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Pro tip: the snake method on my 22 inch kettle took 14 hours to get right, not 2
Two weekends back I tried the snake method for a pork butt on my 22 inch Weber kettle and figured I would have it dialed in by lunch. I laid a two-by-two row of charcoal around the edge, lit 8 briquettes in a chimney, and dumped them on one end. Temps swung between 225 and 310 for the first 5 hours because I kept messing with the bottom vent every 20 minutes instead of letting it settle. Around hour 9 it finally locked in at 250 and held there until the coals ran out. The real fix was rotating the lid so the exhaust sat opposite the fire and leaving the vents alone. What temp are you all running your top vent at on a kettle snake?
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