Overview

How to build, light, and run a charcoal snake on a kettle grill for steady 225–275°F (107–135°C) heat over 8–12 hours, with smart fuel choices and wood placement.

Ingredients

• Pork shoulder, bone-in: 8–10 lb (3.6–4.5 kg)
• Kosher salt: ~3 tbsp (45 g) or 2% of meat weight by mass
• Coarse black pepper: 3 tbsp (24 g)
• Paprika (sweet or smoked): 1 tbsp (8 g)
• Garlic powder: 2 tsp (6 g)
• Cayenne (optional): 1 tsp (2 g)
• Yellow mustard (binder, optional): 2–3 tbsp (30–45 g)
• Apple cider vinegar + water spritz (1:1), optional: 1 cup total (240 ml)

Equipment

• 22 in (57 cm) kettle grill with tight-fitting lid
• Quality natural hardwood charcoal briquettes
• Chimney starter
• Long tongs and heat-resistant gloves
• Digital probe thermometer(s) for grate and meat
• Instant-read thermometer
• Foil or small water pan
• Wood chunks (not chips)
• Hinged cooking grate or grate lifter
• Fire starters or paraffin cubes
• Windbreak or shield (as needed)
• Ash tool or brush

Wood

Post oak chunks

Time & Temp

Time & Temp
Smoke temp: 240 °F (116 °C)
Target internal: 203 °F (95 °C)
Approx duration: 12 hours

What the Snake Method Is

The charcoal snake arranges briquettes in a curved, domino-like path around the inner wall of a kettle grill so fire slowly burns from one end to the other. Done right, it provides clean, even heat for 8–12 hours at traditional low-and-slow temps without constant refueling.

Fuel Choices: Briquettes vs. Lump

Use quality briquettes for long, predictable burns. Uniform briquettes stack tightly, burn steadily, and produce a controllable ash bed—ideal for a snake. Natural hardwood briquettes with low ash and minimal binders are best. Avoid self-lighting or heavily bound briquettes; they can taste off and spike temps. Lump can work in a pinch if you carefully size pieces, but voids and irregular shapes cause uneven burn and temperature swings. If you must use lump, interleave it tightly in a briquette snake rather than building a pure-lump snake.

Build the Snake: Layouts for 225–275°F

For a 22 in (57 cm) kettle, start with a 2-wide base of briquettes laid end-to-end following the kettle wall, then top with a single layer (2x1). This typically holds 230–250°F (110–121°C) in mild weather. In cold/windy conditions, or to cruise 255–275°F (124–135°C), build a 2x2. For 8–10 hours, run the snake about 3/4 around the kettle; for 10–12+ hours, build nearly a full circle. Pack briquettes so they touch—small gaps cause stalls. Set a foil water pan inside the snake arc (not on the coals) to act as a heat sink and drip catcher.

Wood Placement: Clean Smoke on a Kettle

Use chunks, not chips. Place 4–6 chunks the size of golf balls to small fists (50–120 g each) spaced along the first half of the snake. This front-loaded placement gives clean smoke early while the surface dries and bark forms, then transitions to a clean charcoal burn to finish. Avoid burying chunks under briquettes; set them on top of the snake or snugged between the top layer so combustion stays clean with plenty of airflow.

Lighting and Stabilizing

Light 6–10 briquettes in a chimney. When fully ashed (10–12 minutes), place them at the head of the snake. Start with top vent fully open and bottom vent about 1/4 open, lid vent positioned over the meat and opposite the fire to pull smoke across the food. Put a grate-level probe 1–2 in (2.5–5 cm) from the meat to read cooking temp. Let the kettle settle for 20–30 minutes before loading meat; adjust the bottom vent in small steps (wait 10–15 minutes between changes) to land within 225–265°F (107–129°C) for most low-and-slow.

Vent Management Through the Cook

Control temperature with the bottom vent; keep the top vent mostly or fully open to clear smoke. In calm, 70°F/21°C weather, many kettles hold 240°F/115°C with the bottom vent at 10–25% open on a 2x1 snake. In wind or cold, open the bottom vent more and consider a 2x2 snake or a simple windbreak. Avoid chasing short spikes; the charcoal bed responds slowly. If temps creep upward late in the burn, slightly choke the bottom vent and remove the next wood chunk.

Running 8–12 Hours Without Fuss

A well-packed, nearly full-circle 2x1 snake with efficient briquettes can run 10–12 hours in mild conditions on a 22 in (57 cm) kettle. For winter cooks or bigger kettles (26 in/67 cm), a 2x2 snake extends burn and shields from wind. If you must extend the run, carefully add unlit briquettes to the tail of the snake through a hinged grate panel; avoid dumping lit fuel mid-cook. Keep the lid closed—every long peek costs heat and time. Ash buildup can choke airflow on some kettles; a gentle tap of the bowl between legs at the 5–6 hour mark helps settle ash without opening the cooker.

Example Cook: Pork Shoulder on the Snake

Assumption: Texas-style fire management with neutral rub and post oak, cooked at 235–250°F (113–121°C). For an 8–10 lb (3.6–4.5 kg) bone-in pork shoulder, expect roughly 1.25–1.75 hours per lb (2.75–3.85 hours per kg), about 10–14 hours total at 235–245°F (113–118°C). Smoke fat-cap up until the bark is set and internal temp hits 160–170°F (71–77°C), about 5–7 hours. Wrap in unwaxed butcher paper or foil if you want to push through the stall and protect bark moisture. Continue to 195–205°F (90–96°C), then probe in multiple spots; it’s done when a thermometer slides in with little resistance (probe-tender). Rest wrapped in a cooler or warm oven for 1–2 hours, venting briefly if surfaces are soggy.

Food Safety and Storage

Handle raw pork with clean hands and tools; keep it under 40°F (4°C) until cook time. Don’t use self-lighting briquettes or lighter fluid for low-and-slow. Keep smoke and CO outdoors—never operate a kettle in enclosed spaces. After cooking, hot-hold above 140°F (60°C) if not serving immediately. Slice/pull and cool leftovers from 135°F to 70°F (57°C to 21°C) within 2 hours, and to 40°F (4°C) within 4 hours total. Refrigerate up to 4 days or freeze up to 3 months. Reheat to 165°F (74°C) quickly, adding a splash of stock or cider to prevent drying.

Troubleshooting and Pro Tips

If temps run low, confirm the lid vent is over the meat and fully open, then open the bottom vent slightly and check for ash choking. If temps run high, remove upcoming wood chunks, feather the bottom vent down, and don’t add lit fuel. For longer burns in winter, build a 2x2 and insulate with a windbreak. On small 18.5 in (47 cm) kettles, shorten the snake and reduce lit coals to 4–6 at start. Place a small foil shield between fire and meat if the edge nearest the coals cooks faster. Keep wood chunks to a mild schedule: blue, thin smoke is your goal—white, billowing smoke means you’re smoldering, not burning clean.

Cleanup and Ash Management

Let the cooker go cold with vents closed, then dispose of ash in a metal container—ash can hide live embers for hours. Brush grates while warm. Wipe the bowl and lid to keep the vent paths clear; a clean kettle drafts better and gives cleaner smoke next time.

Notes

• Build a 2x1 snake for 230–250°F (110–121°C); go 2x2 for 255–275°F (124–135°C) or cold/windy cooks.
• Start with 6–10 lit briquettes; more lit coals = faster heat rise and potential overshoot.
• Space 4–6 wood chunks along the first half of the snake for clean early smoke; avoid chips.
• Keep the top vent open and over the meat, opposite the fire, to draw smoke across food.
• Avoid self-lighting briquettes and lighter fluid; they add off-flavors and safety risks.
• Use a water pan to stabilize temps and catch drips; fill with hot water to avoid initial temp drop.
• Probe-tender beats a single number: start checking shoulders at 195°F (90°C) in several spots.
• For salt accuracy, use 2% of trimmed meat weight by mass; adjust pepper to 0.8–1.2% to taste.
• Never operate a charcoal grill indoors or in enclosed spaces—CO hazard.