FYI Pit barrel now offers a hanging rack system for the WSM 18 and 22 :) This is an older video so not sure if they made it at that time. thanks for this great video!
T-Roy, I want to thank you for the sacrifices you make for all of us backyard BBQ wannabes - 2 racks of ribs on 2 smokers, a beer (or 2) and a swim in the backyard pool. You are destined for sainthood!
Nice video T-Roy! As for the smoke ring - that is simply because of all the rub (you basically covered the whole ribs in that rub) and the smoke cannot penetrate and its not as pronounce as some folks would like. Salt, pepper, garlic and you will have smoke ring for days in 3.5 hrs. Cheers!
Thanks T-ROY for this test. A few months ago when I was getting ready to retire from trucking, I started reseaching/watching RUclips cook videos, and was thinking of buying the PBC or the Weber SMC I had settled on Smokey Mountain cooker as it seemed more versatile and that won out. Watching your cooks have helped me become a pretty dang good smoker/cook. CHEERS my new cook friend 🍻
Have the 18" and 22" wsm. my 18" is near 20 yrs old...Fits 2 racks of baby backs and people tell me they are the best they ever had. i do'nt think you will get that kind of service from a PBC..pellet ...or gas. stick burner yes, but not as easy as a WSM. WSM Rocks!!
Haha, I loved the pool montage! Living the dream! I've been binge watching your videos and learning a lot, so thank you for sharing your knowledge with us. Waiting on my WSM 22.5" to get here, hopefully Saturday, and can't wait to get smoking! You've definitely been my biggest inspiration. The ribs looked amazing! How do you feel about hanging vs flat smoking ribs on the WSM? Which one is better? I don't think my lovely wife is going to let me spend any more money on this new hobby but I want to make great ribs. Thanks for all you do!
It seems like the extra chunk of wood helped with that flavor. Also, you stated maybe pulling the WSM rack off 15-30 minutes earlier would’ve probably provided a better bite. Had you pulled earlier, it seems to me you’d say the WSM is hands down better.
8:06 - _"I wanted to show you what I'm using for my spritz...it tastes really, really good.....what the heck is it?"_ b'ahahahaha - love this man! Great video, T-Roy.
Hi Mr. T-Roy! Happily surprised at these results!! This test you did was down my alley!! In 2017 I was torn between buying the PBC and the 18.5" WSM. I decided on the WSM with the thinking that since they have about the same diameters I could make the WSM simulate a PBC, including NO vents adjustments just like the PBC. After spending enough on accessories to have almost bought a PBC and almost a year's worth of experimenting to find those sweet spot no-adjust vent settings - yea - I can now get my WSM to behave like a PBC. Looking back, it would have been easier and no more expensive to have just bought both the WSM and a PBC, but what fun would that have been. Great video, man! Thanks!
We came here for the bbq tips.......and we were fortunate enough to be treated to a minute and a half baywatch montage bbq style! And let's not forget that giant pink flamingo! T-Roy, you are indeed a great American....keep up the good work brother
I have a WSM 22" and have the hanging rack and I bought mine from Target and it was at a great price with free shipping. And we love it, Does a great job on ribs.
T Roy corkscrewing into the pool made the video worth it alone, the rest is just gravy. Lol. You're helping me to make my decision to buy a WSM an easy one. Thanks, TROY.
😎 pool scene. Love to finally see you relaxing in pool while cooking like you've mentioned. Thanks for the comparison between the 2 different cookers and cheers !
Im guessing the mystery behind the smoke ring was do to the hanging. Unlike laying on grates and having the smoke circulate the meat, it was just shooting straight up and out the gates
I have the 18" WSM, and the Gateway hanger. I get more of a ring hanging them. So, not sure what was up with T-Roy's experience here. I also cook them a bit lower/slower, so maybe that's the difference.
@@GTRJohnny66 good point, forgot he brought it up past 260. Makes things a bit interesting now. Maybe the silver skin didnt allow the smoke to penetrate
In your older video you chose Pit Barell. The super dark bark was all that sugar I'm the spray but I know you know that. I'm debating between the two. I think I'm going with WSM since I'll do more flat cooking than hanging.
So happy you enjoyed that pool scene. I'd had quite a few subs asking for some pool action. Maybe I'll incorporate more pool footage in my vids. Folks seem to enjoy it and it sure does cool me off when I'm shooting vids in the Summer! LOL I appreciate you watching! Cheers brother and keep that smoke rollin'!!!
@@TROYCOOKS hey T-ROY I just stumbled upon an older video of yours but you hung the ribs off the grate in your WSM. In that video the PBC seemed to win the day. Do you think the hanger kit is what made the WSM more favorable this round?
Troy! I think it would be cool to do a video on the wood chunks above the coals and one below the coals to see the difference in smoke ring. I bet under the coals is more significant.
Great comparison cook. I have the gateway hanging system for my WSM 22” and when I hang ribs - I hook both ends and rotate half way through the cook. Puts my mind at ease that one end isn’t getting done quicker being closer to the coals
I have the 18" WSM. Just made my first set of baby back ribs ( not hung) and had a wonderful smoke ring, using pecan wood and a sweet and spicy rub. I think you needed more wood in the WSM. When taking it off the grill my baby backs were falling apart when I tried picking them up. After the first three hours of smoking, the next hour i ramped up the temp to 275 and sprayed with apple cider vinegar every 20 minutes. Then wrapped until an internal reached 205. Then I glazed it with sweet baby rays and apple cider vinegar mix. It was amazing. Weber Smokey Mountain is a beast. My brisket turned out amazing on it as well. Nice video!
I think that I would use the water pan in hopes of slowing down the cook time.... I have the 18.5” WSM. Why are you taking the water pan out? Thanks in advance
Mate, without realizing you add 4 chunks of wood on the WSM, while only 2 were added in the PB, twice the amount. It would be good if you can repeat the test using the same amount of chunks... Great vid... cheers,
Took me a while to get a WSM but so glad I did....had a few stick smokers before but will never go back....i live in California and do a lot of Santa Maria BBQ style.....smoke lots of tri tip and it comes out perfect.....ribs...briskit all good.....wsm highly recommend it.
TRoy, Maybe I am doing something wrong. I get a strong vaporized grease flavor on hanging ribs. I also notice nasty thick grease all on the inside lid after the cook. Kind of like the grease build up under a kitchen range hood. It was covered. Is the grease flavor the profile everyone is talking about when they say hanging ribs over coal give a distinctive flavor? It came through stronger when I ate them the next day.
Great info man ! there are so many variables to consider it would be hard to decide which would be the better buy if I where looking to purchase something new. I love these types of comparisons! Thanks for sharing Troy!
Is this difference maybe in the cooking temp, maybe you addressed that but I've seen other videos where there was very little if any discrepancy between the 2 racks?
I think whomever invented the hanging rack for the WSM got himself a winner. It makes the WSM more versatile than the PBC since you can have a water pan and adjust the vents accordingly. I don't have either but now I'm leaning toward the 22 1/2" WSM and add the hanging rack. It would also be a good add to accompany my 22 1/2" Weber Kettle with the SNS. Thanks for a really good vid T-Troy and cheers to ya mate!
WSM is just an incredible machine, I've had mine ten years and I still shake my head in winder every time I use it. The capacity of the 22" and he versatility with a few mods or accessories is just incredible. I use my kettle for small cooks, the WSM for larger, almost always hanging with a Hunsaker Vortex basket, the added convention gives me the same or better results in 30% less time. Taking out the water pan and hanging in the WSM means I use it twice as often, due ti the faster cooks and zero hassle, and zero cleanup. I use the racks for briskets, and foi when I sometimes wrap, but hanging was the revelation for me. I also do venerable and potato kebabs with it, jack up the heat and add them at the end while the meat is resting, the timing is perfect and you don't have to turn an oven on or fire the grill up.
I tried hanging ribs on the WSM 18.5" with the Hunsaker meat hanger and firedial plate yesterday. The charcoal flavor was extremely intense without the use of wood chucks!!!
Good comparison video, little surprised as well,that the WSM didn't have a smoke ring, with the amount of smoke being put out. The color PBC, looked a little better. I'm pretty sure I wouldn't have a problem eating either one of them. 😎. Nicely Done. Thanks for sharing. 😎.
What I've been using instead of the hanging rack. I bought the webber grate that the middle piece is removable. So I feel that works just as good in my opinion. I might buy one to test the difference
Regarding the smoke ring. I have found that pulling the membrane does give you a better smoke ring as it allows the smoke to penetrate through the meat more. However, while we all love to see a nice smoke ring, it really is just asthetics. But I realize you know all this already. Great cannon ball by the way.
Hey Jim, I used a regular 18 lb bag of Kingsford Blue. I put about 1/3 in the PBC and 2/3 in the WSM. I did not have to add any additional charcoal for the cook. And yes, the smell was amazing!!!
Nice video T-roy and great comparison. I know that many are raving about the PBC, but for me, my WSM is the better choice all around due to quality of cooks and versatility. Can't beat a Weber!!
I'm with ya Robert!!! I was honestly surprised that the WSM had better ribs, but to me the flavor didn't lie. I appreciate you watching brother!!! Cheers to ya!!!
Awsome cook, I'm going to have to try this, I went to dallas on Tuesday to walmart and the Oklahoma joe bronco was on sale for $184 new so rib cook is coming after seasoning it, that wsm puts out smoke like my camp chef pellet smoker with two of those pellet tubes on meat rack to add smoke, the beef ribs I did were barked up and black like that
Its not that Im one way T-Roy but it looked like the wsm got more wood and larger. And instead of just tossing them in like you did on the PBC you made sure they were put behind the vents. I take it back I might be one way. Loved the video.
Great comparison @T-Roy! Another choice for those that have the 22 inch WSM is the Gateway Drum Smoker Rib Hanger online on Target’s website. There is definitely a different smoke flavor with the fat dripping into the fire.
I ordered a hanging rack for my WSM 22 a few years back from Gateway Drum smokers. Same idea, but hanging bars are parallel like the PBC. Better hooks as well. Not sure but I think it was under $50. Be warned, if you have a hinge lid kit on your WSM and you're using a hanging rack, that WSM becomes very top heavy until you have those ribs hanging. Remember, with the rack you've got both grates and the water pan removed.
Another great video brother T-Roy!! Yeah, I love that mahogany color too...but so far haven't found a better rib recipe than low and slow on the WSM. Head Country sauce with some brown sugar and honey, oh yeah!! Rib candy coming soon. Cheers man!
I find the WSM runs hot without the water pan, perhaps try 225-250f next time. I think you mentioned in the video it was 25 mins too long, which means it was probably running an hour fast compared to the pbc
T-Roy great comparison between the WSM and the Pit Barrel Cooker . I don't own the wsm I own the Pit Barrel and I will say I did ribs in my UDS and thought they where better then the pit barrel . My wife she absoulty loves ribs on the pit barrel so I guess it's a win win for both. Cheers brother Troy
Troy last year you and James made it seem like the pbc won and it wasn’t even close. The flavor profile was so different that the wsm didn’t compare. I noticed you hung the on the grate therefore they were closer to the coals and also the edge of the wsm, do you think that played a part in this new test with the hanging rack? I’m thinking of buying one myself.
Nice Demonstration T Roy Gateway drum cookers offers same thing. 45.00 I've seen it for. You need to go back to smokers mods and get you some cool touch handles for your wsm and check out the firedial, It is deflector plate that sits were water pan sits, I believe they are 39.00 dollars. Cheers
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
FYI Pit barrel now offers a hanging rack system for the WSM 18 and 22 :) This is an older video so not sure if they made it at that time. thanks for this great video!
I just did order the Pit Barrel Cooker accessories for hanging in the 18 WSM. It will be fun.
Hanging meat is fun and very tasty!!! I know you'll enjoy it!
I want to retire with a backyard like that. Living the dream man...
that and a bunch of bomb af weed to reef it on
T-Roy, I want to thank you for the sacrifices you make for all of us backyard BBQ wannabes - 2 racks of ribs on 2 smokers, a beer (or 2) and a swim in the backyard pool. You are destined for sainthood!
Thanks very much Roger. I appreciate you realizing the sacrifices I make for all of you!!! LOL Cheers brother!!!
Nice video T-Roy! As for the smoke ring - that is simply because of all the rub (you basically covered the whole ribs in that rub) and the smoke cannot penetrate and its not as pronounce as some folks would like. Salt, pepper, garlic and you will have smoke ring for days in 3.5 hrs. Cheers!
Thanks T-ROY for this test. A few months ago when I was getting ready to retire from trucking, I started reseaching/watching RUclips cook videos, and was thinking of buying the PBC or the Weber SMC I had settled on Smokey Mountain cooker as it seemed more versatile and that won out. Watching your cooks have helped me become a pretty dang good smoker/cook. CHEERS my new cook friend 🍻
I am not from TX, but I think it is fantastic you are supporting local business.
I subscribed when you jumped in the pool! What a Legend! 😂😂😂
I‘ve always thought your backyard looked like a relaxing place. Also sounds nice too with the water and chimes. Awesome cook, brother.
Love the pool scenes in the middle! What a great set up you have there in Texas.
Thanks Kaden, I gotta cool off during those longer cooks!!! I appreciate you watching!
Have the 18" and 22" wsm. my 18" is near 20 yrs old...Fits 2 racks of baby backs and people tell me they are the best they ever had. i do'nt think you will get that kind of service from a PBC..pellet ...or gas. stick burner yes, but not as easy as a WSM. WSM Rocks!!
Haha, I loved the pool montage! Living the dream! I've been binge watching your videos and learning a lot, so thank you for sharing your knowledge with us. Waiting on my WSM 22.5" to get here, hopefully Saturday, and can't wait to get smoking! You've definitely been my biggest inspiration. The ribs looked amazing! How do you feel about hanging vs flat smoking ribs on the WSM? Which one is better? I don't think my lovely wife is going to let me spend any more money on this new hobby but I want to make great ribs. Thanks for all you do!
One of the greatest bbq channels out there.
You’re the reason I started smoking,you’re the man T-ROY👍🏻🍺
It seems like the extra chunk of wood helped with that flavor. Also, you stated maybe pulling the WSM rack off 15-30 minutes earlier would’ve probably provided a better bite. Had you pulled earlier, it seems to me you’d say the WSM is hands down better.
8:06 - _"I wanted to show you what I'm using for my spritz...it tastes really, really good.....what the heck is it?"_
b'ahahahaha - love this man! Great video, T-Roy.
Hi Mr. T-Roy! Happily surprised at these results!! This test you did was down my alley!!
In 2017 I was torn between buying the PBC and the 18.5" WSM. I decided on the WSM with the thinking that since they have about the same diameters I could make the WSM simulate a PBC, including NO vents adjustments just like the PBC. After spending enough on accessories to have almost bought a PBC and almost a year's worth of experimenting to find those sweet spot no-adjust vent settings - yea - I can now get my WSM to behave like a PBC. Looking back, it would have been easier and no more expensive to have just bought both the WSM and a PBC, but what fun would that have been. Great video, man! Thanks!
I think you put more wood in wsm
We came here for the bbq tips.......and we were fortunate enough to be treated to a minute and a half baywatch montage bbq style! And let's not forget that giant pink flamingo! T-Roy, you are indeed a great American....keep up the good work brother
I’ve been cooking in the WSM without the water pan after your previous video and my peeps have been raving about my ribs since
Great video! Prob be buying that darn accessory too for my WSM.
I have a WSM 22" and have the hanging rack and I bought mine from Target and it was at a great price with free shipping. And we love it, Does a great job on ribs.
T Roy corkscrewing into the pool made the video worth it alone, the rest is just gravy. Lol. You're helping me to make my decision to buy a WSM an easy one. Thanks, TROY.
Good stuff Troy. Enjoyed the watch. love the pool shots. living life to the fullest. Enjoy brother!
Thanks brother!!! I've had a lot of requests to show me in the pool, so I figured I'd throw that part in this time. The ribs were awesome!!!
😎 pool scene. Love to finally see you relaxing in pool while cooking like you've mentioned. Thanks for the comparison between the 2 different cookers and cheers !
Im guessing the mystery behind the smoke ring was do to the hanging. Unlike laying on grates and having the smoke circulate the meat, it was just shooting straight up and out the gates
I have the 18" WSM, and the Gateway hanger. I get more of a ring hanging them. So, not sure what was up with T-Roy's experience here. I also cook them a bit lower/slower, so maybe that's the difference.
@@GTRJohnny66 good point, forgot he brought it up past 260. Makes things a bit interesting now. Maybe the silver skin didnt allow the smoke to penetrate
@@mr.splackavellie2184 That makes sense. I have never tried smoking ribs with the silver skin.
I usually pull it off my pork rack, but i leave it on my beef rack to keep the juices in and helps it not to fall apart when im slicing
In your older video you chose Pit Barell. The super dark bark was all that sugar I'm the spray but I know you know that. I'm debating between the two. I think I'm going with WSM since I'll do more flat cooking than hanging.
The cook and comparison were great but that pool sequence was awesome! Haha!
So happy you enjoyed that pool scene. I'd had quite a few subs asking for some pool action. Maybe I'll incorporate more pool footage in my vids. Folks seem to enjoy it and it sure does cool me off when I'm shooting vids in the Summer! LOL I appreciate you watching! Cheers brother and keep that smoke rollin'!!!
@@TROYCOOKS hey T-ROY I just stumbled upon an older video of yours but you hung the ribs off the grate in your WSM. In that video the PBC seemed to win the day. Do you think the hanger kit is what made the WSM more favorable this round?
Troy! I think it would be cool to do a video on the wood chunks above the coals and one below the coals to see the difference in smoke ring. I bet under the coals is more significant.
Great comparison cook. I have the gateway hanging system for my WSM 22” and when I hang ribs - I hook both ends and rotate half way through the cook. Puts my mind at ease that one end isn’t getting done quicker being closer to the coals
I hear ya Louis, but I have cooked ribs many times in the PBC, so I wasn't worried about that. I sure do appreciate you watching brother!!!
I have the 18" WSM. Just made my first set of baby back ribs ( not hung) and had a wonderful smoke ring, using pecan wood and a sweet and spicy rub. I think you needed more wood in the WSM. When taking it off the grill my baby backs were falling apart when I tried picking them up. After the first three hours of smoking, the next hour i ramped up the temp to 275 and sprayed with apple cider vinegar every 20 minutes. Then wrapped until an internal reached 205. Then I glazed it with sweet baby rays and apple cider vinegar mix. It was amazing. Weber Smokey Mountain is a beast. My brisket turned out amazing on it as well. Nice video!
Is hanging the ribs in wsm better than laying them flat on the grate?
I think that I would use the water pan in hopes of slowing down the cook time.... I have the 18.5” WSM. Why are you taking the water pan out? Thanks in advance
I'm laughing, This reminds me of eating ribs 'till I fell asleep in my plate. This just proves there is no such thing as bad ribs!! Keep it up T-Roy.
Mate, without realizing you add 4 chunks of wood on the WSM, while only 2 were added in the PB, twice the amount. It would be good if you can repeat the test using the same amount of chunks... Great vid... cheers,
For sure 4 chunks to two chunks wood. Well yes, more wood more smoke.
will the arbor charcoil holder 18.5 fit the PBC?
Took me a while to get a WSM but so glad I did....had a few stick smokers before but will never go back....i live in California and do a lot of Santa Maria BBQ style.....smoke lots of tri tip and it comes out perfect.....ribs...briskit all good.....wsm highly recommend it.
Look at that guy just hanging out in his pool!!! 😂😂. LOVE IT. Cheers, T-Roy!
TRoy, Maybe I am doing something wrong. I get a strong vaporized grease flavor on hanging ribs. I also notice nasty thick grease all on the inside lid after the cook. Kind of like the grease build up under a kitchen range hood. It was covered. Is the grease flavor the profile everyone is talking about when they say hanging ribs over coal give a distinctive flavor? It came through stronger when I ate them the next day.
Nice shades, nice pool, and of course I love your BBQs. Thanks for sharing, Troy!!
Thanks much!!! I was having a lot of fun on this cook as you could tell!!! LOL
Man your bad ass BBQ griller love your videos very helpful
Great info man ! there are so many variables to consider it would be hard to decide which would be the better buy if I where looking to purchase something new. I love these types of comparisons! Thanks for sharing Troy!
How many chunks of wood did you put in the Weber vs the Pit Barrel?
I think that's a good idea about the membrane keeping a little bit of moisture in, could be true...
Is this difference maybe in the cooking temp, maybe you addressed that but I've seen other videos where there was very little if any discrepancy between the 2 racks?
Did you keep the water pan in the smoky mountain during your test?
I think whomever invented the hanging rack for the WSM got himself a winner. It makes the WSM more versatile than the PBC since you can have a water pan and adjust the vents accordingly. I don't have either but now I'm leaning toward the 22 1/2" WSM and add the hanging rack. It would also be a good add to accompany my 22 1/2" Weber Kettle with the SNS. Thanks for a really good vid T-Troy and cheers to ya mate!
You right. Have have a 22 and a tell people everything you mentioned. Most versatile cooker on the market
Didnt you put 3 chunks of wood in the WSM vs one chunk in the PBC?
Both ribs looked amazing and delicious 😋. Love your videos thanks for sharing
I just bought the rib hanger for my WSM22. Can’t wait!
Interesting experiment, I'll need to give it a try as well.
WSM is just an incredible machine, I've had mine ten years and I still shake my head in winder every time I use it. The capacity of the 22" and he versatility with a few mods or accessories is just incredible. I use my kettle for small cooks, the WSM for larger, almost always hanging with a Hunsaker Vortex basket, the added convention gives me the same or better results in 30% less time.
Taking out the water pan and hanging in the WSM means I use it twice as often, due ti the faster cooks and zero hassle, and zero cleanup. I use the racks for briskets, and foi when I sometimes wrap, but hanging was the revelation for me. I also do venerable and potato kebabs with it, jack up the heat and add them at the end while the meat is resting, the timing is perfect and you don't have to turn an oven on or fire the grill up.
This is the review I needed in my life
I tried hanging ribs on the WSM 18.5" with the Hunsaker meat hanger and firedial plate yesterday. The charcoal flavor was extremely intense without the use of wood chucks!!!
Great comparison video T-ROY! Always wondered what the differences were between the two. This is helpful. Thanks. Cheers from London UK
Where do I get a pool like that???
I don't own a Pit Barrel Cooker but I think I will look into buying one soon! Great Video as always T-ROY!
What size thermometer for WSM18
Great video..... T-Roy with the can opener @ 10:13. I give it about an 8.5 from the judge out of Georgia !
Thanks Moon!!! I was hoping for more airtime, but my belly didn't give me any lift!!!! LOL
I love ur videos never quit making them
Thanks
I love the pool shots Troy! LOL!
Great cook T-Roy! Very interesting how the WSM was smoking more than the PBC. Good job!👍🏼
Good comparison video, little surprised as well,that the WSM didn't have a smoke ring, with the amount of smoke being put out. The color PBC, looked a little better. I'm pretty sure I wouldn't have a problem eating either one of them. 😎. Nicely Done. Thanks for sharing. 😎.
What I've been using instead of the hanging rack. I bought the webber grate that the middle piece is removable. So I feel that works just as good in my opinion. I might buy one to test the difference
I never get a smoke ring on wsm
NIce job Troy. They looked really good.
Did you use a diffuser or a baffle in the drum smoker
Nope-Nada, just direct heat from the bottom.
So yummyyy 😍😋
Hey Vincenzo, great to hear from you brother!!! Thanks, they were some mighty fine eating!
Great video. I have a Gateway hanging kit for the WSM and I’ve only used it once. This video makes me want to use it this weekend. Thanks T-Roy
Hi T-Roy , DANG bro you had a fun time in the pool relaxing LOL. Great review on those ribs using different cookers . CHEERS 🍻 to you.
Regarding the smoke ring. I have found that pulling the membrane does give you a better smoke ring as it allows the smoke to penetrate through the meat more. However, while we all love to see a nice smoke ring, it really is just asthetics. But I realize you know all this already. Great cannon ball by the way.
I wonder if the WSM had more smoke because you put 3 chunks in there whereas only 2 in the PBC?
Nah, I think it was because of more airflow with 3 bottom vents. Cheers to ya my brother Jeremy!!!
Wouldn't you need charcoal in order to get the smoke ring not just Hickory
Pool scene has that Babyback Maniac music vibe. Good stuff
Always great videos, cheers from a fan in Canada
Hello Canada!!! I appreciate the support very much and I'm stoked that you enjoy the videos. Much appreciated!!!
Hell yea! Keep on cookin brotha!! Coming at you from Taylor, TEXAS
Thanks Misel, I appreciate you watching!!! Cheers!!
Fantastic job on the ribs . I bet the smell out of the smokers was fantastic. How many times did you need to add coal to maintain the temp.
Hey Jim, I used a regular 18 lb bag of Kingsford Blue. I put about 1/3 in the PBC and 2/3 in the WSM. I did not have to add any additional charcoal for the cook. And yes, the smell was amazing!!!
Weird, how they didn't have a smoke ring but still looked mighty tasty. And I love your backyard set up with your pool. That's my dream backyard 😎
You are just living your best life!
Nice video T-roy and great comparison. I know that many are raving about the PBC, but for me, my WSM is the better choice all around due to quality of cooks and versatility. Can't beat a Weber!!
I'm with ya Robert!!! I was honestly surprised that the WSM had better ribs, but to me the flavor didn't lie. I appreciate you watching brother!!! Cheers to ya!!!
How about a video or an explanation between hanging ribs and laying them on a grill on a WSM??
Awsome cook, I'm going to have to try this, I went to dallas on Tuesday to walmart and the Oklahoma joe bronco was on sale for $184 new so rib cook is coming after seasoning it, that wsm puts out smoke like my camp chef pellet smoker with two of those pellet tubes on meat rack to add smoke, the beef ribs I did were barked up and black like that
Its not that Im one way T-Roy but it looked like the wsm got more wood and larger. And instead of just tossing them in like you did on the PBC you made sure they were put behind the vents. I take it back I might be one way. Loved the video.
I wish you had a OKJ Bronco to test it out doing some ribs. I would like to see how it compares to those.
Great comparison @T-Roy! Another choice for those that have the 22 inch WSM is the Gateway Drum Smoker Rib Hanger online on Target’s website. There is definitely a different smoke flavor with the fat dripping into the fire.
When hanging wouldn’t the bottom be done before the top?
Hi.
You did a WSM vs PBC 2 years ago as well. In that video PBC was the winner , in this one is the WSM. Wondering how come ?
He put 3 times as much wood in the Weber versus one in the pit barrel
Looking to add a WSM or PBC pretty soon. This really helps. Thanks for the vid!
Glad you enjoyed it and I appreciate you watching!!!
Which smoker you end up going for?
I ordered a hanging rack for my WSM 22 a few years back from Gateway Drum smokers. Same idea, but hanging bars are parallel like the PBC. Better hooks as well. Not sure but I think it was under $50. Be warned, if you have a hinge lid kit on your WSM and you're using a hanging rack, that WSM becomes very top heavy until you have those ribs hanging. Remember, with the rack you've got both grates and the water pan removed.
Another great video brother T-Roy!! Yeah, I love that mahogany color too...but so far haven't found a better rib recipe than low and slow on the WSM. Head Country sauce with some brown sugar and honey, oh yeah!! Rib candy coming soon. Cheers man!
Thanks Andrew, you will love the Rib Candy!!!! Cheers to ya brother!!!
Is this 18 or 22 WSM?
I don't have a WSM so I really can't compare, but like you said the PBC is a rib and chicken cooking machine! Rock On T-Roy!
I find the WSM runs hot without the water pan, perhaps try 225-250f next time. I think you mentioned in the video it was 25 mins too long, which means it was probably running an hour fast compared to the pbc
Awesome channel man, I really love the vibes from start to end! Greetings from germany!!!
Hey T Roy. Any tips on smoking fish? Would a video about how to. Thanks!
Cannonball!!!! T Roy living his best life. Cheers to ya brother !
T-Roy great comparison between the WSM and the Pit Barrel Cooker . I don't own the wsm I own the Pit Barrel and I will say I did ribs in my UDS and thought they where better then the pit barrel . My wife she absoulty loves ribs on the pit barrel so I guess it's a win win for both. Cheers brother Troy
Troy last year you and James made it seem like the pbc won and it wasn’t even close. The flavor profile was so different that the wsm didn’t compare. I noticed you hung the on the grate therefore they were closer to the coals and also the edge of the wsm, do you think that played a part in this new test with the hanging rack? I’m thinking of buying one myself.
Yes, hanging the ribs a little higher in the WSM did make a difference and also placing the ribs away from the edge on the WSM made a difference.
Nice Demonstration T Roy Gateway drum cookers offers same thing. 45.00 I've seen it for. You need to go back to smokers mods and get you some cool touch handles for your wsm and check out the firedial, It is deflector plate that sits were water pan sits, I believe they are 39.00 dollars.
Cheers
What was different about this test in comparison to the first one that you did? Asking since last time the PBC won.
Looks like good friends