i just got home from snails house where i bought one of his smokers and he taught me to use it. He is a amazing man with a amazing smoker. If your in the area and want a great smoker you should look him up.
Snail should be at the American Royal 2011 in Oct. He often mentors with other teams these days. The two high barrels mentioned below were not an improvement. He has built several other smokers but continues to make and sell his barrels every week. Built correctly they are super efficient. Many on the barbq scene have one in their secret arsenal and win, place, or show regularly. Glad this is still up.
Update on the Snail. For recipes and more info on the "Snail", now nicknamed "Hogfather" of BarBq try "Extreme BarBQ" or the just out "Kansas City BarBQ Society Cookbook". He is still making 3 to 5 barrels a week and they change a little all the time as he "tweaks" this or that. People show up with a chicken, ribs, whatever and he does little custom classes for individuals or two best friends. I like it best when two or more show up together so he doesn't eat too much. LOL
Snail is at the American Royal this weekend in space 996 on "Rib Rack Row". Now experimenting with another new design. Tall barrel/s, some two high and more intakes. Kc BarBQ soc. could help you get in touch with him. Working on a website but not complete.
Snail lives on the out skirts of Kansas City, Missouri. The American Royal Barbq is the first week of October in KCMO. Snail Slow Smokin BarBQ team will be there. He is working with new designs right now and will have some of his new barrel designs there. Not sure where Fredericksburg Texas is.
Hmm.... where does Snail live? I live in a "retirement" apartment complex that restricts to "charcoal only". I don't have tools, barrel to do this. Would love to get one of these barrels to cook on. I'm living on commercial cooked BBQ...(and think I can do better, just need a cooker!) I'm in Fredericksburg, TX.... but would be willing to drive a reasonable distance.
A friend and I just finished making these barrels with snail...first off, he is the best, but won't admit it. His laid back attitude and cooking skills are bar-none. And secondly, These barrels are crazy cool.... they cook up some amazing barbecue.
Talked to Snail and he said if anyone has questions about his barrels they can contact him at 816-781-4819. Please leave a message and your number on the machine and he will contact you.
Will show this to Snail and get you more info, screwlewse. He works with computers in his business, "Signs by Snail" but is a novice to online. Sometimes he adds a few woodchips for smoke or flavoring and sometimes not but it always taste great. He uses briquettes or lump charcoal. Never any starter fluids or aids except a starter chimney and newspaper. At contests he preps his meat the evening before. Wakes up, starts the barrels and cooks. The all nighter days are over!
Don't know how that amount of charcoal can go at 300 degrees for how many hours did he day? I have a similar cooker, and I typically have to add a few coals every hour or so to keep it going.
This is my husband "the Snail" in video. I have seen him use that amount of charcoal for between 6 to 10 hours. Depends on amount of meat, outside temp & air intake. We were unaware of any of these videos of him until a month ago. There is no charcoal waste with his cooker if set up properly. He will even shut it down and snuff the coals and come back 2 days later, relight, add a few more and keep going. If you can locate him he will give demo's and/or sells kits or finished barrels
I am really curious about how the air intake goes into the barrel. Does it extend into the barrel or does it just mount to the side. I have had a real problem with getting the temp down low enough without snuffing out the coals. Unfortunately we have had pretty bad weather every day I have off, and haven't had a chance to work on it. And charcoal for experimenting is getting expensive. I'd love to have any input he could give.
First of all I am assuming you have a barrel made similar to the one Snail designed in this video. His have the pipe mounted on the outside. Jay, the Snail told me you must have dampers to control the amount of air you are intaking. Size and construction of your firebox is important. Charcoal-Trick=Fill the firebox with UNLIT charcoal. Light 20-25 briquets in chimney starter. Place lit coals ON TOP of unlit charcoal- it will burn down like a candle wick and give 6 hours or more burn.
Aahhhh.....I'll try that tommorrow, I've been trying with just the coals that I start in the chimney, then adding more as needed. My fire box is a bit different, but that might do the trick.
The person in the video is Jay (The Snail) Vantuyl, head cook and founder of "Snail Slow Smokin" BarBQ Team. He is also in the book "Extreme BarBQ". He has been in competition BarBQ over 15 years and to contest in over a dozen states. Likes to win and sometimes does but mainly enjoys the fun and meeting new people. He uses tongs a lot but has a favorite fork named "Dexter". Has won trophies with his ribs. His barrels owned by others have won 5 Americal Royal open or invitational cookoffs.
Jay {the snail} Vantuyl is indeed often mistaken for his brother, Santa Claus! He carrys a photo of his brother in his pocket to show to children who sometimes think that HE himself is Santa. There are now barrel cookers in Posa Rica, Vera Cruz, Mexico. We stayed in a little village outside there for 6 weeks and he built 2 barrels. We did everything in it including cactus pads and green onions. Pepsi Cola pictures Santa with overalls so all the kids there believe he truly is Santa.
Is there a place on the net with instructions how to build this one? That is awesome.. and the fact that you can smoke for ten hours on just that small amount of charcoal is awesome.
There are knock offs or other barrel cookers. Most lack the performance of this one. If you are in the Kansas City area and bring him a chicken you will have an afternoon of instruction and can leave with a kit, finished barrel or just the information. The barrel has been going through modifications for several years now so there are numerous prototypes he has sold or given away in the area. In Boston 7 years ago someone said they couldn't afford to compete. Jay went home and built the barrel!
by the way, the air inlet pipe is up at that height, to keep from bending over all the time to choke or open your air intake and prevent spilling of your adult beverage of choice at the moment of O2 regulation,
Hmmmm Snail isn't much on adult brews but that's most likely a valid tip. Glad you like the banana. He's most known for his rub and baked bean recipe, yummmmm. One of his earliest barrels was featured in a filming of the American Royal on the food channel. It had no intakes. Just a wedged stick to prop open the lid. 1st barrel cost $1.76 to make. In early competition people used to mistake it for a trash can and we had to guard it to keep out the rubbish. They have won many competitions,
Snail thanks you for the comments. He has even catered weddings out of his barrels. People are sometimes put off by the appearance until they taste the food. He's working on yet another design at the moment. A year of so ago one of his barrels won at the Royal and a news reporter told the winner, now that you have this prize money and a new cooker you can get rid of the barrel. He told him--NO WAY--that's a big part of how I won. They have also been used at Jack Daniels.
This is what Santa Claus does in the off season......
Darthbelal 2 months ago
i just got home from snails house where i bought one of his smokers and he taught me to use it. He is a amazing man with a amazing smoker. If your in the area and want a great smoker you should look him up.
Rathlor 7 months ago
I like he doesnt care about forking meat
zasvedogovore 8 months ago
Snail should be at the American Royal 2011 in Oct. He often mentors with other teams these days. The two high barrels mentioned below were not an improvement. He has built several other smokers but continues to make and sell his barrels every week. Built correctly they are super efficient. Many on the barbq scene have one in their secret arsenal and win, place, or show regularly. Glad this is still up.
Slugbut 8 months ago
Santa?!?!?!
hrag500 1 year ago 2
Why does the lid have "inedible" printed on it? How ironic.
Doleafol 1 year ago
very informative!
BrianCRX90 1 year ago
Update on the Snail. For recipes and more info on the "Snail", now nicknamed "Hogfather" of BarBq try "Extreme BarBQ" or the just out "Kansas City BarBQ Society Cookbook". He is still making 3 to 5 barrels a week and they change a little all the time as he "tweaks" this or that. People show up with a chicken, ribs, whatever and he does little custom classes for individuals or two best friends. I like it best when two or more show up together so he doesn't eat too much. LOL
Slugbut 1 year ago
Snail is at the American Royal 1st week in Oct in space 996
Slugbut 2 years ago
Snail is at the American Royal this weekend in space 996 on "Rib Rack Row". Now experimenting with another new design. Tall barrel/s, some two high and more intakes. Kc BarBQ soc. could help you get in touch with him. Working on a website but not complete.
Slugbut 2 years ago
Snail lives on the out skirts of Kansas City, Missouri. The American Royal Barbq is the first week of October in KCMO. Snail Slow Smokin BarBQ team will be there. He is working with new designs right now and will have some of his new barrel designs there. Not sure where Fredericksburg Texas is.
Slugbut 2 years ago
Very cool thx 4 sharing bro.
detroitquick 2 years ago
Billy Gibbons!~
SmokinHotButts 2 years ago
momma look at that santa beard
MacsCanfly 2 years ago 2
wait a minute, that is wood(charcoal) gas smoking the meat or chicken, is n't it?
my1earth 3 years ago
Hmm.... where does Snail live? I live in a "retirement" apartment complex that restricts to "charcoal only". I don't have tools, barrel to do this. Would love to get one of these barrels to cook on. I'm living on commercial cooked BBQ...(and think I can do better, just need a cooker!) I'm in Fredericksburg, TX.... but would be willing to drive a reasonable distance.
hookoa2 3 years ago
A friend and I just finished making these barrels with snail...first off, he is the best, but won't admit it. His laid back attitude and cooking skills are bar-none. And secondly, These barrels are crazy cool.... they cook up some amazing barbecue.
computermatrix 3 years ago
Talked to Snail and he said if anyone has questions about his barrels they can contact him at 816-781-4819. Please leave a message and your number on the machine and he will contact you.
Slugbut 3 years ago
Will show this to Snail and get you more info, screwlewse. He works with computers in his business, "Signs by Snail" but is a novice to online. Sometimes he adds a few woodchips for smoke or flavoring and sometimes not but it always taste great. He uses briquettes or lump charcoal. Never any starter fluids or aids except a starter chimney and newspaper. At contests he preps his meat the evening before. Wakes up, starts the barrels and cooks. The all nighter days are over!
Slugbut 3 years ago
Don't know how that amount of charcoal can go at 300 degrees for how many hours did he day? I have a similar cooker, and I typically have to add a few coals every hour or so to keep it going.
farstrider79 3 years ago
This is my husband "the Snail" in video. I have seen him use that amount of charcoal for between 6 to 10 hours. Depends on amount of meat, outside temp & air intake. We were unaware of any of these videos of him until a month ago. There is no charcoal waste with his cooker if set up properly. He will even shut it down and snuff the coals and come back 2 days later, relight, add a few more and keep going. If you can locate him he will give demo's and/or sells kits or finished barrels
Slugbut 3 years ago
Yeah.. I really wanna know more about that. I was amazed when he said that lasted 6 hours. Amazing!
screwlewse 3 years ago
I am really curious about how the air intake goes into the barrel. Does it extend into the barrel or does it just mount to the side. I have had a real problem with getting the temp down low enough without snuffing out the coals. Unfortunately we have had pretty bad weather every day I have off, and haven't had a chance to work on it. And charcoal for experimenting is getting expensive. I'd love to have any input he could give.
farstrider79 3 years ago
First of all I am assuming you have a barrel made similar to the one Snail designed in this video. His have the pipe mounted on the outside. Jay, the Snail told me you must have dampers to control the amount of air you are intaking. Size and construction of your firebox is important. Charcoal-Trick=Fill the firebox with UNLIT charcoal. Light 20-25 briquets in chimney starter. Place lit coals ON TOP of unlit charcoal- it will burn down like a candle wick and give 6 hours or more burn.
Slugbut 3 years ago
Aahhhh.....I'll try that tommorrow, I've been trying with just the coals that I start in the chimney, then adding more as needed. My fire box is a bit different, but that might do the trick.
farstrider79 3 years ago
Interesting video. '...most people say you shouldn't fork your meat, but I don't care...' I wonder how he did with his ribs?
banditbbq 3 years ago
The person in the video is Jay (The Snail) Vantuyl, head cook and founder of "Snail Slow Smokin" BarBQ Team. He is also in the book "Extreme BarBQ". He has been in competition BarBQ over 15 years and to contest in over a dozen states. Likes to win and sometimes does but mainly enjoys the fun and meeting new people. He uses tongs a lot but has a favorite fork named "Dexter". Has won trophies with his ribs. His barrels owned by others have won 5 Americal Royal open or invitational cookoffs.
Slugbut 3 years ago
Santa BBQ's!! hahaha
ScottF250 3 years ago
Jay {the snail} Vantuyl is indeed often mistaken for his brother, Santa Claus! He carrys a photo of his brother in his pocket to show to children who sometimes think that HE himself is Santa. There are now barrel cookers in Posa Rica, Vera Cruz, Mexico. We stayed in a little village outside there for 6 weeks and he built 2 barrels. We did everything in it including cactus pads and green onions. Pepsi Cola pictures Santa with overalls so all the kids there believe he truly is Santa.
Slugbut 3 years ago
I don't care
Oudarone 3 years ago
Is there a place on the net with instructions how to build this one? That is awesome.. and the fact that you can smoke for ten hours on just that small amount of charcoal is awesome.
screwlewse 3 years ago
Just google search "drum smoker plans", or "ugly drum somker" works as well. As I type, I'm doing my second test fire on my newly built smoker.
farstrider79 3 years ago
Cool. much thanks.
screwlewse 3 years ago
There are knock offs or other barrel cookers. Most lack the performance of this one. If you are in the Kansas City area and bring him a chicken you will have an afternoon of instruction and can leave with a kit, finished barrel or just the information. The barrel has been going through modifications for several years now so there are numerous prototypes he has sold or given away in the area. In Boston 7 years ago someone said they couldn't afford to compete. Jay went home and built the barrel!
Slugbut 3 years ago
sweeet im guna make 1 in a min thanks sweeeet
online1hack 3 years ago
that is a beautiful "UDS",
by the way, the air inlet pipe is up at that height, to keep from bending over all the time to choke or open your air intake and prevent spilling of your adult beverage of choice at the moment of O2 regulation,
the banana/mango is a nice tip,
THANKS
bigwilly949 3 years ago 2
Hmmmm Snail isn't much on adult brews but that's most likely a valid tip. Glad you like the banana. He's most known for his rub and baked bean recipe, yummmmm. One of his earliest barrels was featured in a filming of the American Royal on the food channel. It had no intakes. Just a wedged stick to prop open the lid. 1st barrel cost $1.76 to make. In early competition people used to mistake it for a trash can and we had to guard it to keep out the rubbish. They have won many competitions,
Slugbut 3 years ago
Excellent design.I have seen and cooked on many types of cookers but this is really a stand out,might even have to build one,Thanks
631959 4 years ago
Snail thanks you for the comments. He has even catered weddings out of his barrels. People are sometimes put off by the appearance until they taste the food. He's working on yet another design at the moment. A year of so ago one of his barrels won at the Royal and a news reporter told the winner, now that you have this prize money and a new cooker you can get rid of the barrel. He told him--NO WAY--that's a big part of how I won. They have also been used at Jack Daniels.
Slugbut 3 years ago
great 101 ,gonna have to try it.
ngloe 5 years ago