JoeHatesSnow Yeah, you can do most stuff on them. I have yet to try the charcoal snake brisket though. That's on the "to-do" list.
I have used a snake method one time. I had a hard time keeping the temps down where I normally have it with my UDS smoker, but then again, nothing wrong with smoking a brisket a little hotter as it cooks faster and the results are still good. If I remember correctly, the temps were around 260 instead of the revered and often quoted standard of 225.
