Snake Method on the Ranch Kettle

[Prof.]

Hogsy we welded to the grate a bolt that can open

[mhiszem]

I don't even own a ranch and all this information is amazing! Now I need to find a ranch.... Thanks to everyone that is contributing. As an engineer I really enjoy reading about these experiments. Great work!

[Metal Mike]

@1buckie 40 hrs seems long, is there a target temp involved?

But always fun experimenting: "this one time at band-camp..."

[Hogsy]

Buckie you just blew my mind!!!!
Prof that's an even better idea than I thought using a nut and bolt setup

[1buckie]

@1buckie 40 hrs seems long, is there a target temp involved?

But always fun experimenting: "this one time at band-camp..."

@Metal Mike

"this one time at band-camp..." 

^^^^^ the wife says that to me all the time.....

I don't think 24, 30 or even way more is out of the realm of possibility @ say, 250......once the metal is up to heat, it takes very little burn to keep it there.....

Always, always takes less charcoal than one thinks......if you come from a "grilling" standpoint, people tend to think screamin' high heat & quiick cooks.....but long burn is almost a different set of physics........

[Metal Mike]

@1buckie re-read & saw you were quoting @Hogsy (thanks for the excellent thread, btw)

thought about this & I've heard of ridiculous Long burns with UDS
"I guess that's a minion setup your using"
So sure, it'll work w/ long enough snake (swirl)
Minus the need for welding...

[1buckie]

Yeah, I suppose under certain conditions extremely long burns could be had....that basket looks familiar......

Seen people do some amazing stuff with ones like that.....once it gets settled in, just a matter of not fiddling with it too much....

[Hell Fire Grill]

Thats Allen's basket. Pinkelephant. That basket was a good idea and it works great...in a UDS.



Hell of a cool experiment with the snake Hogsy and Im excited to see what you do with it next, in your Ranch.

The "snake" as its called was originally intended to use with lump charcoal, but to work at its best I thought it needed some extra parts in the kettle that briqs dont seem to need for a complete burn down. Originally it was called the Rim Fire but the name wasn't as catchy as the snake I guess. Any ways Im glad so many people have used the concept successfully.

The Minion method, created by Jim Minion, is strictly (in my opinion) dumping hot coals on top of an unlit basket set up to burn down. No torch in the basket ever, thats a different unnamed way to Git-R-Done.


Keep playing with your fires it helps keep the smoke from getting stale.

[Hogsy]

C.M.F update
After the 40lb cook up last weekend I thought I would update with how the cold meat affected temps in the ranch.
Basically once temp hit 230f all the meat went in. The temp dropped to 150f and took about an 1hr- 1 1/2hr for the temp to get back up to 225f and once it got back up it stabilised nicely
Things to remember for next time-
-Take meat out of fridge earlier and let it come up to room temp
-Let the kettle get up to at least 275f before putting meat in
- Allow at least an extra hour for C.M.F for cooking times

[1buckie]

Yep, I almost always start just a little higher up.......you can go straight in cold, higher temp at start & you'll get better smoke rings, if that's any of a presentation concern....


Rings will form up until that outer layer hits 140f (C ?).....smoke FLAVOR will continue to pile up as long as you add smoke, with a bit of a diminishing return later in the cook....

good report.......so the rest of the cook went nicely & on time OK?

[Hogsy]

Thanks for the tips Buckie , I didn't know that about smoke rings,
Yes the cook went great, the meat was beautiful, Golly used the mothership for the first time and the only difference was vent positions, but once it all came up to temp it pretty much sat on 235f all day

[Hogsy]

I welded a few brackets on the roti ring so we can have two levels,
Can't wait to fill her up and test her out

[1buckie]

Good Deal......glad you're getting it where you can rely on a pretty consistent setup & have the food be just right......

Past that, then the other type setups & noodling around can go on for special circumstances, but it's important to get at least one or two reliable sets....like a lower heat (235f) & a hotter cook (275~300f) one on tap.......

Oh geez....I was just responding & now this !!!!

[1911Ron]

Ok @Golly @Hogsy  @1buckie  @Winz @ramsfan @Idahawk  and anyone else that might be interested!
I cooked a Brisket (9#s flat only) on Sunday the 5th using my new Ranch and after following the advice and info here it was a success!

My set up as 5 briqs (2x3) with wood placed through out (a chunk of cherry at the start with mesquite and hickory for the remainder)and I placed chunks of lump through out as "burn insurance". 
The setup


I lit a full chimney of K comp (which was my fuel as well) and put it at one end and kind of spread it out some to help get the heat spread out.


I closed off the right and rear vent (as you look at it) and cracked the third vent barely open under the fire, I let it get going for a few minutes and then closed the lid.  The lid vent as open about half way and left it there for the remainder of the cook.

Some things that I would do differently would be to open the vent under the fire as it progressed as I had it choked off by ash later into the cook by using just the one vent when I started out, also I think I need to either increase the length of my snake or do a 3x3 snake as I had to add fuel towards the end.

I want to thank you all for the great info for using the Ranch to smoke on and making it a success!

[1911Ron]

Pay NO attention to the last photo showing the back vent open it was closed during the cook!  Lol