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The Q Shed Backyard BBQ
United States
Приєднався 27 січ 2021
My channel is dedicated to helping other "Backyard Pitmasters" become the best they can be! I've never competed in a BBQ event or worked in a restaurant. I just love BBQ and have been cooking it long enough to have made plenty of mistakes to learn from! Come on into the Q Shed with me and let's learn together!
Beef Chuck Short Ribs on the Weber Kettle!
I use my Weber Kettle grill to BBQ some beautifully marbled prime beef "chuck short ribs" low and slow!
Переглядів: 245
Відео
Chicken Thighs Two Ways on the Cascade Smokers Que Deville!
Переглядів 311Рік тому
I crank up my big Cascade Smokers "Que Deville" to cook bone-in, skin-on chicken thighs two different ways...Let's see which one turned out best!
Pork Belly Burnt Ends on the Cascade Smokers Que Deville!
Переглядів 5362 роки тому
Not just pork belly, but pork belly "burnt ends"...smoked on my awesome Cascade Smokers "Que Deville"! No bite of BBQ is richer and more decadent than these little "pork marshmallows"!
Thanksgiving Turkey Smoked Two Ways on the Weber Kettle Grill!
Переглядів 2102 роки тому
I use my little Weber Kettle grill to smoke two turkey breasts for Thanksgiving...one with "traditional" spices and seasoning, and the other cured in a "ham brine". Let's see which one is the favorite!
Hanging Dry-Brined Whole Chickens on the Weber Smokey Mountain (WSM) 22!
Переглядів 4,3 тис.2 роки тому
In my last "hangin'" video I focused on ribs. This time it's chicken...whole chickens. And for crispy skin and moist meat, it just doesn't get much better than this! Hanging rack: www.gatewaydrumsmokers.com/products/rib-hanger-kit-©tm-55-gallon
Hot & Fast Pork Butt on the Weber Smokey Mountain WSM!
Переглядів 7383 роки тому
Can pulled pork cooked "hot & fast" vs "low & slow" (in half the normal amount of time) be any good? Let's find out!
The Q Shed Tour!
Переглядів 4633 роки тому
Come inside the Q Shed for a quick tour! Regency work table: www.webstaurantstore.com/regency-24-x-60-18-gauge-304-stainless-steel-commercial-work-table-with-4-backsplash-and-casters/600TB2460GC.html Bulman 24" stainless butcher paper holder/cutter: www.webstaurantstore.com/bulman-a502-24-24-stainless-steel-all-in-one-paper-cutter-dispenser/43324PCSS.html Pink butcher paper (24" roll): www.webs...
Smoked Chuck Roast & Chuck "Burnt Ends"!
Переглядів 6 тис.3 роки тому
I'm smoking Prime chuck roast 2 ways...one left whole and the other cubed ahead of time and cooked as chuck "burnt ends". Let's see how they turn out!
My "BBQ Journey"!
Переглядів 3163 роки тому
In this video, I talk (ramble?) about how I went from point A (don't start there!) to where I am now in my "BBQ journey". I also offer some thoughts as to what I'd do differently and some opinions on the type of cooker I'd start with if I were to begin the "journey" again!
Smoked Corned Beef on the Weber Smokey Mountain (WSM)...From Scratch!
Переглядів 1,3 тис.3 роки тому
I brine a brisket for scratch-made corned beef, then smoke it on the Weber Smokey Mountain 22" cooker!
Weber Smokey Mountain (WSM) 22 Mods Complete!
Переглядів 54 тис.3 роки тому
In this video, I detail all of the extensive modifications I've done to my Weber Smokey Mountain 22.5" cooker. Below are links to purchase all mods/accessories: Cover: www.amazon.com/Classic-Accessories-Ravenna-Kettle-Grill/dp/B07NFTF462/ref=sr_1_35?dchild=1&keywords=round+smoker+cover&qid=1607454710&sr=8-35&th=1 Cajun Bandit Hinge: www.cajunbandit.com//product/weber-smokey-mountain-smoker-hing...
Weber Kettle Pizza...Molto Bene!
Переглядів 5 тис.3 роки тому
In this video, my wife and I make pizzas and cook them on the Weber Kettle grill. It's a first for us, and there were definitely some "learning moments"...but that's what backyard BBQ is all about! Join us in the Q Shed and see how they turned out! Roberta’s Pizza Dough (available in various places online): www.epicurious.com/recipes/member/views/robertas-pizza-dough-52869431 Pizza Sauce came f...
Hanging Ribs & Chicken on WSM (Weber Smokey Mountain) 22!
Переглядів 25 тис.3 роки тому
Two "firsts" for me: The first cook on my new Weber Smokey Mountain 22.5" smoker and the first time I've ever used the hanging method...in this case for ribs and chicken. Let's see how it goes! Gateway Rib Hanger Kit (fits all 55-gal drum smokers & WSM 22.5" cooker: www.gatewaydrumsmokers.com/products/rib-hanger-kit-©tm-55-gallon
Spare Ribs Smoked "3 ways" on the Cascade Smokers Custom Que Deville
Переглядів 1,2 тис.3 роки тому
I'm cooking 3 racks of "St. Louis-style" spare ribs on my Cascade Smokers custom "Que Deville" smoker. We'll be wrapping one rack in foil, and the other two will be dry-rubbed and then glazed with different sauces...thanks for joining me in the Q Shed!
Putting things in my pocket is the best way to lose things.
Harris Susan Lopez William Allen Barbara
Putting a grill over the coals! As my guru Homer would say, D'oh!!
Can you still use the water pan with the Arbor charcoal basket? Great video man,nice lookin smoker
Thank you! If not tried, but I do not believe the water pan would fit if the big basket was filled up. Not a problem for me, because I would much rather use either my quarter inch thick, steel diverter plate or simply a 19 inch aluminum pizza pan as a diverter instead of the water pan.
You could use butchers twine to tie up those smaller pieces of shoulder so they cook more evenly.
Totally agree…thanks for watching!
Is the hanger stainless steel? Will a magnet stick to it.
Yes it is stainless steel. Thanks for watching!
The 2 mods I was looking for are the 1/4” steel diffuser plate and the double charcoal grates. I had the same idea as you with the steel diffuser plate and I kept searching online to see if people use that. I dont like how my water pan touches the coals when I load my basket and I believe I could get longer cooks using less combustion without having to heat the water all of the time through the cook. However I didn’t want to buy a firedial or a vortex as I thought a steel plate would work fine.
Yep, the steel diffuser plate works great! To be honest, though, the last several cooks, I have just used a 19 inch aluminum pizza pan without the steel diffuser. I always put the pizza plate on top of the diffuser anyway to act as a drip pan, but I have found no downside to using the pizza pan by itself either. It warped slightly the first couple of cooks, but has not gotten any worse. Good to have the option of doing it both ways.
@@theqshedbackyardbbq nice thats good to know. Thanks for the response. That would save some $ too. What kind of temps you keep using just the pizza pan?
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Given how often folks do all-night cooks, the one modification I have never seen people add to a 22" WSM with a hinge is a light on the front handle. A light attached to the handle and pointing down would be ideal, and if it was on a pivot, gravity would keep the beam pointed at the center chamber as the dome moved up and down.
I can’t argue with that! Thanks for watching!
Will the stock Weber sleeve protector still fit over the smoker even after the mods or did you have to purchase a new one?
If by “sleeve protector“ you mean grill cover, I did have to purchase one from Amazon. The link to it should be in the description below the video. Thanks for watching!
Thanks for the great video. I use a basket and steel plate that Greg made and agree it's a bit too close to the bottom rack. My jaw literally dropped when you showed how the top rack sits on those nuts. I can't believe I have never tried that.
That rack sits there like it was made for it! Thanks for watching!
I just ordered another top rack. There are kits and videos about how to suspend another rack but I don't need two enough to get the drill out. This is a perfect solution. Thanks again.@@theqshedbackyardbbq
Excellent video. I started with an offset smoker and had a lot of good fun and it did make some great Q. But the overnight cook got tiring. I currently have a Cascade Smokers Que DeVille on order. Still trying to determine what color to choose. I like the grey color you have. 1. Do you know the name of that color? 2. Are you happy with how it cleans up and looks after you’ve cooked with it for a while? Thanks for the videos. They’re very well done and very helpful. Mark
Thank you Mark! I’m super happy with the color. I think it’s charcoal gray. Rob at Cascade could tell you. Just tell him I’m the guy with the custom Que Deville on UA-cam.
Where did you get your 20'x1/4 round Aluminum plate?
I just read all the info on the Plate
Just had it made in a local fabrication shop. Thanks for watching!
Great video, do you have any videos or tips on how you keep your WSM nice and clean?
Found another reply you did to this same question! Nice info thanks new sub
Thank you! It’s not that clean anymore:).
Looks good! I'm in the middle of insulating my WSM. Created a 20" ID stainless steel sleeve to fit inside the smoke chamber; filling the space with ceramic fiber insulation (rated to withstand 1000 degrees). I used the same insulation in the dome, holding it in place with strips of aluminum roof flashing. obviously all this work required solving a bunch of problems, but I am enjoying the challenge. When I'm through my smoker will use considerably less charcoal, especially on those all night brisket smokes; man...I can smell it now!
Sounds like quite a process! Let us know how it ends up working out for you!
Thank you, great mods
Thanks much…I really appreciate you watching and subscribing!
Is that the Tel Tru 2.5 inch or 4 inch stem? Somehow Tel Tru doesn’t make a 3 inch stem. I still like to use my water pan. Just to used to it and never has failed me.
Mine is the 2.5” stem. It’s worked very well for me. Thanks for watching and commenting!
Your link to the cover worked... but which 1 do I pick? I'm looking for a loose kinda fit. I have the hinge but not the handles or shelf. So the one you have........ what cooker is it made for? Looks perfect for me... I may add the shelf and handles later... I like the relaxed fit yours seems to have. Good Video!
I got the 30”x43” version and it’s perfect. I think the smaller one would be too tight if you added accessories like the hinge. Mine does not drag the ground and I don’t think it would even without the shelf. Thanks for watching!
Are you a Scuba Diver? I have that shirt too.
Yep! It’s been awhile though:).
Only way I do ribs and chicken halves what I do is cut my ribs in half and my safety rack is set in the middle they look very good 👍🏻
Thanks for the comment! I do enjoy them this way for sure! As I’ve said, totally different flavor vs smoked. I love them both ways.
@@theqshedbackyardbbq looks like you have a nice set up and I see your versatility with your different cookers 😎
I have 100% changed my method from low n slow to hot n fast. No water pan at all or any other kind of heat diffuser. I am sold on when u let those drippings hit those hot coals gives it a much better taste. Grill and smoke flavor. Good tip on that protective grate
Thanks for the comment! Like I said in the video, it’s a completely different taste. I definitely enjoy the flavor that I get from direct cooking like this as well, but I also enjoy the more traditional indirect BBQ smoked flavor. Good to do for a change up from time to time!
💯💯💯💯💯
Thanks for watching!
Slightly higher heat.
😻🥳😍🥰🤩
Well done video illustrating WSM mods. Do you have a link to order the charcoal basket? Thanks
Thank you! Unfortunately he’s no longer making the baskets.
Wow, just came across this video when I was looking at mods for my WSM. So funny you made a couple mods I didn't think ppl had done yet. Like the new diffuser plate. I was going to the metal shop this week to ask them for material. And I wanted a larger charcoal basket too. Your buddy does great work👍
Thanks James! Yes he does great work! Good luck with your mods and let us know how they turn out.
It’s 2 yrs later, how’s your friend Greg?
He's doing better, thanks for asking!
As for smoak flavor I use either oak chunks or hickory and cherry if I have some.. coals alone usually don't add a smoak flavor.. GR8 JOB on th ribs.. I've only done st.louise ribs but I'm gonna try some baby back this weekend.. thanks for th vid
Thanks for the comment! Hanging meat directly over coals like this produces a unique flavor. I add a few chunks of wood when I cook this way but most of the flavor comes from the fat dripping into the fire and creating smoke that ends up flavoring the meat.
Thank you, this was a great-looking cook! A couple of questions about the steps in-between taking the chickens out of the fridge (post dry-brine) and putting them on the cooker: Did you add any additional rub components? Did you spray again with more of the cooking oil? And then once they're on the cooker: How important do you think the apple juice/apple cider vinegar spritz is? Have you tried or do you intend to try saucing the chickens for the last 10-20 minutes?
Hey Michael, good questions! I should've covered that phase of the process, but forgot. Yes, I used more of the olive oil spray and added black pepper and garlic powder post dry brine. Not sure the spritz is critical...just keep an eye on it to be sure the meat isn't drying out. I also think the sugar in apple juice adds to caramelization. I've sauced chicken before when smoked more traditionally but typically do not. I prefer sauce on the side, for the most part, especially when hanging meat like this. The flavor is so unique I'd rather that come through on its own, vs being masked by sauce. To each his own though...thanks for watching!
The folding table appears to be not level, and it appears the same way on the Cajun Bandit web page. Is that just an optical issue or is it truly not quite level?
It’s not perfectly level but enough so that trays don’t slide or anything. I think it’s worth doing but not the most important mod for sure.
@@theqshedbackyardbbq OK. Thank you!
Both look great! Interesting you cook your chicken at 275-300 and up to 200 deg. I’ve always done thighs at 225 to 165. Juicy but not crispy skins, so I’ll have to give that a try!
I'm all about crispy skin on chicken! Taking dark meat to 200 or so doesn't dry it out like it would breast meat, but makes it fall apart tender, which is the way we like it. Big tough cuts of meat like pork shoulder, brisket, etc. really need "low and slow" to break down all that connective tissue slowly over time. Ribs tend to be better cooked that way as well. But I say crank the chicken up, get it to your desired temp (165 for white meat, 200 for dark, if you're cooking separate pieces), and enjoy that crispy skin...thanks for watching!
After 3-4 hours of smoke wrap up the ribs for 1 hour with brown sugar and butter 🧈👌🏼. Extra juicy fall off the bone tender 😮💨
I’ve done that many times but prefer the texture and flavor of ribs left unwrapped for the entire cook. My wife agrees with you though, so sometimes I’ll wrap one rack and add honey, butter and brown sugar. Thanks for watching!
Quick follow up question. What size hole did you drill in the legs to attach them to the aluminum disc? Thanks in advance.
Can’t remember. Just whatever size you need to clear the bolts you’re using to attach them to the disc.
Appreciate the reply sent to my email. Very good video. Waiting for my new smoky mountain to arrive! Happy smoking everyone!
Nice! Please take a moment to subscribe, like and share channel with friends!
Great video. I am having a problem finding a 28" x 1/4" Aluminum disc. Can anyone tell me where I can get one? Thanks!
I would recommend finding a local fabrication shop and having them make it for you. That’s what I did. Thanks for watching!
omg i want this
They’re super rich…but soooo good!
Are you using the 30 gallon or 55 gallon rib hanger?? The chickens looked like they came out fantastic!!
Thanks for watching Joe! I use the large hanger…I believe the small one fits the 18” WSM but not sure.
@@theqshedbackyardbbq Thanks for the quick reply on the size rib hanger I need for my WSM 22.5. I enjoy your videos and would like to see more. THANKS AGAIN!
Just purchased a wsm. Debating on hanging ribs or just using rib rack. I have always did them laying flat but would like to cook more at one time. After hanging would you say you like it better? Great video!! Thanks for the info!
Hello and thanks for watching! First of all, I am not a fan of rib racks. I don’t think they allow enough airflow between the racks for good bark. The first thing you need to figure out is whether you want to barbecue the ribs (in other words cook them indirectly) or cook them direct over the coals. The WSM is intended for indirect cooking, but as my video showed you can do direct cooking over coals like a pit barrel cooker. The taste is completely different between the two methods. I love them both! If cooking ribs directly over coals, I would definitely hang them versus laying them flat or using rib racks. I would also put a grate at the very bottom over the charcoal ring as I did in my video as a safety check. I would also put an extra hook in the ribs to keep them from falling in case they get too tender. Check them fairly often near the end to make sure they do not get to tender and fall. Give it a shot though, the flavor from all of the fat dripping into the coals really is something else!
What is the diameter of the Aluminum disc you had fabricated?
Sorry I see in the comments below...28". Thanks
Did you end up making the aluminum disc mod for the base?
Looks amazing
Thank you…appreciate you watching!
anyone know if the 30G hanging rack will fit my WSM 18' ?
Sorry but I know nothing about the 18!
I surely appreciate your message...AND the cook.I do wonder about a hot cook allowing the "good" smoke to do it's thing. In my 18.5 WSM, with lump charcoal and the same woods, at 225-250 I got just the right amount of smoke in the hours leading up to a 165 internal temp. I'll give this method a try, including going with the coal pattern you have (as opposed to the Minion for slow). nothing to lose but a pork butt and some $$. 😁
In my experience you are correct regarding the amount of smoke on meat cooked hot and fast. I do feel like I get more smoke flavor when I keep it around 250 to 275°. Sometimes time constraints call for different measures though! Thanks again for watching!
Hi. I saw your video excellent color and cook. Upon reviewing instant replay I would say the rack of ribs that fell was the one bone rack that was hooked. The safety rack is an excellent idea. I think I'll use that. Just got a 22 and haven't used it yet. Cheers.
Thanks. Appreciate the kind words! I always double hook ribs nowadays, but I still use that safety rack just in case. 22WSMs are just awesome all around cookers…hope you enjoy yours!
Nice mods but it’s barely a WSM. Just buy an offset if the WSM doesn’t cut it.
Thanks for such a well-reasoned comment.
Thank you for the video and all the mods! I just used my WSM 22" this past weekend and I could of used the hinged lid, the wheels and the disc to replace the drip pan. Any chance you can add your supplier for all the discs you had made? Maybe a good shout out to them would encourage more people like me to buy from them. Thank you again. (I did not see a gasket for the lid, are you thinking of that?)
Thanks for watching! I have thought about putting gaskets on the lid and coal access door but haven’t gotten around to it. Not sure it’s really worth it as my results have been very good so far. I just used a small local fabrication shop to cut the two discs. Would recommend the same strategy as shipping them would be expensive.
Subscribed, got my respect pitmaster
Thanks so much!
So Nice! This is my second comment to your mods. You motivated me to make some. Thanks. 1) I couldn't find any fabricator for the round disc for the wheel mounts. Instead, I went to Lowes and bought some 3/4" aluminum angle metal and 3 swivel wheels. Cut angle metal to length between leg struts and mounted wheels on the struts/angle aluminum. VERY sturdy in the same principle as your recommendations. 2) cool lever handles for vents. Again, Lowes. 4" eye bolts with nuts/washers. Works beautifully using your principle of cool handles/levers at less cost. 3) Lid thermometer. The Weber thermometer is very good. Using Thermo Pro meat/bbq thermometers plus the standard weber thermometer is actually better. 4) Door...I just added some heat gasket using the standard door. Not quite the quality as your mod, but it sure seals the door for smoking efficiently at $100 less! 5) Shelf....thats nice. I don't have a substitute other than a side table. Nice Mod. I'm jealous! 6) Grate...I added a bottom weber coal grate for $19 turned 90 degrees to catch small burnt coals. Good Idea. Thanks. 7) extended height coal basket? $150? Not needed. I loaded up the standard coal basket and got 12 hours burn time. After 12 hours, just add more coals IF needed. Rare. PLUS...the extended height of the coal basket limits your water pan/diverter space from the lower grille rack. I think Weber designed it well. Your mod, though cool ,actually limits the design capability 8) Use standard water pan and lower grille/grate. It seems better. 9) Side handles. Very nice to assist rolling. I have not done that. But I am considering it. I only see the use if you need to remove the center section during a cook and need handles for a hot cylinder chamber removal during a cook. e.g. "Hot Squat" Other than that, with a nice set of wheels on a base, its very easy to roll around without additional handles. 10) YOUR MODS ARE VERY NICE. MADE ME THINK OF MY UNIT. I USED SOME OF YOUR MODS. THANK YOU!!! 11) GOOD JOB!!!!!!!!!!!!!!
Sounds like you have your cooker set up perfectly for your needs! Appreciate the feedback!
That really is the beauty of the WSM, it’s so easy and fun to personalize!
Hopefully the grill/smoker looks more used and is broken in by now. Nice mods.
I promise you it does, and it is! Thanks for watching!
Hey been a while since you've done these, do you find that side table pretty useful? Debating it, but I worry about its size cutting down how much you can use it for
Well, to be honest I don’t use it that much. Mostly because I have a prep table nearby. When I use my FireBoard with the WSM it’s a convenient place to put my controller, and it’s actually large enough to hold most trays I use while putting on/taking off meat from the cooker. I would say I end up using on about half of my cooks. I’d much rather have the hinge and base/wheels if forced to choose…the shelf is more a nice to have vs must have IMHO. Hope that helps!
Agree 100% WSM. My first bullet smoker was a cheapo bullet smoker I got for "free" ironically when I was smoking (Marlboro miles). Didn't realize how much of a struggle CHEAP was until I got the WSM. I would add for those starting out: Remote digital temperature probe (if you can afford it) and/or a instant read thermometer. Your BBQ will be 75% better if you simply cook it at/to the proper temp and not guess-timate cook time by weight.
Thanks, totally agree on the thermometers!