Originally Posted by thenegativeone
That would be grand mate, my main problem seems to be maintaining the temperature evenly throughout the cook. Im sure if I can get the snake method to work for me though that would go a long way towards helping!!
Hope you good folks don't mind a Texan dropping in on your forum. If it matters, my ancestors left Towcester, Northants (I think) in the 1630s.
Even as I type this, I have 2 pork shoulders (butts) on my Weber One Touch Gold going on a snake ring. I've fought temp rises for the last few hours; and, as we say here in Texas, "This ain't my first Rodeo!" I think the problem is that my wood chunks are larger than I usually like to use and the wood a bit dryer. I've been smoking meat for about 4 years now after having been a 'griller' for most of my 7 plus decades. What I'm finding about temperature control is that my expectations aren't reasonable. Charcoal and wood fires are not like baking in an electric or gas oven. There is much more variation even when weather conditions are the same - which, of course - they never are. I've found that on windy days, my fires are hotter and burn faster than on days when winds are still. Temperature and humidity also change the way my fires burn. I've had better luck with the snake method on long smokes - like the shoulders I'm doing today - but there is a good deal of variation even with this approach. FWIW I set my Maverick ET-733 upper and lower BARBECUE temps at 280° F and 215° F. Any temps out of that range sound an alarm for me. Usually I worry about lower temps at the start of a smoke because all the components (smoker, grills, grates, food) have to heat up. If low temps persist more than a short time, some adjustment is required. Sometimes, the lower limit alarm means that my snake has burned too fast and that I must add more charcoal. Similarly, I find that temps tend to rise as the coals and the wood chunks start to burn steadily. I want to know when this happens so that I can adjust vents or remove the cover to let the chamber cool.
So, I hope sharing some of the things I've learned will help you some.