This is one of the best videos of the Smokey mountain. I’ve watched over 1k videos on this one smoker and this is in the top ten!!! Good job and new subscriber!!!!
Excellent video on the WSM. I have had one for months without trying it because it was completely foreign to me and no tutorials explained it well enough. The first rack of ribs will be going on today, thanks to you.
I got a wsm 18 as my third smoker, first being a gas grill with a chip box, second a Smokey Joe and learning and improvising obviously along the way but realizing I really enjoyed smoked meat flavor. The pros and cons and prices all being considered I almost got a big green egg but those are now quite expensive. I really enjoy and don’t regret the middle size wsm but also later bought a Weber Jumbo Joe. So I would potentially buy a big green egg next depending on how long the wsm lasts. One big factor I would promote is the compact size, I can park my car tightly in the garage and still fit the smoker and grills next to it. Keeping them out of the elements basically year round except when in use. Sorry if rambling, I agree a wsm is a great first smoker.
I picked up my 18" at out Habitat for Humanity restore for $40. It looked like it had been used once and then sat outside in the rain. The grates looked brand new. Talk about a score. Best $40 I've spent
@@coachwalk7485 im pretty certain that it will have the clearance but worst case scenario, you can remove the top grate and set it on the bottom grate. Just leave the top grate out while you cook it. As far as the turkey is concerned, you’d probably need to keep it around 15lbs or less. Just depends. The 22’ I was able to fit a 25lb turkey in it but it was extremely tight lol.
What a great video! Hilariously well edited too! I bought a 18” WSM 4 years ago and you still showed me a few new tricks! My only regret is that I didn’t buy a 22” instead. Not because of the surface area, but because the 22” model has a larger side door making it much easier to add more charcoal or water. Of course I have to push back on the 12 hour limit. With a full pan of water it can stabilize at 250F for 14-16 hours easily! Anyways I have a 13 lb brisket wrapped in the fridge right now! Can’t wait to fire up the WSM in the morning and get it going!
Thanks for the kind words! I guess I’ve never really added enough fuel to mine to push it that far. I was told by a few people in the comments about an arborfab basket. I think I’ll give it a shot too. I’m learning something new every time I use the thing lol. The 22 inch is definitely the route to go but unless you’re cooking for a lot of people, the 14 and 18 do great. My first one was a 14 inch that was gifted to me. I loved it and I gifted to another newbie and now they love it
OK, you got me! Bought a Weber smokymountain 18", took your advice went on facebook marketplace got it for $75. Now the grills and water pan are soaking and tomorrow I will clean everything else. And so it begins! Thanks, I think?!
Great video! I've had my WSM for going on 5 years now and honestly, it's my favorite way of smoking spare ribs and pork butt. My favorite thing to cook on it is a whole spatchcock turkey. I remove the water pan and use a firedial instead and run it right around 300 the entire cook and it turns out awesome. As someone else said, that Arbor Fabricating basket is worth the money if you want to get super long cooks in. Keep the vids coming my friend!
The WSM is amazing at cooking most things but poultry is the best. I always cook my chicken or turkey on it. Something about the convection is different than my offset and pellet smoker. It crisps up so nicely. I definitely need to check out the basket. I had never heard of it. Thanks for the view and comment Nathan!
I've had mine for years and I love it ! works great for chicken and fish, Briskets roasts etc . one thing i did was use rebar wire to lash the fire ring to the bottom grate , makes cleanup a lot easier , great video man!
another trick i use is i bought a coleman single burner that screws onto a camping size propane bottle , the chimney fits perfectly on top of it so i use it to light the chimney , works super well even in bad weather / wind / snow etc
Been smoking with a Weber kettle and was a great intro, just got a Smokey mountain on Facebook market place and excited to use it! Have been waiting to have my own house to get one. Great video, thanks!
I could not agree more with your thoughts. I LOVE my WSM 22". You can use it so many ways and I've learned a ton about cooking from it's use. Great video. Thank you for sharing your knowledge! Good job!
Excellent instructional video. I've have the 18" for years and it's still going stonrg! Once thing I did w/ the water pan ws line it w/ foil, fill it w/ playground sand and then top w/ foil. This makes it a heat sink, and able to maintain the heat in the smoker. I had mine at 250 for over 7 hours one time doing pork butts. And like you, I keep two lower vents closed and the one 1/3 closed and it holds just fine. I also keep my top vent open all the way all the time. Thanks for sharing with us.
Thanks for watching the video Kevin! The wsm is easily one of my favorite smokers. I’m excited to try out the arborfab. I’ve seen people use sand before. Is there much of a mess left over after wards?
Thank you for your tips. Great video. You are absolutely right there will be failures, but time, experience and listening to advice is crucial. Watching the video again. Going to have my daughter watch it.
Great video brother. Super informative and funny at the same time. Dont let the haters get to ya. This video was a million times more helpful to me getting started than a bunch of other, better "produced" big name ones.
Great practical experience-based tips... appreciate your effort. I don't have a WSM but I have smoked for a number of years now with my Weber kettle, and I'm waiting on delivery of the poor man's WSM, the Char-Broil 20" bullet smoker, and just about all your tips will directly translate to that.
Great video man, especially the part about when to put the meat on. A lot of videos tell you to chuck the meat on immediately so i did that my first cook and the dirty smoke ruined the meat flavor.
WSM is an awesome smoker. Definitely helped me wrok my way (back) up to running stick burners. I've seen some amazing bbq from it. It can also double as a great direct heat cooker if you take out the water pan.
Great information. I've been running a vertical pellet smoker for 4 years, and the WSM 18 for the past year. I was winging it with the WSM and getting decent BBQ, but mistakes were made. Appreciate this primer of the different fire building methods. Makes sense!
A great video! A tip for helping to seal that door, is use some Neodymium Cup Magnets (with the hole in the center for a knob) to help hold it against the sides. Also, the very easiest way to light that chimney is to set it on your shrimp pot burner. It's fast and absolutely fool proof. Good stuff here for sure!
Thank you! So I would add the meat when you have the temperature stabilized to what temperature you want to cook at. So if you’re smoking at 275, once it’s been stable for a couple minutes and the smoke isn’t billowing, throw the meat on 😊
I want to interject. The temps are not consistent with water in the pan. As the water evaporates, the temperature goes up. As he said, you have to learn it. It isn't a big process.
Found an 18 on marketplace for 125 never even opened still in the box. Smoked turkey breast on it and it turned out great. Very fuel efficient. Thanks!
I’m glad you found the video useful. The wsm is quick to pick up and it’ll be smooth sailing before you know it. You’ll be able to run it in your sleep lol.
New subscriber here. You have awesome adive. 75 percent I learned after screwing up and 25 percent of things I have never thought of! That 25 percent makes turns one from an amateur to a genius and you Sir are a genius teaching amatuers! God Bless you!
0:20 I remember going through this very scenario, I fell hard into the hobby and I could not figure out what was best for me. So many options so many different types of people.
Good video and well delivered. Although I'm not a Weber Smoky Mtn guy I do own a Weber Summit. I remember back in the late 80's I had something similar, it was a called a Brinkman. Same in design but alot smaller than your 22 in Mtn. I have evolved over the years and I expect you will too...keeping things simple and having a good understanding as you know makes it great past time. Thanks for the entertainment, I'll be looking for more since I hit the bell. Doing a whole meal in the Summit as I write, Tri tip, acorn squash, corn and baby potatoes, it's running on auto pilot.
Thanks for the kind words. I love using my offset. I’ve got an old country brazos that makes fire management a lot easier lol. I hope you enjoy my future videos
Great video !! The temperature gauge on my 22'' WSM is actually pretty accurate ... That said , I still rely on a thermometer with probe during my cooks.
You’re one of the lucky few lol. maybe newer ones have fixed it, idk. Most I’ve seen have replaced the top gauge. I usually stick a probe in there as well if I’m setting and forgetting it.
Great video man.. I’m pretty well versed using my WSM 22 , but always like to see what others do with theirs. Great info for anyone considering a WSM.. and if you are.. Just get one, you’ll never look back
They are extremely underrated. I almost never hear people talking about them as their first smoker but I honestly think it’s not just a great first smoker but should be able to meet your needs as you grow into bbqing more. They can cook with the best of them for sure
Thanks for the tips! I got a 14.5” WSM, since it’s must me and hubby. I think I should’ve gotten the 18” but it is what it is. It seems like the 14.5” doesn’t get as much love as its bigger brothers. But your tips are great! I tried the Minion method once and it simply did not work. So the few times I’ve used my WSM I’ve used the wax or compressed wood igniters. Hubby is going out of town soon so I’ll try again with just myself as the guinea pig!
My first Weber Smokey mountain was the 14” and I loved it. I did find it a little limiting but for a few people, it’s great. Ribs I had to cut in half which is the only thing I didn’t like. Thank you for watching and I’m glad you enjoyed it 😁
After many many many years of smoking and grilling I have only one piece of advice. That's to practice and practice and practice. Soon it will all come together.
Just picked up an 18" WSM on FB marketplace for 150. Cant wait to try it out. Thanks for the easy to follow and informative video. You being funny also made it more enjoyable. Just one question - Have you modified your WSM at all or thought about it? Do you recommend any must have modifications?
Love the style of video man, im in my late 30's and i feel like you would have been our friend, movie references and language, fantastic video. have you considered burying your wood underneath the charcoal in the minion method? ive been watching a lot of videos waiting for my WSM to come, Harry Soo seems like a good place to pick up some knowledge but he does skip a lot of steps.
Thank you so much for the kind words. I actually have done that before and didn’t notice a big difference but it would definitely expedite the process a little. You’ll love your Weber. You’ll probably make a mistake or two but that’s how you get better. You’ll find your own little tricks on the way
WSM is an awesome smoker and holds temp so consistently for hours. Recently bought an offset stick burner and am having a tough time with fire management
What kind of offset did you buy? They make some really cheap ones and they make some really expensive ones. I think for the money, the old country brazos is great. If it’s too expensive, they also make a pecos that is really good
@@j.t.thomas9242so it’s a good smoker but I think it’s 1/16th inch but I might be wrong. It’s a good one to get started on though. Temp probably burns hot so I’d let the wood burn down to coals and then start adjusting air flow
Wow, wow and wow! I am so new to smoking. I have the smoker, but I haven't done it yet. I learnt so much from you today. Very informative and you are great teacher. Have a great day. Forgot subscribe, Lol
I used felt strips on the door opening and on the top where you place the lid, worked perfectly for taking care of the bad seal especialy at the door, so you sont need to buy the 100 dollar door mod to get a good seal, just Mcgyver it. i only used it 5 times last year, got it late in the seison, first smoked hams wich were awesome, then porc belly wich was not as good as from the oven, need to retry that, and then a couple of huge cote-a-los, allowed to rest covered in bone marrow and reversed seared to finish, best steak i ever made/ate, and i made/ate alot of steaks :p. Starting again in 2 days with some hams =)
@@Fork-And-Embers Hams were amazing, smoked with cherry and glazed 1 with applejuice/honey for lack of cidervinegar, the other 1 with honey/kriek (local Belgian cherry beer), and i have to say, the one with kriek was incredible, barely tasted the apple, maybe a hint of sweetness, but with the cherrybeer it gave on amazing aftertaste =)
Man I'm so glad i watched this vid, I've been thinking of getting a kamado type grill to replace my old 22" kettle. Nope not no more! Wsm 22 with the rotisserie/pizza kit for sure
BBQ brother, just found this video in my suggested videos and so glad i did! Subbed half way through and the notifications are on! Love your editing style and your sense of humor! I had to send the kiddos out the room cuz of the swearing BUT totally worth it as your video was so entertaining and packed full of GREAT tips! Gonna go search your channel and see if you have a smoking brisket on a 22WSM for beginners next and what else ya got to watch. This is one of the best bbq videos I've seen on some time! Cheers and forgive me if I missed it but what is your name, sir?
I’m so glad you liked the video. So this is only my fourth video but I try to drop a long form video every two weeks. I’ll definitely add a brisket video to the list. 😊
Thx for the video. I got a great deal on a used Smokey Mountain last week. I had trouble getting the temp past 200. I had to slow cook the chicken for an hour and a half. It was only at that point the temp spiked up to 350. Any tips on getting the desired temp in a reasonable time? Thx
So I think the most important thing is to make sure you are letting the charcoal light completely in the chimney before placing it on the unlit charcoal. Also, once you place the charcoal on the unlit charcoal, don’t reassemble immediately. Make sure you’re not using the thermometer that’s on the lid.
Great advice y’all. I wish I would have had this info when I got my first one over 20 years ago. Would have saved me from some very bad ribs at first 😂.
Haha well great bbq comes from experience and experience comes from bad bbq. Consider it lessons learned. I could do a full series on the meats I’ve messed up over the years.
Great video, like how you broke everything down in detail! I been using a WSM for a little bit now, but still love to watch videos like these, cause I can learn a few a things!
I love my wsm. I will say I’ve absolutely done cooks for 10 hours between 225-250, but I only use about 10 briquettes to start it with the minion and keep the vents almost closed to make it work.
I’ve always been a little more conservative I guess on charcoal in the WSM. I did more charcoal a few times and it was a nightmare to get temperature lower. So I always fill up to the charcoal chamber then add a full chimney lit. I think I’m going to give that arborfab a shot. People keep mentioning it in the comments.
Also I dont use it all the time but I get the best flavor and consistency in heat using Jealous Devil and it doesn’t put out the white smoke when it starts like Kingsford does. Kingsford is fine once you get it going tho.
I’ve never heard of it. I’ve got a big smoke this weekend for my nephews baby shower and I’m out of charcoal. I’ll grab some if I can find it and see how it is. Thanks!
Any disadvantages with running the top vent partially open? Most people always have it wide open but I'm having difficulty with too much airflow causing meat surface to dry out. There are other ways to solve this problem but just curious if partially closing top vent has any issues I've missed.
Partially open is completely fine. I almost always have to partially close it. I start with using the lower vents for temperature control but sometimes you have not choice. Especially if you’re running it with no water in the pan. It tends to burn a lot hotter
I play COD and I bought a Traeger Ironwood 5 years ago. About 3 weeks ago, I bought a WSM 18 and haven’t touched the Traeger since. I can finally get good smoke at 250-275F which is impossible on a pellet grill.
Great video brother, I subscribed👍 been deciding between this and a OKJ bronco, but think I’m gonna go with the 22” WSM for the price. Appreciate the insight!
Thank you! I think you’ll enjoy it man. If you ever want to step up to an offset, I’d consider an old country. I use the brazos which is a 1/4 inch steel.
I use a WSM 18" for a lot of my meat smoking, hopefully one day I'll get a 22" or even a Hunsaker. I've also got a PBC and a home made UDS but that gets the least use. I use the PBC for specific things and the WSM for most everything else. I guess I can confidently say I'm a barrel smoker guy LOL. One thing I can say is that you can definitely get 10+ hours on a single basket of charcoal on a WSM, I've done it many times with brisket and pork butts. I think the thing is (especially when you want to cook low and slow) is you have to be thoughtful about how large of a fire you start with. I use the minion method (or Harry Soo's donut method) and I start with a very small fire. This, on top of how I set my vents which is very similar to how you do, will give you a long burning fire at a lower temperature. For me, this method will give me 250 degrees for 12 or so hours. Also, using water in the pan will burn more fuel as well. On the plus side, you get moisture in the cook chamber if you're looking for that, but also a more even heat but at a cost of using more fuel. Anyway, great video! Got my sub!
@@danielploy9143 it’s essentially a large basket that replaces the charcoal ring in the smoker. I’m actually just learning about it but the plan is to get one and learn to use it and make a video of it. Arborfab.com has them you can buy.
Excellent vid. I’d dint realize it’s best to have the top vent at the opposite side of the door to encourage more smoke flavor. What’s odd as my WSM 18 has no protrusions on which to place the water pan. I instead purchased a Hunsaker diffuser.
Thank you! That’s weird that you don’t have any protrusions to sit your water pan. If you bought it second hand, it’s possible they were broken or removed. I’ve noticed a few variations in the WSM. For example, I had one that had a hole in the side between the two grates with a rubber stop that allowed you to place a thermometer. I’ve only seen that on the 14” though
@@Fork-And-EmbersYep.. off market place. Would I be ok using the water pan where the lower grill would go… I never use the lower grill… or is that placement too high for even an empty water pan?
@@robertjason6885I think so. I’d give it a shot and see how it goes. I would just be concerned that the water is too close to the meat but worth trying. Worst comes to worst, you can buy some metal L-brackets and screw them inside the smoker and sit the water pan on those. Similar to how it would’ve came from factory. Buy screws and bolts. It’ll be like new. You’d need 4 of them I believe.
@@Fork-And-EmbersI not real good with adaptations. I’ll search for a link to show me how it’s done. As I have an 18, a packer brisket is pretty much a no go. I’d use the pan minus water with a pork shoulder, ribs and chicken. I believe the Hunsaker is not allowing full smoke development due to it being directly on top of the charcoal ring?
Much appreciated! I work hard on my vids and it’s always nice to hear that people found them beneficial! Hopefully you find my future vids as beneficial 😊
Interesting. I’ve never had that happen before or even heard of it happening. I found this thread here and looks like there’s a few solutions: tvwbb.com/threads/please-help-lid-of-wsm-stuck-to-body.12637/
I am about to order a weber smokey mountain smoker cooker, I am just going to be home cooking every type of meat also fish possibly, what size do you recommend 14.5", 18" or 22"
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Great video man. Informative and funny!
Glad you liked it! I’ve got a lot more coming.
One of the best videos for a weber smokey mountain for entry people. Chapters are always a must and makes it easier for viewer.
I’m really happy you found it useful 😊
This is one of the best videos of the Smokey mountain. I’ve watched over 1k videos on this one smoker and this is in the top ten!!! Good job and new subscriber!!!!
That makes me extremely happy. I’m glad you found it useful! I’ve got more videos coming 😊
Yep same as 185 above, subbed in the UK.
You were very clear and easy to understand. Thank you
Glad it was helpful!
This couldn’t be more helpful. I’m getting my first Smokey mountain tomorrow and this was perfect for getting me ready. Thanks!
I'm glad it was helpful! Smoke on!
Excellent video on the WSM. I have had one for months without trying it because it was completely foreign to me and no tutorials explained it well enough. The first rack of ribs will be going on today, thanks to you.
So glad it was helpful! You’ll catch on quick and be an expert before you know it
I got a wsm 18 as my third smoker, first being a gas grill with a chip box, second a Smokey Joe and learning and improvising obviously along the way but realizing I really enjoyed smoked meat flavor. The pros and cons and prices all being considered I almost got a big green egg but those are now quite expensive. I really enjoy and don’t regret the middle size wsm but also later bought a Weber Jumbo Joe. So I would potentially buy a big green egg next depending on how long the wsm lasts. One big factor I would promote is the compact size, I can park my car tightly in the garage and still fit the smoker and grills next to it. Keeping them out of the elements basically year round except when in use. Sorry if rambling, I agree a wsm is a great first smoker.
It’s awesome to have so many options for sure. Sounds like you got quite a few lol.
I picked up my 18" at out Habitat for Humanity restore for $40. It looked like it had been used once and then sat outside in the rain. The grates looked brand new. Talk about a score. Best $40 I've spent
Hell yeah that’s an awesome find
Can you fit a turkey or beer can chicken on the top grate of the 18 inch?
@@coachwalk7485 im pretty certain that it will have the clearance but worst case scenario, you can remove the top grate and set it on the bottom grate. Just leave the top grate out while you cook it. As far as the turkey is concerned, you’d probably need to keep it around 15lbs or less. Just depends. The 22’ I was able to fit a 25lb turkey in it but it was extremely tight lol.
What a great video! Hilariously well edited too! I bought a 18” WSM 4 years ago and you still showed me a few new tricks! My only regret is that I didn’t buy a 22” instead. Not because of the surface area, but because the 22” model has a larger side door making it much easier to add more charcoal or water. Of course I have to push back on the 12 hour limit. With a full pan of water it can stabilize at 250F for 14-16 hours easily! Anyways I have a 13 lb brisket wrapped in the fridge right now! Can’t wait to fire up the WSM in the morning and get it going!
Thanks for the kind words! I guess I’ve never really added enough fuel to mine to push it that far. I was told by a few people in the comments about an arborfab basket. I think I’ll give it a shot too. I’m learning something new every time I use the thing lol. The 22 inch is definitely the route to go but unless you’re cooking for a lot of people, the 14 and 18 do great. My first one was a 14 inch that was gifted to me. I loved it and I gifted to another newbie and now they love it
OK, you got me! Bought a Weber smokymountain 18", took your advice went on facebook marketplace got it for $75. Now the grills and water pan are soaking and tomorrow I will clean everything else. And so it begins! Thanks, I think?!
lol that’s awesome! You’ll love it. It’s a solid smoker.
Great video! I've had my WSM for going on 5 years now and honestly, it's my favorite way of smoking spare ribs and pork butt. My favorite thing to cook on it is a whole spatchcock turkey. I remove the water pan and use a firedial instead and run it right around 300 the entire cook and it turns out awesome. As someone else said, that Arbor Fabricating basket is worth the money if you want to get super long cooks in. Keep the vids coming my friend!
The WSM is amazing at cooking most things but poultry is the best. I always cook my chicken or turkey on it. Something about the convection is different than my offset and pellet smoker. It crisps up so nicely. I definitely need to check out the basket. I had never heard of it. Thanks for the view and comment Nathan!
Thanks today will be our first cook on WSM ribs shoulder poppers smoke on
Heck yeah! Sounds like fun
I absolutely agree on your 4 reasons for purchasing a WSM! Great video! Thanks for sharing.
I've had mine for years and I love it ! works great for chicken and fish, Briskets roasts etc . one thing i did was use rebar wire to lash the fire ring to the bottom grate , makes cleanup a lot easier , great video man!
i do agree about the thermometer ! its garbage , I use the weber iGRILL 2 digital probe thermometer .
another trick i use is i bought a coleman single burner that screws onto a camping size propane bottle , the chimney fits perfectly on top of it so i use it to light the chimney , works super well even in bad weather / wind / snow etc
These tips are awesome! Someone also recommended an arborfab charcoal basket. You apparently can get 14 hours or more out of it. Thanks for these
Great tips. Looking at a Smokey mountain as my first smoker.
Brother you are a great teacher. I'm excited to give smoking meat a try. Thank you!
Been smoking with a Weber kettle and was a great intro, just got a Smokey mountain on Facebook market place and excited to use it! Have been waiting to have my own house to get one. Great video, thanks!
That’s awesome! You’ll love it! Hard to beat a Weber kettle as well
I could not agree more with your thoughts. I LOVE my WSM 22". You can use it so many ways and I've learned a ton about cooking from it's use. Great video. Thank you for sharing your knowledge! Good job!
Thank you Chris! I’m glad you enjoyed it and found it useful. I’ve got a lot more coming 😊
Excellent instructional video. I've have the 18" for years and it's still going stonrg! Once thing I did w/ the water pan ws line it w/ foil, fill it w/ playground sand and then top w/ foil. This makes it a heat sink, and able to maintain the heat in the smoker. I had mine at 250 for over 7 hours one time doing pork butts. And like you, I keep two lower vents closed and the one 1/3 closed and it holds just fine. I also keep my top vent open all the way all the time. Thanks for sharing with us.
Thanks for watching the video Kevin! The wsm is easily one of my favorite smokers. I’m excited to try out the arborfab. I’ve seen people use sand before. Is there much of a mess left over after wards?
Very useful video. I've used my WSM a few times already, I wish I had seen this video first!
I’m glad you liked it and it was useful. I’m still learning every time I use it.
Thank you for your tips. Great video. You are absolutely right there will be failures, but time, experience and listening to advice is crucial. Watching the video again. Going to have my daughter watch it.
Just got a WSM and watched a few videos on it. Yours is by far the best and super informative, great video man!
That makes me happy! You’ll love it. It’s one of the best smokers.
Great tips! I've had mine for a few years and it's been alright, but these tips are really helpful. I've made a couple of the mistakes you called out!
If you do the snake mehod, just do it outside the charcoal ring en between the ring and the steel kettle
Great video brother. Super informative and funny at the same time. Dont let the haters get to ya. This video was a million times more helpful to me getting started than a bunch of other, better "produced" big name ones.
I really appreciate that and thanks for the kind words 😊
Great practical experience-based tips... appreciate your effort. I don't have a WSM but I have smoked for a number of years now with my Weber kettle, and I'm waiting on delivery of the poor man's WSM, the Char-Broil 20" bullet smoker, and just about all your tips will directly translate to that.
Thanks so much for the kind words. I’ve not heard of the char broil bullet but I’m sure it’ll do awesome.
Love the humor, love the profanity - excellent video! Ty!!
Glad you enjoyed it!
Great video man, especially the part about when to put the meat on. A lot of videos tell you to chuck the meat on immediately so i did that my first cook and the dirty smoke ruined the meat flavor.
Thank you! I always make sure I’m burning clean first. It makes a big difference
WSM is an awesome smoker. Definitely helped me wrok my way (back) up to running stick burners. I've seen some amazing bbq from it. It can also double as a great direct heat cooker if you take out the water pan.
It’s one of the most diverse cooking tools you can buy. There’s really nothing you can’t do on it
Really great work. Concise and to the point.
Thanks for the video. Extremely helpful.
Glad it was helpful!
Great information. I've been running a vertical pellet smoker for 4 years, and the WSM 18 for the past year. I was winging it with the WSM and getting decent BBQ, but mistakes were made. Appreciate this primer of the different fire building methods. Makes sense!
Thank you! We all make mistakes. I’ve completely destroyed food before when starting out. Glad you found this useful
@@Fork-And-Embersand I like the insertion of the funny clips. Subscribing
Ha! repeating what I a lot of people said, but simply, this is the only (okok of like 4) videos I watched in entirety ! Great fun video, Thanks!!
Thank you so much! I’m glad you liked it!
Great info!
I just got the 18 inch one off fb marketplace for $80. It's my first smoker, and can't wait to use it.
That’s a steal! Have fun. You’ll love it
Just got my first smoker similar to this one great video thank you 😊
A great video! A tip for helping to seal that door, is use some Neodymium Cup Magnets (with the hole in the center for a knob) to help hold it against the sides. Also, the very easiest way to light that chimney is to set it on your shrimp pot burner. It's fast and absolutely fool proof. Good stuff here for sure!
Aye thanks for those tips. I appreciate the feedback and support! 😊 I’ll have to checkout those cup magnets and give that a try
Your video skills are great and so is your WSM method! Emphasizing fire management makes smoking successful and you showed some great tips. Right on!
Thank you so much Mike! It takes so much work storyboarding, filming end editing these videos. It’s nice when people recognize 😊
Great video brother! Getting back in to smoking with my WSM and this video helped.
I’m glad it helped man! Thanks for the kind words
Great video. Answered all the questions I had watching other videos.
That makes me happy! I’m glad it was useful
Great video. Only thing is when do you add the meat? Right away?
Thank you! So I would add the meat when you have the temperature stabilized to what temperature you want to cook at. So if you’re smoking at 275, once it’s been stable for a couple minutes and the smoke isn’t billowing, throw the meat on 😊
I want to interject. The temps are not consistent with water in the pan. As the water evaporates, the temperature goes up. As he said, you have to learn it. It isn't a big process.
Good point!
Legend has it this man is still a legend….F$&N great video dude…well edited
Haha thank you so much! I appreciate the support!
Great video dude appreciate your efforts
I appreciate that! I put a lot of effort into my vids so I’m happy when people enjoy them! 😊
@@Fork-And-Embers yeah it’s great information and can see you’ve put a lot of work into it so well done !
hilarious video cut ins, very informative. I already have a stick burner but have been looking at one of these to add to my collection
I love my old country brazos but I’ve found that the Weber is amazing for poultry. Definitely worth adding to the tool belt.
Found an 18 on marketplace for 125 never even opened still in the box. Smoked turkey breast on it and it turned out great. Very fuel efficient. Thanks!
@@amospulley3442that’s a heck of a deal. You’ll love using it!
Dude, that Doc clip had me lol'ing. Nice choice
lol I love watching Dr Disrespect
Tnanks for the useful video!
Glad it was helpful!
Good advice. I used my WSM 18 for the first time and I struggled with temp management. Everything came out fine but I wish I had seen this first.
I’m glad you found the video useful. The wsm is quick to pick up and it’ll be smooth sailing before you know it. You’ll be able to run it in your sleep lol.
Love the video clip inserts 😂 hilarious.
I felt they got a little excessive.
Thank you
Thank you for an easy to understand and very concise video.
You’re welcome and thank you for watching 😊
New subscriber here. You have awesome adive. 75 percent I learned after screwing up and 25 percent of things I have never thought of! That 25 percent makes turns one from an amateur to a genius and you Sir are a genius teaching amatuers! God Bless you!
Thanks for the kind words! I’m glad you enjoyed it! I’ve got a lot more coming
Great video!! Huge fan of the WSM so glad to see another user. Cheers
@fork-and-embers I enjoy your content. Keep it up.
I just started my bbq youtube journey myself.
I'll check it out!
Real nice summary of how to cook on the WSM. I use the minion method in mine. I have had good results.
Same here! Minion has never failed me. Thank you!
0:20 I remember going through this very scenario, I fell hard into the hobby and I could not figure out what was best for me. So many options so many different types of people.
Good video and well delivered. Although I'm not a Weber Smoky Mtn guy I do own a Weber Summit. I remember back in the late 80's I had something similar, it was a called a Brinkman. Same in design but alot smaller than your 22 in Mtn. I have evolved over the years and I expect you will too...keeping things simple and having a good understanding as you know makes it great past time. Thanks for the entertainment, I'll be looking for more since I hit the bell. Doing a whole meal in the Summit as I write, Tri tip, acorn squash, corn and baby potatoes, it's running on auto pilot.
Thanks for the kind words. I love using my offset. I’ve got an old country brazos that makes fire management a lot easier lol. I hope you enjoy my future videos
Great video !! The temperature gauge on my 22'' WSM is actually pretty accurate ... That said , I still rely on a thermometer with probe during my cooks.
You’re one of the lucky few lol. maybe newer ones have fixed it, idk. Most I’ve seen have replaced the top gauge. I usually stick a probe in there as well if I’m setting and forgetting it.
Great video man.. I’m pretty well versed using my WSM 22 , but always like to see what others do with theirs. Great info for anyone considering a WSM.. and if you are.. Just get one, you’ll never look back
They are extremely underrated. I almost never hear people talking about them as their first smoker but I honestly think it’s not just a great first smoker but should be able to meet your needs as you grow into bbqing more. They can cook with the best of them for sure
Thanks for the tips! I got a 14.5” WSM, since it’s must me and hubby. I think I should’ve gotten the 18” but it is what it is. It seems like the 14.5” doesn’t get as much love as its bigger brothers. But your tips are great! I tried the Minion method once and it simply did not work. So the few times I’ve used my WSM I’ve used the wax or compressed wood igniters. Hubby is going out of town soon so I’ll try again with just myself as the guinea pig!
My first Weber Smokey mountain was the 14” and I loved it. I did find it a little limiting but for a few people, it’s great. Ribs I had to cut in half which is the only thing I didn’t like. Thank you for watching and I’m glad you enjoyed it 😁
After many many many years of smoking and grilling I have only one piece of advice. That's to practice and practice and practice. Soon it will all come together.
Sound advice for sure! Thank you
Great vid. Loved the cussn’!
U ever do any overnights on your WSM. Cheers from Canada
Thank you! I have done overnights. I’ve gotten good enough with the WSM that I can stabilize the temps and go to bed lol
Just picked up an 18" WSM on FB marketplace for 150. Cant wait to try it out. Thanks for the easy to follow and informative video. You being funny also made it more enjoyable.
Just one question - Have you modified your WSM at all or thought about it? Do you recommend any must have modifications?
I’ve actually not modified it at all! There are some great mods out there though. Definitely worth looking into. Thanks for the kind words
I’ve got two WSM smokers and still use them all the time.
Love the Doc cameo!!!
Thank you !! Vety informative and funny video....Take care man !!
Glad you enjoyed!
Love the style of video man, im in my late 30's and i feel like you would have been our friend, movie references and language, fantastic video. have you considered burying your wood underneath the charcoal in the minion method? ive been watching a lot of videos waiting for my WSM to come, Harry Soo seems like a good place to pick up some knowledge but he does skip a lot of steps.
Thank you so much for the kind words. I actually have done that before and didn’t notice a big difference but it would definitely expedite the process a little. You’ll love your Weber. You’ll probably make a mistake or two but that’s how you get better. You’ll find your own little tricks on the way
And harry soo is the man, a lot of times when you’re a master, it’s easy to jump over stuff that you consider common knowledge but it’s not
I feel like I could actually do this myself now!
😊😊😊
WSM is an awesome smoker and holds temp so consistently for hours. Recently bought an offset stick burner and am having a tough time with fire management
What kind of offset did you buy? They make some really cheap ones and they make some really expensive ones. I think for the money, the old country brazos is great. If it’s too expensive, they also make a pecos that is really good
@@Fork-And-Embers I bought an Oklahoma Joe’s Highland
@@j.t.thomas9242so it’s a good smoker but I think it’s 1/16th inch but I might be wrong. It’s a good one to get started on though. Temp probably burns hot so I’d let the wood burn down to coals and then start adjusting air flow
Wow, wow and wow! I am so new to smoking. I have the smoker, but I haven't done it yet. I learnt so much from you today. Very informative and you are great teacher. Have a great day. Forgot subscribe, Lol
That’s awesome! I’m so happy I could teach you something. Most important thing is to just start. It’s honestly not that complicated, I promise!
Thanks for thw walk/talk thru!
Cheers from Norway
Aye that’s awesome! You’re very welcome!
I used felt strips on the door opening and on the top where you place the lid, worked perfectly for taking care of the bad seal especialy at the door, so you sont need to buy the 100 dollar door mod to get a good seal, just Mcgyver it.
i only used it 5 times last year, got it late in the seison, first smoked hams wich were awesome, then porc belly wich was not as good as from the oven, need to retry that, and then a couple of huge cote-a-los, allowed to rest covered in bone marrow and reversed seared to finish, best steak i ever made/ate, and i made/ate alot of steaks :p.
Starting again in 2 days with some hams =)
That’s a good idea with the felt strips. The wsm is notorious for bad seals. I almost always Mcgyver it vs spending the money on mods.
I put the strips on mine as well, and it did make a difference!
@@Fork-And-Embers Hams were amazing, smoked with cherry and glazed 1 with applejuice/honey for lack of cidervinegar, the other 1 with honey/kriek (local Belgian cherry beer), and i have to say, the one with kriek was incredible, barely tasted the apple, maybe a hint of sweetness, but with the cherrybeer it gave on amazing aftertaste =)
@@tott598 those flavors just sound like they belong together lol. Nice stuff.
Man I'm so glad i watched this vid, I've been thinking of getting a kamado type grill to replace my old 22" kettle. Nope not no more! Wsm 22 with the rotisserie/pizza kit for sure
Man the biggest problem I’ve seen with the Kamari’s or green egg is that they’re hard as hell to clean. I love my Weber and super easy to clean lol
BBQ brother, just found this video in my suggested videos and so glad i did! Subbed half way through and the notifications are on! Love your editing style and your sense of humor! I had to send the kiddos out the room cuz of the swearing BUT totally worth it as your video was so entertaining and packed full of GREAT tips! Gonna go search your channel and see if you have a smoking brisket on a 22WSM for beginners next and what else ya got to watch. This is one of the best bbq videos I've seen on some time! Cheers and forgive me if I missed it but what is your name, sir?
I’m so glad you liked the video. So this is only my fourth video but I try to drop a long form video every two weeks. I’ll definitely add a brisket video to the list. 😊
The name is Joe!
Amazing
I’m ready to eat! Let’s go
Great video
Glad you enjoyed it
Thx for the video. I got a great deal on a used Smokey Mountain last week. I had trouble getting the temp past 200. I had to slow cook the chicken for an hour and a half. It was only at that point the temp spiked up to 350. Any tips on getting the desired temp in a reasonable time? Thx
So I think the most important thing is to make sure you are letting the charcoal light completely in the chimney before placing it on the unlit charcoal. Also, once you place the charcoal on the unlit charcoal, don’t reassemble immediately. Make sure you’re not using the thermometer that’s on the lid.
Great advice y’all. I wish I would have had this info when I got my first one over 20 years ago. Would have saved me from some very bad ribs at first 😂.
Haha well great bbq comes from experience and experience comes from bad bbq. Consider it lessons learned. I could do a full series on the meats I’ve messed up over the years.
Great video, like how you broke everything down in detail! I been using a WSM for a little bit now, but still love to watch videos like these, cause I can learn a few a things!
I’m so happy that you enjoyed it. I’ve got some more like it coming up! Thank you for the support!
I love my wsm. I will say I’ve absolutely done cooks for 10 hours between 225-250, but I only use about 10 briquettes to start it with the minion and keep the vents almost closed to make it work.
I’ve always been a little more conservative I guess on charcoal in the WSM. I did more charcoal a few times and it was a nightmare to get temperature lower. So I always fill up to the charcoal chamber then add a full chimney lit. I think I’m going to give that arborfab a shot. People keep mentioning it in the comments.
Also I dont use it all the time but I get the best flavor and consistency in heat using Jealous Devil and it doesn’t put out the white smoke when it starts like Kingsford does. Kingsford is fine once you get it going tho.
I’ve never heard of it. I’ve got a big smoke this weekend for my nephews baby shower and I’m out of charcoal. I’ll grab some if I can find it and see how it is. Thanks!
Great editing hahaha, great info too!
Glad you liked it!
Any disadvantages with running the top vent partially open? Most people always have it wide open but I'm having difficulty with too much airflow causing meat surface to dry out. There are other ways to solve this problem but just curious if partially closing top vent has any issues I've missed.
Partially open is completely fine. I almost always have to partially close it. I start with using the lower vents for temperature control but sometimes you have not choice. Especially if you’re running it with no water in the pan. It tends to burn a lot hotter
I play COD and I bought a Traeger Ironwood 5 years ago. About 3 weeks ago, I bought a WSM 18 and haven’t touched the Traeger since. I can finally get good smoke at 250-275F which is impossible on a pellet grill.
That’s awesome! You can probably get to the point where it’s almost as hands off as the pellet once you get it going!
Great video brother, I subscribed👍 been deciding between this and a OKJ bronco, but think I’m gonna go with the 22” WSM for the price. Appreciate the insight!
Thank you! I think you’ll enjoy it man. If you ever want to step up to an offset, I’d consider an old country. I use the brazos which is a 1/4 inch steel.
Nicely said nicely executed
Thank you!
I use a WSM 18" for a lot of my meat smoking, hopefully one day I'll get a 22" or even a Hunsaker. I've also got a PBC and a home made UDS but that gets the least use. I use the PBC for specific things and the WSM for most everything else. I guess I can confidently say I'm a barrel smoker guy LOL.
One thing I can say is that you can definitely get 10+ hours on a single basket of charcoal on a WSM, I've done it many times with brisket and pork butts. I think the thing is (especially when you want to cook low and slow) is you have to be thoughtful about how large of a fire you start with. I use the minion method (or Harry Soo's donut method) and I start with a very small fire. This, on top of how I set my vents which is very similar to how you do, will give you a long burning fire at a lower temperature. For me, this method will give me 250 degrees for 12 or so hours. Also, using water in the pan will burn more fuel as well. On the plus side, you get moisture in the cook chamber if you're looking for that, but also a more even heat but at a cost of using more fuel.
Anyway, great video! Got my sub!
Thanks so much for the insight! A few people mentioned on here buying an arborfab and they said you can get 14+ hours. I’m gonna give it a try
@@Fork-And-Embers For sure! I'm looking at that as well.
@@Fork-And-Emberswhat is a arborfab, where can get? Watched this video then subscribed🤘🏻👍🏼👏🏻
@@danielploy9143 it’s essentially a large basket that replaces the charcoal ring in the smoker. I’m actually just learning about it but the plan is to get one and learn to use it and make a video of it. Arborfab.com has them you can buy.
Thank you.
Minion, put a valley in the middle with wood chunks in the middle and then dump hot coals in the middle
Very entertaining and informative!
I’m glad you like it man! I work hard on the vids so it’s always nice when people do!
Ty Bro🤙🏽
Thank you! 😊
Excellent vid. I’d dint realize it’s best to have the top vent at the opposite side of the door to encourage more smoke flavor. What’s odd as my WSM 18 has no protrusions on which to place the water pan. I instead purchased a Hunsaker diffuser.
Thank you! That’s weird that you don’t have any protrusions to sit your water pan. If you bought it second hand, it’s possible they were broken or removed. I’ve noticed a few variations in the WSM. For example, I had one that had a hole in the side between the two grates with a rubber stop that allowed you to place a thermometer. I’ve only seen that on the 14” though
@@Fork-And-EmbersYep.. off market place. Would I be ok using the water pan where the lower grill would go… I never use the lower grill… or is that placement too high for even an empty water pan?
@@robertjason6885I think so. I’d give it a shot and see how it goes. I would just be concerned that the water is too close to the meat but worth trying. Worst comes to worst, you can buy some metal L-brackets and screw them inside the smoker and sit the water pan on those. Similar to how it would’ve came from factory. Buy screws and bolts. It’ll be like new. You’d need 4 of them I believe.
@@Fork-And-EmbersI not real good with adaptations. I’ll search for a link to show me how it’s done. As I have an 18, a packer brisket is pretty much a no go. I’d use the pan minus water with a pork shoulder, ribs and chicken. I believe the Hunsaker is not allowing full smoke development due to it being directly on top of the charcoal ring?
Buenos días me puede decir dónde lo puedo comprar o en qué plataforma lo venden gracias
Lo compraría en el mercado de Facebook. Ellos son bastante baratos en Facebook.
Good stuff in this video, nice job explaining.
Much appreciated! I work hard on my vids and it’s always nice to hear that people found them beneficial! Hopefully you find my future vids as beneficial 😊
I just got mine and the lid stuck really tight during the cook. Any tips on how to get it to lossen back up?
Interesting. I’ve never had that happen before or even heard of it happening. I found this thread here and looks like there’s a few solutions: tvwbb.com/threads/please-help-lid-of-wsm-stuck-to-body.12637/
Keep the heat going I’m bringing the ribs 🏃🏽♂️😂
Haha sounds good. It killed me choking the fire out at the end but I didn’t have time to cook anything lol
I am about to order a weber smokey mountain smoker cooker, I am just going to be home cooking every type of meat also fish possibly, what size do you recommend 14.5", 18" or 22"
Heck yeah! I always recommend going with the largest one because you will eventually find yourself wishing you had the bigger one
Thanks, love your videos, very helpful
Excellent, fun and informative. Keep making videos of this quality and you'll adda couple zeros to the sub count quick (currently at 426)
I love hearing comments like this! I really love that people enjoy the content
Take My Like 👍🏽 For That, "Mastered That Smoking Attribute Ability, Like Myself" Statement!
⭐️⭐️⭐️⭐️⭐️ 6:43
😊😊😊
Great video man!!
Appreciate it!