1911Ron
is Blowin Smoke!
I did this brisket awhile ago when i first got my Ranch kettle but it got lost in the shuffle of life:twitch:
I went with a set up that was discussed over at the WKC using the snake method. I went with a 3x2 setup with some lump chunks on top along with Hickory chunks for the wood, i lit a full mini chimney of briquets to start and to help get the heat up because doing the conventional 10 or so wouldn't cut it. I closed two out of the three vents and barely cracked the vent under the start of the snake (note my one foul up was not opening the vent under the snake as it progressed and closing the other) and opening the top about half way ( conventional wisdom says to keep the top WTFO but on a Ranch you would run hotter temps, one guy has said the Ranch creates it's own weather!) once the lit was poured (slightly towards the middle to help heat it up) i left it open for a few minutes to make sure the snake was catching i closed it up and let it run.
After a bit i peeked at my oven thermometer and it read 250* i was good to go!
The start
The pour!
A mid cook shot and still holding at 250*
No more peeking!
And done!
This was the maiden voyage both for me cooking on the Ranch and its first cook!
I went with a set up that was discussed over at the WKC using the snake method. I went with a 3x2 setup with some lump chunks on top along with Hickory chunks for the wood, i lit a full mini chimney of briquets to start and to help get the heat up because doing the conventional 10 or so wouldn't cut it. I closed two out of the three vents and barely cracked the vent under the start of the snake (note my one foul up was not opening the vent under the snake as it progressed and closing the other) and opening the top about half way ( conventional wisdom says to keep the top WTFO but on a Ranch you would run hotter temps, one guy has said the Ranch creates it's own weather!) once the lit was poured (slightly towards the middle to help heat it up) i left it open for a few minutes to make sure the snake was catching i closed it up and let it run.
After a bit i peeked at my oven thermometer and it read 250* i was good to go!
The start
The pour!
A mid cook shot and still holding at 250*
No more peeking!
And done!
This was the maiden voyage both for me cooking on the Ranch and its first cook!
