British BBQ Society Forums

Hey everyone

Technically this isn't smoking but it isn't quick grilling either so I'm posting this in Low & Slow

Normally when I do an indirect cook on my Weber MasterTouch, I have the coals on both sides of the kettle and the meat in the middle. I know that an alternative to this is coals on one side, and meat on the other. My question is, what's the difference between these two ways of cooking? Like say I'm doing a chicken or a pork loin, which method would be the best for that sort of cook, and why? Also, for something as large as a joint or a chicken, is the snake method one that can be used as well or will only having a few coals at once have no chance of cooking meat of that size? I'm trying to find ways to be more fuel efficient in my MasterTouch after my last cook went for just over two hours and then almost fizzled out.

It all depends on whether you're wanting to cook low and slow or high heat, the snake method will work perfectly for a low and slow and will cook any size meat as long as you manage the temps properly and have patience. But if you're wanting to cook a chicken hot and fast then my preference would be the coals on one side and the chicken furthest away to avoid one side cooking much faster than the other, same goes for having the coals on either side.

As for pork loin, I'd brine it for a few hours first of all before using the snake method to cook at around 120 Celsius for maximum tenderness, until it reaches an internal temp of 62-71c (62 will still be pinkish but safe) depending on how well done you want the meat. Are you definitely not able to smoke the loin? As they are great at absorbing the smoke flavour and the snake method is perfect for slow smoking. Also, as it's not a fatty cut, I'd be tempted to inject with a basic mix of apple juice, honey and a couple spoonfuls of rub.

If your previous cook fizzled out after a couple of ours I'm guessing you were running the grill flat out for those two hours? If so then I'm not surprised the coals didn't last, you'll need to refuel with more lit coals if cooking very hot.

Hope this helps.

Having a set of coals on either side of the grill gives you a more even heat across the grill. I use that method when using a rotisserie. I do t tend to use it other than that. With coals on one side of the grill the temp gets cooler the further away from the coals, Useful if part of the meat needs a little more protection from the heat. This is my preferred method if cooking indirect at high temps. Other coal configurations include a doughnut and bullseye.

The snake method is like the doughnut but just lit at one end. This will give you lower temps and a longer cook.