How to maintain long consistent barbecue heat

[MoonshineBen]

One of the big challenges with cooking low and slow is maintaining heat for extended period of time (often 10-12 hours) while keeping the heat indirect.

The best method for doing so in a Weber-style kettle is to use what it commonly referred to as the snake method.

Using your chosen fuel (works particularly well with Heat Beads), line half the charcoal grate with a double row of heat beads standing upwards and leaning on each other, then add another row on the top of these. You can add chunks of your smoking wood to the snake.

Get 12-15 beads started in a chimney starter and once completely ashed over, add to the front of the snake.

Pop the lid on and let it come up to temperature.

The lit coals will light the next ones in the line, and then so on around the snake, which should maintain a good 250F-275F consistency for up to 12 hours.

Add your water pan, and then the grill plate and your meat.

There is also the minion method, which I will write about later in the week.

IMPORTANT NOTE - don't use easy light fuel sources - the chemicals they use will create a terrible flavour.

[Shane]

Hi @MoonshineBen

Many thanks for posting this. Can I ask why you get the headbeads going in a starter first? 

[MoonshineBen]

The design of the starter allows increased airflow around the beads, which creates more flame, and gets a good number of them going quicker than if you dumped them straight into the BBQ and lit them there. They take about half an hour to completely ash over once in the starter, then you're away.

[Powerpuff25]

You need hot burning beads to start off the snake, instead of lighting up a fire in the webber, you heat up a bunch of beads until they are alight on a gas burner then add them to the snake and close the lid.

[Andy_Mann]

@MoonshineBen, thanks for sharing mate, I knew of starter chimneys, & about those smoker maze thingies (can't remember the name) for extended smoking, but your idea here of maintaining heat over long times is brilliant.

Love your work, you're a champion.

[MoonshineBen]

Cheers @Andy_Mann! Hope you had a great cookup over the weekend.

[Goldmember]

Had heard about the snake method, but intrigued about the minion method. Please do tell @MoonshineBen.

[MoonshineBen]

I'll be doing some photos over the weekend to explain it, will post up on Sunday.

[Jason]

Many thanks for sharing this @MoonshineBen. 

Looking forward to the next update. What did you cook on the weekend?

Jason

[MoonshineBen]

Beef ribs!