Burn counterclockwise in Australia. Clockwise here in the US

@hepzlawrence7710

3 жыл бұрын

Does it matter?lol

@oesterichl

3 жыл бұрын

@@hepzlawrence7710 if you want your ribs to turn out

@hepzlawrence7710

3 жыл бұрын

@@oesterichl but why lol wouldn't the charcoal still burn?

@Muzart

3 жыл бұрын

@@hepzlawrence7710 it don't matter

@waydbro1

3 жыл бұрын

That was a classic episode of the simpsons

Thanks, no BS, just great quick and thorough instructions.

You Sir are a prince among men. This is the best bbq video on how to start a charcoal fire ever.

Over two hours in to my cook and holding steady between 225 and 250 with no adjustments needed. Love it!

@jessegarcia9959

3 ай бұрын

Is bottom vent open or closed and how about top vent open or closed ?

Bloody typical. Read a BBQ book for reference and have been adding hot coals every hour for about 7 hours. Had difficulty regulating the temp so checked various website, but nothing mentioned this until i searched on KZread. Wish I'd seen this much earlier! Maybe try it next time as this is the bomb! Thanks Aussie Griller

I would recommend putting smoking wood on the initial hot coals as the meat will soak up more smoke immediately than later in the cook.

@dementiabidenfallingontheb6712

2 жыл бұрын

Exactly! Meat is only going to soak up smoke for around 4 to 5 hours. If you were smoking past 5 hours then you were simply wasting your time and your wood. 💡💡💡

@Arlatube

Жыл бұрын

On the other hand. When meat is cold and wet it is more likely to pick up any acrid flavor from the wood.

Brilliant Aussie Griller. So simple! I'm just starting into the dark art of smoking meats, so this is a great video for me.Thank you 😎

Love this method.. A quick tip for those that have grates that flip up.. You can increase your cooking footprint by placing foil over the back half of you snake so the food does not drip on the charcoal... After a few hours of smoking just rotate the grates and when the food no longer hovers over the charcoal remove the foil with tongs..

Watched the video last night and did the snake method this morning cooking 2- 10 lb pork butts on a 22" Weber. I only went half way around with the coals due to my time crunch but OMG!!! Absolutely the easiest way to setup and cook low and slow. With the top vent wide open and the bottom set at half draw l maintained 230 degrees for 7 hrs before lifting the lid. Thanks for posting this amazing method!

I figured this method out on my own, but I've never taken the time to neatly stack them like you did. Great video, definitely doing this next time I fire up the BBQ!

The most helpful video I've seen yet on how to do this and it came from a fellow Aussie!! Thanks

Awesome! As an american transplant from Tennessee, I paid way too much for a Weber kettle here, and found I love this method. I can slow cook a pork shoulder or, as I've found delicious, a lamb shoulder, pulled . Love your videos!

I use this Method regularly. (Thank you) and have recommended it to all kettle grill users I Know. 2 points: 1) I rotate the grill top and the lid to keep the heat in the right position opposite the food and the vents over the food instead of using the Foil. After all you are going to check on the food at least every 45 min. it's easy. Point 2, I'm about to begin experimenting how well this method works with a UDS. as I have a hard time regulating my temps with the damn thing. I'll post results.

This is seriously a unique method, I am truly amazed. Can not wait to try it out. THANK YOU SO MUCH.............

Well made, worth the price, and perfect for a small family or a couple.

Wow!!! What an idea!!! Middle of May here in Canada and it snowed today so when spring comes and and I get me new Weber I will surely use this idea!!!

I did this today for the first time on my Weber. Held the ribs nearly perfect for 4 hours. I used less charcoal. Great video(s)!

Snake method is the best way to keep even controlled temps on a Weber. Always use that water to help stem that meat. I've been doing to many videos on sauces and rubs I need to do some more on the Weber and uds. Great video

Nice video! Thanks for making it!!

Great idea! Can't wait to try it.

I can't wait to try out the snake great Idea!!

oh man im gonna try this for the first time this weekend making pulled pork! cant wait!

This was the best explanation ever! Better than the American ones I watched! I'm gonna try this method..wayyyy better explanation and hands on showing. Thanks mate!

Awesome video dude, one of the ones I used as research and executed on a 10 hour Pork shoulder over here in NZ :) Came out great even on a $70 cheap as kettle :) Thanks!

Thanks for that. I always make BBQ and love new ideas

Mate if you came up with this idea I owe you a beer, bloody amazing method for long cooks. I got 16 hours out of my snake using the 2X1 method absolutely the best Beef shorties (cooked for 8 hours) I've had. I and many many aussies owe ya a beer brilliant mate

This coming I'll doing my first smoking I'm gonna try this out,Thanks for the video

Awesome video. I do low and slow all the time. I might try this method.

love it, and his accent, its calming....

Great video, trying this tomorrow morning.

Brilliant !!!! Gonna try this the next time we make some BBQ !! Great tips !!! Thanks

Amazing can’t wait to try tomorrow

Great and friendly tutorial!

Wow! cant wait to try this!

That's awesome, your a real BBQ master!!

Cooking an 11 lbs brisker on a 18" weber today. 2 hours in and it's steady at 215-220 degrees. Since my brisket covers a large amount of the grill space I used a fool get deflector. So far so good

Thanks for the great tip Auzzie, cheers!

Super, I'll try this method on my next ribs

Awesome concept!

I can't wait for the "Grill Like AussieGriller" video series :)

Very cool method Aussie. I'm gonna try it out soon.

Super useful! Cheers!!

Thanks mate. I'll use this method next time for a brisket.

Will give this a try! Thanks

oh man! this is awesome! i grilled my first rack of ribs last weekend and had to keep adding coal every 30-60 mins to maintain heat. i think i'll try this next! thanks!

What a great video - I was tempted to get a $$$$ smoker to supplement my gas bbq, but a cheap and cheery Weber will clearly do the job. Thank you!

Very clever, thanks for the tip!

I've been using this method for over a year now when I don't feel like breaking out my big smoker, it works great

Interesting technique! That's a good long burn time! Have to give it a try!

Thank you sir for sharing this method. I did pork ribs last weekend with this method and plan to do a 9lb Boston butt next weekend.

Cool ! ... I learn something new everyday.

The first time I used this method I was more than happy with the outcome. Its also great for beginners who are not sure how to keep temperature consistent.

@jessegarcia9959

3 ай бұрын

Does bottom vent stay open or closed

I will be using this method tomorrow for my low and slow pork shoulder!.

Brilliant! Thanks!

Great video thank you

Your a champ with the BBQ

Greta video, I learned some thing tonight.

Very cool technique!

Great information!

Thanks so much,this worked perfectly for me...

Looks good Mate !!

Genius. I bet this would work great with a rotisserie attachment

Great video. Thanks

Brilliant!

Thank you for a great video

Genius, mate!

I just made the most moist fall off the bone ribs! Heat control was the key and this method is the bomb!

wow thats great I am going to try it!

Awsome tutorial gonna test it when it gets summer in sweden :)

Great idea!!! can't wait to try it out. Still too cold here :(

Fascinating

Clear, quick and easy just how I like my youtube, Thanks Aussie Griller for a great video and good advice

@ajmdez

8 жыл бұрын

agree

Sold. Gonna try this on ribs next week!

interesting idea, worth a try by me

Excellent technique... That would give you the cooking longevity for boston butts and brisket as well... nice cook as usual!

Genius. I've a 3kg ham joint I'm gonna try this weekend with this technique. I'm using a European Outdoorchef kettle which has a clever funnel/fat catcher system built in so I'm hoping for great things.

Great video! Greetings from México. Im subscribing.

Excellent question.

This video was sung nicely! Jokes aside, you did a good job!

Looks great man!

Nice one Oz!!!!

I smoked salmon twice in the past week using this video as a reference. My burn rate and temps were a little different than described here -- I'm sure there's any number of things that would explain why -- but the temperature was even for both cooks. Thanks!

Great idea

Awesome vid

This was an awesome video

really good idea, thnx

fantastic!

Oh, it's like a chain reaction! Looks cool, although don't know I'll ever have a need to do any outside grilling for that amount of time (especially since I live in an apartment and the grills by the pool are probably supposed to be kept available for others, within reason). I'll bet it was good, though!

Great job, very interesting your snake method. I just wish you showed us your meat. A, I mean ribs, your ribs. Yeah, that's the ticket!

I can't wait to try this method. I have been trying to figure put how to manage heat without constantly lifting the lid and worrying about accumulating ash smothering the fire. .

Would this work well for a smaller smoker like the one i saw i brought not long ago?

I've never ever seen this info before here on UTube - Thanks for this tip AG !! As always, I've just learnt how to BBQ ever better mate ;D

freaking good idea!!!

Thank you very much for posting this video. Have saved my life. I need to do this as a newbie for my husband, as he would like me to cook a leg of lam on the weber using the spiral method for 8 hours. I greatly appreciate your video. One question. Do you have a picture of your finished ribs.

Simply brilliant.... now I will be happier to do a slow cook and not have to refuel. Another trick up my sleeve

Thats awsome

Interesting method Aussie :)

Awesome video!! That table is great! Where would I be able to get one?

ya dreamin mate

i use this method for smoking sausages and bacon on the WSM its fantastic! adjusting the bottom vents i can stay around 170-200 degrees i use a stickburner for ribs brisket and pork butt