I just bought a WSM 22.5” based on watching this video using it almost like a stick burner. Works great and I bought post oak from Patty at Sharpe Gourmet. What a great company! Thanks to Harry and Patty for helping me step up my game!
Thanks Harry I agree, the post oak is more robust. When I am drinking beer and having fun with friends this is what I prefer. However, when I come home from work and am tired and hungry, I love the standard charcoal and Apple and even hickory. There is a gem in every minute of Harry's Soo's videos. Listen and save money, time, and failure, watch Harry. Don't miss them!
I just cut my own wood in my backyard, one of the benefits of being an actual Texan from the Hill Country. Harry your grills are as funky as mine. You have the best bbq cooking videos on youtube.
A very informative video about a modified approach using a different fuel source for smoking the brisket. I learned a lot listening to your explanation. I am even more excited to get into BBQ smoking and I am sold on the virtues of the Weber Smoky Mountain product. Thanks for your tips, tricks and awesome teaching in accomplishing a successful preparation of a brisket.
I have been looking for a couple of years for information on this very thing and none were to be found until you did it. Thanks, Harry for the great detail and work you provided. Weber owes this man a little sumptin'.
Soo Sifu: A great Wednesday afternoon to you, Ms. Sharpe and Mr. Beans! You did a great job on the brisket with the Post-Oak wood. It looks just as good as the ones cooked in Wimberley, TX at the restaurant you recently visited! You are the “Master” of the Weber Smoker! Best wishes for another great cook-out and much aloha, Sifu! 🧧🤙🥩🌺
Yesterday I was going to grill burger, but short on time I threw mesquite chunks on the coals in my wsm. I closed all vents but left the door off. Really nice effect for a quick cook.
Happy to help! You can get your wood from The WoodShed if you live in SoCal Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
The video I didn't know I needed. I wanted to cook with logs but I cant afford a nice stick burner quite yet and wasn't too sure how well a wsm handles logs. Thanks for the very informative video Harry!
The Woodshed is the best!!! I get all my wood for my pizza oven and my offset! They are so helpful and have a great selection of wood. Thanks for the awesome video!!
T-Roy and others got me interested in the WSM, but Harry is the one that finalized my decision about getting a WSM and Ibhave nit regretted it. It is so effective for both smoking and grilling, modifying and very versatile. Look for used WSM's on FB Market, Craigslist, or Want ads. They are out there and you can get them half of a new one; plus, they clean up easily. Buy new grates and you are good to go!!
Hey Harry! I find myself coming back to watch your channel to make better bbq. I’m a diehard fan of the WSM. But I’m looking to go towards other smokers for experience. I haven’t seen new vids lately. It be great to hear some trade secrets from you work with different smokers. Thank you so much for all your knowledge!
I'm been doing REELS as I've been travelling so much in doing 55 gigs this year alone for classes, demos, charities, trade shows, starting BeyondTheSmoke.net, and getting my rubs and sauces going. I really enjoy doing recipes and will do more during the lull for Thanksgiving and Christmas. Meanwhile, enjoy my REELS until I can make more long form cooking videos. Thanks for your support and if you have questions, please let me know.
@@SlapYoDaddyBBQ thank you and I already begin to watch some of all the videos you have, I'm originally from Chicago now I live in Houston Tx. And I tell you. BBQ ,BRISKET, PORK ETC here ., is the most delicious food I have ever eaten !!! One of this days I'll be trying out your technics, thank you for your time and effort to make sure we understand the importance on a great BBQ AND SMOKE FOOD.
As an experiment i ran my 22 WSM with the door like 1/2 open tell i got it to 275 running red oak only got a full bed of coals and about every 45-55 min i would put a piece of wood on. i cook 3 butts and a Brisket and man it was some of the best bbq i have had...
@@SlapYoDaddyBBQ I cut my original door in 1/2 vertically and attached it back on with some screws with groves cut so i can adjust how open it is to the other 1/2
Awesome experiment Harry! Never occurred to me to even think about just sticks of wood in the WSM. I think weber has a golden opportunity here...To develop accessories for the WSM, say an optional lid and bottom with more airflow (bigger venting hole system etc) that provide the higher airflow needed for stick burning only. thanks for this.
Having never had the opportunity to smoke on a stick burner, I always wondered what the difference was between a stick burner using only flaming wood and the smoldering wood style of the WSM and similar methods. In terms of taste.
thanks Harry,i look forward to getting a similar cut on woods i will purchase there in the future,and besides the informative and cool actually video i comment just to mention that this has 747 likes.Flying high spreading BBQ love,take care.
I've been thinking of geting a offset for stick burner but been wanting a wsm also for easy use set and forget couldn't make up my mind this did it fore me I'm definitely getting a wsm now I live your videos and appreciate you showing us this
Harry awesome video. And I also want to give you a BIG THANK YOU for all you tips and tricks. I recently used one of your tips on my Thanksgiving Turkey..... It was the one where you cover just the breast halfway through the cook with aluminum foil (shiny side out) so to keep the white meat juicy, AND HOT DAMN it was the juiciest Turkey breast I EVER made. It was so go my wife (how hated Turkey) loved It and now wanted me to make another for Christmas. 👏👏👏👏👏👏👏 You're the best, and you made me look like I the best cook (and husband) in MoVal! Thank you and God bless.
My WSM 18 arrived today. Looking forward to some good cooks. I also checked out that gourmet wood supply place and man what a selection. They will be my go to place from now on.
@@SlapYoDaddyBBQ wish i could but i ordered online as I’m in florida. Doing my first cook on my WSM 18 today. I am doing a 4.5 lb pork loin roast. I did your method of putting the wood under the briquettes. Do you have any suggestions on keeping temp down? It seems to want to run at 320 even with lower vents almost closed. Thanks and have a great Memorial Day weekend.
You like the twang of mesquite! I like mesquite on grilled lobster. I used to fly 747s and the kerosene twang reminds me of what I smelled being behind a jet engine. Ah, the good ol times!
I love smoking my briskets with mesquite also but I found that my favorite smoke flavor was a combination of mesquite and oak. You still get that bold mesquite flavor up front and the oak flavor follows up afterwards and you get that lingering Texas style oak scent. It's a beautiful combination.
Harry Soo, I have a bunch of lead wood trees on my back yard growing like weeds. I understand they make good fire and charcoal wood..but do you think they might be good to smoke meat with? It's considered a hard wood...My auntie used to tell us that the seed pods were used to make Chile salsas in Mexico and I understand in southeast Asia eat the seeds too...you're thoughts?
Great video Harry! I love blending wood as well. I use a stick burner and I like several different woods. I oak and pecan together go really well on beef. Hickory is great too most of the time it's just what I have on hand. Very informative video. Going to cook a couple of briskets this weekend focusing on umami flavors. I just received my miso paste. This is a new method for me so wish me luck! :)
There are 3 types of miso: white, red, and brown. Be sure to taste before you slather it to determine the salt level. I have a miso crusted video in process so we can compare results.
Great video Harry. I had a wild cherry tree go down on my property, I am going to try the stick burning method in my 18 inch WSM with wild cherry, as we don't have post oak in NJ. I hope it comes out OK because I have a lifetime supply now of wild cherry and charcoal prices are way up lately lol.
Nice video brother. Looked like a winner. You can't do a bbq without givin' your dog any of it. If you don't, Beans will lock you out of the house I bet lol!!
I have ordered from Sharpe a few times now. Today I smoked a spiral cut ham on the WSM using 4 cherry wood chunks from Sharpe. Great smoke and the price is not too bad. The hardwood chunks are uniform in size and produce decent smoke. I live in Maryland so the wood goes coast to coast. LOL
Thanks Harry, I learn something new from every video of your I watch. I'm hooked on Jealous Devil lump charcoal. This was an interesting experiment but I'll stick with my charcoal 😁👍
Moola is great and I have a supercharged version called SCA steak formulated for steak contests. Numerous teams have won using the SCA w my Umami Bomb. If you prefer a S&P rub, my Texas Brisket Magic is one of my favorite S&P rubs when I don't need the red color of the cooked meats.
That bag of wood must cost a bomb! In an offset, i can imagine how much wood has to used to maintain the right temp-smoke production ratio. Another great one Harry!
I believe a cord of post oak (fill up a pickup truck) is about $125 That is a lot of wood. Of course, if you buy a 40 lb bag like mine, it will be more.
Wow. I am so going to try this 'stick burn' method. I have an 18.5 WSM. Just gotta find some post oak logs in my area (Vancouver Canada 😜) Thanks for the video. Ps...I use a small electric Ryobi chainsaw to trim my own wood chunks from firewood logs.
I just picked up a used 22" WSM off Craigslist her in LA and after seeing this, im tempting to do the same on it vs using briquets and chunks like on my 18" WSM. I can never get that dark of a bark unless I cook it thru to 204 without wrapping.
In more than one video from Jeremy Yoder he points out he uses logs in his offset closer to what you are using there. They burn easier as we all know. Thanks, Harry. I think I will stay with charcoal with some wood added due to how little is needed with the WSM.
Nice job, Harry! I like seeing these kind of comparison videos. I'll take either one, but I think I'd lean towards the Post Oak one, as did Mr. Beans. He rocks! Thanks for the video!
Cut down a shingle oak tree earlier in the year on our property and using that on my Lang lately and it is good wood. Great vid. Don’t get caught calling brisket BBQ in the south 😁 greetings from North Carolina.
Hey Harry, another way to get clean coals faster at the start is to split your quarters lengthwise (at least once, more likely twice) and "log cabin" the initial fire setup. Super fast to start, everything burning really hot, and an insane initial bed of coals.
See how a couple of my Texas friends do theirs Bill Dumas - ua-cam.com/video/Jq3rltHR7UI/v-deo.html David Klose - ua-cam.com/video/2IkUdGKDv7U/v-deo.html
Thanks for this video. I have the smaller or medium WSM and I never thought to use full on wood vs lump charcoal to cook. I'll have to see if I can find a wood dealer in my neck of the Florida woods. Thanks Harry!
Cool video Harry! I want to eat it all! That fatty piece looks so good, then the leaner slice looked good also! I would get some warm bbq sauce and au ju to dip it in. For the brisket!!! 😆😍😁🙂🥩🍻🍺🥂🍷🥃🚬
@@SlapYoDaddyBBQ I'm sure that brisket tastes awesome by itself also, sometimes I like use sauce. It's a happy brisket with that real nice smoke ring! 🙂
Love your videos and all the help and information you provide. I'm hoping to one day get to meet you at an event. I purchased my first cooker, a WSM 18 back in December after watching you and T-Roy's videos. I am so happy I did!! Question: Is there a particular temp you cook your brisket to before wrapping or just wrap after the crust sets? I'm assuming you want to reach that 203 temp after wrapping as well before serving. Also, I'm sure there are many great BBQ events around the country where you can go to meet folks like yourself and taste some terrific food. Is there a particular event you recommend attending? I live in the Philadelphia area so East Coast would be preferable. Thanks!!!
I'll be at Houston Livestock, Weber Chicago Masterclass, HPB Expo New Orleans, Memohis in May so hope to see you soon. Please see my 20+ brisket videos in my Brisket Playlist on how I won 1st place USA brisket. Hint: I do not use internal temps.
Hi Patty, do you ship wood....from this video, sounds like Texas Post Oak needs to be given a try...live in Texas...LOL...Texas Post Oak is all I use here, it is awesome...Great video Harry...Tech had a great BB upset yesterday...woo hoo
They sent me the proto unit that was 3D printed. Please see my grill gun product preview videos. Works great and highly recommended for the inner pyromaniacs like mua!
Hi Harry, Like some of the others here, I have been contemplating the purchase of a WSM 22 inch. When I watch your videos I’m blown away by what a truly versatile cooker and I think I’m ready to take the plunge. Thanks for sharing all of your creative techniques. Question for you. When talking about offsets you were talking about airflow and the 3 to 1 ratio. Can you elaborate on what the 3 to 1 ratio is referring to and does it on,y apply to offsets?
Harry, awesome video. So grateful for all the knowledge you’ve shared. Trimming, umami, dry aging, wood choice & usage, pork belly like a brisket!, etc. - you’re a freaking encyclopedia. Question - how long roughly did it take that grill gun to really get those 2 sticks going in the beginning?
Hmmm. ...about 2 minutes I'm guessing. My inner pyromaniac kinda took over as I was having too much fun playing Terminator to really notice! The Grill Gun is a Muahaha toy to have. Get one and you'll know what I mean!
Interesting technique harry. Just as I was looking for something different on the wsm as its become like turning the oven on these days. Do miss my stick burner. Happy holidays my man.
Patty said the wood was from Texas, Harry also stated wood from Texas, but the gentleman cutting the wood to length seemed to say Oklahoma. But what does it matter? (old song) Post oak grows here in WV too and is a small white oak variety with leaves having a crucifix shape.
Harry, you did a great job showcasing the versatility of the WSM and producing excellent brisket with the wood-only method. Unless someone is curious to try it, or has an ample supply of cheap/free wood to cook over, would you recommend this method over the traditional charcoal-and-wood-chunks method (which I believe is how you won your championships)?
Both are good and since I'm lazy and cheap, I think charcoal and chunks is my way. It's a hassle to add a log every 45 mins I'd rather be responding to my viewer question don't you think? 😎😗🤯
Great video, once again. I would like to see a cook using a blower with logs to control temp, or if you already know, share your thoughts. Thanks for your input
I'm not a wood expert and will defer to Patty so please email her. I'm guessing very similar but I would have to do an A-B test side-by-side to be able to tell you for sure.
Harry, have you tried putting a wood split on the bottom in the middle and unlit charcoal on each side and a chimney of lit charcoal on top and dump it and cook that way? After your dump let it go for 5 or so min and then assemble the WSM. Have you heard of that way??
Have you tried all pecan on a brisket!! After falling in love with the taste on my briskets I don’t use any other wood on my brisket. On chicken a amazing
To keep your wood from getting that black smoke patina Always always remember to burn your wood off and build your pile of cold nothing but heat every time you add fresh wood on the old cold it has to burn all the impurities out of the wood it will come in the form of black smoke Until the black smoke turns white and then becomes nothing but heat one second two second three second out Holding your hand over that bed of coals that's when it's time to add your meat Season 2 perfection salt pepper garlic powder onion powder Paprika for the color Before the doneness is overcooked and dried out Left moisture the less flavor The more moisture in your meat the more flavor 💥 FLAVOR💯 EXPLOSION💥👨🏾⚖️🧏🏾♂️👽
I'm thinking to do this on my 18.5. I'm thinking to remove the fire-ring just to give me more space to play around with the wood if need be. I see that you left yours in? The only thing I may alter is to start with a starter of lump oak charcoal, then resized wood splits from then on. I also didn't catch in the video if you have water in your pan or not (going to assume yes based on the drizzling sound).
Thanx for the info it was an interesting experiment, but one more question is it possible to make a vid on the making of the cylinder smokers as well? it would be helpful. Thank you again for sharing and a great job.
I just bought a WSM 22.5” based on watching this video using it almost like a stick burner. Works great and I bought post oak from Patty at Sharpe Gourmet. What a great company! Thanks to Harry and Patty for helping me step up my game!
Glad to hear it!
Harry, I love how you explain everything perfectly. You don’t leave out any detail and the details matter thank you.
Happy to be part of your barbecue journey. Thanks for stopping by.
That's a fun experiment, Harry. I love stuff like this!
Thanks Justin. More experimentation soon for the curious!
@@SlapYoDaddyBBQMr. Beans has the last word! So glad he recovered from that coyote bite. Great to have him back on set!
Do you use sand or water in the pan?
And this is why you are the champion harry thank you for your time and effort you put in to teaching us. Very much appreciated. 🤜💥🤛
Now you can get the $3,500 offset smoker flavor, bark, and color in a $399 WSM 22
Thanks Harry I agree, the post oak is more robust. When I am drinking beer and having fun with friends this is what I prefer. However, when I come home from work and am tired and hungry, I love the standard charcoal and Apple and even hickory. There is a gem in every minute of Harry's Soo's videos. Listen and save money, time, and failure, watch Harry. Don't miss them!
We are of many moods and minds, all within one individual! 🤯🐷🔥🤪👍
I just cut my own wood in my backyard, one of the benefits of being an actual Texan from the Hill Country. Harry your grills are as funky as mine. You have the best bbq cooking videos on youtube.
Thank you for your support and kind words!
A very informative video about a modified approach using a different fuel source for smoking the brisket. I learned a lot listening to your explanation. I am even more excited to get into BBQ smoking and I am sold on the virtues of the Weber Smoky Mountain product. Thanks for your tips, tricks and awesome teaching in accomplishing a successful preparation of a brisket.
Welcome! Feel free to browse my 500 videos 35 playlists when you have time. Let me know if you have questions! Happy New Year!
I have been looking for a couple of years for information on this very thing and none were to be found until you did it. Thanks, Harry for the great detail and work you provided. Weber owes this man a little sumptin'.
Happy to oblige Michael. It was a fun Macgyver style cook on a "vertical offset"! 👌🔥🤪🤯
One of the best looking briskets you have cooked in this channel! Nice work!
Added to the 20+ brisket how to on my small and growing lineup
Soo Sifu: A great Wednesday afternoon to you, Ms. Sharpe and Mr. Beans! You did a great job on the brisket with the Post-Oak wood. It looks just as good as the ones cooked in Wimberley, TX at the restaurant you recently visited! You are the “Master” of the Weber Smoker! Best wishes for another great cook-out and much aloha, Sifu! 🧧🤙🥩🌺
Glad you found the video helpful!
Great video Harry - shows that the key is not what equipment one has but how well they can use it
It's always about the pitmaster and not the pit! Live, love, and barbecue!
Yesterday I was going to grill burger, but short on time I threw mesquite chunks on the coals in my wsm. I closed all vents but left the door off. Really nice effect for a quick cook.
Sounds great!
I'm making a playlist of all the best briskets on UA-cam. You just earned a spot! So many people out here on UA-cam have no idea how to make brisket.
Thanks. To complete your list, here are a few more contenders covering LnS, HnF, ULnS, UHnF and many other ways to cook brisket.
Playlist - ua-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html
Comp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html
Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html
H-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHE/v-deo.html
Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html
10 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck/v-deo.html
12 H-n-F Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Ultra Low Slow - ua-cam.com/video/QavVUpbV8ek/v-deo.html
$220 Wagyu v $50 Angus - ua-cam.com/video/1RAbLiBhx20/v-deo.html
S&P v Moola Rub - ua-cam.com/video/Ykdy0bv2JIU/v-deo.html
Gold v Black SRF - ua-cam.com/video/Vqqrc0g3JbQ/v-deo.html
Umami Brisket - ua-cam.com/video/d9YqXR9_fi4/v-deo.html
Impossible 2-hour - ua-cam.com/video/VVsE6-RYYB8/v-deo.html
Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
REDO 7 Fundamentals - ua-cam.com/video/nKtpcBINwyA/v-deo.html
Brisket Cooked in Butter - httpss://ua-cam.com/video/tE46WFWXUD0/v-deo.html
Brisket Aged in Butter - ua-cam.com/video/MYmocZiho9U/v-deo.html
SRF Gold - ua-cam.com/video/yV8u8EaMKOY/v-deo.html
Chicken Fried Brisket - ua-cam.com/video/hnIbr_uzcf0/v-deo.html
Whole Fried Brisket - ua-cam.com/video/RNzBOxrCsDw/v-deo.html
Post Oak Brisket WSM-22 - ua-cam.com/video/elcqORHL5rU/v-deo.html
Walmart Brisket - ua-cam.com/video/fLSe6c7Hq0s/v-deo.html
Costco v Sams Brisket - ua-cam.com/video/nADa1iS76G4/v-deo.html
Corned Beef Walmart SmokeFire - ua-cam.com/video/NSSIKicufJE/v-deo.html
Creekstone Brisket Franklin Style - ua-cam.com/video/Z8o_Lv8GZvg/v-deo.html
Crawfish Boil Brisket - ua-cam.com/video/W81WE3fkgN8/v-deo.html
Japanese A9 Wagyu - ua-cam.com/video/LG7GDQsfZiY/v-deo.html
Beef Fat Injected Walmart Brisket - ua-cam.com/video/jnIBYh18aso/v-deo.html
Costco Brisket Flat Coffee Chocolate - ua-cam.com/video/MN6pb0wbMz0/v-deo.html
Walmart Brisket Homemade Injection - ua-cam.com/video/pfc_EB0w03s/v-deo.html
Los Angeles Style Brisket - ua-cam.com/video/P-WqJqQXu14/v-deo.html
@@SlapYoDaddyBBQ Harry, you deserve a list of your own. You're a real pro, man!
Thx Harry,I really njoyed watching this. It looked as though you njoyed putting it 2gether.
Man Meat Wood Fire = Happiness! Thanks for stopping by! 🐷👍🔥
@@SlapYoDaddyBBQ YEZZZZ👍😊
I’ve had my wsm for 5 years and never knew it was possible to do all wood cook. Definitely going to try now
Happy to help! You can get your wood from The WoodShed if you live in SoCal
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Same! This video was a breakthrough for me.
how was it?
🔥🔥🔥 The grill gun sounded like a fighter jet!!! Awesome video buddy. Thanks for doing this! I’m going to give it a shot!!!!
Super fun toy for the inner pyromaniac in me and you!
The video I didn't know I needed. I wanted to cook with logs but I cant afford a nice stick burner quite yet and wasn't too sure how well a wsm handles logs. Thanks for the very informative video Harry!
You're welcome. Just saved you $3,500 and space in your backyard!
Awesome work Harry! You’re a master on those WSM’s!!
Happy to experiment and share results whether Pass or Fail
I think this was the best video you've ever done Mr Harry
Thanks James for stopping by!
The Woodshed is the best!!! I get all my wood for my pizza oven and my offset! They are so helpful and have a great selection of wood. Thanks for the awesome video!!
Patty is a sweetheart! Her crew is awesome!
I've been on the fence about getting a WSM. Not anymore! The Master does it again!
T-Roy and others got me interested in the WSM, but Harry is the one that finalized my decision about getting a WSM and Ibhave nit regretted it. It is so effective for both smoking and grilling, modifying and very versatile. Look for used WSM's on FB Market, Craigslist, or Want ads. They are out there and you can get them half of a new one; plus, they clean up easily. Buy new grates and you are good to go!!
LOL my WSM grates are 10 years old and still as good as day 1. Have replaced the fire grates 3 times
David, you will not be dissatisfied
Best bang for your buck!
@@ThrashTillDeth83, indeed!!
Great video and info on the wood and grills! Thank you for sharing your invaluable expertise and techniques with all of us who love smoking meat!!
You're very welcome Greg!
Hey Harry! I find myself coming back to watch your channel to make better bbq. I’m a diehard fan of the WSM. But I’m looking to go towards other smokers for experience. I haven’t seen new vids lately. It be great to hear some trade secrets from you work with different smokers. Thank you so much for all your knowledge!
I'm been doing REELS as I've been travelling so much in doing 55 gigs this year alone for classes, demos, charities, trade shows, starting BeyondTheSmoke.net, and getting my rubs and sauces going. I really enjoy doing recipes and will do more during the lull for Thanksgiving and Christmas. Meanwhile, enjoy my REELS until I can make more long form cooking videos. Thanks for your support and if you have questions, please let me know.
I watched the video and read every comment. My WSM arrives on Tuesday March 16. Thanks Harry
Good luck!
I've cooked this way before - I propped the door open but will try lid hack next. Cheers Harry!
How did you hold the door open? Coat hangar?
Another great video Harry! Keep them coming please.
Will do. Thanks for stopping by
Harry IS the master… and Master teacher as well.
Thanks for stopping by Robert. I'm a lifelong student of barbecue as the more I learn, the more I realize how little I know. Keep spreading BBQ love!
Thank you for your time Mr.
Got your self a new subscriber !!!
Welcome to my channel Milton! Feel free to browse my 200 videos and 30 Playlists. Let me know if you have questions.
@@SlapYoDaddyBBQ thank you and I already begin to watch some of all the videos you have, I'm originally from Chicago now I live in Houston Tx. And I tell you. BBQ ,BRISKET, PORK ETC here ., is the most delicious food I have ever eaten !!! One of this days I'll be trying out your technics, thank you for your time and effort to make sure we understand the importance on a great BBQ AND SMOKE FOOD.
As an experiment i ran my 22 WSM with the door like 1/2 open tell i got it to 275 running red oak only got a full bed of coals and about every 45-55 min i would put a piece of wood on. i cook 3 butts and a Brisket and man it was some of the best bbq i have had...
How did you keep the door half open?
@@SlapYoDaddyBBQ I cut my original door in 1/2 vertically and attached it back on with some screws with groves cut so i can adjust how open it is to the other 1/2
@@BryanColliver Sounds like a rad mod. Can you share pics? harsoo@yahoo.com. Thanks
Awesome experiment Harry!
Never occurred to me to even think about just sticks of wood in the WSM.
I think weber has a golden opportunity here...To develop accessories for the WSM, say an optional lid and bottom with more airflow (bigger venting hole system etc) that provide the higher airflow needed for stick burning only.
thanks for this.
I'm too cheap when a small chunk of wood will do the job! 🤪😎😳🤯🔥👌👍
Having never had the opportunity to smoke on a stick burner, I always wondered what the difference was between a stick burner using only flaming wood and the smoldering wood style of the WSM and similar methods.
In terms of taste.
@@veetoe251 Offset users say sticker burners produce a deeper penetrated smoke flavor. I wonder if that is true.
thanks Harry,i look forward to getting a similar cut on woods i will purchase there in the future,and besides the informative and cool actually video i comment just to mention that this has 747 likes.Flying high spreading BBQ love,take care.
Just like the 747 plane! Woo Hoo!
@@SlapYoDaddyBBQ have a great Valentine's Day, BBQ included,hello from Jason in Colton.
I didn't know about this spot to buy wood logs I'm in south Corona real close! Great brisket thanks again Harry!
Say hi to Patty if you see her. Super nice folks passionate about BBQ!
I've been thinking of geting a offset for stick burner but been wanting a wsm also for easy use set and forget couldn't make up my mind this did it fore me I'm definitely getting a wsm now I live your videos and appreciate you showing us this
A WSM is less work than an offset. Get the pit that brings you most joy. I would get both.
Best Wood to smoke briskets and ribs, really light smoke flavor not overpowering. Excellent 👍👍 👌👌👌👌
BBQ is fun as there are endless possibilities for wood combinations!
Great looking brisket and a great video! Thank you for sharing.
Thanks Charles for stopping by. Happy Holidays! 🐷🐂🐓🐔
Harry awesome video.
And I also want to give you a BIG THANK YOU for all you tips and tricks. I recently used one of your tips on my Thanksgiving Turkey.....
It was the one where you cover just the breast halfway through the cook with aluminum foil (shiny side out) so to keep the white meat juicy, AND HOT DAMN it was the juiciest Turkey breast I EVER made. It was so go my wife (how hated Turkey) loved It and now wanted me to make another for Christmas. 👏👏👏👏👏👏👏
You're the best, and you made me look like I the best cook (and husband) in MoVal!
Thank you and God bless.
Happy to hear you are spreading BBQ love! Merry Christmas!
My WSM 18 arrived today. Looking forward to some good cooks. I also checked out that gourmet wood supply place and man what a selection. They will be my go to place from now on.
Say Hi to Patty when you visit JG!
@@SlapYoDaddyBBQ wish i could but i ordered online as I’m in florida. Doing my first cook on my WSM 18 today. I am doing a 4.5 lb pork loin roast. I did your method of putting the wood under the briquettes. Do you have any suggestions on keeping temp down? It seems to want to run at 320 even with lower vents almost closed. Thanks and have a great Memorial Day weekend.
This makes me wanna go smoke a brisket Texas style seasoning but with some mesquite wood 🤤. I love the stronger smoke flavor
You like the twang of mesquite! I like mesquite on grilled lobster. I used to fly 747s and the kerosene twang reminds me of what I smelled being behind a jet engine. Ah, the good ol times!
I love smoking my briskets with mesquite also but I found that my favorite smoke flavor was a combination of mesquite and oak. You still get that bold mesquite flavor up front and the oak flavor follows up afterwards and you get that lingering Texas style oak scent. It's a beautiful combination.
Ever since I discovered Oak I haven't touched mesquite since. And this is coming from a Texan.
Harry Soo, I have a bunch of lead wood trees on my back yard growing like weeds. I understand they make good fire and charcoal wood..but do you think they might be good to smoke meat with? It's considered a hard wood...My auntie used to tell us that the seed pods were used to make Chile salsas in Mexico and I understand in southeast Asia eat the seeds too...you're thoughts?
@@rj5822 I burn mesquite and or hickory on my steaks and White oak for everything else.
Great video Harry! I love blending wood as well. I use a stick burner and I like several different woods. I oak and pecan together go really well on beef. Hickory is great too most of the time it's just what I have on hand. Very informative video. Going to cook a couple of briskets this weekend focusing on umami flavors. I just received my miso paste. This is a new method for me so wish me luck! :)
There are 3 types of miso: white, red, and brown. Be sure to taste before you slather it to determine the salt level. I have a miso crusted video in process so we can compare results.
Great video Harry. I had a wild cherry tree go down on my property, I am going to try the stick burning method in my 18 inch WSM with wild cherry, as we don't have post oak in NJ. I hope it comes out OK because I have a lifetime supply now of wild cherry and charcoal prices are way up lately lol.
Sounds great with some ribs!
Like the fire box trick, setting a piece next to it to get it hot first
A little log rotation to ensure good fire management and a smooth cook with constant temps!
Nice video brother. Looked like a winner. You can't do a bbq without givin' your dog any of it. If you don't, Beans will lock you out of the house I bet lol!!
You got that right!
I have ordered from Sharpe a few times now. Today I smoked a spiral cut ham on the WSM using 4 cherry wood chunks from Sharpe. Great smoke and the price is not too bad. The hardwood chunks are uniform in size and produce decent smoke. I live in Maryland so the wood goes coast to coast. LOL
Wow long distance wood!
Thanks Harry, I learn something new from every video of your I watch. I'm hooked on Jealous Devil lump charcoal. This was an interesting experiment but I'll stick with my charcoal 😁👍
All good!
I have the Moolah. I also use it with Worcestershire, olive oil when I marinate my onions for burgers.
Moola is great and I have a supercharged version called SCA steak formulated for steak contests. Numerous teams have won using the SCA w my Umami Bomb. If you prefer a S&P rub, my Texas Brisket Magic is one of my favorite S&P rubs when I don't need the red color of the cooked meats.
Thanks for the video Harry!! Here in Missouri we have oak, Hickory, and some fruit woods.
I like hickory with a fruit wood like peach, apple, cherry
Another excellent video by the master of the WSM!! I have never tried post oak, but need to. Thx Harry!!
See Patty if you are local to me for some wood supplies.
In Northern Illinois near Weber in Schaumburg. Any idea from your network of sources to ask here?
@@robertweber3140 contact Kevin Kolman on Instagram
That bag of wood must cost a bomb! In an offset, i can imagine how much wood has to used to maintain the right temp-smoke production ratio. Another great one Harry!
I believe a cord of post oak (fill up a pickup truck) is about $125 That is a lot of wood. Of course, if you buy a 40 lb bag like mine, it will be more.
Wow. I am so going to try this 'stick burn' method. I have an 18.5 WSM. Just gotta find some post oak logs in my area (Vancouver Canada 😜) Thanks for the video.
Ps...I use a small electric Ryobi chainsaw to trim my own wood chunks from firewood logs.
Good luck! Be sure to cut the logs to fit the WSM18. I used a WSM22
thanks Harry - I've always wondered whether it might be possible to only use wood in the WSM. Looks like that's totally possible!
And save $3,500 and 14 feet of backyard space!
I just picked up a used 22" WSM off Craigslist her in LA and after seeing this, im tempting to do the same on it vs using briquets and chunks like on my 18" WSM. I can never get that dark of a bark unless I cook it thru to 204 without wrapping.
Give it a go and let me know how it came out!
In more than one video from Jeremy Yoder he points out he uses logs in his offset closer to what you are using there. They burn easier as we all know. Thanks, Harry. I think I will stay with charcoal with some wood added due to how little is needed with the WSM.
Cook with the fuel, method, and pit that brings you most joy! Remember that it's always the Pitmaster and never the Pit! :-)
This is so inspiring to me. Thank you so much!
Thanks Val for stopping by
Nice job, Harry! I like seeing these kind of comparison videos. I'll take either one, but I think I'd lean towards the Post Oak one, as did Mr. Beans. He rocks! Thanks for the video!
Mr.Beans knows his stuff
More such video coming soon
Thanks for sharing us your ways. Good video
Thanks Daniel
Nice cook - I prefer the apple wood and pecan combo- but do like the bark the post oak created.
What a great video Harry. I've always wondered if we can just cooked with wood vs just charcoal on the WSM.
I saved $3,500 as well as not having room for a 14 foot pit trailer!
Cut down a shingle oak tree earlier in the year on our property and using that on my Lang lately and it is good wood.
Great vid. Don’t get caught calling brisket BBQ in the south 😁 greetings from North Carolina.
Greetings back at ya Eric in the whole hog country!
Very very nice video Harry, i really enjoyed watching you're videos.
Thanks Chatito for supporting my channel. Please tell others. Cheers, Harry
Amazing video, from start to finish. I think Beans is a good judge! Cheers, Harry!
Mr. Beans would make a decent judge!
Harry Soo I can’t believe he waits until both samples are down before picking!! My Daisy would have a finger on the way down!!! Lol
@@2005PilotLOL may be due to his "judges" training 🐷👍👌
Hey Harry, another way to get clean coals faster at the start is to split your quarters lengthwise (at least once, more likely twice) and "log cabin" the initial fire setup. Super fast to start, everything burning really hot, and an insane initial bed of coals.
Thanks for the info!
See how a couple of my Texas friends do theirs
Bill Dumas - ua-cam.com/video/Jq3rltHR7UI/v-deo.html
David Klose - ua-cam.com/video/2IkUdGKDv7U/v-deo.html
That is beautiful. My god!
Post oak gets the results like Franklin Austin, Pecan Lodge Dallas, and Pinkerton's Houston
Enjoyed the video. Thank you.
You're very welcome!
Thanks for this video. I have the smaller or medium WSM and I never thought to use full on wood vs lump charcoal to cook. I'll have to see if I can find a wood dealer in my neck of the Florida woods. Thanks Harry!
Give it a go and let me know how it came out. Try my pebble trick to get sufficient airflow
Another great video. Thanks so much for sharing. Love seeing mr Beans!!
Our pleasure!
12:57 .... that’s what I told myself when I heard last call at the bar.
I smoke on a stick burner and use post oak, pecan and hickory as my top 3 choices... may need to get a WSM and try this out on it.
The video should help folks that don't have space for an offset but have 22 inches of space!
Great video Harry! As a WSM fan it is great to see it used in an alternative manner and your detailed review on the process is appreciated.
And savings of $3,500 for not needing to spend on a decent offset smoker!
Great experiment Harry! Great info.
Thanks Dice Man for stopping by
Wow I got to get one of those grill gun nice.
They are coming soon. My is a prototype
Start with a torch or use a small firestarter, some charcoal and a small fan to get the fire going.
Thanks Brad for stopping by!
Another great video. I would love to see your process for cooling and reheating your bbq.
Cook, cool, slice, place in half foil pan, seal, refrigerate. Reheat in 275F oven until internal 165F
Cook, cool, slice, place in half foil pan, seal, refrigerate. Reheat in 275F oven until internal 165F
Thanks for the info. I cook, and smoke a lot of meats in the IE. I will be a future customer.
Thanks for stopping by
Cool video Harry! I want to eat it all! That fatty piece looks so good, then the leaner slice looked good also! I would get some warm bbq sauce and au ju to dip it in. For the brisket!!! 😆😍😁🙂🥩🍻🍺🥂🍷🥃🚬
Way to go!
@@SlapYoDaddyBBQ I'm sure that brisket tastes awesome by itself also, sometimes I like use sauce. It's a happy brisket with that real nice smoke ring! 🙂
Love your videos and all the help and information you provide. I'm hoping to one day get to meet you at an event. I purchased my first cooker, a WSM 18 back in December after watching you and T-Roy's videos. I am so happy I did!!
Question: Is there a particular temp you cook your brisket to before wrapping or just wrap after the crust sets? I'm assuming you want to reach that 203 temp after wrapping as well before serving.
Also, I'm sure there are many great BBQ events around the country where you can go to meet folks like yourself and taste some terrific food. Is there a particular event you recommend attending? I live in the Philadelphia area so East Coast would be preferable.
Thanks!!!
I'll be at Houston Livestock, Weber Chicago Masterclass, HPB Expo New Orleans, Memohis in May so hope to see you soon.
Please see my 20+ brisket videos in my Brisket Playlist on how I won 1st place USA brisket. Hint: I do not use internal temps.
Hi Patty, do you ship wood....from this video, sounds like Texas Post Oak needs to be given a try...live in Texas...LOL...Texas Post Oak is all I use here, it is awesome...Great video Harry...Tech had a great BB upset yesterday...woo hoo
Hey Joey how's it going? If I lived in Texas I would find me a fallen tree! They are everywhere! Who won at Tech?
Oh dang you’ve got the grill gun already, I’m a backer and haven’t received mine yet
They sent me the proto unit that was 3D printed. Please see my grill gun product preview videos. Works great and highly recommended for the inner pyromaniacs like mua!
Hi Harry, Like some of the others here, I have been contemplating the purchase of a WSM 22 inch. When I watch your videos I’m blown away by what a truly versatile cooker and I think I’m ready to take the plunge. Thanks for sharing all of your creative techniques. Question for you. When talking about offsets you were talking about airflow and the 3 to 1 ratio. Can you elaborate on what the 3 to 1 ratio is referring to and does it on,y apply to offsets?
Length of torpedo to chimney height
Freaking AWESOME!!!!! Glad Mr. Beans approved!👍
Thanks. I think he liked both
Harry, awesome video. So grateful for all the knowledge you’ve shared. Trimming, umami, dry aging, wood choice & usage, pork belly like a brisket!, etc. - you’re a freaking encyclopedia. Question - how long roughly did it take that grill gun to really get those 2 sticks going in the beginning?
Hmmm. ...about 2 minutes I'm guessing. My inner pyromaniac kinda took over as I was having too much fun playing Terminator to really notice! The Grill Gun is a Muahaha toy to have. Get one and you'll know what I mean!
Harry Soo ha thanks, it’s definitely right up there with sharks with fricking laser beams
Good Job Harry, Salutations from Amarillo
Guns Up from a former Red Raider!
Interesting technique harry. Just as I was looking for something different on the wsm as its become like turning the oven on these days. Do miss my stick burner. Happy holidays my man.
Happy Holidays Scott. Find some wood to use on your WSM to cook that special stick burner festive meal on your vertical "offset" 👍🐷🔥😳🤯
Patty said the wood was from Texas, Harry also stated wood from Texas, but the gentleman cutting the wood to length seemed to say Oklahoma. But what does it matter? (old song) Post oak grows here in WV too and is a small white oak variety with leaves having a crucifix shape.
Smoke what you love and love the wood that you use!
Harry, you did a great job showcasing the versatility of the WSM and producing excellent brisket with the wood-only method. Unless someone is curious to try it, or has an ample supply of cheap/free wood to cook over, would you recommend this method over the traditional charcoal-and-wood-chunks method (which I believe is how you won your championships)?
Both are good and since I'm lazy and cheap, I think charcoal and chunks is my way. It's a hassle to add a log every 45 mins I'd rather be responding to my viewer question don't you think? 😎😗🤯
Harry Soo I do a hybrid on my WSM 18- One hickory log buried under lit charcoal and surrounded by unlit (Minion Method).
What a master! All I've been hearing from other BBQ'ers is that it's almost impossible to get that nice smoke ring using WSM.
It's always the pitmaster and never the pit - Harry Soo 🙄
Judge Bean has spoken...however I'd like both please...👍👍
I second that!
Great video, once again. I would like to see a cook using a blower with logs to control temp, or if you already know, share your thoughts.
Thanks for your input
Sorry my blower system is 12 years old and does not have Wi-Fi nor logs
Appearance, I think the Post Oak Brisket is much more pleasing to the eye. But I'm born and raised Texan.
My other conventional brisket was frozen and reheated so the "fresh look" had dissipated when I dis the A-B compare
Your dog eats better than I do, lol.
Mr. Beans sends his love and hugs!
What is the difference between Oak and Post Oak woods? Thanks for sharing Harry.
I'm not a wood expert and will defer to Patty so please email her. I'm guessing very similar but I would have to do an A-B test side-by-side to be able to tell you for sure.
A comparison of different oaks would be awesome (post oak, red oak, etc..)
@@SlapYoDaddyBBQ I'd like to see a comparison between California Red Oak and Post Oak. I think Red Oak is used to smoke tri tip in California.
Harry, have you tried putting a wood split on the bottom in the middle and unlit charcoal on each side and a chimney of lit charcoal on top and dump it and cook that way? After your dump let it go for 5 or so min and then assemble the WSM. Have you heard of that way??
Nope. I'm a more an-unlit-log-on-the-right-side while the main log is burning in the Middle-Right kinda of guy!
This was awesome Harry! How do you place your briskets in the WSM? Fat cap up or down? Thanks for all you do!
fat down. here are some tips
SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html
Comp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html
Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html
H-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHE/v-deo.html
Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html
10 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck/v-deo.html
12 H-n-F Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Ultra Low Slow - ua-cam.com/video/QavVUpbV8ek/v-deo.html
$220 Wagyu v $50 Angus - ua-cam.com/video/1RAbLiBhx20/v-deo.html
S&P v Moola Rub - ua-cam.com/video/Ykdy0bv2JIU/v-deo.html
Gold v Black SRF - ua-cam.com/video/Vqqrc0g3JbQ/v-deo.html
Umami Brisket - ua-cam.com/video/d9YqXR9_fi4/v-deo.html
Impossible 2-hour - ua-cam.com/video/VVsE6-RYYB8/v-deo.html
Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
REDO 7 Fundamentals - ua-cam.com/video/nKtpcBINwyA/v-deo.html
Brisket Cooked in Butter - httpss://ua-cam.com/video/tE46WFWXUD0/v-deo.html
Brisket Aged in Butter - ua-cam.com/video/MYmocZiho9U/v-deo.html
SRF Gold - ua-cam.com/video/yV8u8EaMKOY/v-deo.html
Chicken Fried Brisket - ua-cam.com/video/hnIbr_uzcf0/v-deo.html
Whole Fried Brisket - ua-cam.com/video/RNzBOxrCsDw/v-deo.html
Walmart Brisket - ua-cam.com/video/fLSe6c7Hq0s/v-deo.html
harry when you drape the brisket over the wood chunks to get a good shape, are you going fat side up or fat side down?
Yes, I prefer fat down
Have you tried all pecan on a brisket!! After falling in love with the taste on my briskets I don’t use any other wood on my brisket. On chicken a amazing
Yes all pecan is a favorite for my friends who use offset smokers.
Nice Harry another great video
It would be nice to do other BBQ like hamburger hotdogs etc i know it's below your expertise but would be fun
Please see my good buddy's Greg MrVich channel Ballistic BBQ. He is the burger king!
To keep your wood from getting that black smoke patina
Always always remember to burn your wood off and build your pile of cold nothing but heat every time you add fresh wood on the old cold it has to burn all the impurities out of the wood it will come in the form of black smoke
Until the black smoke turns white and then becomes nothing but heat one second two second three second out
Holding your hand over that bed of coals that's when it's time to add your meat
Season 2 perfection salt pepper garlic powder onion powder
Paprika for the color
Before the doneness is overcooked and dried out
Left moisture the less flavor
The more moisture in your meat the more flavor
💥 FLAVOR💯 EXPLOSION💥👨🏾⚖️🧏🏾♂️👽
Thanks for the sage reminders Les!
I'm thinking to do this on my 18.5. I'm thinking to remove the fire-ring just to give me more space to play around with the wood if need be. I see that you left yours in? The only thing I may alter is to start with a starter of lump oak charcoal, then resized wood splits from then on. I also didn't catch in the video if you have water in your pan or not (going to assume yes based on the drizzling sound).
Give it a go and let me know how it came out. Keep spreading BBQ love!
1:22 ... the editing & music choice on the intro are 🔥
Thanks!
Thanx for the info it was an interesting experiment, but one more question is it possible to make a vid on the making of the cylinder smokers as well? it would be helpful.
Thank you again for sharing and a great job.
I have master pitmaker David Klose video coming soon as I don't fabricate pits
Invite you to my home in Atlanta, so you can cook about 3 of these ! lol
Watch my social media for my next trip to your neck in the woods and invite me!
Harry Soo Sure! you come on to my neck of the woods!