Hey all. I am in love with the snake method for slow low-heat cooking style on a standard 22.5" Weber Kettle. However, I am finding myself in a tight spot. The more I read online the more I see if done correctly the snake can last upwards to 8-10hrs holding a constant 220-250F. My problem is my snake lasts at most 5 hrs. Temperature fluctuates between 220-250F. Any ideas hoe to prolong the life of the snake?
Submitted December 31, 2016 at 09:04AM by UysofSpades http://ift.tt/2iiGiAs
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