what is up everybody this is Lyon with no hippie BBQ and I am here with the
biggest kettle grill I've ever seen in my life my boy Mike brought it up here
he has a Facebook page listen if you're on my channel and you have a kettle
grill or something like that you need to get on his page I'm telling you got good
stuff on there I don't know anything about this kettle grill but I'm gonna
let him get into it and tell us a little bit about it Thanks so my name is Mike
Allen I'm from the kettle crackers Facebook group you can also find me on
Instagram of the kettle cookers yeah this is the biggest grill that Weber
makes its Weber ranch kettle it's about 37 inches in diameter weighs about 150
pounds the cooking grade alone which is a hinge great
we have about 26 pounds I've got it set up today with the gentleman barbecue
ranch kettle slowest eater
you take a look at this it's got a great in the bottom so you can sift it out of
your charcoal and you're done if you don't use it on I've got a water
reservoir here so you can fill this up for slower cookie and it gives you
humidity in the grill and it also creates a barrier between your charcoal
so this is a close-up of this grill and I'm telling you when I first saw this
thing I couldn't believe how big it was as a matter of fact there was a 22 inch
kettle grill that was sitting next to it and I actually had to ask what the size
was because I thought it was almost like a 18 inch grill is America okay here's
the lid of a 22 inch kettle grill night a lot of you guys were on my youtube
channel know that I just bought a 26 and my 26 inch made this made that 22 looks
small and this just makes it look like infinitesimal I just can't believe how
big this thing is it jason ganahl his restaurant gque
barbecue in Colorado we're gonna be doing a little bit of a cook on it so I
might be able to get a little bit of footage on that so we'll kind of go from
there Parrish from a drillin barbecue we invented this Sloan's here ranch kettle
addition here that is in this very large ranch kettle grill I'm here with my boy
Mike Allen he is administrator for the Facebook group the
kettle cookers they're a sister-brother group with us on Facebook so you should
check them out if you're a member of our group by all means go join theirs theirs
as well I've never cooked on one of these before and later today we're going
to be doing a state cook might have some more experience with it I've noticed
there are some key differences between the ranch kettle and either the 22 inch
or the 26 inch and I thought I just hit it my cup with a couple of questions and
let him talk through why he thinks whoever designed this big boy the way
they did the way they did so the first thing I noticed is that there are no
handles on the drains I understand the greatest 26 inches in diameter
that thing is huge it's got some really nice openings for to get charcoal in but
there's no handles on it so why do you think they get bad
I think they handles with a just be a potential point of failure I'm such a
heavy-duty grill like this right it is the rest you're gonna stress those well
every time you pick it up and yeah I mean there's a guy that deals with that
kind of thing I can't I can sit down with it being so heavy I mean that's a
lot of weight on those handles yep it also just like your easy spin great it
allows this great to spin there getting inside for it to get
you know that's a good point is with the with the school we don't need this today
or just yet
so they molded the rancher to hold the top grade so there's no tabs built into
the kettle like they usually do with the with a 22 26 but they didn't put it to a
bin for this pot a charcoal grate so it it kind of moves it around what do you
what do you think that means it was for not having that and it does move around
you gotta kind of be careful to put it in level yeah but not having the tabs
again that's another failure point anywhere there's gonna be welds if you
look at people's kettles and you see spots where there's no porcelain right
it's almost always right are those great times are yeah and it's harder for this
machine to get under there and spray them under especially where the metal
curves away so yeah that makes sense that makes and you this would be a lot
of weight on those tabs so you would wonder if they could even that the
tablet was supported for long so yeah that makes sense
okay this Rancher still has the three let me see I don't know if it's on
camera but this branch er has three bit design of Weber days of old why do you
think they do that and there's no attribute system that's a great question
I mean if they had a OneTouch in here it'd definitely make it a lot easier to
clean out this thing's kind of a pain in the butt to clean out yeah but I think
specially for slow cooking having the three separate vents it just gives you a
lot more control you know I don't have any problems I can
usually get this thing going and keep it within 10 degrees once I get to been
silent without having to touch it there we go six eight hours of touching okay
that makes sense another thing I would think about is that a belated system
that covers this whole area you would need a very large arm to move it and
whenever you got grease on it it would it would be prone to bending away and we
know that's one of the problems with the OneTouch removal system is those blades
to eventually you know move away from the porcelain and they stopped working
we had to replace it yeah and that would be you know if they did that like you
said it would be such a big thing it would probably be 75 bucks to replace it
right you know every couple of years where with this again less failure
moments this is kind of as close to commercial yeah exactly it's
meant to last for a while all right let's get this lit down there's one last
thing I'd like to do so it's got two handles I think it's kind of obvious why
those two handles it's a really big lid but there's no thermometer which I guess
maybe they just decide the lids too far away from the cooking great place to
work but we've got this one hanukkah's in it on the top instead of you know one
on the side or maybe a couple on the side like the the regular kettle one
you know I'm not sure of that you know when I first got it I kind of thought
the same thing I'm used to putting my pen over where the food is but I can
tell you that when I get it going and put some wood in here for smoke you know
just like all Weber's it's not super hair tight right and and you will see
smoke kind of leaking all the way around the lip which I'm okay with that
some people don't like a leaking fluid when I see smoke leaking out from under
my lid and I mean it doesn't come chlorine out of this grill right but
when I see smoke coming out of the front I know that I've got smoke on my feet up
there yeah I mean you've got a little probably a better seal than petal just
because you have that tab and then you've got a double fold here in the
metal but yeah it's it's I can tell just squeezing it down that it's not flush so
and you know my experience with the top events and one thing I'm kind of
surprised by those lower bits have very small holes but this one has very big
holes yeah it's the same exact man and yeah they're kennels I think they're
assuming some errands going to come in from around the lid that's the reason
they did that but my experience is the top lid versus the side that are top
that versus I bet it doesn't have it act on near your smug flavor Nanoka
mottos know their style grills are usually centered anyway so it's probably
not a big deal is this the second time yeah yeah so you need to be careful what
I use tongs yeah slide really easily so I mean it's easy to just kind of quick
yeah I have fun with this if I really want to get a pot if I leave it wide
open which is what you normally do in the kettle you're wanting to draw in as
much an error as you can this actually exhausts a little too much
to come up with the bottom of it so I'll usually close it down that's that's
where I've been for a hot alright so we will be leaving lid off today later when
we do some serious yeah all right well hey man I think you that was a big help
answers a little a lot of the questions I had from seeing this cooker I mean
I've seen it in stores before this is the first time I very ever looked at it
closely we invented this loaves here for it based on the feedback from customers
like I said today is going to be the first time I've ever cooking on one of
these things has to be a lot of fun and thanks I appreciate it yeah
so I promise you some special guests today the first one I want to introduce
you to is David Parrish David is the inventor of the slow in serum you guys
have probably seen it popping up on other people's YouTube channels it's got
the best techniques for making grilled meat on the Weber Kettle David what are
we gonna be cooking today alright today we're gonna be cooking the perfect New
York Strip we're going through slow smoke in followed by a cold great sear
Wow best in your hand that sounds absolutely delicious I cannot wait to
try it we have a giant Weber pit right here where do we get that from my region
to find that Weber Cadillac I found it on Craigslist
awesome well I cannot wait to see your techniques on that grill let's get
cooking 1/2 teaspoon of kosher salt per pound of steak and the reason we do that
is to solve overtime goes the evening me and then it takes the muscle fibers and
unwinds the world that traps the water in between them and
gives you a contender more flavorful result and a lot more juicy
the right side is really
that misplace we're gonna probably
all right now that we've got all three probes in we're good to go so close
good sense one get back to the cold rate you see we had some flame up to pull ups
on the charcoal and now the enemy that's more the great alright now that we've
got another cold portion of the great expose the snake
look at the color we're already getting and that's after all in just a minute so
another minute then you spin
Weber Ranch Kettle Review
BBQ Grill Reviews
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