Is the Weber Smokey Mountain (WSM) really a set it and forget it smoker?
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- Опубліковано 23 чер 2018
- Hey everyone! In this video I show if the Weber Smokey Mountain really is a set it and forget it smoker. The total cook time was 12.5 hrs and I used just over a 15.4 lb bag of Kingsford. The smoker ran for a total time of 16 hrs on the full bag and the half chimney that I had used. Hope you enjoyed this and if you did please subscribe to see more content coming soon. Thanks for watching
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yes it is, set it and forget it. i put my brisket in at 8pm goes 8 hours no problems. even at a minus 25 degrees.. 260 is fine i do mine at 275 most of the time. i have won many contest with the old weber wsm i bought my first 1 in 1981..
Great video, thanks for taking the time. I like the idea of a much less temperamental fire, that I don't have to stress about, and still provide a great meal to friends and family. This seems right up my alley for a first smoker. I've been a Weber owner for years (gas grill) so I know it's a quality product.
Hey Joe, the WSM is a great smoker. I’ve done many overnight cooks with it. This smoker is the only one that I have I trust to run great while I sleep. I haven’t used mine in a while now. I was gonna use it today but I picked up a Weber Summit Charcoal last weekend that I’m gonna throw a brisket on today. Thank you for the kind words. I’m glad this video helped you even though it’s one of my early videos when I was still new to UA-cam that’s kind of poor quality
Glad you mentioned TRoy, y’all extremely helpful for us beginners. Appreciate it.
Thank you Moses, Troy is an awesome guy who helped me out when I first got my WSM and I try to do the same for others.
Just picked up the same smoker! Thank you for this video!
Great looking brisket Paul ! That WSM did a pretty darn good job ! Congrats buddy !
Thanks Kent! I love this WSM it’s my go to for easy relaxing cooks. Cheers
Hi Paul, thanks for the link to this video. I’m definitely going to try the Minion on my WSM. Thank you sir.
Thanks brother , Perfect brisket , tastes as great as looks 👍👌
I have never done an overnighter, but, when I cook my packer brisket on my WSM 22", I have the top vent open all the way, the bottoms 1/2 open and it rides at ~265° at the grate all day. If it's windy out, I may have to close one of the bottom vents down a bit, but that's it. I use B&B lump oak charcoal. I love my WSM. Takes up a lot less space, too. I added the lid hinge, high temp gasketing around the lid and door and made some Mahogany wood handles for the bottom vents.
AWESOME STUFF PAUL..
LOOKS LIKE UR BRISKET TURNED OUT
PRETTY GOOD...
CHEERS EH BUDDY...
The brisket did turn out great. Thanks for watching and your support Scott cheers
Great brisket :)
And it held pretty well. Overnight cooks have a tendency of fluctuating in temps. I only have a uds so its a bit less consistent. But still holds temps really well :)
Great looking brisket, Paul.
RTFO!!! GB
Thanks GB! I’ve got lunch for work now and I’ll probably make your chili now with some of the brisket too. Thanks for watching
Nice looking Brisket. How did you have your charcoal set up at the beginning?
I have it set up in a minion method. Not sure why it burnt so fast in the first 6 hrs but the temps never passed 260
Thanks Paul for showing me another reason I need a WSM.
Your welcome. Glad to be of service to you. You’ll love the WSM if you do get one. Cheers
Do you add charcoal over time. Or just add the whole bag in the beginning and walk away
I just add the whole bag and walk away. I’ll only add charcoal when that’s almost all burnt off. Most times the one bag is enough unless I’m cooking different meats back to back or in the winter when it burns more charcoal to maintain temps. Thanks for watching and your comment
What kind of holder is that for the Thermworks Smoke unit?
Mine is laying on the ground or I have to move a small table over to set it down, that little holder would be great. What’s it called and who sells it?
Thanks
Hey David, I don’t have a holder for the Smoke. I just open the kickstand the smoke unit has and set it in the lid handle on the WSM. The kickstand fits in between the handle nicely and it acts as a holder.
Nice vid. How did you set up your coals? I do the snake method and it runs great at 240 for 8 hours untouched when the wind is mild
I setup the coals using the minion method. I’ve never tried the snake method cause I find the minion method to work well for me. Give the minion method a try and see if you like it better. The minion method is also easier to setup then the snake method
I just looked at your channel and notice you’re using a kettle, so the minion method won’t work for you to well. In my kettle I’ve never used the snake method I just bank the coals off to the one side and put the lit ones on top. I’ve also never done a super long cook like a brisket or pork butt on it. I’d say 8hrs at 240 is good burn time for you on that
Great video!! Did you fill the water pan (how much water did you use) or ran it dry? Thanks!!
Thanks Edgar, I fill the water pan about 3/4 with water. Some cooks I still have a little water left, others I have to add more water. Just keep an eye on the water pan every time you spritz to see if you need to add water. You can use the WSM without anything in the water pan, which I do in the winter months. The water helps you keep a low temp more consistently.
@@paulsq_ thanks Paul!! I will try your advice this weekend. Hopefully I will be able to control better the temperature this time!!!
Brisket looks great 2 Paul nice man
The brisket was great
Do you got an email I can get a hold of you?
When you light your minion coals, how many do you light at the start?
You don’t need to light to many to start your cook. 6-12 briquets is enough to get you going
Good grill that will be my next buy
I highly recommend the WSM. I’d go with the 22.5 if you’re gonna buy one. Thanks for watching
Paul as a FYI, I have been reading the 22.5 burns more than the 18 and may not provide the same cook duration.
I just got the 22.5 WSM, but have yet to do brisket for an overnight cook. One mod you may wish to make ti help with the heat is the Cajun Bullet door and latch.
You might be right about the cook duration not totally sure. I’m thinking of buying an 18.5 also. If I get that this year I’ll definitely compare the 2. As far as the door I’ve been thinking of ordering that. Thanks for the input on this. Hope you enjoy your WSM and you’ll love doing brisket on it overnight. Depending on the weather I can get about 14-16hrs burn time out of a 7kg (15.4lb) bag of the Kingsford blue at 225-235 using the minion method. Would love to hear more from you when you do an overnight cook and see what your thoughts are. Thanks for watching. Cheers
Paul, I subscribed do we can stay in contact. Planning on a brisket for next weekend. Was going to try lump as that us what I have, plus James (T-Roys buddy) from Aimem n Claimem uses lump all the time. Also, the Western lump from Walmart is $11 for a 39 Lb bag!! Many guys on You Tube are using it.
So far, on my first cook I did two soatcked chickens. The WSM climbed like a rocket and I overshot my 250F mark, but I closed 2 of the 3 bottom vents, 3rd opened about 1/4. lifted the lid for a minute and she settled in at 250F.
Like you, I believe the WSM is all you need as it is constant and very versatile for grilling (Either Sliw n Sear grat, Gabbys Santa Maria, or Ballistic BBQ griddle) and rotisserie (Cajon Bullet is best) cooking.
Robert Weber thanks for your support
What were your vent settings?
I believe my vent settings for this video was the top vent wide open and the bottom vents open about a 1/4 of the way. You’ll be within that ballpark if you are looking to get a 225-250 range. Just remember every day will be different for setting the vents as the weather is never the exact same. The more you play with the WSM the more you’ll know better what to adjust to work for you.
Which thermometer is that? Thanks!
In this video I was using my Smoke from ThermoWorks. Here’s a link to the Smoke if you’d like to get one for yourself.
www.thermoworks.com/Smoke?tw=PAULSQ
Paul’s Q thank you!
Where or how did you have your vents set
Hey John! I don’t really recall where I had the vents set for this one. The top vent I leave wide open every time I use it, the bottom vents very depending on what temp I want and the weather outside at the time of cook. I’ve never been able to set the vents the same way for more then one cook every time seems to be different. A good rule of thumb is about 1/4” open on the bottom vents then small adjustments from there to zero in on a temp range you want to cook at.
That’s what I’m gathering from everybody. Bottom vents about the thickness of a #2 pencil, top wide open.
In that range John. I know a few times I’ve only had one bottom vent open about half way and it ran at about 238. The weather plays a big factor into how you set the vents on the bottom. Once you set it, it’ll hold there for hours unless you get a huge change with the wind.
Here in SoDak the wind blows just about all the time. We’re stuck between Montana and Minnesota. One Blows and the other, well, you know.
@@johnmanthey2683 Sucks?
I'll be right over
Come on over Larry, I’ve always got enough food for everyone
I cut my teeth on a cheap trash can smoker. I miss the babysitting (and beer drinking). I love my Pit Boss but it does kind of take some of the fun out of it.
I hear you on that. I just hung a pair of babybacks last weekend in my WSM for the first time. I’m really waiting for winter to be gone so I can fire up my stick burner and do some St.Louis racks on it. The Pit Boss is great but I like my other pits once and a while
Is that a 18.5" or 22.5? thanks.
Hey Joe DeMonia, I have the 22.5
the alarms...
It was one of my earlier videos so I was to focused on filming rather then cutting out the alarm faster. I’ve since learned from this.
No….i honestly dislike my WSM