Ranch Kettle and additional cooking grate
- Thread starter Benny A
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Gary Bramley
TVWBB Pro
Benny,
I have extra bottom grates for the wsm I use for added capacity when I need it. Like the last two photo in stacking grates in the "tips and mods" section here, I added stainless steel hardware for legs. Simple, adjustable and inexpensive.
Gary
I have extra bottom grates for the wsm I use for added capacity when I need it. Like the last two photo in stacking grates in the "tips and mods" section here, I added stainless steel hardware for legs. Simple, adjustable and inexpensive.
Gary
Bill Hays
TVWBB Platinum Member
Benny,
I just did some measurements and some placements of a 22.5" grate and I think the only way you can gain anything is to not use the lid holder .. Set it on the ground or something so that you have access all the way around and even then, access under the raised grate will be limited. It's about 9" from the grate to the dome vent and while it will probably be more indirect heat up there, it's gonna be pretty hot. Curious where you're going with this.
Bill
I just did some measurements and some placements of a 22.5" grate and I think the only way you can gain anything is to not use the lid holder .. Set it on the ground or something so that you have access all the way around and even then, access under the raised grate will be limited. It's about 9" from the grate to the dome vent and while it will probably be more indirect heat up there, it's gonna be pretty hot. Curious where you're going with this.
Bill
Gary,
Thanks for the link, I may try one or more to see how everything fits.
Bill,
I am a new owner of a RK. My goal is to cook all four meats in it at KCBS/IBCA contests. I saw the Smokenator ad with the upper grill for the 22-1/2" kettles and thought about doing it with the RK. While I do believe all four meats will fit as is, I was just curious if someone has tried adding an upper grill.
Benny
Thanks for the link, I may try one or more to see how everything fits.
Bill,
I am a new owner of a RK. My goal is to cook all four meats in it at KCBS/IBCA contests. I saw the Smokenator ad with the upper grill for the 22-1/2" kettles and thought about doing it with the RK. While I do believe all four meats will fit as is, I was just curious if someone has tried adding an upper grill.
Benny
Hi Paul,
Yes, I tend to agree about having enough space. I have only done a brisket and butt together. There appeared to be plenty of room for a couple of slabs of ribs (in a rib rack)and chicken thighs. I guess what I should do is go buy some meat and see for myself. I'll post photos sometime next week. My next contest will be in mid-Oct.
Thanks, Benny
Yes, I tend to agree about having enough space. I have only done a brisket and butt together. There appeared to be plenty of room for a couple of slabs of ribs (in a rib rack)and chicken thighs. I guess what I should do is go buy some meat and see for myself. I'll post photos sometime next week. My next contest will be in mid-Oct.
Thanks, Benny
Benny I thought about the same but here's where my issue is; you certainly can cook all four meats but whether or not they will be at a comp level is questionable.
IMO, you will benefit by having different cooking environments for the differents meats.
For example, brisket can be cooked in the low 300s, shoulder in the low to mid 200s, ribs in the upper 200s and chicken in the mid 300s. If using a WSM and the shoulder is cooking slow you can easily bump up the heat. With a RK you can't do that without impacting the other meats.
I hope I don't discourage you, if you can manage to put out quality comp meats on a RK my hat's off to you, it's not easy to do.
I think it's more ideal to use at least 2 maybe 3 WSMs or a kettle and then the new 22 when it comes out.
1 18 WSM pork
2 18 WSM brisket
3 18 WSM or 22 kettle chicken or use one of the above when meat is done
4 22 WSM ribs
John
IMO, you will benefit by having different cooking environments for the differents meats.
For example, brisket can be cooked in the low 300s, shoulder in the low to mid 200s, ribs in the upper 200s and chicken in the mid 300s. If using a WSM and the shoulder is cooking slow you can easily bump up the heat. With a RK you can't do that without impacting the other meats.
I hope I don't discourage you, if you can manage to put out quality comp meats on a RK my hat's off to you, it's not easy to do.
I think it's more ideal to use at least 2 maybe 3 WSMs or a kettle and then the new 22 when it comes out.
1 18 WSM pork
2 18 WSM brisket
3 18 WSM or 22 kettle chicken or use one of the above when meat is done
4 22 WSM ribs
John
John,
Thanks for sharing your thoughts. The butt and brisket I did was cooked at about 300, with foiling (apple juice added)as each reached 160. I also use a Stoker for air circulation with 3 fire bricks holding a load of coal. The results were pretty good. My next try will be with the Stoker set for 250.
I think chicken is the problem meat for me in my senario. I may just use a kettle for the chicken at a higher heat range for crispy skin. Bought the ribs and brisket today, chicken and butt later. Will probably cook on Tues.
Thanks, Benny
Thanks for sharing your thoughts. The butt and brisket I did was cooked at about 300, with foiling (apple juice added)as each reached 160. I also use a Stoker for air circulation with 3 fire bricks holding a load of coal. The results were pretty good. My next try will be with the Stoker set for 250.
I think chicken is the problem meat for me in my senario. I may just use a kettle for the chicken at a higher heat range for crispy skin. Bought the ribs and brisket today, chicken and butt later. Will probably cook on Tues.
Thanks, Benny
Well, I smoked all four meats today. See link to photos http://s338.photobucket.com/albums/n437/badauto/Four%20meats%20in%20RK/
My ribs were very poor. I used a 3-2-1 method but filled the foil pouches with a large quantity of apple juice. That caused them to fall apart.
I also made two huge errors. First, I used too much fuel to start with. I only had 15 lit coal but the temp went over 300 within 30 minutes. I will start with less fuel and add as required next time. Or, I will remember to make sure the bottom vents are not wide open when relying on the Stoker for air. I didn't realize the vent was open until almost two hours and having removed half the charcoal.
Even though everything fit, I would prefer the ribs to be laying flat, so I will move the chicken to their own kettle for competition.
All comments and suggestions are welcome.
Benny
My ribs were very poor. I used a 3-2-1 method but filled the foil pouches with a large quantity of apple juice. That caused them to fall apart.
I also made two huge errors. First, I used too much fuel to start with. I only had 15 lit coal but the temp went over 300 within 30 minutes. I will start with less fuel and add as required next time. Or, I will remember to make sure the bottom vents are not wide open when relying on the Stoker for air. I didn't realize the vent was open until almost two hours and having removed half the charcoal.
Even though everything fit, I would prefer the ribs to be laying flat, so I will move the chicken to their own kettle for competition.
All comments and suggestions are welcome.
Benny
Hi All,
Well, I competed at the largest ever BBQ contest in CA last weekend. There were 52 teams. Here are some of the pics. The small ones were taken from other competitors posts so I don't know how to make them larger. http://s338.photobucket.com/albums/n437/badauto/Viejas%202008/
I took other's advice and cooked the chicken on a 22 1/2" OTS. Got a 17th place in chicken. The judges were not as kind to me in the others as I finished 43rd overall.
Benny
Well, I competed at the largest ever BBQ contest in CA last weekend. There were 52 teams. Here are some of the pics. The small ones were taken from other competitors posts so I don't know how to make them larger. http://s338.photobucket.com/albums/n437/badauto/Viejas%202008/
I took other's advice and cooked the chicken on a 22 1/2" OTS. Got a 17th place in chicken. The judges were not as kind to me in the others as I finished 43rd overall.
Benny
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