Pulled pork on a kettle with a CHARBLOX snake
The snake turns a kettle into a smoker: a curve of fuel around the edge, lit at one end, burning slowly along its length. Uniform hexagonal logs make the neatest snake there is, and dense hardwood keeps it going all day.
A slow fuse of fuel, burning all day.
Lay logs end to end in a double row around half the charcoal grate, flat faces nested. Light two logs and set them at one end. The fire creeps along the snake for hours while the pork smokes over a water pan in the middle. Classic Hardwood burns 3–4× longer than average charcoal, so the snake moves slowly.
- T−35mLight 2 logs
- T0Pork on
- T+6hCheck the snake
- T+8hWrap at the stall
- T+11hProbe tender
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01Food
Season the pork
Trim any hard fat. Smear the shoulder with mustard and coat it heavily with the rub. Overnight in the fridge is best; at least season it while you build the fire.
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02Fire
Build the snake
Lay Classic Hardwood logs end to end in a double row around half of the charcoal grate, nesting the flat faces together. Set a pan of water in the open middle.
Why CHARBLOXA snake works best when the fuel is continuous. Hexagonal logs nest face to face into one unbroken fuse, so the fire walks along at a steady pace instead of jumping gaps.
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03Fire
Light the head of the snake
Light two logs in the chimney over one natural firestarter. When the top edges are grey, set them at one end of the snake. Put the grate on and the lid on with the top vent over the pork side, fully open. Open the bottom vent about a quarter and let the kettle settle at 250–275°F.
Why CHARBLOXDense fuel lights slower than lump, so start about 35 minutes before the pork goes on. After that it needs nothing from you but the occasional look.
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04Food
Smoke
Set the pork fat side up over the water pan, away from the lit end. Keep the lid closed for the first 3 hours.
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05Fire
Check the snake
Around hour 6, lift the lid quickly. If the fire has burned past two-thirds of the snake, add logs to the cold end. Top up the water pan.
Why CHARBLOXClassic Hardwood burns 3–4× longer than average charcoal, so the snake moves slowly. Low ash keeps the bottom vent clear all day.
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06Food
Push through the stall
Somewhere around 160–170°F the internal temperature will stall, sometimes for hours. Wait it out for the best bark, or wrap the pork tightly in butcher paper or foil to speed through.
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07Food
Cook to probe tender
Keep going until the thickest part reads 200–205°F and the probe slides in like butter. That is usually 10–12 hours in total.
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08Food
Rest
Wrap the pork (or keep it wrapped), wrap it again in old towels and set it in an empty cooler for at least 1 hour.
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09Food
Pull and sauce
Shake the sauce ingredients together in a jar. Pull the pork into shreds, discarding the bone and any soft fat, and toss with a splash of sauce. Serve the rest on the side.
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10Fire
Shut it down
Close both vents. Whatever is left of the snake goes out and becomes the first fuel of your next cook.
Why CHARBLOXCHARBLOX is reusable, so an unburned tail is fuel saved, not fuel wasted.
| Stage | Internal temp | What to do |
|---|---|---|
| The stall | 160–170°F | Wait it out, or wrap |
| Probe tender | 200–205°F | Take it off |
| Rest | Stays hot for hours | Wrap and cooler, at least 1 hr |
“I used the full ones for smoking a brisket, which takes like 10 hours… The logs burn for a long time. Worth every penny.”
VPNY, verified purchaser, Costco
- Wind and cold make the snake burn faster. On a rough day, check it at hour 4.
- Want more smoke? Lay a couple of hickory or apple chunks on the snake about a third of the way along.
- Leftovers freeze well with a splash of the sauce.
The fuel is part of the recipe.
Dense hardwood logs burn 3–4× longer than average charcoal.
Hex faces nest into one unbroken line of fuel.
Low ash, so the airflow you set early stays set.
Pressed from recycled hardwood sawdust, with no chemicals.
CHARBLOX Classic Hardwood ships in boxes from Los Angeles.
Shop Classic HardwoodSee all fuel