to 350 ° F) for six hours or more, without having to lift the cover or refuel every hour. The pieces of spaced wood light up while the fire crawls forward, offering a slow and constant flow of smoke while your meat cooked gently above.

Why it’s so effective

The radiance of the snake method lies in its ability to maintain the cooking temperature and the desired smoke level in a coherent and efficient manner, requiring a minimum end. Once installed, you can get rid of confidence for hours.

You will only have to intervene in specific cases, such as when they smoked a large cut like the chest, which must be wrapped halfway through cooking. At this point, you may have to update the charcoal to extend the cooking time.

The configuration of the snake tends to operate a little warmer than certain smoking purists prefer it, culminating closer to 325 ° F than the classic range of smokers from 225 to 250 ° F. But after having tested side by side with traditionally smoked bridles, I can say: the difference is negligible. The final result always offers all the smoked depth, the solid bark texture and the sensitivity you want, with the bonus of a shorter cooking time.

Keep it stable with a water mold

To help regulate the temperature and reduce the tips, I recommend that you place a large disposable aluminum pan filled with water in the center of the grill, directly below your meat. This simple step acts as a thermal stabilizer: water absorbs excess heat, helps to smooth fluctuations and even captures dripping fats to avoid thrusts. Think like a cooking stone in your oven – only more humid and more delicious.

What to cook with the snake method

The snake method is ideal for any recipe that benefits from slow and soft heat and smoke. Try it with:

Texas style breast: Our guide guides you in the step -by -step process, using this very technique.

Smoked pork or pork shoulder: Low heat maintains juicy meat while building an incredible bark.

Spatchcocked or whole chicken: Soft tobacco keeps the wet bird, with beautifully clear skin.

Smoked ribs: Baby’s backs or spare ribs work very well here; Simply plan 5 to 6 hours of total cooking time.

A note on alternatives

If the snake method seems too capricious or long to install (although it only takes 10 to 15 minutes), consider trying the Method of Smoking with Joshua Boull charcoal, which is simpler and does not require stacking or counting of briquettes. The compromise? You will have to monitor the fire more closely and refuel more often.

Anyway, you don’t need a fancy platform or a Pitmaster professional configuration to make an excellent barbecue at home. With the right method, you can let your grill do the heavy work.