Minion Method:WSM Weber Smokey Mountain by Smoking BBQ Bob
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- Опубликовано: 20 окт 2024
- Smoking BBQ Bob shows how to get that all day low and slow consistent heat on a Weber Smokey Mountain Smoker/Grill without having to babysit it all day and not have to add more fuel on your long 14 to 18 hours smoke sessions. It's the best over all set it and forget it experience with a charcoal smoker. To get the products used in this video along with all other BBQ/Grilling products, please visit www.bbqgoods.com or come be a part of our Smoker Community at www.smokingbbqrecipes.com If you found value in this video, please, like, share, comment and subscribe to our channel. Thank you for visiting! Smoke on!
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According to Harry Soo, World Champion Pit Master, you should never place wood on top of the coals but under. This is because the top of the coals is too hot for optimal evaporation of wood resin which happens around 450 - 700ish degrees, which occurs at the bottom of the fire, not the top. Placing wood on top of the coals, where the fire reaches 900+ degrees, results in the destruction of the chemicals from the wood that give you flavor. He made an entire video about it. I encourage anyone to check it out! Thanks for the video, anyway!
I can hardly wait to get my new WSM smoker! This is very informative and useful. Thanks for the video Mr. Schultz. Smoking slow and low, the right way...
Brian Paden Any time Brian. If you are using our group store, let me know when you receive it. We like to give shout out to our supporters! Thanks for commenting on the video!
I have a few smokers plus a Weber kettle. Just ordered my first WSM it's the 18" should be fun.
You could put wood chunks under charcoal, then it would smolder more than fire up. or for others, never use bark or you can get a harsh flavor. I like the flavor of lump charcoal over briquettes and it takes less as it can burn hotter or longer. Different wood chunks give off different flavors and smokiness. Mesquite is good flavor but can be harsh. Always leave top vent wide open like in video. Good video.
I disagree. As a professional pitmaster if your trying to smolder your wood you aren't going to get the nice clear blue smoke your aspiring too. The bark doesn't make any difference if you know what you're doing. Do you realize how many people only use wood for their fires? The bark will not make a difference unless you are trying to do what your doing 'smoldering'.
@@RobertSchultzSmokingBBQBob It was something I saw from Harry Soo, a professional pitmaster. If I find it again, I will post.
@@RobertSchultzSmokingBBQBob Do you have as .many trophies as this guy? Watch starting around 4:05 ruclips.net/video/dOctn85Y-nk/видео.html
@@RobertSchultzSmokingBBQBob Then why do some soak there wood first, if not to make it smolder? ;)
Are you using a basket, or do you have criss-cross Charcoal grills underneath?
Great video. Your tips were very helpful 👍🏾
Glad you found it helpful. Give the hybrid minion/snake method a try sometime. Video is on my channel here.
ideally the smoke should have a blue tint and be almost invisible. That is the sweet spot of smoke. A lot of white or black smoke has an ashy sooty taste. Try using less charcoal and keep those vents fully open to achieve this.
toscodav jim thanks for your comment. if the vents are on full would it get too hot?
Light less fuel in the beginning.
That's a lot of wood in there. Most smoke is absorbed when meat is raw at very beginning of smoking process. Do you not experience acidic bark with all of that wood at middle and end of smoke?
I do not and that is not much wood at all. Please keep in mind a majority of large stick burning units solely run off of wood alone. Also, your pellet grills run 100% of the time off the pellets as it's heat source. So the idea that wood will make your meat or bark on your meat bitter is a myth. Other circumstance can cause bitterness but not using wood as your heat source.
@@RobertSchultzSmokingBBQBob actually a good point... you made well said
@@RobertSchultzSmokingBBQBob you're right, its more about the type of smoke than it is how long your protein is exposed to smoke. It should be thin blue smoke
Looking to get some help troubleshooting... I'm relatively new to meat smoking. I've had some great success with my WSM, but a few times I've used this method, about 3-4 hours into the cook, a majority of the coals ignite and the temp goes way too high, to the point where the water pan is at an intense boil. Any ideas as to why this has happened? Adjusting vents doesn't seem to work, the only thing that does is resetting the entire pile of coals, which ideally I'd like to avoid.
Same thing happens when I use the smoker... did you ever figure out why the temp spikes to boiling of the water in the pan!?!? Everything u explained is my experience. Cutting off the airflow doesn’t do ANYTHING on my smoker. The wood chips light up and I have a working fire underneath and I have to pull everything out and redue. It hold temp for the first hour usually
@@Klikklikboom0911 i'll keep it real, it kept happening and then i got my hands on a gifted flame boss, highly recommend one of those because the consistency is insane. Other than that, I've noticed that it spikes after the first hour and tends to settle down after that, so if I'm not using the flame boss I typically account for that in my cook and let it run for a bit before throwing any meat on
@@christiantylerrydeen5400 Thanks man, I’ll have to look into that. Wonder why everyone else seems to be able to keep the temp around 250 degrees. I guess we suck at this
@@Klikklikboom0911 soak your wood first, maybe?
In this video you never mentioned the water pan. Did you fill it up or ran it empty?
Steven Marsden no mate I suggest to not fill it up,just beside the meat keep little pan wit some water
Hi, Im trying to find a cost effective thermometer.. but they all seem to be for putting into the meat not as a measure of the BBQ's heat level. Any ideas on what I have to 'google' to find the right kind of device as Digital Thermometer ( remote/bluetooth or otherwise seems to get me Food based thermometers). I really dont want to spend more than $50 australian ? Thanks
My advice to to spend a little extra and you will save in the long run. You get what you pay for and I've learned the hard way. I will give you 2 that I personally use and 1 other one that is closer to your price range that many of my members from my private group www.smokingbbqrecipes.com love to use. I have 2 of these and have had them for 2 and 3 years respectively and still going strong. The ET733 and these come with free shipping and free bear claws out of our store. astore.amazon.com/wbc0e3-20/detail/B00GM0RXQQ. I have the igrill2 as well. 4 probe access but is pricier astore.amazon.com/wbc0e3-20/detail/B00VIIWH72 . And this one is getting lots of recommendation too and closer to your price range. astore.amazon.com/wbc0e3-20/detail/B01GE77QT0.
Smoking BBQ Bob's Facebook Group Store www.bbqgoods.com 100% of any profit will be donated to The Fallen & Wounded Soldiers Fund.
When you are done cooking and cutting out the fire, do you ever have a brown looking rust on the inside top dome or on the side mid section? I scrub it off but it gets annoying doing so. I tired taking the water pan out when putting out the fire but sometimes the brown stuff comes back. Do you experience this? Also, when you used all three vents in this video, how long is the coals last?
+Patrick Parrish I don't get that brown look. I cover my water pan in foil before filling with water or whatever liquid. This load will last 12 to over 20 hours. The reason I say 20 hours is my cooker is over 200 degrees right now on the original fuel and it been 20 hours. I did 2 pork butts started the fire at 5:30pm yesterday and it's 3 pm right now. Butt been off the now since 12 noon though.
Thank you Jason. When I am done with a cook I open all the vents and let the coals burn out, also I take out the water pan. This has helped a lot with the brown stuff. I just don't want that stuff on my food.
What temp is this setup for? Just curious
Depends on how much pre lit coals. you put on. The more pre lit coals the hotter the temp and vise versa. This typical set up is for 225-250 but you can run hotter if you like. It's all up to you by the prelim coals and your damper settings for air flow.
thanks man
Briquets not briskets.....shssssh
Pee con .........🙄
Puh-con,,,, NOT peecan.......Brikett,, NOT brikit.