Weber Snake / Vent Question?

[sawhorseray]

I'm doing some CPB beef ribs that my good friend Robert, tx smoker , sent to me. I'm getting ready to smoke them on my Weber using the snake method with some hickory hunks. I've done it a couple of times before and can't remember if I set the vents wide open or closed halfway to start. RAY

 

[sawhorseray]

I reckon I'll just let it get up to about 235º and close the vents halfway, see what happens! Just starting to get some smoke. RAY

 

[smokerjim]

Dont know about the vents but them are going to be some good eats!

 

[JLeonard]

Hey sawhorseray I think your on the right track with your vents. I'm with smokerjim , them some good looking ribs.
Jim

 

[sawhorseray]

Thanks guys, I believe I'm good to go now. I 've got things dialed into the 235º zone and rolling some nice smoke, watching the golf, dipped in the pool a couple of times already, and just drilled the first Rolling Rock of the day. RAY

 

[flatbroke]

When I did the snake method I used a 16 penny nail as a gauge for the bottom vent. Left top open.
Edit. Didn’t read last comment until after I posted. Seems you got a handle on things.

 

[JLeonard]

Thanks guys, I believe I'm good to go now. I 've got things dialed into the 235º zone and rolling some nice smoke, watching the golf, dipped in the pool a couple of times already, and just drilled the first Rolling Rock of the day. RAY

Whats Joe Walsh say?...."lifes been good....."
Jim

 

[steves8860]

When I did the snake method I used a 16 penny nail as a gauge for the bottom vent. Left top open.
Edit. Didn’t read last comment until after I posted. Seems you got a handle on things.

By using the nail as a guage do you mean that you put it in the vent and used it to stop the vent from being closed all the way?

 

[Brokenhandle]

Gonna be some good eats Ray!

Ryan

 

[HalfSmoked]

Looking good now that you got the handle on it.

Finish photo please.

Warren

 

[mneeley490]

I leave the bottom vents open, and use the top to adjust the temp. Depending on meat mass and outdoor conditions, it sometimes takes a little while to dial it in. But maybe that's just me.

 

[sawhorseray]

Looking good now that you got the handle on it. Finish photo please. Warren

I'm going to do a post with multiple cooks from the Certified Piedmontese Beef Robert gifted me Warren, but for starters I'll tell ya, best dammed beef ribs I ever had! RAY

 

[JLeonard]

Man sawhorseray you did everything but lick the plate and gnaw the bones. They musta been good.
Jim

 

[flatbroke]

By using the nail as a guage do you mean that you put it in the vent and used it to stop the vent from being closed all the way?

Yes I use the nail as a spacer to prevent closing then when vent is positioned against it. Remove said nail

 

[sawhorseray]

When I did the snake method I used a 16 penny nail as a gauge for the bottom vent. Left top open.
Edit. Didn’t read last comment until after I posted. Seems you got a handle on things.

Would that be a 16d bright common nail, or a 16d box? 34 years a union carpenter, I had to ask. RAY

 

[Fueling Around]

Experiment.
I usually close the bottom vent (old 3 wheel design) at the dead side of the snake and try to use the top vent as mneeley490 posted.

That is a great looking meal.
Judging by the bare bones, you thought it was too

 

[chef jimmyj]

Nice food and Timely post. I need to start emptying my freezer and have not tried snaking it low and slow on the Weber...JJ

 

[gmc2003]

Looks real good from here Ray. I don't snake anymore now that I have the SnS, but when I did I would keep the vents wide open to start. Then as I closed in on my desired temp I would start shutting them down.

Point for sure
Chris

 

[sawhorseray]

Looks real good from here Ray. I don't snake anymore now that I have the SnS, but when I did I would keep the vents wide open to start. Then as I closed in on my desired temp I would start shutting them down. Point for sure Chris

Thanks Chris! I have SnS and Vortex too, just thought I'd try the snake again for better smoke flavor. I wound up doing it exactly as you stated, worked great! RAY

 

[SmokinAl]

Those are some good looking ribs for sure!
Al