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minion or snake method????

post #1 of 9
Thread Starter 
I want to do a long smoke of about twelve hours. My I wanted to try out either the minion or snake method. I'm a lump coal guy. Will either of these methods work with lump, or do I go with briquettes? Any and all help is appreciated.
post #2 of 9
What kind of smoker?
post #3 of 9
Thread Starter 
Going indirect on my old Webber kettle
post #4 of 9

For indirect cooking I use the fat snake method - which is almost minion too I guess. You will find this easier with good quality, hard, briquettes than with lump charcoal as they will give a more predictable burn over a longer period of time. I use this method for almost every cook in my Weber. The picture below is from a comparison I did between two brands of briquettes to see how long they would last.




In order to more evenly distribute the heat around the cooking chamber I place a double layer of foil on the cooking grate directly over the coals. This acts as a heat baffle forcing the heat more into the centre of the cooking chamber rather than just up the side and out of the vent..


The temperature can be finely controlled by three-quarters closing the top vent and finely tuning with the bottom. The picture above used 1.5 Kg (3.3 pounds) of briquettes and 400g (0.9 pounds) of pellets. This gave me a continuous cooking temperature of 120 C (250 F) for 8 hours. More briquettes would have extended the cook time further.




Another cook - this time with ribs.




In the past I have tried using the Weber charcoal baskets (one on each side) to try to get even heat source on both sides. For this I filled each basket with unlit briquettes and then placed 3 lit briquettes at one end of each basket. I found this method unreliable though as, when trying to maintain low cooking temperatures, one basket would usually quickly became dominant whilst the other remained cool and sometimes even went out.  


I hope this helps

post #5 of 9
Thread Starter 
@Wade Thank you very much! This is very helpful. Thank you for the time you took and the detailed tutorial. I like the idea of the foil barrier. I'm going to give this another read once I start my cook. Thanks again.
post #6 of 9
Thread Starter 
By the way@Wade looks like a lot of good eating 😎
post #7 of 9

Thanks Lumpydrey 


Don't forget to post some photos of your smoke Thumbs Up 

post #8 of 9
Thread Starter 
12 pound bone in butt.
post #9 of 9
Thread Starter 
I wonder if I'll detect a note of my favorite ale 😎
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