The Lazy—but Brilliant—Way to Smoke Meat on a Charcoal Grill

If you love the idea of low-and-slow barbecue but don’t own a dedicated smoker, you’ve probably run into a common problem: Trying to smoke meat on a standard charcoal grill is a pain. The temperature fluctuates wildly, the smoke levels are inconsistent, and you have to tinker constantly, lifting the lid, adjusting the vents, and fussing with the fire to keep things in the correct zone—for hours. It’s not my idea of a fun backyard cooking project.

The good news? There’s a better way. Using one of the smartest charcoal techniques out there—the charcoal snake method—you can transform a basic kettle grill (like the standard 22-inch Weber) into a surprisingly effective, hands-off smoker that holds a steady temperature for hours, with almost no effort.

Also known as the “C-ring” or “fuse” method, the snake setup has long been popular among barbecue enthusiasts. I first encountered it through Morgan Bolling, barbecue expert and executive editor at Cook’s Country magazine. Since then, I’ve used it countless times when I developed recipes for cookbooks at America’s Test Kitchen, and I continue to use it today because it works, especially for big, bold, slow-cooked cuts like brisket, pork shoulder, or whole chickens.

How the Charcoal Snake Works

The setup is simple, but ingenious. Start by lining the inside edge of your charcoal grill with two slightly overlapping rows of briquettes, forming a semicircle around the perimeter. Then stack a second layer on top. Nestle chunks of wood for smoking at intervals along the row—these will ignite gradually as the charcoal burns. The length of the snake and the number of briquettes you use depend on the total cook time required for your recipe:

• For brisket (8 to 9 hours of smoke): Build the snake about six-eighths of the way around the grill, using a two-briquette-wide, two-briquette-high configuration. You’ll also need to extend the cooking time by adding more coals to the ring once the brisket hits 180°F.
• For pork butt (6 to 7 hours): Extend the snake about two-thirds of the way around the grill. Plan for roughly 60 briquettes per layer.
• For ribs (4 to 5 hours): A half-ring snake around the grill perimeter is enough, using about 40 briquettes per layer.

To start the cook, first light a chimney starter filled a third of the way with charcoal briquettes (about 2 quarts of coals total). Piling the briquettes on one side of the chimney helps to get them burning. Once lit, pour the hot coals on one end of the “snake” to ignite it. The briquettes burn slowly, with the fire gradually spreading along the length of the ring while maintaining a relatively low, consistent heat (usually in the 250–350°F range) for six hours or more, without needing to lift the lid or refuel every hour. The spaced-out wood chunks ignite as the fire crawls forward, delivering a slow, steady stream of smoke as your meat cooks gently above.

Why It’s So Effective

The snake method’s brilliance lies in its ability to maintain the desired cooking temperature and level of smoke consistently and efficiently, requiring minimal tending. Once it’s set up, you can confidently walk away for hours. 

You’ll only need to intervene in specific cases—like when smoking a large cut such as brisket, which needs to be wrapped partway through cooking. At that point, you may need to refresh the charcoal to extend the cook time.

The snake setup tends to run a bit hotter than some smoking purists might prefer, peaking closer to 325°F than the classic 225–250°F smoker range. But after testing side-by-side with traditionally smoked briskets, I can tell you: the difference is negligible. The final result still delivers all the smoky depth, solid bark texture, and tenderness you want, with the bonus of a shorter cooking time.

Keep It Steady With a Water Pan

To help regulate temperature and reduce any spikes, I recommend placing a large disposable aluminum pan filled with water in the center of the grill, directly below your meat. This simple step acts like a thermal stabilizer: The water absorbs excess heat, helps smooth out fluctuations, and even catches dripping fat to prevent flare-ups. Think of it like a baking stone in your oven—only wetter, and more delicious.

What to Cook With the Snake Method

The snake method is ideal for any recipe that benefits from slow, gentle heat and smoke. Try it with:

Texas-Style Brisket: Our guide walks you through the process step-by-step, using this very technique.

Smoked Pork Shoulder or Pulled Pork: The low heat keeps the meat juicy while building incredible bark.

Spatchcocked or Whole Chicken: Gentle smoking keeps the bird moist, with a beautifully crisp skin.

Smoked Ribs: Baby backs or spare ribs work great here; just plan for 5 to 6 hours of total cooking time.

A Note on Alternatives

If the snake method feels too finicky or time-consuming to set up (though it only takes about 10 to 15 minutes), consider trying Joshua Bousel’s charcoal grill smoking method, which is simpler and doesn’t require stacking or counting briquettes. The trade-off? You’ll need to monitor the fire more closely and refuel more often.

Either way, you don’t need a fancy rig or professional pitmaster setup to make excellent barbecue at home. With the right method, you can let your grill do the heavy lifting.