Weber Smokey Mountain How-To Clean by BBQ Grand Champion Pitmaster Harry Soo SlapYoDaddyBBQ Barbeque
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- Опубліковано 4 сер 2018
- Grand Champion and winner of TLC Season One BBQ Pitmasters shows how he cleans his WSM18 used to win 100+ first places around the world and 30+ Grand Championships. Read how to season WSM tinyurl.com/y8jd5lpo. Click "SHOW MORE" for links.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
how-to
#harrysoo #slapyodaddybbq #webersmokeymountain
Thanks for your question Robert Tietjen on why I don't wash. The primary reason is the infrared reflectivity will be impacted and the pit will overheat when the sides are shiny. It takes a long time to dull the sides to get the pit to purr at a steady temp. Also, some of my friends have taken their pits to car washes and pressure washed their pits. The coating on the sides of the pit that is built up over time will all come off. The result is the meat on the next cook does not taste as good. Also, When you cook at 250F for 14 hours, that's enough to destroy any pathogens in the pit from the previous cook. Scraping down the sides and cleaning the grates is the way to go. If you want to use a degreaser, occasionally, that's fine also. Hope this helps.
Harry Soo Thank you for your quick response! I will follow your instructions!
The pit purrs? Okay Harry I'm in South Africa and right at this moment I'm waiting for my invoice. A few 57cm (22 inch) WSM have arrived here I really complained a LOT that they weren't available in SA, but very expensive. Nobody does Texas BBQ in South Africa, here they "braai" and it's all on open grill and not always that fantastic. When you guys eat I get really hungry. I don't want to make a mistake at all. I'll be getting it next week I think. I'm actually quite nervous - I'm just going to watch every single video you ever made. Good cheer to you.
How often do you do a cleaning like this?
I've gotten so used to learning something from Harry that I watched the entire video. I don't even have a WSM.
Not yet my BBQ brother. Soon as I have infected you with the BBQ bug and you will be spreading your BBQ love to the world. Seriously what I show you is applicable to most all pits
Not yet my BBQ brother. Soon as I have infected you with the BBQ bug and you will be spreading your BBQ love to the world. Seriously what I show you is applicable to most all pits
I watch them too... very informative! I am rooting for Harry .... RA RA REEE.... kick em in the KNEE.... ...RA RA RASS... kickem in the other knee! LOL Trying to decide on a WSM or Weber Summit. Harry... Will the Summit need to be cleaned like the WSM?
Lol
Harry, we are going to send you some love from our heart. My husband Greg and I sincerely appreciate your time and effort to help us "up" our game. Thank you.
Love ya back Cindy and Greg!
I've literally watched every Harry Soo SYDBBQ video and he is absolutely incredible. I was taught how to do backyard babybacks (in MN) on the Weber kettle when I was a kid but thanks to people like Harry, I've been able to take my BBQ to a black belt level! I even took 2nd place in ribs on my very first comp. Thanks Harry, hope to meet you someday! Look me up up if you're ever in MN!
Just bought a smoky mountain because of you and I love it, and I've binged watched all your videos.
Thanks for your support. Hopefully you used my Amazon link in Description as the small comission helps fund my videos! :-)
Ok Harry I just got my first ever WSM yesterday and after smoking some chicken wings and a chuck roast to make poor man's burnt ends I watched this video this morning. Thank you for the helpful guidelines. Although my WSM obviously wasn't that dirty after one day of cooking it was good to practice what you teach here. My Weber kettle is another story; I honestly have no idea how long it's been since I gave that thing a serious cleaning (probably this time last year). I used your reccs to clean it this morning and it took me a good couple of hours due to all of the built up grit and grime but I got 'er done. Thanks again!
Best of luck. Enjoy your new pit
Harry, you NEVER miss ANY point to help others!! I watch everything you do, and am AMAZED at how well you do, with 'Black-Belt' hints and kinks! Well Done, Harry! God Bless!..Ron, in Carmel
Thanks Ron-in-Carmel! :-)
Great tips Harry!! Like all your other videos, I always learn something that I can use. Thanks for the time and effort that you put into spreading BBQ love!!!
Thanks DJ for your kind words and support. I try my best to offer something extra to share as there are many similar videos on UA-cam. Even though I have a tiny channel, I think you know that I won't make a video unless I can teach you something new that you have not yet learned online. I answer every comment from my viewers because each person is special and deserving of BBQ love. Merry Christmas DJ. Look out for my Porchetta with fresh made fettuccine for NYE. Plenty more videos coming in 2019
Harry, thanks for walking through how you handle your equipment it's always refreshing to see that a Pitmaster who not only does the cooking but also the cleaning. There's another element to your video that I like as well, you're very cost-effective. What I mean by this you get the best value for your dollar, and as such you still deliver amazing .results. For individuals that are looking to get started, you definitely picture of how realistic it is to get started. I can certainly see the attraction and buying $1,000 ' s worth of equipment, but learning the essentials and starting small certainly is a good way to begin. Harry thanks again for your informative videos.
You're very welcome James. My next videos has me playing with $100K of smokers in Texas. Ying and Yang!
You are successful because of your attention to detail and love of the sport. Thank you for sharing!
Great video Harry. It's so great that you share so much of your secrets. Thx again
You are very welcome Big Ern. I hope you take lots of walks and continue to spend BBQ love with you grilling skills
Thanks Harry. I’m a smoking rookie. I did a lot of research over the past couple years trying to decide how to get started in smoking. I ran across your channel and love it! I bought a 22.5” WSM because of you and absolutely love it. I figured if a well decorated pit master can kick butt with a backyard cooker then it’s definitely good enough for a rookie. Thanks for all of the great tips and for sharing your knowledge and for spreading the BBQ love.
Welcome to my channel David. Feel free to browse my 350 videos 30 Playlists to up your BBQ game!
Thanks, Harry. Great job!!! I bought two Smoky Mountains because of you. Thank you, Sir.
Thank you for sharing and spreading the BBQ love!
You are very welcome David!
Awesome video Harry. Really appreciate all the knowledge you pass along. Love my Webers. Started on a kettle and moved to a wsm because of you.
I say buy them all. Just tell your significant other that Harry authorized $1,500 for you to buy all the gear you want using the family credit card! If she wants to call me to verify, my number is 555-1212! :-)
Harry, you changed my life & my relationship with my WSM!😂 Blessings & thanks to you for your willingness to share your knowledge & BBQ love with the masses. I appreciate you.
Wow, thank you David! Keep spreading BBQ love! ua-cam.com/video/i1q7mMrPWwI/v-deo.html
@@SlapYoDaddyBBQ I will Harry. I LOVE my WSM, but hated the clean up and dealing especially with the build up of creosote. I also used to wash it down. No more! Got a good Stainless steel brush, and what used to take me an hour or so, now takes minutes. the only difference is I use my Weber Propane Summit to bake off the grates. I do that while I'm brushing down the lid, body & base and I'm good to go.Thanks again!
This man helped me cook my best brisket ever. And my brisket count is what some of these guys do in a week. Single digits. So, thank you. I have a comment. I have never seen someone clean aluminum foil before throwing it away. That is something I will not do.
Thanks for stopping by. Let me know if you have questions!
I recently started following you, and cant thank you enough for all the great advice.
You're very welcome. Please tell your friends and keep spreading BBQ love
Harry Soo you got it. I’m a newbie to the smoking world, but I’m loving it so far. Trying to find a good place to buy rubs. I’m in Orange County California
Thanks for these great tips. Really appreciate your great ideas from obvious experience!
Happy to share some ideas Mark. You learn how to master barbecue so you can spread BBQ love from my channel
Another great video Harry. Loving your tips from England!
Thanks for the shoutout Tim! I miss England as my last trip was a few year ago. tinyurl.com/y7qsmerf. I have a few English grand champions who have achieved GC greatness tinyurl.com/y8g9oj4r
Damn I have learned so many tips and tricks from you Harry, thank you for sharing all your knowledge and experience.
Thanks for all your helpful videos and advice. I bought my first smoker a WSM 18" after watching your videos, and made some ribs this past weekend. Amazing ribs! I enjoy learning about smoking from you, and maybe one day I'll be in some BBQ competitions :)
Happy to hear Ryan!
Nice video Harry. Keep those WSM's rocking.
Thanks for watching my mundane video of how to clean. Solo cooks have to do a lot ourselves and this video pays homage to all us solo folks.
THANK YOU! This was soooo helpful!
You're so welcome Mary!
You’re the best. Great tips. Thanks for your generosity.
You're very welcome. I help you master barbeque so you can spread BBQ love
Thanks as always for your tips Harry
My pleasure!
Gotta love this guy...good on you for teaching the world
Thanks Ahmed for stopping by and taking time to leave a comment
I enjoy watching you do the cleaning of your smokers. I also have all the same ones that you do. They are my son's not mine, I just get to keep them clean and ready for the next competition. I appreciate all of your tips on how to clean the inside without disturbing the inside integreity . Thank you so much
That is awesome Donna! Thanks for watching. The WSM is easy compared to cleaning one of these - ua-cam.com/video/d8n0PpFvSQQ/v-deo.html
Hi Harry, so glad I found your channel. Just a bought a WSM and a blower for temp reg. Glad to see you use my smoker in comps. I’ve always wanted to do one. You give us hope brother!
Welcome Darcy to my 380 videos and 35 playlists!
The WSM is a great pit. I've won all my awards on the WSM18
tinyurl.com/ybxl4mlc
If you want to up your competition game, please see my Coaching Playlist
Another great informative video! Thanks! Always wondered how to clean my WSM.
One of my least favorite but necessary BBQ chores! 🥴🥴🥴
Thanks for the great tips! Much appreciated.
Thanks Peter. Cleaning is a necessary task so I hope this helps folks spend less time cleaning and more time barbecuing
Thanks for the tip about fish (I thought about that all the time) Plus fish cooks rally quickly. Edit AND Harry those bags for the oven cleaner is a FANTASTIC tip.
Awesome cleaning tips. My dad always said take care of your tool and you tools will never let you down.
Glad you found the info helpful
Stumbled across your videos Harry as I’m going to buy a WSM after years of wanting to jump into smoking. I’m a big fan of how environmentally conscious you are when clearing your WSM, it’s really cool to see. Thanks for the fantastic content mate! Alex from Jolly Old England
Hey Alex from Jolly Old England. Best of luck with your WSM adventures. My sis lives in Hull with her husband and I'm fond of England. www.slapyodaddybbq.com/2012/07/british-bbq-championship-cartmel-england/
What a great tip about separating sea and land animals in cooking. Thanks
my pleasure. keep spreading bbq love!!
Gonna have look at all your WSM videos to pick up a pro-tip or two..
Cheers from Norway!
Cheers to you Elton
I use oven cleaner and pressure wash my WSM exterior once’ year and it looks brand new. Inside got bad gunk one year, did the same to the inside and reseasoned it and it looked new also. Great channel dude!
Thanks for stopping by Eric!
Nothing like peeking into the mind of a pro. You're still helping newbies like Me, Harry! You da man.
Happy to assist so you can spread BBQ love!
@@SlapYoDaddyBBQ cleaned my WSM, had to get some mold out! Ugh. But I used your ideas to do it, made it safe, and then made some amazing ribs! Thanks again!
@@billdiemer You're very welcome!
Excellent video!
Thanks for stopping by and your comments. I'll show you how to cook on a WSM14 and my Tamale Mini WSM in the next few videos.
Keep up the good work Harry.
Thanks for watching and leaving a comment
Thanks for sharing
You are very welcome. Thanks for stopping by and commenting. Please share my channel with your online friends.
A real BBQ cook. I’m so tired so all the UA-cam cooks who are more interested in the equipment and not the food. Thank you sir for being real!
Welcome to my channel Scott. Feel free to browse my 300+ videos and 35 Playlists
Great video! I love my wsm!
They are great and for $299, you can't go wrong as you can make championship BBQ super easy.
Just what I needed from my go-to source of WSM info.
Be sure to checkout my buddy Chris Allingham's Virtual Weber Bullet website. Best for Weber fans! www.virtualweberbullet.com/
@@SlapYoDaddyBBQ Already have! I needed his video about stuck lids today. BTW, I stopped at The Woodshed a couple of weeks ago and Patty had such nice things to say about you, as nice a guy in the real world as you are online; which isn't always the case.
Wow your are literally battle tested💪. I’m really considering taking one of your September classes as I would love to go from white belt back yarder to black belt competitor. I only have a 18” and saw you on T-Roy’s channel and have been following you ever since.
Hey Chris, T-Roy is a great guy and we sure had fun cooking I. BBM Justin's home. Look out for a collab with Troy and me . I'm a big fan of Cajun cooking and we can whip up some grilled Holy Trinity foods
Thanks Harry. Good food is in the details
You're very welcome Bob. The madness of BBQ perfection requires attention to details and even how you clean a pit affects the final result. Please see my pin-ed comment about why you should not wash the insides.
I was about to buy a masterbuilt gravity grill. this is compelling me to buy a WSM. Lots of great tips. thanks!
You're very welcome if you buy from the link in the video Description from my Amazon store, it's the same price, and the small commission Amazon's sends me helps to fund my video projects.
Fine tips. I dont own a WSM yet but im planning on buying one soon with hopes of doing some tasty smoked brisket and pork. Ive soaked my gates on my weber kettle in a mixture of hot water and distilled white vinegar and that has worked for me too.
Right on
Nice overview. For the grates - I throw them on top of my gas grill grates and high heat for 15-20min and scrape with brush just as I do the grates on my kettle and gas grills. Avoids the harsh chemicals. Has worked well - just passing along as an option.
Great tip Omar! Thanks for watching my channel!
Hi Harry,
Another great video bro, very thorough. Thank you for taking the time to make these videos to help everyone. Keep up the awesome work brother. Have a great day my friend
Happy to help Thomas. Please tell all your friends about my black belt tips and techniques.
"Harry, Go Kick Donna's Butt"! *pun intended! :) Love you man! Can't wait to see you in competition!.
Love you too!
Great video. Thank you for sharing. I guess this is another one of those topics that can lead to a three hour conversation then a fist fight, haha.... I have never cleaned my WSM barrel, always clean the grill grates. With that being said, I always steam clean my LANG after every use. Thanks for the awesome videos... Keep up the great work. PS. Go kick Donna's butt
Thanks for stopping by. I try to but she kicks back! LOL!
thank you!!!!!!!!!
You're welcome!
Harry, a tip for you. I was cleaning my WSM today. Grill sections set aside, removed the dry"water bowl" which I had covered with the foil as you show. So I wad the foil to hold in one hand and think that it feels like and looks like a giant scrub pad. So I use the foil glob to very easily and efficiently remove the cresote char from the inner dome, then the barrel, and such. Very fast and effective. Did not need the brush.
Thanks for the tip Rooster!
@@SlapYoDaddyBBQ Most welcome! And, the wasdded foil did not remove the dull desired coating on the ceramic coating.
Hi Harry. While Donna is very cute, I’m sending you man love cuz you need it... 😆 Thanks so much for your wonderful videos. I have followed your barbecue career since the very early days of BBQ Pitmasters. I appreciate your willingness to help all barbecuers. Best wishes to you and Donna from the San Francisco Bay Area.
Thanks for your love my BBQ brother. If you're in the SFO area, I'm up north a lot these days, to see Donna on weekends and also for work in the Sacramento area during the week.
Harry . I'm new to your Channel , thanks for the info , hers some love going your way . Thanks
Thanks for the sub Nick! Feel free to browse the 300+ videos when you have time!
Thanks Harry! I have always wondered about that easy off grill cleaner and the chemicals is it....still not sure I want that on my grates... guess I could soak em after and make sure they are rinsed completely... thanks again
Yes, skip the cleaner if you like. Dish soap and water works also with a little more elbow grease applied!
Go get em Harry
I got a couple longer weber brushes from Lowes I was barely using. I need to start using them to clean my smoker. I don't usually wash pits, but I have washed my kettle on a yearly basis. I might get one of those angled brushes for my lid. I usually just dump my ash in the back yard, but I need to find an oil recycler or a restaurant that will let me use their oil bin. I have two of the white, 5 gallon jugs I need to dump
I don't think pits need washing unless there is mold or fungus. I avoid washing as it takes several cooks to season after a power wash. On recycled oil, always good to find a environmentally sound way to dispose. Keep spreading BBQ love!
Nothing like taking a bullet for the things you love!
LOL! Just be sure you're not around when someone shoots up your WSM!
Thanks for the tips Harry. I always clean the next day and remove the ash with a dry cloth wipe down. I will get the wires brushes and start to use them. I might have to search for a second kettle just for fish. We have fish 4 to 5 times a month on the grill.
Glad you watched my mundane task video as I was not sure if folks are interested in how to clean an WSM.
Previous MES guy and just got a gently used WSM. I've wanted one for so long and can't wait for its maiden voyage. I watched it to find out the intricacies of how to take care of her. thanks!
Hey MrStashamo, you're very welcome. Gotta know how to care for your gear to get the best results!
Wow such a fantastic wealth of knowledge Mr. Harry Soo thank you for your generosity, I have another question for you sir, what are your thoughts on the wsm hinge for the lid?
Yes, some of my buddies use the hinge. I don't have time to futz with the installation and I don't have issue leaving my lid on the floor on top of a piece of cardboard
@@SlapYoDaddyBBQ I have great respect for you, your generosity to share your knowledge with the world is very commendable, thank you very much. I see your points, I didn’t notice in the video before but that’s a great idea, easy enough and importantly easily repeatable lol
Harry, you can clean your WSM grates on high heat on a proper grill. Also put a sheet of aluminum (disposable baking tray) on top of them to concentrate the heat.
Good tip. I use my Grill Gun to burn off the grease and residue. Invokes the inner pyromaniac in me!
@@SlapYoDaddyBBQ Passive cleaning as well. I like lazy.
I have the same long weber brush you use to brush the sides,I am going to bend it to match the curve of the sides of the smoker.
Great idea!
Really informative video, thank you. What's your method for when the wsm gets mold/mildew. I had mine outside for the winter and the cover blew off and water got inside and stayed there. I agree on not washing the inside as to not take away the flavor from an old pit. Mine is a few years old and doesn't have the same patina quite yet. Should I pressure the whole inside and reseason again?
When you have mold and its not severe, you can run it hot to burn if off a couple of times before you use it. If mold is severe, take to an outdoor car wash and steam clean it.
Ash is fantastic in your garden
Thanks for the tip Chloe
I power wash mine in the beginning of the season. Takes 15 minutes and cleans it nice.
Go with the way that works best for you!
Hi Harry how are you doing? I hope you guys aren't near the fires. Thank you for the great videos
Yes, we are having a lot of fires. Our heart goes out to those affected. Operation BBQ Relief is in NorCal helping feed first responders. They are in need of donations so please get the word out on social media that our BBQ brothers and sisters helping need financial help to replenish supplies, meat, and expenses.
We understand Harry we were just checking on you as soon as we can we will be donating money to the operation BBQ relief and we will also be helping to get the word out so other people can donate and help a very worthy cause we love you we appreciate you and God bless
Great video, how often do you do this type of deep clean? I do this once a year. I’ll clean Grates and water pan every time I use it.
Whenever it looks gunky. I like a pit with a bit of "aroma" around it.
Harry, thanks. In the background there was a little Smoky Joe with an Aluminum pan possibly a barrel?? Just curious as to more of your setups.
Here you go
www.slapyodaddybbq.com/2013/11/five-kcbs-entries-on-one-mini-12-inch-wsm-new-world-record/
Hello Harry!
I'm new to smoking and I just got a 14" WSM and I'm learning my way around. I'm really only focused on smoking wings for now and the only problem I am coming across is the final product seems for have somewhat of a chemical taste. Like gas almost. I have been using kingsford coal and I just bought jealous devil thinking that was my problem. I haven't ran a test with it yet because of our crappy weather but was wondering if you might have an idea (besides the coals) what could be giving me that flavor. Thank you!
Hey Vanessa:
If you have a new pit, it should be seasoned to burn off the manufacturing residue. You can read my blog article: www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
Also, see these helpful videos.
Weber Charcoal Summit 1 - ua-cam.com/video/nIXG_y3tPCcW/v-deo.htmleber Charcoal Summit 2 - ua-cam.com/video/ANO6Anc9XwQ/v-deo.html
World's Smallest Kettle Grill - ua-cam.com/video/0VKPVZNim0c/v-deo.html
Tamale Pot Smokey Joe - ua-cam.com/video/HsxnNX6LXI4/v-deo.html
virtualweberbullet.com/miniwsm.html
Weber-14 - ua-cam.com/video/ur2Shg_5bE4/v-deo.html
Turbeque - ua-cam.com/video/tiU7Qlj2yDg/v-deo.html
Setup WSM-18- ua-cam.com/video/dOctn85Y-nk/v-deo.html
www.slapyodaddybbq.com/2014/05/top-10-advice-for-first-time-barbecue-competitors-by-donna-fong-butchers-daughter-bbq/
www.slapyodaddybbq.com/2014/06/audacious-2014-alumni-melissa-brimmer-of-beeps-bodacious-bbq/www.slapyodaddybbq.com/2015/06/bbq-oholic/
www.slapyodaddybbq.com/2015/06/alumni-mike-brady-of-smoke-hound-bbq/
www.slapyodaddybbq.com/2015/05/paul-murrays-blog-writeup-for-syd-website/
Thanks for posting this video. I have two questions. 1. The think gunk that was stuck under the lid and also in the bottom pan...that's ok to leave on there? 2. Why do you use four pieces of foil? You've had problems with just two? Great work.
Remove gunk with scrape. Gunk is no good. I use 4 so I tear off 2 so I only foil every other time. Foil issue was with foiling brisket
Just picked up a used 18.5 WSM and ready to get a brisket done this week! Was wondering what that wrap was on the handle that you used at the end (Tip from Donna). Was that a plastic bag or paper towel? Wasn't sure. Thanks!
I used a Clorox wipe or paper napkin works
Harry, you are the man I'll cheer you on Harry even though she is prettier than you, LOL as always good video. I always learn alot Thanx Harry. Devil Dog BBQ
Hey Devil Dog BBQ, remember when Mama is Happy = Life is GOOD!
Hi Harry great job. You may be able to help me I have a weber kettle and the bowl or lid is out of shape a bit did it leaks, do you know how I could make it a perfect circle again thanks. Love the videos
Hey Ann, call Weber to get a free replacement lid. Be sure you have serial number on vent lid as you will be asked.
Harry, have you tried the dishwasher to further cleanup the grill grates after oven cleaner treatment?
No I have not. Sounds like a good idea
Great tips. The inside of my dome has what looks like brown rust. I have used about 10 times, is that normal or is there a way I should clean that?
scrape the insides of the dome to get rid of any flakes before they fall on your meat
Hi Harry, do the judges prefer the flavor of the lump charcoal with wood instead of wood pellets on pellet grill? Do you think you can get the same winning results with a pellet grill?
You can win on any pit and any fuel. Doug Scheiding of Rogue Cookers of Austin won the world championship at the Houston Life Stock and Rodeo. tinyurl.com/ycyxxb5e
Remember Harry told you it's about the pitmaster and not the pit. It's the cook and not the cooker. If you follow my black belt tips and tricks, you will master barbecue so you can spread BBQ love in the world.
The oil in the waterpan is not Hazerdous Waste
Today has been harry soo marathon for me . I've watched about 10 vids today . I've got a black belt tip for you . Buy a grill daddy grate cleaner . You fill the handle with water, and it allows you to steam clean the grate right after or before your cooks . I'm in no way trying to push products on your page. I got one as a xmas gift a few years ago . It looks and sounds like a gimmicky tool, but it really is a time saver
Hey Eric, thanks for watching my videos! For every 5 videos, you must do 1 hour of barbecue to try the techniques I show you! I'll ask Santa for the grill daddy as my stocking stuffer. Thanks for the suggestions. Watch for my Foie Gras Fatty coming for Christmas
@@SlapYoDaddyBBQ you're gonna need to get a move on those new vids, I'm running out Haha. I've got 2 slabs of baby back and the fixing for atomic buffalo turds ready for tomorrow. This time of year can be tricky to cook outside in the northeast. But weather is in our favor for this one :)
@@erictimothy21482 hey Eric, hope the weather holds out so you can cook outdoors. For folks in the cool regions, I'm posting a H-n-F brisket today. Stay warm. . . . :-)
Hey Harry... I have been a big fan for a long time! I have WSM 22.5 and have really been debating about not using water in the pan. When you foil, do you add water or just foil the water pan? Thanks for any advice
No water. Won 100+ first place with no water in pan
That’s good enough for me😀
Hi Harry. For my grates, I put them on my gas grill with all the burners on hi for about 3-5 minutes. Wearing high-heat gloves and using two long-handled grill brushes I'll burn the worst of the crud off and scrape 'em down. I finish the job with an SOS pad and hot water inside. Because the worst of the gunk has been burned off it's a simple job to get 'em back nice and shiny. I have the exact same 2008 WSM, and I see you've also got a stoker attachment point. One question in return, though. How would you fit a 16 pound packer brisket on that? I use three foil-wrapped fire bricks and drape it over those, but I'm wondering if there's a better way.
Largest brisket on wsm 18 for me is a 27.4 lb monster. You wedge it between the top grate handles. Next time J get another monster. I'll shoot a video if that cook
I look forward to watching that. If I have about a 14-15 pounder I do it that way too. The only downside is the end of the flat gets very dry and burned, even with a bit of foil on the grate over the gap between the water pan and the smoker body. I'm not cooking in competition, just to feed a bunch of friends, so I'm trying to maximize yield. Any really big ones get the foiled bricks and that generally works very well for me. My flats are still always dry, alas. Proof positive that with identical setups it's the skill of the pitmaster that makes all the difference. I'd do anything to achieve your quality results! Thanks for all the great tips!
Harry can I get your opinion on a Char-Broil brand that you'd find it Home Depot with the side smoker? Also the Char-Griller akorn kamado?
The home Depot ones are OK and good for one season. Harder to control temps due to thin steel. See my article
www.slapyodaddybbq.com/2014/03/choosing-your-first-serious-smoker-by-donna-fong-butchers-daughter-bbq/
We love ❤️ you Harry
Is there reason you have wsm 18 over 22. Does fish cooking go for all cookers. I was thinking if you only have one grill. I can relate to that practice, I used cast iron pan to fry fish and I cant remember what I cooked next it had fish taste. Wsm video very detailed. I noticed most your cookers are bullet or barrel types, it must be the way air convects in them over other cookers. That makes product come out so well. I was impressed with your weber summit charcoal video, weber needs to come up with rotiseree before I could purchase one.
Weber has a rotisserie
kyle sego Weber has rotiseree for weber charcoal summit, are they keeping it a secret.
Love you too John Knapp. I use a WSM18 because the WSM22 is too big for my van and too heavy to lift for me in and out of the van. It also uses more fuel and you know how cheap I am. If I can win $10K with a 3/4 bag of charcoal with a WSM18, why spend $ to buy 2 bags to win on WSM22. Seriously, the WSM18 is a very good pit and I'm not knocking the 22 as I love my 14, 18, 22, and Summit. I need a Ranch Kettle (not) but have no more room. Yes, my suggestion not to cook fish in any long haul pit applies to all pits. No fishy butt or brisket for me when I spend $1,000 to enter a contest. Cast iron pan is good and also carbon steel pan is good for frying fish (which I love). I am pit-agnostic and you can see from my footage that I have all kinds of pits including pellets, UDS, and Kamado (even a humble Tamale Pot Mini WSM coming in future video). I have cooked on offsets and reverse flows but don't have room in my Calif. postage size home lot for stick burner. Jaime of Jambo always tells me to get one of his pits when my WSM grow up. You can buy a rotisserie from my buddy Chris Perrez from Cajun Bandit. He sells lots of cool SS gadgets for the Weber. Thanks for watching and commenting John.
Go see Chris Perrez of Cajun Bandit who has lots of cool SS gadgets for the Weber pits
and it works great. I'll do a future video on how I use it.
Rather than using an Easy off cleaner, would it be the same thing if you placed your grates on your gas grill turn up to high and just wire brush the grates til they are free of soot?
Yes, there are numerous ways and burning off the residue on dirty grates on a gas burner works!
Quick question. What is that cloth material you put on the handle of your lid and why ?
It's the Clorox wipe. You can use napkin but the Clorox wipe cloth lasts longer. We do that because when you grab the lid and your fingers have sauce, you end up transferring all that sauce to utensils and other gear. Maintaining a clean environment is important during the plating process in a comp.
That foil breaking off story was tragic. I would have never thought of it breaking up like that.
Justin, here's the blog tinyurl.com/y9cosr9u. See if can even see the tiny foil spec. So since the Canada GC was overruled, I had to get an 8th GC that year but did not prevail. My stubbornness paid off in 2012 where I again won 7 GCs including the one in Hawaii which was an automatic tinyurl.com/y6vk5mcb and tinyurl.com/y7bgxcef
what material did you use to wrap the handle with the blue tape?
Clorox wipes works well. Change when it gets grungy.
4:14 Dirty... Those country boys don't mess around.
I suspect it was gang related as It happened when I cooked on the street in a tough neighborhood in a the city with several million residents. The teams had to be fenced in with security guards to protect us at night and there was audible sporadic pop-pop during the night. I was away when it happened and only noticed it in the morning. Glad I wasn't there.
@@SlapYoDaddyBBQ that's insane.
I use 0000 steel wool and a good all--purpose cleaner on the exterior porcelain to clean it. Keep the porcelain lubricated as you clean with the steel wool.
Thanks for the tip Tom Evans. I'll try your method. Best, Harry
What I find to be even better is a claybar kit. I use "used" clay, that's been used already on my car. I wouldn't use it again on a car but on the smoker it works perfectly, and makes my smoker look brand new with about 5 or 10 minutes' worth of elbow grease. Use detail spray and clay after normal cleaning with hot soapy water. I usually do this once a year to rejuvenate it, but then again, I only do about a dozen cooks a season so YMMV. I also have the 2008 model, incidentally. Minus the bullet mark, thankfully.
Super-fine 0000 steel wool is commonly used by people doing Weber grill restorations. The porcelain enamel finish will not scratch if using super-fine 0000 steel wool and Simple Green as a cleaner/degreaser/lubricant. You can even scrape the surface with a single-edge razor blade and no harm is done.
Never had any issues. See the other ideas from the Virtual Weber Bullet and Peter for more info. Make sure to keep it lubricated while scrubbing. Don't do it dry!
Where did you get that brush to clean the lid? My WSM has a thick coating of Creosote on it and I can't seem to remove it.
I got it on Amazon - tinyurl.com/y7m5xsab
@@SlapYoDaddyBBQ Thank you so much! Great content!
Hello I just into smoking with a bullet smoker is it a good idea to clean it like you are cleaning this Weber? Sort of the same shape etc
Yes, clean the insides, charcoal ring, grates, and wipe down the outsiders
I came to watch this lesson again. I notice your ash bin is totally ash, i.e. no charcoal left from last cook. I close my WSM after a cook and so far have always found significant fuel left. is it OK to re-use. Had some big chunks Jealous Devil left following a corned beef smoke and then also with a turkey breast cook.
You can choose to clean out ash and unused charcoal after your cooks. You can recycle unburnt charcoal and reuse. Before COVID, I was able to have my class helpers prep my pits. Now I have to do it myself, Brawwaaahhh :-)
Why when I cook hot and fast my wsm keeps catching fire with huge flames? I follow your foil the water pan method and I get it up to about 350 then I close bottom vents and leave top open.
When you say your WSM catches fire, is that a grease fire? If so, leave some water in the water pan to minimize this issue. If I did not understand your question completely, feel free to email me at harry@slapyodaddybbq.com. Thanks
@@SlapYoDaddyBBQ tYes the pan is where it catches fire . I will add some water. Thank you so much . I’m one of your biggest fans and love your blackbelt tips and tricks. . Hope to do your class one day . Just done some St. Louis getting ready for a comp in a few weeks and they were amazing . We used your peach and also your chicken seasoning and spritzed with parkay and water .
I hate using harsh chemicals to clean my grates. I wad up some foil paper and scrub grates after the cook.
Also to keep the outside looking nice and shiny I get a damp towel and wipe down the outside. For ones that have a build up use a water and vinegar solution.
Clean pit = Happy Pit!
@@SlapYoDaddyBBQ have you tried bar keepers friend for the grates? excellent cleaner that can also be used for many things around the house?
I would bend that wire brush to the curvature of the weber so it will be more efficient.
Good tip! Someone should make a curved brush.
Hi Harry I see you use the water pan , what are your views on the fire dial ? Do you prefer the pan to the dial and if so , why 👍
What is a fire dail? Pit thermometer? No I don't use the Weber pit thermometer. Mine is busted anyway as my WSM is 15 years old
@@SlapYoDaddyBBQ no not a pit thermometer it's a circular heat deflector that can be used instead of the water pan. I think Lavalock make it I wondered if you have used it and your thoughts if you had
Harry, how come you don’t use a 22.5 WSM for comps? Wouldn’t the 22 work better (hold more charcoal and more sq ft for full brisket)?
Yes, I love my 14, 18, and 22. The 18 is ideal for a competitor as it uses less fuel, less heavy, and is easier to transport, It cooks up to a 27 lb brisket. Plus I can win a contest for $10K and use 1 bag of charcoal. The 22 is also great and if someone transports it, I don't mind cooking on it. I'm a solo cook in a minivan so I keep it simple,.
What am I doing wrong, I have a tight fit with a 16 pound brisket in my 18, it goes from edge to edge of the pit. Is a 27 pounder just thicker and not longer?
Do you know why my WSM gets an orange color on the inside after a cook? And how do I prevent it like you?
Probably the wood or the charcoal you use. Get Jealous Devil Charcoal and wood chunks from Patty, Sharpe Gourmet Cooking Wood
I have a WSM 18 inch and often the lid will get stuck on if I let it cool. Do u have any tricks to prevent this?
When it is still warm, scrape and clean off excess grease and gunk coating the lip where the lid rests. Also, scrape the inside dome with a wire brus so black creosote flakes don't fall on your food
@@SlapYoDaddyBBQ but what if it already cooled? Its like glue keeping the lid on...
I have been using the easy off on the bottom part of the lid and brim of the tank and it works , but don't know about the long term effects of using that chemical