Food Smokers and Smoking Tips/Tricks/Techniques

$200 Ranch Kettle?!?!?! Someone got away with robbery.

 

exactly. I keep my eyes peeled here but @itzyoboipaul is a weber sniper in these parts

 

There have been pics posted here of grill setups that cost way more than any ranch kettle, I think.

 

definitely got its use/value already!

 

LOL better than the flip I was just looking at. Some fool paid about $30k more than it was worth with the work needed. I was like SEE YA.

 

cooking grate looks pretty bad though and I heard those alone are about $600

 

I'd buy a welder and make my own for that.

 

I looked up the replacement part and it was around $260. Crazy. Doesn't matter because it sold, but if I did get it and the grate was too roached I would have look at making one out of expanded metal or something like that.

 

Set alerts on your phone so the moment someone list "weber" "webber" "grill" "smoker" "kettle" etc, you get notified.

what kind of weber are you looking for ? a Ranch kettle?

 

looks like you are right my friend
https://www.ereplacementparts.com/h...475751.html?osCsid=53eavbbuaejt16fh6ai52kmup0

$245 but like you said, dont matter since its sold.

 

That's crazy expensive, but I'd be doing this...

Yes! Expanded and a little square tubing, then make your own!

 

So with some of the cured meats ready for eating and tired of trying to make do with a budget slicer its time to buy a quality slicer. After looking at lots of different slicers I settled on a KWS 6". It is scheduled to arrive next where it will meet up with a bresaola that been aging for the last 8 or 9 weeks. Paper thin will be the order of the day.

While the slicer is a bit spendy the meats I am curing if you were buying would be in the $25 to $30 per pound range, it only befitting that quality meat, meet quality cutlery.

 

Pay once, cry once!

Haven't found the "need" for a slicer quite yet....but, I've looked at a few. In time I'll swing that way. For now I make do.

 

I say the $60 26” kettle from FB marketplace cleaned up well

 

Jaheesus. Score.

 

I'll give you 100

 

What you use to clean it?

 

Was raining hard yesterday but had a steak thawed in the fridge. So thought I'd give Sous vide another chance.

Cut some sprigs off my thyme plant. Butter, slice of onion, and clove of garlic crushed.



Went for an hour at 135 then seared in hot bacon grease. Because bacon.


And the dog ending up eating half of it. The fat was like rubber. The meat itself was really good and full of flavor. Good texture. But the fat was totally inedible. There is a lot of fat in a Ribeye. The Anova is back in the closet.

Been on Atkins for a week now and wanted steak, last night left me wanting badly. So back to what works.

Kosher salt base with "a little" Montreal steak seasoning. Let it sit out for an hour and a half to come up to room temperature.



Pat it down with paper towels before throwing it on the fancy smancy $60 Weber Jumbo Joe. I'm the odd duck that doesn't find much difference between sear and slide and reverse sear.



But when smoking steaks I find it works best to throw the wood chips on and smoke after the sear instead of searing a smoked steak. To me.



Set the alarm on the Smoke to 133 and after resting it came up to 135. Damn that was good. Dog didn't get anything tonight except for the juice that was left on my plate. Don't think he was happy with me.

 

Just found this
https://slo.craigslist.org/for/d/22-weber-grill-with-side-table/6568441153.html