Snake method hardwood strategy

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scrumtiousruckingBBQ

Newbie
Original poster
May 22, 2022
25
29
Hi all,
Former electric smoker chump here, just moved to charcoal (22” Weber Kettle). I’m doing ribs for the first time on charcoal, and used the snake method. As I’ve seen in every video and article about the snake method, I put some hardwood chunks on my snake to get some good smoke as the cook progresses.

It seems like when the chunks light, they spike the temp pretty bad. Like 40-50 degrees. What do you recommend to prevent this? My instinct is to not play with the vents much if it’s holding 220-40 most of the time, and instead to set my snake/chunks up differently.

Should I use smaller chunks or chips? Should I plan on closing the vents down when a new chunk lights up?

I’ve attached a picture of my snake at the beginning of the cook. Well, about an hour AFTER I started the cook and had to rearrange the snake. I started off with just a row of 2 with a row of 1 on top and could not get the temp above 200 degrees. So I rearranged it to a 2x2x1 and got good temps after that.

Any advice would be appreciated
 
What I've experienced is as long as I've got the lid on, the wood smokes but really doesn't ignite even with the top vent open and bottom vents set accordingly. Now that's doing a minion method in a 22" WSM but I've also noticed it recently just gilling with a few wood chunks. I'd just set the vents as needed for your desired temps & roll. I plan to try the snake method very soon on the kettle. I bet they turn out great. 😁

No pic that I can see?
 
Look through this . Might be something of interest to you .
This is my basic setup . Just depends on what I'm doing .
20200517_090335.jpg
 
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