need ideas/suggestions for smoking on a weber ranch kettle


 
G

Greg

TVWBB Super Fan
hey smokers!

i'm going to michigan for a few days to hang with my family. my pop has a weber ranch, and i wanted to do some smoking on it while i visit.

while i know it's very possible to do this, i've never done a slow and low on a kettle. i assume we are going to need something to keep the coals to the sides, a drip pan, and what else???

i'm going to miss my WSM!
 
The ranch is so big I wouldn't worry about something to hold the coals in. If you have to use a couple of bricks. Temp control is the way to smoke on a kettle. You'll have to keep an eye on your temps if you want to do low and slow. Aluminum foil can be your friend as a drip pan considering the size of that kettle.
 
I have experience doing bb ribs on a largish, cheap-o, drum-shaped grill. I know the description is a bit lacking but the point is that there was plenty of room in it to have a small piles of coals on one side and the ribs on another. The ribs turned out to be some of the best I've ever made. I think you'll be fine, and I'd be willing to bet it might be easier to do a large packer on the rancher than the wsm.
 
thanks guys,

i know my pop has a therm for the kettle, and a remote therm for the meat, so we should be able to swing it!
 
I can make a suggestion for you that should work out fine. I don't have a Rancher, but this works great on a kettle for low and slow. The gentleman that noted temp control is the key nailed it.

Bank your coals to one side. Meat goes on the side the coals aren't. Use aluminum foil or a drip pan under the meat. If you are a fan of a water pan, then place one directly over the coals and this will help keep your temps down.

Good luck and HTH
 
Whole Hog!!!!

You can do about a 50-60 lb whole hog (have to cut off the head and lay it along the body). I have also done about 20 slabs of BB ribs (used a Hovergrill for a few of the slabs). Also 4 packer briskets (again with 1 on the Hovergrill).

I use a full size sheet pan (or 2 half pans) for the drip pan - it fits down in there. I close 2 of the bottom vents, and close the top one down to just over a 1/2" at the widest part of the vent. I put the fire bank at the front, under the grate opening, so it is easy to add charcoal for long cooks. The lid opens very easily (for its size), and you can move away from the burning coals to adjust/move whatever you're cooking.

Have Fun!
 
Heck if I can do it on a 22.5" you sure can do it on a Rancher. It did remind me of babysitting an offset though.
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PRIME RIB!!!! Did the same deal at my dad's on vacation in Tucson. It is DA BOMB!!!!!! Bank the coals, take it to an internal of about 125-130. REst it in foil for about 30 minutes and carve..........
 
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