Results 1 to 5 of 5

Thread: Weber Ranch Operation Tips

  1. #1
    TVWBB Member
    Join Date
    Mar 2013
    Location
    Jacksonville, FL
    Posts
    54

    Weber Ranch Operation Tips

    Greetings,

    Iíve got a Weber Ranch that I picked up used a few years back off CL. Iíve only used it for chicken legs and the entire cook was over in 30 minutes.

    On Thursday, Iíll be spatchcocking two 14 pound turkeys and cooking them on the Ranch.

    Would someone mind sharing the vent positions and charcoal set up to maintain 350 to 400 for 90 minutes without having to add more charcoal?

    Iíve got two full size chimney starters and for this cook, I think Iíll stick with Kingsford instead of lump.

    Iíve done a single turkey on my 22 with a SnS for the past couple of years with great results, but Iíd like to get some use out of my Ranch this year since Iím cooking two birds.

    I did a few searches on YouTube and the forums, but couldnít find anything regarding specific how-to steps on actual operation.

    Thank you!

    Derrick

  2. #2
    TVWBB Diamond Member Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    3,741
    I would set it up in classic”indirect” format, one chimney of kbb on each side and drip pans down the center. Cook with vents wide open to bottom down to maybe half if thinks get too hot.
    Full disclosure, I have not used a ranch grill but the theory is still the same.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  3. #3
    TVWBB 1-Star Olympian Jim Lampe's Avatar
    Join Date
    Aug 2009
    Location
    Raymond, Wisconsin
    Posts
    17,389
    I've had the Weber Ranch for a few years now, but I haven't cook on it frequently enough to give accurate advice.
    I am still treating each cook on it as an adventure....
    however, everything I've cook or smoked using the Ranch has been a success.
    As Tim stated above, using the Ranch isn't much different than a regular kettle... only using more charcoal.

    The Ranch, not having a thermometer on it like the newer kettles, I do use the Thermoworks SMOKE to monitor my temperature inside the Ranch, adjusting the bottom AND top vents to regulate.

    Derrick, good luck tomorrow with your bird cook, and please post photos, we'd love to see those Ranch cooks!
    Living a dream in
    ......................The Home of THE P1GVILION

  4. #4
    TVWBB Pro Dustin Flavell's Avatar
    Join Date
    May 2013
    Location
    Foothills of the Sierra Nevada, CA
    Posts
    592
    I also have a ranch and agree with Jim each cook is an adventure. Last month I did 3 pans of lasagna on my ranch and tried to maintain 350 for about two hours. And this is what I learned:

    Classic style indirect like Timothy mentioned with coals on both sides using fire bricks. I layered the bottom of each side with some unlit coals and then used one chimney of fully lit coals per side. So two chimneys of fully lit. I opened only one bottom vent, the one that was closest to being between both sets of lit coals. And open the top vent fully.

    After an hour of steady ~350į I started loosing temp. And ended up opening the other two bottom vent. Which didnít help my cause. I adjusted the top vent to about 1/4 open and that seemed to help and at least hold my temp at ~300į for the rest of the cook.

    The ranch can be fickle and from most my cooks I have learned that you canít treat it like a WSM. Well at least not the top vent. Next time I cook on the ranch at 350į I think I will not fully open the top vent and use it instead of the bottom vents to control the temperature. Also more unlit charcoal too.

    For what your trying to accomplish I might try 3/4 unlit each on both sides and 1 chimney per lit for each side. Open bottom vents and play with the top vent to dial in the temp.

    Good luck and most important have fun.

    Happy Thanksgiving!

  5. #5
    TVWBB Diamond Member Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    3,741
    Okay, it’s day after, how did it work?
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •