Ranch Kettle Smoking Tips?

[bgilbert44]

Hey y'all! In the near future I'm planning on experimenting by smoking Brisket on my Weber Ranch Kettle. I've never done a long smoke session on a Ranch Kettle before (with the exception of one pork shoulder and one turkey quite a while ago) so I was wondering if those who are more experienced with smoking on a Mothership can give me some pointers on things like fire management/augmentation, tips and tricks, what and what not to do, etc. Any help will be greatly appreciated! Thanks!

[JEBIV]

3x2 snake, half chimney of lit coals to start, 1 possibly 2 bottom vents open to hit your desired cook temp, top wide open and a good supply of your favorite beverage

[bgilbert44]

3x2 snake, half chimney of lit coals to start, 1 possibly 2 bottom vents open to hit your desired cook temp, top wide open and a good supply of your favorite beverage

Thank you @JEBIV!

[michaelmilitello]

I take a slightly different approach.  I bank my coals and use some fire bricks to have a huge cool zone.   This a recent brisket I did.   I used lit 3/4 mini chimney to start.  Once I reached my target temp of 250, I had one bottom vent open and top vent about 1/2 open.   The top vent is very effective at dialing in temps.   The ranch is fuel hungry but holds temp better than any kettle IMO. 


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[JEBIV]

I take a slightly different approach.  I bank my coals and use some fire bricks to have a huge cool zone.   This a recent brisket I did.   I used lit 3/4 mini chimney to start.  Once I reached my target temp of 250, I had one bottom vent open and top vent about 1/2 open.   The top vent is very effective at dialing in temps.   The ranch is fuel hungry but holds temp better than any kettle IMO. 


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Do you have to refuel with this method @michaelmilitello

[michaelmilitello]

I take a slightly different approach.  I bank my coals and use some fire bricks to have a huge cool zone.   This a recent brisket I did.   I used lit 3/4 mini chimney to start.  Once I reached my target temp of 250, I had one bottom vent open and top vent about 1/2 open.   The top vent is very effective at dialing in temps.   The ranch is fuel hungry but holds temp better than any kettle IMO. 


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Do you have to refuel with this method @michaelmilitello

Yes.   That's the drawback.   I can get 7-9 hours depending on weather conditions.  However, I finish butts or brisket in the oven after wrapping.   Btu is btu at that point. 

I use the same configuration for hot and fast cooks too. 


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[fedex]

Don't open the lid unless you really need to.  Big grill takes a while to get back up to temp.

[Lightning]

I'd recommend going heavy on the charcoal and using the vents to throttle it back.  I tried smoking on the ranch once with a 2x2 snake and it wasn't enough heat to get to temperature and stay there.