Tuesday, June 16, 2015

Weber Ranch Kettle / First Cook

I have lusted for a Weber Ranch Kettle for about 15 years and I just purchased one from a gentleman in Sheridan, Indiana. It is about 2 years old and has not been used very much and is in great condition.

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Was a tight fit but it did go into my car.

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Cleaned it up a little and am ready to cook something. 

I know this is overkill but I decided to cook a couple of St. Louis cut spare ribs over a big pan of Rick Salmon’s Pit beans. A fellow has got to learn on something!

I installed (4) Weber Charcoal Rails to hold my charcoal on each side of the cooker. I then split a full Weber chimney of cold Stubb’s briquets  (85 pieces) between the two sides of the cooker. Planned to split another 3/4 full Weber chimney of hot coals (70 pieces) on top of the cold briquets. The total weight of the charcoal was six pounds. 

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I planned to cook the pan of beans on the charcoal grate. 

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While I was at it, I tried two full pans under the main grid and they fit nicely. I have other ideas for this type of setup. 

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I prepped the ribs and then got my full pan of beans ready for the cooker. I also poured in my 3/4 chimney of hot coals into the cooker and added some hickory chunks. 

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Placed my full pan of beans on the charcoal grate and then added my cooking grate.

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Placed the ribs over the top of my pan of pit beans so the drippings will go into the beans for additional flavor.

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Cooked at about 250 degrees measured on the cooking grate for about 3 hours and then pulled the ribs. 

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I wrapped the ribs with the goodies and placed them back on the cooker. 

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Charcoal was still doing fine and it looked like it was enough for the whole cook. 

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I also added some slab potatoes at this time. The ribs were cooked an additional 80 minutes in the foil until done at 205-208 degrees internal. 

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I unwrapped the ribs, put them back on the cooker and then glazed them for a few minutes and took them off the cooker.

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I also removed my potatoes and pit beans from the cooker.

The cooker ran about 5 hours and 15 minutes on just the six pounds of charcoal briquets. I did stir them up once but that probably wasn’t necessary. Very pleased with the results of this cook. 


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The ribs, beans, and potatoes looked great. 

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Added some fresh cut off the cob and fried sweet corn and some fruit and had a wonderful meal.

This kettle is going to be fun and I can't wait for an excuse to do a small pig. 

  

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