Rough time guide for snake and 7.5kg whole chuck.
Re: Rough time guide for snake and 7.5kg whole chuck.
I would spin the grill around so your deflector shield is always in between the heat & the meat. That way you're getting indirect, rather than direct, heat.
Every couple of hours, just spin the grill around a little bit more (counter-clockwise, in your instance)
Every couple of hours, just spin the grill around a little bit more (counter-clockwise, in your instance)
Dragon Kamado | Weber OTS | Hark (Aldi) Smoker | Rusty Gasser
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Re: Rough time guide for snake and 7.5kg whole chuck.
Wish I'd read that last night !! It's dead, completely gone out. Bugger. Have got the oven on 100c with a water pan. I'll give it an hour and a half and check the temp, hopefully it's not a huge piece of leather
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Re: Rough time guide for snake and 7.5kg whole chuck.
Bottom ash vent is not blocked at all. Just looks like it just might've burnt out quicker than I'd expected?.
It was cold to touch at 5:30, so it must've been out for a while.
Any ideas?
Meat is at 156f, so maybe it might be salvageable. Hope so haha
Re: Rough time guide for snake and 7.5kg whole chuck.
Gutted. I've been enjoying this thread and was looking forward to the result.
I'm sure you'll be able to recover, good luck!
I'm sure you'll be able to recover, good luck!
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Re: Rough time guide for snake and 7.5kg whole chuck.
That is a lot of beads for what you are wanting to do, it'd be too hot and burn too fast.
Common Sense is so rare these days it should be a Super Power!
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Re: Rough time guide for snake and 7.5kg whole chuck.
So 2 top 2 bottom is too hot?. Still only at 190f in oven but I suspect it won't be too good. Maybe the very inside but I think there'll be a lot dry meat on the outer edges. Have got heaps of chicken drumsticks as a backup. Will brine them and bake as normal indirectly.
Would 2 bottom, 1 top be better?.
Would 2 bottom, 1 top be better?.
Re: Rough time guide for snake and 7.5kg whole chuck.
I've always done a snake with 2 on bottom, one on top.
I would have said make sure you stack your snake so the briquettes 'fall' backwards, rather than forwards, but it looks to me like you had no problems with the snake petering out, quite the opposite.
As UG said, looks like it built too much heat, and burnt itself out too quickly.
I would have said make sure you stack your snake so the briquettes 'fall' backwards, rather than forwards, but it looks to me like you had no problems with the snake petering out, quite the opposite.
As UG said, looks like it built too much heat, and burnt itself out too quickly.
Dragon Kamado | Weber OTS | Hark (Aldi) Smoker | Rusty Gasser
Re: Rough time guide for snake and 7.5kg whole chuck.
I agree there are too many beads, making it burn too fast.
I don't agree that it will be a problem - chuck is one of the most forgiving lumps of meat you can cook! I reckon it will come out fine... some of my best have been done quickly at 350F in the early stages and then held at temp for a long time.
I've also had snakes go out in the middle of the night without noticing until the morning, with a lower meat temp than yours. Got it going again and the end result was still fantastic!
So don't stress! Low n slow cooking is one of the easiest, most forgiving, way to cook. Probably the most over thought and over stressed too! Don't forget to have fun - experimenting is how we learn!
I don't agree that it will be a problem - chuck is one of the most forgiving lumps of meat you can cook! I reckon it will come out fine... some of my best have been done quickly at 350F in the early stages and then held at temp for a long time.
I've also had snakes go out in the middle of the night without noticing until the morning, with a lower meat temp than yours. Got it going again and the end result was still fantastic!
So don't stress! Low n slow cooking is one of the easiest, most forgiving, way to cook. Probably the most over thought and over stressed too! Don't forget to have fun - experimenting is how we learn!
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Re: Rough time guide for snake and 7.5kg whole chuck.
After 6 hours
Common Sense is so rare these days it should be a Super Power!
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Re: Rough time guide for snake and 7.5kg whole chuck.
Thanks guys, will absolutely try again.
I thought for sure it'd be dry and crap. It is a little dry but nothing a smothering in BBQ sauce won't fix!.
I thought for sure it'd be dry and crap. It is a little dry but nothing a smothering in BBQ sauce won't fix!.
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Re: Rough time guide for snake and 7.5kg whole chuck.
urbangriller wrote:
After 6 hours
Cheers mate, for some reason I'd seen these type of pics before and it looked like 2 on top. Looking closely I can see it's only one!.
The dogs are getting the hard crunchy outside so everyone wins!
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Re: Rough time guide for snake and 7.5kg whole chuck.
urbangriller wrote:
After 6 hours
I also notice your bottom vent looks half shut, do you leave it half shut the whole cook?
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Re: Rough time guide for snake and 7.5kg whole chuck.
Yep, half shut and the top as well. Any wind and it starts to race!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
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Re: Rough time guide for snake and 7.5kg whole chuck.
Cheers mate, I do get a bit of breeze where the weber sits. Will try 2 top 1 bottom and vents half shut next time. Which will be soon haha. Despite my best efforts to dry it out and ruin it, it turned out pretty good, and it fed 9 kids and 5 adults pretty well, considering 1/3 of it went to the dogs. Next time I'll stick to around 5kg for just the 5 of us.