The Charcoal Snake Method: Unlocking the BBQ Secret

If you have ever heard the saying , “The only good snake is a dead snake”. If so, don’t believe a word of it. Especially when it comes to barbecue.

The snake method is a type of indirect cooking. It is an excellent way to create low and slow cooked meats with delicious smoky flavors. 

Using the snake method lets you smoke meat by building a “snake” of coals around the inside of your grill.

This method provides you with an ideal cooking temperature for up to 16 hours, depending on the size of the snake.

And get this. You probably can use the snake method on the grill you already have. There is no need for a dedicated smoker.

Keep reading to find out how. 

Overview of the Snake Method 

The charcoal snake method is a BBQ technique designed for long cooking times. It’s named after the snake-like arrangement of charcoal briquettes. This arrangement can maintain a consistent and ideal temperature over several hours.

First, you arrange charcoal briquettes in a semi-circle around the outer edge of your grill. Typically, you’ll stack the briquettes two or three high. This is your “snake”. 

The length and size of your snake will depend on how long you want to cook and the size of your grill. 

Wood chips or chunks are added. These will smolder as the charcoal burns, adding a smoky flavor.

Hickory, applewood, or mesquite are popular choices. Each adds a unique flavor. 

Next, you light one end of the charcoal snake. The lit coals slowly ignite the next coals in the line, maintaining a steady temperature.

A water pan is added to help stabilize the heat, catch meat drippings, and provide a steady temperature.

Meat is placed on the grill grate over the water pan. This allows the meat to cook slower and removes the risk of burning the outside while the inside is undercooked.

A lid covers the meat to retain the heat and smoke. At this point, your grill transforms into an outdoor oven.

The charcoal snake method can give you 12 to 16 hours of steady heat if set up correctly. This is a huge benefit since the walls of grills and other non-dedicated smokers are not insulated like the walls of normal smokers. 

What you need for the snake method

The snake method is easy to use. You only need a few items to get started. They include:

• Charcoal grill with lid 
• Charcoal Briquettes
• Wood chips or chunks
• Water pan 
• Chimney starter
• Meat thermometer

Beyond these basics, a long-handled pair of tongs is helpful for adding wood and charcoal, if necessary.

The Snake Method – Step By Step

Watch the following video to see how easy it is to set up and use the charcoal snake method. 

Build the snake

The amount of wood you use depends on how much smoke you want. It is not necessary to use wood for the entire length of the snake.

1. Set up two rows of briquettes on the charcoal grate around the inside perimeter of the grill about half way around. 
2. Place another layer of briquettes on top of the first two rows.
3. Place wood chunks on top of briquettes. 

Light the snake

1. Place 10 to 12 briquettes in a charcoal chimney starter and light. If you don’t have one, arrange the briquettes in a pile on the grill on the other side of the snake and light with a starter cube.

2. Once the coals are ashed over, use your tongs to position them at the beginning of the snake. Make sure some are overlapping the unheated briquettes.

Position your water pan

The water pan deflects direct heat from ever reaching what you are trying to cook. It also provides added moisture during the cook. 

1. Place an aluminum pan on the charcoal grate in the open end of the snake. 
2. Carefully fill halfway with hot water. 

Cook the meat

1. Place the cooking grate on the grill with the hinge over the end of the snake. This makes adding more coals to the snake easier if you ever need to extend the cook time.
2. Place the lid on the grill and allow the grill to reach 225 to 250 F.
3. Remove the lid and place your meat on the cooking grate directly above the water pan.
4. Replace the lid with the vents on the other side away from the fire. 

How to Control the Temperature 

The more layers of briquettes you use, the higher your grill temperature will be.

Keeping the internal temperature of your grill between 225-250°F is important to get the best results. 

The process mostly involves adjusting the top and bottom vents. 

Always start with both vents open. No other adjustments may be needed if the weather is good.

Open vents if you need to raise the temperature or close vents to reduce it.

Be patient. Make adjustments in small increments. You won’t see a temperature change as soon as you adjust the vents.  

When Should You Use the Snake Method

If you have to smoke meat for several hours and don’t want to add more charcoal while you are cooking, the snake method is definitely the way to go.

The snake method is perfect for smoking large cuts of meat like whole chickens, ribs or roasts that require a long period of low-temperature cooking. These meats benefit from slow, steady heat and smoke.

By applying a consistent heat source during the cooking process, the snake method helps to ensure even cooking so your food isn’t overly smoked on one end and partially raw on the other. 

Advantages of Using the Snake Method 

The snake method has several benefits. Some of them follow:

1. Long cooks. You can cook for a long time – up to 16 hours is possible. The heat dissipates over time, meaning that it is easy to achieve extended cooks even with relatively low temperatures. 
2. Low fuel usage. The amount of charcoal used in a given amount of time is low compared to other methods.
3. Even cooking. The snake method provides even heat distribution to help cook food more evenly. 
4. Excellent temperature control. It produces an internal grill temperature that is very close to ideal (225°F to 250°F).
5. Low maintenance. With the long cooking time, you don’t have to worry about checking the coals. And if you are using a wireless meat thermometer, managing the temperature is easy.

Disadvantages of Using the Snake Method

There are also some potential disadvantages to using the snake method. See below.

1. Smaller cooking area. You do lose some cooking area when you set up the snake. But, if you don’t use a tiny grill you should be able to cook a good amount of meat with the leftover grill space.
2. Adding more briquettes may be difficult (if needed). Use of a hinged cooking grate that can be moved around as the snake burns will make things much easier.

Lump Charcoal vs Briquettes 

When it comes to choosing fuel for the snake method, the subject of briquettes vs lump charcoal often comes up. 

The goal is to create a slow, steady burn for several hours for the snake method. 

Briquettes are made by compressing charcoal made from sawdust and other wood by-products, with a binder and other additives. The additives that help them work better for longer periods of time.

Briquettes are uniform in size, leading to a more predictable and steady heat.

They tend to burn longer and more consistently than lump charcoal, which is advantageous for long cooks.

Lump charcoal is wood that’s been burned down to char. It is a pure, natural product without additives.

Many people find that lump charcoal imparts a more robust, smoky, and natural flavor to food compared to briquettes.

However, lump charcoal pieces come in a variety of sizes, which can lead to uneven heat distribution.

While it’s important to note that some briquettes contain additives, there are many high-quality options available on the market.

If you’re using the charcoal snake method of indirect cooking, briquettes are ideal. Their consistency and burn time allow for a slow, steady heat source that snakes around your grill, perfect for cooking large cuts of meat to perfection.

Best Types of Grills for the Snake Method

If you’re looking to experiment with the charcoal snake method, you’ll need a grill that is large enough for your snake configuration. This setup requires an extended rectangular or circular grill. 

A charcoal grill is the best option. These grills distribute their heat in a precise and controlled manner

Kettle-type charcoal grills are most often used for this method. The snake method turns them into reliable charcoal smokers. 

A Kamado-style grill is another option. It is good at retaining heat, making it easier to maintain the low temperatures needed for slow smoking. 

But, the narrow bottom does reduce the cooking area and limits the amount of food that can be smoked.  

Grills made from heavy duty iron, steel or even aluminum are preferred because they are well built. Their structure can handle the demands of cooking on a charcoal snake. 

You can even use grills with multiple sections, such as barrel grills. They give you the ability to use various levels of heat inside the grill.

Factors that May Affect Your Results

The snake method is a dependable way to cook with charcoal, but there are a few factors that can influence how well it works.

Environmental Conditions 

Wind direction

Wind direction and strength plays an important role. If your location is exposed to gusts of wind then you’ll need to make adjustments to maintain the temperature level. 

Temperature

To successfully use this method, it is important to consider the temperature outside.

On cold days, more heat energy is required to reach and maintain the desired temperature. Increasing the quantity of coal/charcoal used will be helpful.

On warmer days, adding extra coal or charcoal might not be necessary as the warmth from outside will help the process. 

Humidity

Humidity can impact low and slow cooks. If the humidity level is low, then you need to raise the humidity inside the grill. Otherwise your meat will end up dry. 

That’s why using a water pan with the snake method is important.

Length of the Charcoal Snake

The larger the cut of meat, the longer it needs to cook.

For example, a brisket will take much longer than a whole chicken. That means that you have to make your snake longer for the brisket. 

There is no set formula for this. Experience is the best teacher. The best way to learn how long your snake has to be for different cuts of meat is to cook and observe.

If you don’t have much experience with the snake method, it is a good idea to create a long snake. At the end of the cook, make a mental note of how much of the snake is left.

The next time you cook you will be able to better estimate the proper length. You can reuse any briquettes that did not burn.

If your snake is almost burned out, but the meat needs more cooking time you can add more briquettes to end and continue the cooking process.

Ventilation

Closely monitoring the temperature throughout the entire cooking process is important for success.

It’s important to understand ventilation so you can keep your charcoal snake burning evenly and efficiently.

It’s also important to have adjustable dampers and lidded grills to maintain the heat and make it easier to regulate cooking temperatures.

Open vents to allow more air to enter the cooking chamber. This raises the temperature inside the grill.

Close the vents to decrease the amount of air and lower the grill temperature.

Our Final Thoughts

The charcoal snake method is a valuable technique that all BBQ enthusiasts should add to their arsenal. It offers the benefits of long, even cooking, efficient fuel use, and excellent temperature control. 

It’s great for slow-cooking large cuts of meat like whole turkey or pork butt.

The snake method may be a step up from your usual grilling routine, but it’s a step that leads to a higher level of BBQ mastery. And all you need is a BBQ grill, a few rows of charcoal, and some wood to add the smoke.

With time and patience, you can fine-tune this method to suit your grill and taste preferences.

If you found this guide on the charcoal snake method helpful, read our BBQ guide about how to turn your kettle grill into a smoker to level up your BBQ skills even further.