How it works
The Kettle Snake method relies on arranging charcoal briquettes in a continuous, curved line around the perimeter of your kettle BBQ. This ‘snake’ layout ensures that the fire burns gradually from one end to the other, rather than all at once. By lighting just one end, you create a controlled burn that progresses steadily, providing a stable heat source over an extended period. This setup is particularly effective for low and slow cooking where temperature consistency is crucial. To execute this technique, start by placing unlit briquettes in a single or double row depending on the length of your cook and desired burn time. Position the snake along the outer edge of the kettle, leaving the centre free for indirect cooking. Light the briquettes at one end and adjust your kettle’s vents to control airflow. Proper ventilation is key: too much air will cause the snake to burn faster, while too little will risk the fire going out prematurely. For added flavour, introduce wood chunks sparingly along the snake. These chunks will smoulder as the fire progresses, imparting smoke without overwhelming the food. Avoid clustering wood pieces too close together to prevent over-smoking. The Kettle Snake method demands patience and a bit of practice but rewards you with hands-off temperature stability and a clean, whole-food cooking experience that aligns perfectly with the Smoke & Soil ethos.
Best for
- Long stable burns
- Ribs
- Hands-off temperature stability
- Pulled pork
- Whole chickens
Common mistakes
- Using lumpwood instead of briquettes
- Building the snake too large causing excessive heat
- Placing too many wood chunks too close together
- Insufficient vent control leading to uneven burn
- Lighting both ends of the snake simultaneously