Tried the snake method vs minion method on my WSM last weekend and snake blew me away

I've been using the minion method for like 2 years on my 18 inch Weber Smokey Mountain and always got okay results but temps were all over the place. Last Saturday I tried the snake method with some Stubb's briquettes and it held 225 for 8 hours without me touching a single vent. My pork shoulder came out so much more consistent too, no hot spots or flare ups. Has anyone else switched methods and saw a big difference like that?

3 comments

3 Comments

ray_williams13d ago

Tried snake with Kingsford blue and never looked back.

cooper.drew12d ago

Kingsland is the only way to go.

foster.jordan12d ago

Used to think the minion method was the only way to go for low and slow, but I tried the snake on my 18 inch WSM last summer with some regular Kingsford and it changed my mind completely. It held 225 for over 10 hours on a brisket without me opening the lid once, no spikes or dips at all. The bark came out way more even too compared to my old minion runs.