The Snake Method Rules The Weber Kettle || Not All Charcoal Can Do It Flawlessly Though

The charcoal snake method delivers steady, low-and-slow heat on a kettle grill without requiring constant air vent adjustments or fire-babbling. By setting up a continuous fuse of briquets, your fuel ignites progressively, maintaining clean smoke and controlled pit temperatures for hours. Of the numerous brands of charcoal briquets on the market today, B&B Charcoal stands tall at the top. Not only one of the largest briquets, but it is very dense. The briquet is comprised of charcoal fines from the Lump charcoal, mixed with water and vegetable starch. No chemicals or fillers to give weird flavors or accelerate burning. This is how I was able to run this setup for 14 hours over 250°F and an additional 1½ hrs between 200-250°F. If you’re going to use another brand, adjust your expectations. 

Equipment & Setup

  Grill: 22" Weber Kettle

  Fuel: 68 B&B Charcoal Briquets & Cherry Wood Chunks

  Grates: LavaLock Vortex Grate (or standard kettle grate) (Use code KUNCHIBBQ3 for 10% OFF the vortex grate)

  Accessories: Charcoal chimney starter, foil half-pan, aluminum foil, heavy-duty heat-resistant pitmaster gloves (such as Whiskey Bent BBQ Supply)

Building the Charcoal Snake

  Lay the Base: Arrange B&B charcoal briquets along the outer edge of the bottom charcoal grate, laying the briquets in a tight, semi-circular ring along the curve of the kettle.

  Add the Second Layer: Place a second row of briquets directly on top of the first layer (1X1 configuration). Ensure the briquets touch tightly so the fire transfers smoothly down the line. Leave a clear 4 to 5-inch gap between the head and tail of the snake.

  Place the Wood Chunks: Place cherry wood chunks along the first half of the snake, resting directly on top of the briquets. Spacing them over the first 12–18 inches ensures wood smoke builds early when the cold meat absorbs it best, preventing heavy, bitter smoke later in the cook.

  Light the Fuse: Place 6 to 8 briquets into your chimney starter. Once fully ash-covered and glowing red, place them carefully at the starting head of the snake using your pitmaster gloves.

Cook Process & Temperature Management

  Target Pit Temp: 225°F - 250°F (107°C - 121°C)

  Vents: Set top and bottom vents wide open. Once the temp stabilizes, adjust slightly as needed. Typically under my covered patio, I never need to adjust the vents on the 22” kettle.

1. Seasoning & Scoring

Score the top fat cap of your pork butt in a crosshatch pattern to allow more smoke and seasoning to penetrate the meat (I also like that the fat cap ends up in tiny bite-sized pieces after the cook). Apply a liberal, even coating of your favorite pork rub on all sides, pressing it firmly into the score lines.

2. The Initial Smoke

Place the pork butt on the grate opposite the burning head of the fire (indirect heat). Position the lid with the top exhaust vent directly over the meat to draw heat and cherry smoke cleanly across the pork. Let it ride un-wrapped until the crust sets and deepens into a mahogany bark (typically around 6–7 hours or 165°F - 170°F internal). Remember, #teamnospritz. 

3. The Pan & Wrap

Transfer the pork butt into an aluminum half-pan. Cover the pan tightly with heavy-duty aluminum foil to trap moisture, accelerate fat rendering, and glide through the stall. Return the pan to the kettle and cook until the meat tests probe-tender (typically between 200°F - 205°F).

4. Rest & Shred

Don your heat-resistant pitmaster gloves, pull the pan from the kettle, and let the pork rest covered for at least 45 to 60 minutes. Discard the main shoulder bone—it should slide out clean—and shred the pork directly in its rendered juices in the pan, tossing in a touch more dry rub if desired.

SNAKE METHOD FAQ's:

Do I need to use a water pan? I have never found myself needing a water pan no matter the method of cooking being utilized. This isn't an effective way to regulate temperatures in a smoker. 

Does the Snake Method put off dirty smoke and ruin the meat?

Absolutely not! The burning of the charcoal snake creates a hot environment for the charcoal to sit in. This causes the charcoal to be primed and therefore it lights easier. This reduces the likelihood of getting dirty smoke flavor zero. That being said, if you're using a charcoal that has chemical fillers, then you will taste that flavor. Natural charcoal like that from B&B will not do that. 

For a deeper dive into controlling live-fire airflow, thermal dynamics, and mastering alternate fuel arrangements, check out my complete guide in my book, Wrangling Fire.