Smoking on the Weber Smokey Mountain//Temp Management//How to BBQ//
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- Опубліковано 8 тра 2020
- Showing how I use the Weber Smokey Mountain for smoking. How I control the temps and how I determine the cooking temperature without relying on the Weber temp gage and without using a leave-in temp probe.
Dalstrong Shadow Black Series 12"Slicer
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Weber Chimney Rapid-fire
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Samsung S21 ultra
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Aura Kettle Zone Cooking System
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Weber Performer Deluxe 22"
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Weber Smokey Mountain 22"
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Hunsaker Rib Hanger for 22" WSM
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My backyard Canopy
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Camp Chef FTG 600 Cover
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Hunsaker Griddle for 22" Kettle
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#WeberSmokeyMountain #Smoker #BBQ #22WeberSmokeyMointain #WSM #22WSM - Навчання та стиль
I’ve been binging WSM videos since I ordered mine, gets delivered in a couple of days. Thank you for showing me a new method and keep up the good content!
Hey Matt! 👋😎
Awww man that's exciting! What's gonna be the first cook???
Thanks for watching!
For my next trick, I will be multiplying empty Modelos. Magic.
🍻😉👍
I absolutely loved your video. You had me laughing with the comedy from the start. Im going to try your technique when my WSM gets delivered. Keep making these great videos !
Hey Lloyd 👋😎
I'm glad you enjoy the humor! Getting a WSM delivered is exciting news! You're gonna love it! Be sure to let me know what your first cook is and how it went. Thanks.
😎👍
Love the beer bottle time scale in the background. :-). Thanks for the vid.
Glad you noticed! 😄👍
awesome vid, and love the music in the "background". Can't argue with the results. The WSM is a machine.
Yup. I personally think it's the best equipment to learn on and is so versatile. Especially at the under $500 price point. Thank you for watching. 😎👍
Awesome video! It was just as good the second time I watched it.
😆👍
Thanks for watching!
Just copied this cook as best as I could and it came out amazing. Thanks from me and the fam
Man, that's awesome to hear! You guys are very welcome! Here's another way to try it so you can compare results. I really think this new way that I tried it has produced the best pulled pork I've ever made! 😎👍
ua-cam.com/video/pVkw6Teuy_g/v-deo.html
Dude, you're killing me with the modelos. My first smoke was hanging out in Ventura with my homie, smoking ribs that we thought would take 4 hours. They ended up taking 7 hours and we killed like fooorty 7 Modelos. That is my beer of choice while smoking. That was a long time ago. Now we only need a case of modelo with our wsm's
You're the first to notice! 🤣🤣🤣🍻🍻
My beer of choice 🍻
Just found your channel today and really enjoying the content!
Thanks Aaron, I appreciate that! ✌😎👍
Awesome video once again. Many thanks!
Thank you, Walt! 😎👍
Glad you’re staying hydrated!😜😛
😆👍
When you bested out that salsa verde... bruh! 🙌🏽 😍
Thanks for watching Danny! ✌😎👍
looooool. the intro got me on the floooor!!!!
Glad you enjoyed that! 😁👍
LOVE THIS VIDEO BRO! THOSE BOTTLES STACKS HAD ME CRACKING UP! I JUST BOUGHT THE SAME SMOKER TODAY AND GONNA TRY OUT SOME CRAB LEGS ON IT TOMORROW.
Thanks Terrance! 😎👍
Not everyone caught that! 🤣👍
Let me know how those crab legs turn out.
Man, those smoked crab legs came out perfect. I used mesquite and cherry wood. I'm loving this smoker already!
Hell yeah! I'm excited for you! It only gets better!
😎👍
Oooooh yeaaaaah (Barry White voice)... looks amazing!
Thanks Jonathon 😎👍
Nicely done. Looks like you need a few more WSM’s
I'm glad we both think so! 🤣👍
Awesome video bro...cheers 👍🏼💣🍻
I appreciate that! ✌😎👍
love your vids very informative and I like the Chicano Touch it reminds me of my Tio Pancho
Lol 🇲🇽 😎 🇺🇸
I'm glad you enjoy the content brother!
😎👍
Nice job. I'm with you on tortillas over bread for any meat, brisket or pork.
Thanks Jack! 😎👍
In our home tortillas tend to get used for EVERYTHING! 😆
9 times outta 10 if we have bread it's probably moldy!
Awesome video brother
Hey thanks Kevin! 😎👍
this man knows how to eat, that looks goood
Thanks for watching! 😎👍
Those models stacked up quick
🍻😂👍
Not everyone saw that!! Good eye brother!
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DAMN, Bro that looks good!
Hey thanks Johnny!
😎👍
Holy shit with the Modelo Easter eggs from 4:50 to 5:30! Another great video!
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Good job Dan, I'm glad you noticed! 😎👍
Thanks for watching 👀
Loving your videos man you’re a good teacher!! That salsa Verde we need the recipe!!?? Yum 😋
I'll put that on my to-do list! Great idea 💡 ✌😎
Just subscribed to your channel for this video alone. Excellent. Did you ever end up posting that salsa verde recipe? Looks amazing.
Thanks for subscribing Michael! 😎👍
Man, I can't remember which video I put the Salsa Verde Recipe in...😖 I guess I should just make one by itself...
Great video brother
Thank you Timothy! 😎👍
this old video popped up in my home screen, had to check it out...glad I did, that intro is hilarious! if you started rubbing your chest on that lid, I would have been forced to close the video and give a thumbs down 😂 but glad you didnt, because then I would have missed you drinking all of those beers while waiting for the wsm to heat up. Pure gold, haha!
Lol, that's my most popular video. 🤣 Arnold is a friend of the family and he's funny as hell so I knew he'd appreciate the feedback I gave him for his comment. 😄
It’s Modelo time foo. Dig the video man.
🤣👍
Hehehehe
Great catch! 😎👍
Just found the channel. Thanks man! That intro tho ROFL!!! "How's that Arnold?" LOL
😆
Thanks for watching! Glad you enjoyed the content! ✌😎👍
Got a like and subscribe from me!! Lolol
That Thermapen hack is a game changer!
I’m glad you liked that!!
Great video... question around temp management. My WSM also runs at 298 all day long, but I'm trying to target 250-275 for most cooks. There are a few things where I made mistakes - I left all holes upon to get up to temp. I also left the pan empty often and added water later more in a panicked state to control temp. Going forward for my next cook, I'll try two vents completely closed, and the third open until I hit maybe 10 degrees from optimal temp. 1/3-1/2-3/4 water pan (I'll play around) and see how that goes. When 10 degrees away, I may cut the holes down... This is more targeted to ribs and brisket. You make it look effortless my friend :)
I appreciate the comment. 🙂👍
There's so much I wish I touched on pertaining to temp control that I always forget but one being water in the pan is a great way to reduce and control temps. Water acts as a heat-sink but it takes energy (coals) so you will see it in your fuel. When I do use water I make sure I fill the water pan 3/4 of the way with hot water, to help the charcoal not have to use so much energy heat it up. Water also helps keep the environment in the smoker humid which is a great tradeoff so you won't have to open the lid to spritz, if you're into spritzing.
You have a great plan and I want to know if my method helps so keep me updated Aaron.
Smoke on! 😎👍
Just fill the water pan with hot water and it’ll hold temps like you would not believe. If I’m not mistaken the manual states that’s the way it is intended to be used. The times I tried using mine without water I could not get it stay in the 250 range, but with water it’s as good as set and forget.
Arnold approve!!!⭐️⭐️⭐️⭐️⭐️. Onward
😎👌
Nicely done I have 2 wsm"s but I still prefer my Lang but they are really good cooking machines saludos brother
I appreciate the comment brother. Lang has a great reputation. Wouldn't mind one of those in this backyard! Thanks for watching. 😎👍
I’ll take my roast off around 195. Wrap it with foil, then wrap it in a towel and put it in a cooler. The meat temp will usually go up to 203-205. I can take it out of the cooler 3 hours later and my roast is still quite warm.
I've done pork butt many different ways depending on many different variables. However nothing beats a great rest like you've mentioned! 😎👍
Getting a Webber this weekend!
That's exciting! 😃👍
Weirdest intro ever . Great video bro I love you videos. Keep doing what you’re doing fam
😆 I appreciate that ZC!
I've been running empty double foil wrapped water pan on my WSM since I got it a few months ago. Learned that from Harry Soo. Uses a lot less charcoal as well.
Yup. Acts as a diffuser. I love it.
@@madswinebbq Do you use the water pan as a diffuser when cooking ribs? Are you still using the Vortex plate thingy for ribs? Thanks.
I think the ribs come out better with no diffuser. The flavor that you get from the juices dripping into the coals and turning into smoke or steam is just noticeable.
@@madswinebbq Thanks for sharing your experience. You are indeed the pitmaster. Appreciate it.
Wow, best video on how to better use the WSM. This will be my reference video. Just curious, why do you have to let the Pork rest in an insulated environment and why so long. I've seen others do this, but don't know why. Maybe when i get to "older" I will try making something this Pork Butt. God Bless and Happy Mothers Day. Again great video.
Thanks for watching. Resting a meat in foil for an hour or more helps redistribute the juices into the meat. The meat still goes thru the carryover process and is piping hot even 2 hours later!! I think an hour minimum would work. Happy Mothers Day as well. Thanks for watching. 😎👍
Nice video, thanks for the good explanation on how to use the WSM for smoking.
I have an 18.5" version and what I usually do is leave the top vent wide open and try to adjust temps by closing 2 bottom vents and use the one in front (like you do) and open/close that if temp needs to be adjusted.
Have you done it that way too before? Does that get you less stable temps compared to trying to control the temperature using the top vent? Or did you always do it the way you explained in the video?
Thanks and greetings from The Netherlands.
Great comment! I normally use the top vent to adjust temps but there's times when I need to adjust both vents, top & bottom. Especially when I'm doing something with the lid removed and the temp ramps up I'll close both vents 3/4 of the way to help bring the temps back down.
This is by far the best video I’ve seen for smoking a pork butt that I’ve seen, and I’ve seen quite a few. So thank you for going to the trouble of making it. One thing I do is place a terre cotta saucer underneath on the second level grill to catch the drippings, and this saves me the time of wrapping my bowl in aluminum foil. I soak the saucer in water before I place it in my smoker. What are your reasons for cooking the pork hot and fast rather than slow and low?
Hi Kevin 👋😎🍻
Great comment, I appreciate that!
I like the terra cotta idea. Thanks! 👍
In this video, hot & fast was only used to save time. Depending on the variables ahead is what helps me determine which method of Qing to take. A hot & fast pork butt is good but a low & slow butt is better! 😋
@@madswinebbq, OK, thanks a lot!
@@madswinebbq Baby got pork butt!
I run mine with the water pan empty wrapped in foil and a ceramic pampered chef foil wrapped cake pan inside it. Keeps temps stable with that heat sink in it.
Sounds legit! Thanks 😎👍
Great video brother. I have a question. Does leaving your Thermopro in the cooker affect it any
Not at all! Works every time! 😎👍
Damn. That bbq dont lie.
She tells it like it is! 😆
Thank u for watching!
Nice video, thanks for sharing your tips. I see you have 3 WSM, do you compete in any local BBQ competitions?
Hi David 👋😎
No I don't compete. I just like to have a backup smoker for my backup smoker! 😆
Why so many WSM? You must feed a lot of folks! Great video, glad I found it!
Welcome to my channel Jody! 👋😎
I had 3 WSM's because I was planning on smoking 60+ racks of ribs at a time. However a change of plans ensued and just last week I sold 2 of my WSM's.
Glad you like the content. 😎👍
Great video! Thanks for the tips! I'm going to try this method with the vents and the minion layout for my next smoke. Which temp probe are you using? I dont see a link for it in your description. There are so many different temp probes on Amazon - so hard to choose! Thanks again!
Thanks Jonathan!
For temp probes use Thermoworks MK4 and BlueDot. Those are the best of the best!
@@madswinebbq will definitely check it out.. Thanks again!
So the Charco around it it’s not been hot it’s the other charcoal you just put in it’s hot I never done it before I just got one so I’m trying to learn myself
Yes sir! 👍
It's called the Minion Method. You have an outter layer of unlit charcoal and you dump some lit charcoal in the middle. As you maintain your target temperatures the inner coal slowly lights outward. This gives you hours of use.
Just found your channel, thanks for the video, man!! Can’t wait to try my WSM soon for its inaugural smoke!
Also, a question not related to smoking, what watch do you have?? Lol 🤣
Welcome to The Mad Swine Backyard Barbeque Family Sean!! 🍻🥳👍
The watch is a Galaxy S3 watch. It's an old version.
Let me know what you throw on her for your first smoke!
@@madswinebbq Thanks, man! I will probably be doing some bacon-wrapped pork tenderloins, something safe to start with lol. So excited for the possibilities!
Bacon wrapped pork tenderloins! 😳
I gotta try that!!! 😁👍
I tought the heat came from the bottom so i was putting the fatcap on the bottom but it makes sens to pu it on top now
I initially thought the same thing! 😁
Thanks for watching brother!
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Haha the cookin part by the way..lol😉
Thanks for watching 😎👍
Bro I subbed 0:27 seconds in my guy
😝👍
Right on brother!!
Welcome home!
Hey! I know, lot's of questions. I usually wrap when I hit the stall and keep cooking, but not only you but a couple big pricey BBQ joints I've seen get to finished temp unwrapped, then wrap to let the meat cool off like you did. How does this affect the result? And what happens if you cook drum style without the empty water pan over the coals, letting the rendered fat hit the coals, other than a crueler cleanup? Thanks!
So as far as wrapping goes, I do both. Just depends on some variables for me. I'll definitely wrap if I'm at the stall and the bark is already crazy dark or if I've run out of patience and I want to accelerate the cook. Sometimes if I see we're pass the stall and the bark doesn't have a great color then I'll let it continue. Variables.
So the reason to leave your protein in a "rest phase" is to permit the juices to be reabsorbed into the fibers of the meat. It's the same concept as resting a steak for 10 minutes before you carve into it. If you didn't wait all the juices would be on your plate/cutting board instead of in your meat. Since a brisket or pork butt is larger in weight then the rest phase is longer. I don't know the EXACT time per meat and size and cook duration so I would wait at least 1 hour minimum before carving.
As for the benefits of the drippings that fall into the coals. GREAT QUESTION 👍 So fat renders and falls into the coals and vaporizes into a steam or smoke that now goes up and smothers your protein with kisses of flavor that some people really like, including me or really hate. It's a preference. Try it. You may love it.........or totally hate it! 😎👍
Here's some good info:
www.virtualweberbullet.com/letting-meat-rest-after-cooking/#howlong
I tried to do exactly like you, including beer, but I felt asleep after the 6th.
🍺😝👍
Receiving my WSM 22 on Saturday and can't wait to try your system for smokin' pork. Do you always use your pan whether it has water or not? I'm confused with some people saying don't and people saying do. Appreciate your advice.
Congratulations!!! 😎👍
Must be exciting!!
Yes, use the water pan. Even if it’s just to act as a diffuser. The water pan is a great tool. Add water and your low & slow game will be amazing! Then after you nail everything you could start trying to use the water pan as just a diffuser and see if you like that. You’ll eventually get to know if you need it for some cooks not. Example: you have a brisket that you absolutely do not want to ruin so the water will ensure a humid environment and you won’t have a dry yield.
@@madswinebbq Thank you for your time. I greatly appreciate your help.
Your Simease is beautiful!
Thanks. His name is a Mellow.
What do you do with the charcoals when the food is done cooking? Just let them burn out?
Close up all the dampers/vents and the coals will snuff itself out. Then you can just reuse it.
Curious what your temperature spikes were with the lid open for so long.. My 22 jumps dramatically..
Not enough to be an issue. Once you put the lid back on it settles back into the environment is once was in at least 10/15 minutes.
😀 you drink as much as I do when I am smoking 🤪
Cheers to that! 🍺😎
The only thing missing in the end of the video is some Barry Manilow. That looked just delicious.
No kidding! 😂
Thanks for watching!
I've just got myself a smoker, the problem I'm having is the fire goes out after 3 hours, how do you keep it going for 6?
Give me all the details.
What kind of smoker.
What are you using, briquettes, lump, splits, etc... and how much.
How are you using the vents, dampers?
Dude, just how many WSMs do you have? With the two cookers to the left rear of the screen & the one you just loaded… I count 3.
😆👍
Yup, I use to have 3 but now I only have one. Good eye!
Do you have to wait for all of the charcoal on the bottom to turn white in order to put the food in the grill? Or can I just put the food on right after I put the lit charcoal on top of the unlit ones?
Once you put the lit charcoal on top of unlit charcoal you can start cooking. However I'd recommend that you at least put the middle chamber and lid back on and let the heat of the charcoal kill any bacteria in the smoker for at least 10 minutes.
Part of the wait is to let your wood to go to a clean (blue) smoke. The smoke taste is a mellower, palatable taste.
True! 👍
Looks like you didn't fiddle with the dampers much at all. A lot of videos using fancy PIDs and gadgets. Looks like the WSM holds it's temps almost like set and forget.
Yeah, I really trust the WSM. 😎👍
Do Smokey Joe’s come with a built in hole for you to stick the thermometer in or if that a mod?
There's a screw that holds the damper. If you remove that you can install a temp gage.
They have a built-in butthole
So, i just got a wsm and trying to learn all i can...just curious here...the wsm manual says that a pork butt is done at 170, why did you go to 200? Very good video man, love the intro!
Hey Jimmy! Great question! 👍
Pork in general is edible somewhere around 145° farenheit, like your pork chops. However for something like a roast, which is exactly what your pork shoulder/butt is it can definitely be done at 160° farenheit, however it will not be tender enough to be "pulled". In order to render the intramuscular fat you must cook it beyond 190ish. And to get it to completely be "probe tender", which is when you can slide a toothpick/probe into the roast and it feel like you slid it into a jar of peanutbutter, that typically happens around the temperature threshold of 200° Farenheit. I say anywhere from 195°F/205°F you can have probe tender pork butt.
Don't forget though that once you've reached probe tender that you must rest your pork butt for at least an hour! And even though I used the hot&fast method in this video, low&slow around 225°Farenheit produces better results! More juicier!
@@madswinebbq Wow, thanks for such a detailed response. Makes perfect sense. Thanks for your help, gonna try it tommorrow for the first time!
@@jimmycampbell8175 Make sure to tell me the results!
Here's another pork butt video I did.
ua-cam.com/video/v4_RQAY3KeA/v-deo.html
Man I been trying to keep my wsm around 225 250 but always goes beyond that. I’m thinking it’s because I put too much wood or too much charcoal. I guess it’s because I use a heat diffuser instead of an water pan 😩 lol
On the bottom you have 3 dampers. Fully close 2 of them and only use the 1 in front. Keep that that 1 damper half open. This will limit the amount of oxygen that enters the pit.
Try only using 1/4 chimney of lit coals on top of unlit coals, minion method, to have better control.
You can use the water pan as your heat diffuser. You don’t hafta use water. Just keep an eye on the temps. If you plans your hand 🤚 on the top of the lid and it’s hot but not hot enough that you have to remove your hand then you’re in the right ball park. If you have to remove your hand then it’s getting too hot!
Good luck!
@@madswinebbq I’m gonna try tomorrow thanks bro
Hey Bro! Lots of good tips there! Hey.....how many WSM's does a guy need? :-) I'm jealous!
Pork turned out great with fuel to spare! 👍 🍺 \m/
I appreciate the kind words! You never know when you need a "backup" WSM..........or 2 🤣
Thanks for watching brother! 😎👍
try wrapping with butcher paper at the stall. but awesome video
This was one of those cooks where I wasn't worried about the stall. When it comes to the stall what I like doing is placing it in a deep foil pan like in the video below. However I will try butcher paper next time for sure. 😎👍
Thanks for watching GC!
ua-cam.com/video/v4_RQAY3KeA/v-deo.html
Oh no! I put my thermo pen all the way in like you & the inside melted! Lol
Holy crap! 😣
Bruh you ain’t missed a smoked meal 🤣🤣 good shyt carna
You got that right brother!
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Just wondering, why would you have 3 smokers of the same type? Big family? :)
Great question!
I use to sell ribs at my work to coworkers. My orders would be anywhere from 20 -25 racks of ribs at a time. I could smoke 20+ racks on 1 smoker. I had always imagined selling around 60+ racks at a time so I bought 2 more smokers just in case! 😝
Finally I was told I couldn’t sell my ribs at my job anymore due to legal reasons so I stopped all together.
Truth is, I was actually relieved because there’s just way too much work involved for just 1 person to handle. 😎👍
Would you say the 22 is pretty easy to run. Thinking of getting one off the marketplace. Appreciate it
It’s almost a set it and forget it! Buy it!!
@@madswinebbq one last question. Could you put a thermometer in the probe port while cooking to get a grate level reading. Not a wired one but just a regular type thermometer
@@easybackyardbbq you absolutely can! I use the thermapen!
@@madswinebbq I appreciate ya man. Thanks
Impresive empty beer bottle management
😂 Good catch!
Hey man, so with a smoker of this style, you don’t need to add more coals or wood? My old man is looking at 1 of these but he’s useless with UA-cam so I’m doing his research for him
Those smokers can go 12 hours before you need to add anymore coals.
@@madswinebbq awesome thanks for the info bro
Is this the largest size WSM?
Yes, it's the 22".
Have you ever wrapped and put it in an empty ice chest to rest it's magic for letting all those juices and fat to re distribute I'll leave mine rest for 5 hrs and it's still hot to eat
Yup. I use the microwave since it’s small and insulated but I’ve used coolers, towels, etc. same concept, same results.
No, the built in thermometer is not 'for reference' on WSMs, they suck. OK if you want to look at it, figure it reads 40F below actual. My experience and looks like yours as well!
Have you ever actually tested your WSM temp gage to see how accurate it really is? Well in the video below I actually took off one of my WSM temp gages and tested in boiling water. Go to 3:00 in video to see test. Gonna blow your mind!
ua-cam.com/video/jOXFGUvZzUg/v-deo.html
I know late response, never saw your question! Yes, boiling water measuring 186F on this POS, inaccurate as hell. At least mine was, which I knew from cooks so never trusted it. I guess I could put a True Tell on the dome. Matter of fact, I will! @@madswinebbq
Why not just use a leave in temp probe so you don’t have to keep opening the lid? Looks fantastic but it would make things easier for you.
My leave in bluetooth thermometer was a whole foot away, staring at me in the face. If you've seen any of my other videos I usually grab it. This was just one of "those days" brother! 😆
Clutch it bro
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Is it hard to maintain the temperature? Like could I smoke something overnight without checking on it too much?
You absolutely can! I sent a link to a video showing you how I did exactly that. It's not very detailed but if you dial your temp in for low & slow and add a monitor the temperature with a leave-in thermometer then you can get a good night's sleep! You can set the thermometer alarm to wake you up if temperatures get too low or to high. If you're looking for a good temp probe I recommend the Blue-dot from thermoworks.
ua-cam.com/video/v4_RQAY3KeA/v-deo.html
@@madswinebbq that’s awesome. I already have my Meaters, it sounds like they should suffice. Thank you!
No problem. 😎👍
I never had any good luck with the Meater probes.
I remember being bummed out all the time because the signal would drop from just 3 ft away! I hope they're better now.
@@madswinebbq yeah the signal isn’t great. I have the Meater +, so the base acts like a repeater. But they still seem to cut out every so often.
For me, I can't deal with that. I need to rely on equipment that is dependable. Sucks because the Meater is such a beautiful piece of technology. The fact that it can give both the internal temp and ambient temp is amazing. I wish they could find a way to create a better signal.
nice vid man, but did your family starve having dinner at 10:30pm?.
Lol, good things come to those who starve a little! ✌😎👍
@@madswinebbq I know, my kids have lots to learn.
Hilarious bear bottle pyramid
🤣👍
🤨🤨🤨 HEY HEY HEY. let keep it atleast Pg13 huh. Kids watching. Rabbit hole from the first video of your. I know what I'm doing today.
Lol 😆
It almost got crazy right there!
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funny video.
Thanks for watching
14:57 Dont try that at home! LoL thats me everyday bro
I feel you on that one! 😂
I'm laughing too hard to watch the video.
Thank you. I think 🤔
Good tips but never put the wood chunks on top. Always bury them in charcoal
That was way too much smoke. Meat must be bitter as hell
I guess I’ll hafta watch your videos since you think you know how my food came out.
@@madswinebbq just an observation man, meat looked a bit dry as well. You should spray with apple code cider after it reaches 170
Well your observation was wrong homie, so go be a keyboard cook on someone else channel or make your own and do your thing.
Bush drinkin that haterade…butt looked great man
Bet yer dog thinks it’s done
Yessir!