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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 05-15-2009, 03:49 PM   #1
volkanator
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Default Keeping coals lit a long time...?

I'm reading a lot of posts about people getting a large cut of meat started before going to bed and waking up and it's done...

I cook on the Weber Ranch Kettle and I find that if I am not replenishing coals every 45min to an hour the fire dies on me.

What am I missing? I close the bottom vents about 3/4 closed and leave the top open. I usually use 2 chimney starters and dump one pile on each side of the grill and place the food in between.

Is that what those grill basket things are for? One reason why I'm not cooking more large cuts is because of the huge time investment. My wife won't let me spend the kind of time it takes on the grill. Especially when we're preparing for the kind of company it takes to eat a large cut of slow cooked meat.

But if I could figure out a way to do it while I sleep.....well I just don't see how on earth she could possibly be upset about that!!!

Is it just not doable on my grill?
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Old 05-15-2009, 03:54 PM   #2
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Might as well ask. What kind of charcoal are you burning?
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Old 05-15-2009, 03:59 PM   #3
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I doubt a Ranch Kettle is going to be effecient enough for a long, unattended burn. Get yourself a drum or WSM for your long cooks.
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Old 05-15-2009, 04:01 PM   #4
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Quote:
Originally Posted by The Pickled Pig View Post
I doubt a Ranch Kettle is going to be effecient enough for a long, unattended burn. Get yourself a drum or WSM for your long cooks.
Ditto...
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Old 05-15-2009, 04:28 PM   #5
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Quote:
Originally Posted by Dale P View Post
Might as well ask. What kind of charcoal are you burning?
Usually lump but lately I've been playing with that Kingsford Competition stuff.
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Old 05-15-2009, 04:34 PM   #6
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Quote:
Originally Posted by The Pickled Pig View Post
I doubt a Ranch Kettle is going to be effecient enough for a long, unattended burn. Get yourself a drum or WSM for your long cooks.
I've actually been trying to lay the groundwork with the Mrs. that I could really use one. She's not on board yet but I'll use this to make a case.

What would you guys suggest I look at for an upright smoker? WSM I've seen but I would want something maybe that has a little more room for like a giant brisket or something. I'll show the Mrs. a picture and explain that the footprint is very small and it won't interfere with the kid's precious swing space. ;-)
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Old 05-15-2009, 04:39 PM   #7
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Go with the 22 1/2" WSM.
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Old 05-15-2009, 05:20 PM   #8
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How 'bout a 18.5" WSM along with a two-rack UDS?
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Old 05-15-2009, 05:24 PM   #9
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I have built my UDS for roughly 130$ and it is a 55 gallon drum with two 22.5 inch cooking racks in it.

go to my thread to see pics of the UDS

http://www.bbq-brethren.com/forum/sh...ad.php?t=61771

i should be done with it next week. I will be making a tutorial for online for my method. I went with the KISS design because it was way easy and effective.

EDIT

by the way, the price includes the 20$ i spent on tools

80$ for brand new drum
16$ for 3 3/4 inch x 1.5 inch pipe nipples, 3 3/4 inch pipe nipple caps, 3/4 inch ball valve
3$ for conduit 3/4 inch nuts
17$ for knock out tool
12 $ for charcoal grate
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Old 05-15-2009, 05:26 PM   #10
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Lump will also tend to run hotter and burn faster than regular brickettes.

Ditto on the WSM, either size. It seems to be efficient enought ot hold temps for s few hours at a time.
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Old 05-15-2009, 05:34 PM   #11
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Just start showing the Mrs. pics from this site and lure her in with the delicious morsels that she will enjoy - that's how I got my Egg(well, that and I AM the Mrs.)
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Old 05-15-2009, 06:12 PM   #12
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Build a UDS - and like LMAJ, I'm the Mrs. too... :)

Me and the hubby spent about $75 making our UDS, and we love it...
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Old 05-15-2009, 06:16 PM   #13
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Sounds like the UDS would be the way to go and it's also cheaper to build.
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Old 05-15-2009, 10:36 PM   #14
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Something I'd like to add to this discussion is... On a 22" Weber grill..I've found it acceptable in a pinch, while not quite up to par...to put an aluminum pan of water(or other liquid) in the middle of the bottom grate, coals surrounding it....with the slab of meat(usually a flat for me) directly above the water pan. Carefully place a few lit coals on each side with some wet woodchips sprinkled for smoke. It'll burn quite a bit longer. Kind of like a mini, inefficient bullet smoker. Give it a shot...you may be able to catch some z's.
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Old 05-15-2009, 10:40 PM   #15
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Oh, real quick. I mean one of those deep aluminum pans that you can find at any grocery store. Can't think of the size...12x9? The water will do two things...keep the meat from burning at the underside...and regulate temp a bit.
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