Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
This is hilarious as I cooked a brisket today on the same smoker! Ive had mine for going on maybe 2 years & absolutely love it. My father, grandfather, & husband used to handle the smoking or grilling. My mother taught me how to cook literally everything from scratch, so we would make the sides for our barbeques!! When they all pasted, I decided I would learn to do the grilling & smoking! I bought a Weber small kettle grill & this exact same smoker & watched a ton of videos!! This smoker is absolutely the best. I know they have bigger ones but the small one suited my needs. Surprisingly enough, it can handle ALOT
I bought one yesterday . I found a new/opened box unit for $160. I have a bigger one but it is often to big for just me and my wife. I hope I have as much fun with it as you are having.
You probably figured it out already but the little grey circle on the side is for holding your temperature probe...I wish they would put one in the lid, too. There's can be a good 20 degree difference between the top and the middle rack. I do pork butts on the middle rack because it's cooler. Also, if you crutch it at 160 F it will finish a lot faster. The 14" WSM is the only smoker I use.
I gotta admit, pretty cool little gadget. I always had a little thing on the 14"... Holy cow Troy that's some bark. Just goes to show. Nothing fancy needed to cook great backyard BBQ.... Cheers brother Troy and have an awesome 4th.
Great video T Roy!! I think you would've had a longer burn with original amount charcoal if you had added the charcoal around the stack when it was time to pull the stack out, rather than adding the charcoal at the same time as the starter being lit. Might be worth another test. IMO I think it will run longer at desired temp that way. Kind of like how you add your lit charcoal to the center of un-lit charcoal, just the other way around.
Hey Troy that was a COOL video Bro!!👍 I'm loving the baby WSM.....(Mini Me WSM) Haha!! and that temp gauge though, HAHAHA!! That's Awesome Brother!! You ROCK MAN!! I know that pork butt was good!👌 Happy 4th! Love ya Big Brother!! Cheers!! 🍻🍻👍🔥😎
Nice little fire starter there Troy. Bill was nice enough to send me a bottle of his rub also and it sure is good... I really enjoyed using it. Wow... cooking with socks!... only the pros can do that! Take care Troy.
I started with an 18 and found out that I loved this method of cooking. So now I own a 22 and an 18. But now it looks like I'll have the 14 in my arsenal someday 😂.
I'm about to do a video cooking on the 14. It's a duplicate of the other 2 sizes when it comes to cooking. She's a "set it and forget it" smoker. Only issue is that it doesn't hold as much fuel, so I have to reload after 8 hrs or so. Still, fun to have the 14 incher!!! Cheers brother!!!
I've had my wsm 14 for several years. Love it. Just smoked 2x 8 lb pork shoulders for Memorial day and it was amazing. Wsm 14 holds temp and given it is small you can run the burn down to just a few coals and add more using tongs. I also did you smoked ham recipe yrs back and that came out great.
I can tell I'm gonna love this little WSM also. It acts just like its larger sizes which is very nice. Glad you enjoyed that ham recipe. It was some fine eating! Cheers to ya Brian!
Hi T-Roy, howzit? Question for you or the community - yesterday I smoked a pair of 5lbish pork butts on my WSM 18". I kept the temp between 200 and 250 (was cold and windy, so I had to keep on top of the air adjustment to keep the temp somewhat consistent), and it took about 10 hours to get up to 195F-200F before I took it off and tented to cool. It was getting late when I took it off, so I put in the fridge overnight unpulled. I took it out of the chill chest today to pull it, and the butts firmed up from the fridging. Should I let them come up closer to room temp before I pull them, or should I just grab more robust hardware and have at it? Any thoughts appreciated. Have a great Thanksgiving everyone!
when I light mine, I just use a fire cube and let it go until it's out. then I put it all together with all vents open. About 30 degrees away from target temp I start to shut it down. The charc lasts about 8hrs that way.
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
I definitely utilize the rubber grommet that is designed to pass probes through. It's between the grates so I use the grill temp probe and just put the tip through the hole.
I use my homemade mini wsm that I built with a extra big charcoal basket and I fill it to the top and just light it with a cube in the middle with Harry Soo's method of having my wood on the bottom. I get about 6-7 hours of cooking time to get my smoke on. I then wrap and finish it off in the oven for my butts. I bet that starter you have would work great on your 22' WSM as a starter. I find with these smaller Mini WSM's, that it holds temp really good even without a water pan. It is best when smoking chicken and small cooks for up to family of four quite easily. I even cooked 12lb briskets with the flat and point separated on two different racks and after I got my smoke on, I finished off in the oven with pretty good success.
Awwww so cute!!! Haha. Man my Lowe’s needs the 22” back on the shelf. Daughter gave me a hefty gift card for Father’s Day!! Hadn’t used yet!! 😬😬😬😬. Great gadget there Troy!!
I’ve cooked pork butt, country style ribs, even jerky (flank steak, eye of round) on the 14” WSM. It’s my first ever smoker and I’ve learned so much using it. T-Roy taught me everything I know and I’d highly recommend this smoker!
You are too kind Ronald!!! Much love to ya brother and I appreciate the kind words. I am loving that 14 inch WSM!!!! The 22 incher is awesome as well! LOL Cheers to ya brother!
I got the 14" for Father's day a couple of years ago. I use the side grommet for putting your smoker heat probe inside, attach to the bottom grill, rather than from the top. What was that sprinkle you did right after you lit the starter? Gonna get it goin' on for tomorrow!! You have a good one too!!
Two questions for you. 1) For the River country thermometer. to calibrate it you would toss on a pit probe and then adjust the river country to match that? 2) how are you going to reheat that pork butt? is there any secret method you use to reheat it that you can share? Thank you!
Looked great! I love the way pulled pork tastes the day after the cook. Cheers brother. P.S. I would hate to be bringing something to the BBQ you were headed to. Your Q would blow everybody else's out of the water ;)
Hey brother I am a big fan from Mia FLORIDA I am very interested in getting a smokey mountain 14.inch however my question is are you able to fit two racks of pork ribs either st.louis cut or baby back on a weber 14 smoker . I am a beginner at bbq.. thanks for your videos I enjoy them very much. Ps love your back yard . Kevin from Miami
Hey Kevin, you can fit pork ribs on the 14 incher, but you will need to cut them in half. You can fit 3 full racks on the 14 by cutting them in half and using both upper & lower grates. Hope that helps! IMO, go with the 18 inch to fit full racks onto the WSM. Either way, all models of WSM cook the same and will give you decades of good smoked food. I've even done jerky on my 22 inch and you can take off the mid-section and use a cooking grate on the bottom section just above the coals to grill steaks, chicken, pork chops, etc. If you cannot afford a nice offset, the WSM gives the next best flavor IMO. Cheers brother!!!!
Hey T-Roy. I really enjoy watching your vids. Im new to smokers and got a WSM 18". Is the 18 too small to smoke a solid brisket? I'm only smoking for 2-6 folks.
It is too small, but you can cut the point from the flat section and put them on the upper & lower grates. I'd put the flat on top grate, just my opinion..... Merry Christmas!!!!
Great lookin pork butt T-Roy. I'm still using my UDS & UDS-XL but I'd sure like to get a WSM they look real easy to use. Have a great 4th brother and cheers to ya 🍺🍺
I was looking at getting a Grilla Grills Silverbac or Pit Boss wood pellet grill to smoke food on. Now that I have watched your videos I am leaning towards a WSM to learn on. I already have a weber propane grill. It seems like these WSM's can hold temperature pretty well once they get going. Thank you for the videos.
If your looking for something you can set and walk away wsm is not the move with charcoal grills and smokers there’s no set way to raise or lower the temp other than constantly monitoring the oxygen intake and water/ spray and wood/coal
Dude, did a 9 lb pork butt and 5 lb brisket flat this weekend using both levels of the WSM 18.5". Thanks for the inspiration from the previous videos T-Roy!
Yep, it does and that's why I got my baby WSM is for camping. You do have to add charcoal every few hours for longer cooks, but it holds temps very well.
Awesome video. I must be missing something. What’s the purpose of that gadget? Why not use the a regular chimney on it? Sorry I’m not familiar with the 14. Enjoy your 4th. Cheers!
3 роки тому
Just need to lose the commie UT apparel. Sorry T’Roy but it’s true, they’re dirt bags.
Hehehehe, UT will be back in the spotlight eventually! LOL I'm actually an LSU fan because I'm from Baton Rouge. Oh, I love my NFL Saints also!! LOL Cheers Kevin!!!!
A grill is like an oven of you cover the meat with some sort of lid and cook indirectly aside of the fire. Otherwise, go hot and cook directly over the fire without a lid for steaks, fajitas, fish, chicken, pork, etc.
Just bought a WSM 22.5 on facebook marketplace because your videos inspired me. Going to start a youtube channel come September! Can't wait. Already ordered the Steel Door and Arbor minion method charcoal ring.
I truly appreciate the love Thomas. I enjoy teaching how to cook and showing family recipes that I've learned from my family. I also enjoy experimenting and showing those results to my followers so I can show any mistakes I may make to help them avoid making those same mistakes when they cook a meal. We are all family and I love sharing my knowledge. Cheers to ya Thomas!!!!
Friend, I think a lot of people are sleeping on this rig. I know I did. In the WSM I run the 18 and 2 22’s. Found this 14” on Facebook market for $100. Used a couple of times. Figure I would pick it up. Wow. This little rig will cook. Keeps me from wasting fuel and wood. Yeah the amount of food produced is less then the bigger ones but the quality is the same. Side note. This little 14” will make a great smoked wing. Thanks for the great video. Stay blessed.
Where were you last weekend?! lol I just did a 5lb butt on my 14" wsm and remembered one of your 18.5" hot and fast cook vids for help. No worries. You got me through the stall! I love my mini though. Space can be tight for a big gathering, but I use both grates and have done wings and smoked poppers, thighs, etc. I also have a rib hanger and can get six half racks of babybacks on just fine w/out the water pan. Size is nice, but it's all about what you do with your equipment ;) Love your channel T ROY
Such a cute l'ill smoker! :) T-Roy, have you ever tried the "stick burner method" in a 22 inch WSM? I saw Harry Soo doing it and I'm super curious to see if it actually tastes any better than regular charcoal and smoldering wood. I reckon with very small wood splits and a small bed of lump charcoal with the lid slightly wedged open, or the side door cracked, it'd get to be a reasonably clean fire. I'd try it myself but I don't have a WSM, and I've got a tick-born allergy to meat now, so none of that for me for a year or so. :( . . . Anyway, seemed like a fun experiment. :) I'd be curious to see what you think of it. And cheers to ya!
Hay T-Roy love the new product review. I have the 14inch wsm also I purchased a charcoal basket from arbor fab for my 14inch, did a pork butt for about 10 hours,
Great video. Proved 100% that you don’t need to spend Weber money for a better cook. You could spend 100 bucks Ona drum and have a better cook for at least half the price.
Making me miss my old 14 inch WSM. I really like that bottom grate bull’s-eye. That’s a nice size butt also. That little 14 inch WSM does a great job. I wish I hadn’t sold mine. Always a pleasure watching your videos. TFS. Take care brother!
Thanks for watching Dave!!! I just washed the shirt you sent me, so I'll be wearing it soon. I know the 14 inch WSM will just keep getting better with more cooks. I'm loving it after this 1st cook! Cheers brother!!!
Great vid T Roy! I used this cooker for a few years til I lent it to a friend and just let him keep it. I wanted to tell you that the way I used to do long cooks on mine, i would fill up the charcoal ring with coal and wood placement, but only put 5-7 lit coals to put in the middle for the minion method and I wouldn't have to add wood for many many hours. Im sure you'll tinker with it many different ways. I just got me the pit barrel jr so I'm lookin to give it a try with some ribs tomorrow. Take care sir!
The PBC is a rib cooking machine, so I'm sure you'll enjoy using it. Yeah, I found that I didn't need to add much charcoal on the little 14 incher. I'll keep playing with it and get it figured out. It does smoke some fine tasting meat...and it isn't even broken in and seasoned good yet! LOL Thanks for the tip! Cheers brother!!!
Hey T-Roy! Great video! I have a 14" and bought the ArborFab basket to go in it and it makes a huge difference! Longer cooks and more efficient! Thanks again!
Thanks for all the great videos. I just ordered a 14 inch Weber Smokey mountain to replace a Masterbuilt electric smoker. After seeing all your videos about the WSM I knew I had to have one.
Hey Darnelle, thanks so much brother!!! It's a new ball game cooking on that 14 incher! I've gotta learn how it works, but the first cook was amazing!!! I'm sure it'll just get better once it's seasoned up after a few more cooks! Cheers brother!!!!
love it T Roy!! much appreciated brother!! can't wait for you to try it on some spare ribs!! Enjoy the 4th party!!
Thanks very much Bill and I am looking forward to trying your rub on some ribs. Cheers brother and enjoy your 4th also!!!!
That is what I'm doing. Some spare ribs with Texas Rib Grind and a Spatcocked chicken with Gator Shake
@@1loadermanjack thanks bud!! hope you enjoy!
Someone's greasy brisket fingers accidentally hit the thumbs down button.
That thing is adorable! 🍼👶🐖
She's a cutie alright Justin. I can't believe how little it is! LOL Wishing y'all a safe & happy Independence Day brother!!! Cheers!!!
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
LOL, I know I don't need a 14 but every time I see one I think the same thing.
I love T-Roy. He’s the man. His videos taught me how to use my 18.5” Weber Smokey mountain
Same! Awesome videos!
That's a great looking pork butt on just a 14" Smokey Mountain! Just shows that Weber knew what they were doing when they made these Smokey Mountains!
Agreed, but the door's are terrible.
@@MJ0U812 Cajun bandit makes a great replacement door. Havent had any leakage from mine since.
This is hilarious as I cooked a brisket today on the same smoker! Ive had mine for going on maybe 2 years & absolutely love it. My father, grandfather, & husband used to handle the smoking or grilling. My mother taught me how to cook literally everything from scratch, so we would make the sides for our barbeques!! When they all pasted, I decided I would learn to do the grilling & smoking! I bought a Weber small kettle grill & this exact same smoker & watched a ton of videos!! This smoker is absolutely the best. I know they have bigger ones but the small one suited my needs. Surprisingly enough, it can handle ALOT
I bought one yesterday . I found a new/opened box unit for $160. I have a bigger one but it is often to big for just me and my wife. I hope I have as much fun with it as you are having.
You probably figured it out already but the little grey circle on the side is for holding your temperature probe...I wish they would put one in the lid, too. There's can be a good 20 degree difference between the top and the middle rack. I do pork butts on the middle rack because it's cooler. Also, if you crutch it at 160 F it will finish a lot faster. The 14" WSM is the only smoker I use.
I gotta admit, pretty cool little gadget. I always had a little thing on the 14"... Holy cow Troy that's some bark. Just goes to show. Nothing fancy needed to cook great backyard BBQ.... Cheers brother Troy and have an awesome 4th.
Good job Troy…Nothing like a piece of bark from a well cooked pork butt! Love those WSM‘s, no matter what size!
Cool mini WSM! Great result on that butt!
I recently added the 14” WSM to my arsenal and love it. That charcoal grate looks like a great way to light that size WSM.
I need a 14" to finish off my set - I have a 22 and two 18's.. Oh and a few kettles.
Great video T Roy!! I think you would've had a longer burn with original amount charcoal if you had added the charcoal around the stack when it was time to pull the stack out, rather than adding the charcoal at the same time as the starter being lit. Might be worth another test. IMO I think it will run longer at desired temp that way. Kind of like how you add your lit charcoal to the center of un-lit charcoal, just the other way around.
Hey Troy that was a COOL video Bro!!👍 I'm loving the baby WSM.....(Mini Me WSM) Haha!! and that temp gauge though, HAHAHA!! That's Awesome Brother!! You ROCK MAN!! I know that pork butt was good!👌 Happy 4th! Love ya Big Brother!! Cheers!! 🍻🍻👍🔥😎
That’s the cutest little mini. 😁. Mama loves some pork butt 😂.
It's a cutie for sure!!! I can't wait till I get it broken in and seasoned!
Nice little fire starter there Troy. Bill was nice enough to send me a bottle of his rub also and it sure is good... I really enjoyed using it. Wow... cooking with socks!... only the pros can do that! Take care Troy.
Yep, the Bullseye worked very well and I'm loving the baby WSM. I can't wait to try Bill's rub on some ribs! Thanks for watching and cheers to ya!!!
I started with an 18 and found out that I loved this method of cooking. So now I own a 22 and an 18. But now it looks like I'll have the 14 in my arsenal someday 😂.
I'm about to do a video cooking on the 14. It's a duplicate of the other 2 sizes when it comes to cooking. She's a "set it and forget it" smoker. Only issue is that it doesn't hold as much fuel, so I have to reload after 8 hrs or so. Still, fun to have the 14 incher!!! Cheers brother!!!
@@TROYCOOKS Awesome Stuff Troy.
Thanks for the response
That thing is cute. I like that new device. Charcoal Bullseye. Awesome Brother T Roy.
Too cool cooking on that little bullet. I figured the 14" was just way too small, but that pork butt looked perfect. Happy 4th T-Roy!
That little WSM looks so small but really did a great job on the butt!! That would be perfect for camping and such!!
I've had my wsm 14 for several years. Love it. Just smoked 2x 8 lb pork shoulders for Memorial day and it was amazing. Wsm 14 holds temp and given it is small you can run the burn down to just a few coals and add more using tongs. I also did you smoked ham recipe yrs back and that came out great.
I can tell I'm gonna love this little WSM also. It acts just like its larger sizes which is very nice. Glad you enjoyed that ham recipe. It was some fine eating! Cheers to ya Brian!
Hi T-Roy, howzit? Question for you or the community - yesterday I smoked a pair of 5lbish pork butts on my WSM 18". I kept the temp between 200 and 250 (was cold and windy, so I had to keep on top of the air adjustment to keep the temp somewhat consistent), and it took about 10 hours to get up to 195F-200F before I took it off and tented to cool. It was getting late when I took it off, so I put in the fridge overnight unpulled. I took it out of the chill chest today to pull it, and the butts firmed up from the fridging. Should I let them come up closer to room temp before I pull them, or should I just grab more robust hardware and have at it? Any thoughts appreciated. Have a great Thanksgiving everyone!
when I light mine, I just use a fire cube and let it go until it's out. then I put it all together with all vents open. About 30 degrees away from target temp I start to shut it down. The charc lasts about 8hrs that way.
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
I definitely utilize the rubber grommet that is designed to pass probes through. It's between the grates so I use the grill temp probe and just put the tip through the hole.
I do as well, the only problem is removing the meat to rest the Probe is smoking hot.
Hi T-Roy like that charcoal bullseye. Tried the website, but nothing. Any idea how to purchase one? Considering adding a wsm 14 to my arsenal.
That’s baby WSM is too cute brother Troy! Love Bill’s rib grind, good stuff. Happy fourth, cheers to ya 🍻!
Yep, she's a cutie alright and very small. It'd be great for camping or the beach. Happy 4th to ya brother! Cheers CJ!!!!
I use my homemade mini wsm that I built with a extra big charcoal basket and I fill it to the top and just light it with a cube in the middle with Harry Soo's method of having my wood on the bottom. I get about 6-7 hours of cooking time to get my smoke on. I then wrap and finish it off in the oven for my butts. I bet that starter you have would work great on your 22' WSM as a starter. I find with these smaller Mini WSM's, that it holds temp really good even without a water pan. It is best when smoking chicken and small cooks for up to family of four quite easily. I even cooked 12lb briskets with the flat and point separated on two different racks and after I got my smoke on, I finished off in the oven with pretty good success.
Awwww so cute!!! Haha. Man my Lowe’s needs the 22” back on the shelf. Daughter gave me a hefty gift card for Father’s Day!! Hadn’t used yet!! 😬😬😬😬. Great gadget there Troy!!
How does the WSM compare to the Pit Barrel Cooker? I have the latter and love it, but it doesn’t really do low and slow we’ll.
I’ve cooked pork butt, country style ribs, even jerky (flank steak, eye of round) on the 14” WSM. It’s my first ever smoker and I’ve learned so much using it. T-Roy taught me everything I know and I’d highly recommend this smoker!
You are too kind Ronald!!! Much love to ya brother and I appreciate the kind words. I am loving that 14 inch WSM!!!! The 22 incher is awesome as well! LOL Cheers to ya brother!
Do you think the 14 can handle two butts about the same size you cooked?
Hey you have a nice probe grommet you could have used for your probe.
Great stuff brother! Thanks for sharing.
God bless all here.
Can't beat any size WSM bro.
As always you make it look so awesome. Cheers bro!!
I agree, the WSM is the closest in flavor to an offset IMO. Thanks for watching David. Cheers to ya brother!!!!
I got the 14" for Father's day a couple of years ago.
I use the side grommet for putting your smoker heat probe inside, attach to the bottom grill, rather than from the top.
What was that sprinkle you did right after you lit the starter?
Gonna get it goin' on for tomorrow!!
You have a good one too!!
Love that grill and your cook, thanks for the tips👍👍👍👍
Two questions for you. 1) For the River country thermometer. to calibrate it you would toss on a pit probe and then adjust the river country to match that? 2) how are you going to reheat that pork butt? is there any secret method you use to reheat it that you can share? Thank you!
I made one of the internet version yes a smokey Joe gold or silver and a pot you get off Amazon .that build is what led to all you guys .
I have all three sizes. The 14” is the one that I will never get rid of. That’s a campers dream
I have a 22 and 18. Should I get the 14 for my RV? I currently smoke on the jumbo joe for camping trips. I think I want a WSM14 though…🤔
@@tylerpeerson The base works just like a jumbo Joe for breakfast. Then pile on more fuel reassemble and your smoking lunch dinner.
Another great video…I tell ya it’s relaxing watching your channel,truly enjoy it…always a thumbs up 👍🏻 👍🏻👍🏻
Thanks brother and much love to ya!!!!
Looked great! I love the way pulled pork tastes the day after the cook. Cheers brother.
P.S. I would hate to be bringing something to the BBQ you were headed to. Your Q would blow everybody else's out of the water ;)
just put in back in the oven at low temp to heat it up?
Looks fantastic Troy. Great cook and excellent new gadget. Thanks for sharing.
T-Roy’s chillin’ in the backyard grillin’………. I always dive straight into a T-Roy cooks video on the WSM!! Keep it up brotha!! 🍺🥃🇬🇧🇺🇸
Glad you enjoy the videos Greg! I appreciate you watching and cheers to ya!!!
Hey brother I am a big fan from Mia FLORIDA I am very interested in getting a smokey mountain 14.inch however my question is are you able to fit two racks of pork ribs either st.louis cut or baby back on a weber 14 smoker . I am a beginner at bbq.. thanks for your videos I enjoy them very much. Ps love your back yard . Kevin from Miami
Hey Kevin, you can fit pork ribs on the 14 incher, but you will need to cut them in half. You can fit 3 full racks on the 14 by cutting them in half and using both upper & lower grates. Hope that helps! IMO, go with the 18 inch to fit full racks onto the WSM. Either way, all models of WSM cook the same and will give you decades of good smoked food. I've even done jerky on my 22 inch and you can take off the mid-section and use a cooking grate on the bottom section just above the coals to grill steaks, chicken, pork chops, etc. If you cannot afford a nice offset, the WSM gives the next best flavor IMO. Cheers brother!!!!
I only have the 14 inch wsm and love it! Thank you for making this video
Hey T-Roy. I really enjoy watching your vids. Im new to smokers and got a WSM 18". Is the 18 too small to smoke a solid brisket? I'm only smoking for 2-6 folks.
It is too small, but you can cut the point from the flat section and put them on the upper & lower grates. I'd put the flat on top grate, just my opinion..... Merry Christmas!!!!
Glad youre back sir!
Thanks T-Roy for the desplay of that time, however I rather use the Arbor Fab design for the WSM 14 for a constant better minion smoke method 👍🏾👌🏾👌🏾
Arbor Fab makes an excellent charcoal basket. I'll have to get me one for the 14 in WSM. Thanks for watching brother!!! Cheers!!!!!
Will this be a good starting smoker for a newbie like me?
The man, the myth, the legend howdy 🤠 T Roy!!!!
Thanks brother!!!!! I needed a new WSM!!!! LOL Cheers!!!
Great lookin pork butt T-Roy. I'm still using my UDS & UDS-XL but I'd sure like to get a WSM they look real easy to use. Have a great 4th brother and cheers to ya 🍺🍺
I was looking at getting a Grilla Grills Silverbac or Pit Boss wood pellet grill to smoke food on. Now that I have watched your videos I am leaning towards a WSM to learn on. I already have a weber propane grill. It seems like these WSM's can hold temperature pretty well once they get going. Thank you for the videos.
If your looking for something you can set and walk away wsm is not the move with charcoal grills and smokers there’s no set way to raise or lower the temp other than constantly monitoring the oxygen intake and water/ spray and wood/coal
Dude, did a 9 lb pork butt and 5 lb brisket flat this weekend using both levels of the WSM 18.5". Thanks for the inspiration from the previous videos T-Roy!
Awesome, much props to ya for that cook!!! I bet you were the hit of the party with all that fine BBQ!!!! Cheers!!!!
Hello mc fly so why would it replace my chimney?
Wow Hello T-Roy. Great Video. Thank You So Much. My Brother Please have a Great 4th Of July Cheers 🍻Mike Dobbs From Los Angeles California. 😇✅
I always wondered if the smaller ones held temp as well as my 22” WSM. Now I may need to add one of these little guys to my camping stuff.
Yep, it does and that's why I got my baby WSM is for camping. You do have to add charcoal every few hours for longer cooks, but it holds temps very well.
Omg you have a 14 inch finally!!
Awesome video.
I must be missing something. What’s the purpose of that gadget? Why not use the a regular chimney on it?
Sorry I’m not familiar with the 14.
Enjoy your 4th. Cheers!
Just need to lose the commie UT apparel. Sorry T’Roy but it’s true, they’re dirt bags.
Hehehehe, UT will be back in the spotlight eventually! LOL I'm actually an LSU fan because I'm from Baton Rouge. Oh, I love my NFL Saints also!! LOL Cheers Kevin!!!!
I've been watching T-Roy for years and this is my favorite video. Now I gotta get a 14" WSM!
Thanks Zach!!! I will be doing more cooks on my baby WSM soon!!!! Cheers brother!!!
Blimey T-Roy you sure like to eat nicotine!! Too much smoke for me but a good cook as always Sir.
Hello I enjoyed this so much 💗🥰
Hope you have a lovely day friend 👍
I have a WSM smoker and 2 park grills in my yard. I would like to know your take on how to cook best on a park grill.
A grill is like an oven of you cover the meat with some sort of lid and cook indirectly aside of the fire. Otherwise, go hot and cook directly over the fire without a lid for steaks, fajitas, fish, chicken, pork, etc.
Thumbs up T-Roy looked great. I'll be doing some spare ribs on my new Master built 560 for the 4th
I patiently waited to see the finished butt and it wasn't there!!
I did show the butt at the end? It just wasn't pulled yet.
Just bought a WSM 22.5 on facebook marketplace because your videos inspired me. Going to start a youtube channel come September! Can't wait. Already ordered the Steel Door and Arbor minion method charcoal ring.
That is too small for that huge piece of meat.
T-Roy, what started with me watching your peel a pound soup has turned into my recent love of both bbq and your videos! Awesome content man!
I truly appreciate the love Thomas. I enjoy teaching how to cook and showing family recipes that I've learned from my family. I also enjoy experimenting and showing those results to my followers so I can show any mistakes I may make to help them avoid making those same mistakes when they cook a meal. We are all family and I love sharing my knowledge. Cheers to ya Thomas!!!!
Sweet Video!
The WSM is so popular why doesn't Weber Build a new door? All of the original one's absolutely suck.
Troy!!! Long time no talk!!!
How would you compare your ability to control temperatures on the WSM 14 to the WSM 22? Nice review!!!!
Friend, I think a lot of people are sleeping on this rig. I know I did. In the WSM I run the 18 and 2 22’s. Found this 14” on Facebook market for $100. Used a couple of times. Figure I would pick it up. Wow. This little rig will cook. Keeps me from wasting fuel and wood. Yeah the amount of food produced is less then the bigger ones but the quality is the same. Side note. This little 14” will make a great smoked wing. Thanks for the great video. Stay blessed.
Where were you last weekend?! lol I just did a 5lb butt on my 14" wsm and remembered one of your 18.5" hot and fast cook vids for help. No worries. You got me through the stall! I love my mini though. Space can be tight for a big gathering, but I use both grates and have done wings and smoked poppers, thighs, etc. I also have a rib hanger and can get six half racks of babybacks on just fine w/out the water pan. Size is nice, but it's all about what you do with your equipment ;) Love your channel T ROY
Such a cute l'ill smoker! :) T-Roy, have you ever tried the "stick burner method" in a 22 inch WSM? I saw Harry Soo doing it and I'm super curious to see if it actually tastes any better than regular charcoal and smoldering wood. I reckon with very small wood splits and a small bed of lump charcoal with the lid slightly wedged open, or the side door cracked, it'd get to be a reasonably clean fire. I'd try it myself but I don't have a WSM, and I've got a tick-born allergy to meat now, so none of that for me for a year or so. :( . . . Anyway, seemed like a fun experiment. :) I'd be curious to see what you think of it. And cheers to ya!
Hay T-Roy love the new product review. I have the 14inch wsm also I purchased a charcoal basket from arbor fab for my 14inch, did a pork butt for about 10 hours,
Great video. Proved 100% that you don’t need to spend Weber money for a better cook. You could spend 100 bucks Ona drum and have a better cook for at least half the price.
LOVE THIS GUYS ENERGY. You are the man T-ROY
Thanks for the love!!! I truly appreciate it and thanks for watching! Cheers!!!
Nice
Making me miss my old 14 inch WSM.
I really like that bottom grate bull’s-eye.
That’s a nice size butt also. That little 14 inch WSM does a great job. I wish I hadn’t sold mine.
Always a pleasure watching your videos.
TFS. Take care brother!
Thanks for watching Dave!!! I just washed the shirt you sent me, so I'll be wearing it soon. I know the 14 inch WSM will just keep getting better with more cooks. I'm loving it after this 1st cook! Cheers brother!!!
Great vid T Roy! I used this cooker for a few years til I lent it to a friend and just let him keep it. I wanted to tell you that the way I used to do long cooks on mine, i would fill up the charcoal ring with coal and wood placement, but only put 5-7 lit coals to put in the middle for the minion method and I wouldn't have to add wood for many many hours. Im sure you'll tinker with it many different ways. I just got me the pit barrel jr so I'm lookin to give it a try with some ribs tomorrow. Take care sir!
The PBC is a rib cooking machine, so I'm sure you'll enjoy using it. Yeah, I found that I didn't need to add much charcoal on the little 14 incher. I'll keep playing with it and get it figured out. It does smoke some fine tasting meat...and it isn't even broken in and seasoned good yet! LOL Thanks for the tip! Cheers brother!!!
I like that the grill
Has dual cooking environment - the dry and the moisture. The bark looks good.
Everything was great until you broke out the short horn shirt at the end...Boomer Sooner T-Roy!!!
I love the look of this Weber Smokey Mountain 14 inch T-Roy I'm actually going to describe it as cute😀 and oh yes that pork butt looks delicious😋👍!
It is a cutie Paddy Joe!!!! I appreciate you watching and commenting! Cheers bro!!!!
I like the little bitty WSM.
Wow that's an itty bitty smoker! Very nice video as always T-Roy! Looking forward to the next one as always.
I just found this channel a few weeks ago and I freaking LOVE IT
Great looking pork butt. Have my 14" for 4 yrs as my only smoker. Works great.
Troy , I have an Oklahoma Joe bronco. In your opinion is it fat side up or down ?
Glad you got a 14inch! I’ve got one and been adapting for ages! Real shame we can’t get that thermometer over here in Australia!
Thanks T-ROY
I thumbed up before watching vid, cause this guy is awesome.
Hey T-Roy! Great video! I have a 14" and bought the ArborFab basket to go in it and it makes a huge difference! Longer cooks and more efficient! Thanks again!
I need to order one from Arbor Fabs for my 14 incher also. Love that charcoal basket from Arbor!!!! Thanks for watching and cheers Jeremy!
I just bought a 14, first smoker. Which arbor you buy.... Why more efficient?
Thumbz up
Great Weber product as well as that charcoal chimney device! Meat looked so tasty! Great vid!
👍❤❤❤
Your a weber wizard man👍🍖🍻cheers to another one
Thanks for all the great videos. I just ordered a 14 inch Weber Smokey mountain to replace a Masterbuilt electric smoker. After seeing all your videos about the WSM I knew I had to have one.
Started with a 14 WSM Great little smoker great for cooking Tri tip
Great cook and cool fire starter🍺🍻🍺
Hey Darnelle, thanks so much brother!!! It's a new ball game cooking on that 14 incher! I've gotta learn how it works, but the first cook was amazing!!! I'm sure it'll just get better once it's seasoned up after a few more cooks! Cheers brother!!!!
Where did you get the giant flamingo ? My wife wants one by our pool
T Roy!!! Where you located. In dfw area?