A ranch grill is a kettle grill, a dome-shaped backyard grill. The ranch grill can be used to grill or smoke your favorite backyard barbecue meals. It uses charcoal rather than gas. Adding wood chips will help impart a smoked wood flavor to foods, especially when smoked over low heat for long periods of time. One of the keys to using a ranch-style grill, according to Craig "Meathead" Goldwyn, is properly setting up and lighting the coals. Just tossing a lump of coals in the bottom of the grill won't yield the best cooking results.
Step 1
Set the grill up for 2-zone cooking, which means one side is designed for higher heat directly over the coals and the other side is set up for radiant, indirect heat over water or a drip pan. Fill the chimney 1/2 to 3/4 to create a 225- to 325-degree-Fahrenheit fire. A chimney is a cylindrical tool that holds coals and newspaper to quickly and efficiently light a mound of coals. Mount these coals on the left side of the grill with the highest point near the dome sides.
Step 2
Place a drip pan next to the coals. Not only does this help keep the coals in place, but it allows you to add water for moisture if you want, helping meats stay tender in longer cooking procedures. Set the top grill in position.
Step 3
Fill chimney 1/2 to 3/4 full on the top. Set newspapers along the rim of the bottom section of the chimney, leaving enough space for air to flow up through the center of the cylinder. Set the chimney on the top grill. Light it and allow the coals to burn for five to 10 minutes.
Step 4
Use tongs and gloves to remove the chimney, move the grill and pour the burning coals over the mound on the bottom of the grill. Replace the grill to its cooking position. Close the lid and allow the coals to continue to burn until your grill thermometer states that the designated internal temperature is reached.
Step 5
Open the lid and place the ingredients on the grill. Steaks, burgers and hot dogs are cooked directly over flames on higher heat. Ribs, roasts and vegetables cook more evenly with indirect heat.
Step 6
Check all meat for doneness with a meat thermometer. Insert the thermometer into the center of the meat away from any bone. Ground meats and poultry must be cooked to at least 165 degrees to kill any bacteria. Steaks, ribs and roasts need to reach at least 145 degrees for safety, according to the USDA.
Things You'll Need
- Charcoal
- Newspaper
- Charcoal chimney
- Tongs
- Gloves
- Lighter
- Water pan
- Grill thermometer
- Meat thermometer
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