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!
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.
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 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'.
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.
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.
I'm making a playlist of all the best briskets on RUclips. You just earned a spot! So many people out here on RUclips have no idea how to make brisket.
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!!
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!
Happy to help! You can get your wood from The WoodShed if you live in SoCal Patty BBQ Woods #1 - ruclips.net/video/jXR4NqC1l6Q/видео.html Harry Smoking Woods - ruclips.net/video/X8Xwcj5feDg/видео.html Patty BBQ Woods #2 - ruclips.net/video/YvPAhONkLNk/видео.html
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!!
@@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
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.
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.
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.
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.
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.
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 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!
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.
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! 🧧🤙🥩🌺
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
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.
Say hi to Patty if you see her. Super nice folks passionate about BBQ!
4 года назад+1
Well Costco had prime brisket cheap, I did it just like you and it came out great, had some problems keeping fire steady with the water pan in but got through it. Did just salt and pepper ,only post oak, love the smoke flavor from it , not overpowering Thanks again Harry & Mr Beans
@@SlapYoDaddyBBQ If you mean Pitmaster secret wood chip yes it did , worked great ,next time I will use a shallow drip pan for more room to tend the fire Thanks again
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 - ruclips.net/video/Jq3rltHR7UI/видео.html David Klose - ruclips.net/video/2IkUdGKDv7U/видео.html
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.
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'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).
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?
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
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.
So do you smoke fat cap down then place in the oven after wrapping fat cap up? . What setting do you have on the oven ? Fan grill? .cheers like all your videos
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!
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.
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.
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.
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.
Harry, a great video! I have a WSM 18.5". Since its smaller than the 22.5" should I use all wood chunks rather than the smaller logs? Any advice would be appreciated. Tks.
Just have your post OAK cut to fit the WSM 18 fire ring and you'll be fine I am guessing. Let me know if you want me to do a test in the future as Jas cut my logs pretty small and I think they will fit into my 18
Harry, thank you so much for answering. If you could, I would really appreciate you doing a test on your WSM 18.5" so all of us who have one can see how to set it up. I really appreciate your videos and have learned a lot all ready. Tks again.
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??
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? 😎😗🤯
Very cool! Thanks! Question on the Cajun Bandit door...have you ever seen it damage the porcelain, and if so, how do you prevent this...or does it matter? Thanks ahead!
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!
Hey harry I have a question. I tried doing a wood only fire in my wsm 18 and there just was not enough airflow to keep the fire going without using lump charcoal as well. Is the 22 capable of doing a fire only or did you end up adding siem lump or briquettes as well?
Hey Harry! Do you think it is possible to do Texas style post oak brisket on the WSM with the BBQ Guru setup and leaving the other air vents closed? I'm wondering if the air from the Guru fan plus propping the lid open with a piece of wood would be enough oxygen to keep the fire burning. Thanks for all you do, I have really learned a lot from you.
Don't see what not. I suspect best to use 10 to 15 CFM fan setup. Let me know if the Guru setup works with or without the pebble trick.
4 года назад+1
Excellent instructional movie as always, I got some post oak at Ace Hardware, think just feeding some on top of charcoal throughout the cook would work . Thats a very polite pup, mine would have snatched it before it hit the ground
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!
I looked into using WSM as a stick burner on forums. Seems like some are against it since it's not designed for it. Interested in getting a WSM, do you have any issue with porcelain cracking or anything like that Harry?
I have been thinking of changing the lid vent. Why can the vent be removed and a 3” or 4” short pipe be welded in like an offset smoker chimney with damper. You would have unlimited flow. Any thoughts on the idea???
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
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!!
Can be 1 hour to 6 hours as it depends on ambient temp (20 degrees winter or 110F summer in contests). When at home at 72F, rest until internal drops below 170F
Love your videos. If you were able to buy a backyard offset smoker, which brand and size smoker would u choose? Regular vs reverse flow? I'd love a video hearing your thoughts on regular vs reverse flow offset, and which offset you would purchase. Thanks again
When you use real wood splits like this, can you control the heat with the dampers without choking the fire and producing putrid smoke or do you need to feed the wood in very small chunks and leave the dampers open?
WSM was not designed for wood burning so I had to use my pebble trick to allow it to breathe sufficiently to run wood. Leave all vents open and 1/2 inch gap so the post oak burns properly
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 😁👍
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
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!
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 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"! 👌🔥🤪🤯
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!
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!
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
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!
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'm making a playlist of all the best briskets on RUclips. You just earned a spot! So many people out here on RUclips 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 - ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
SRF comp brisket - ruclips.net/video/cfDqD65II6I/видео.html
Comp Brisket - ruclips.net/video/Uo7ocTu9olc/видео.html
Best Brisket Injections - ruclips.net/video/RpnIGw4vyPA/видео.html
H-n-F Texas Brisket Baby Back M - ruclips.net/video/8gAXqos-aHE/видео.html
Coaching brisket - ruclips.net/video/XXsVxK7VIcc/видео.html
10 Backyard Fundamentals - ruclips.net/video/kzWWpvJEpck/видео.html
12 H-n-F Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html
7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Ultra Low Slow - ruclips.net/video/QavVUpbV8ek/видео.html
$220 Wagyu v $50 Angus - ruclips.net/video/1RAbLiBhx20/видео.html
S&P v Moola Rub - ruclips.net/video/Ykdy0bv2JIU/видео.html
Gold v Black SRF - ruclips.net/video/Vqqrc0g3JbQ/видео.html
Umami Brisket - ruclips.net/video/d9YqXR9_fi4/видео.html
Impossible 2-hour - ruclips.net/video/VVsE6-RYYB8/видео.html
Instapot Brisket Calderata - ruclips.net/video/F9ld_2eZfDI/видео.html
REDO 7 Fundamentals - ruclips.net/video/nKtpcBINwyA/видео.html
Brisket Cooked in Butter - httpss://ruclips.net/video/tE46WFWXUD0/видео.html
Brisket Aged in Butter - ruclips.net/video/MYmocZiho9U/видео.html
SRF Gold - ruclips.net/video/yV8u8EaMKOY/видео.html
Chicken Fried Brisket - ruclips.net/video/hnIbr_uzcf0/видео.html
Whole Fried Brisket - ruclips.net/video/RNzBOxrCsDw/видео.html
Post Oak Brisket WSM-22 - ruclips.net/video/elcqORHL5rU/видео.html
Walmart Brisket - ruclips.net/video/fLSe6c7Hq0s/видео.html
Costco v Sams Brisket - ruclips.net/video/nADa1iS76G4/видео.html
Corned Beef Walmart SmokeFire - ruclips.net/video/NSSIKicufJE/видео.html
Creekstone Brisket Franklin Style - ruclips.net/video/Z8o_Lv8GZvg/видео.html
Crawfish Boil Brisket - ruclips.net/video/W81WE3fkgN8/видео.html
Japanese A9 Wagyu - ruclips.net/video/LG7GDQsfZiY/видео.html
Beef Fat Injected Walmart Brisket - ruclips.net/video/jnIBYh18aso/видео.html
Costco Brisket Flat Coffee Chocolate - ruclips.net/video/MN6pb0wbMz0/видео.html
Walmart Brisket Homemade Injection - ruclips.net/video/pfc_EB0w03s/видео.html
Los Angeles Style Brisket - ruclips.net/video/P-WqJqQXu14/видео.html
@@SlapYoDaddyBBQ Harry, you deserve a list of your own. You're a real pro, man!
I think this was the best video you've ever done Mr Harry
Thanks James for stopping by!
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!!
I watched the video and read every comment. My WSM arrives on Tuesday March 16. Thanks Harry
Good luck!
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!
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 - ruclips.net/video/jXR4NqC1l6Q/видео.html
Harry Smoking Woods - ruclips.net/video/X8Xwcj5feDg/видео.html
Patty BBQ Woods #2 - ruclips.net/video/YvPAhONkLNk/видео.html
Same! This video was a breakthrough for me.
how was it?
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!
Awesome work Harry! You’re a master on those WSM’s!!
Happy to experiment and share results whether Pass or Fail
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!
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
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!
Another great video Harry! Keep them coming please.
Will do. Thanks for stopping by
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.
Come get some post oak from me in Texas...I got you Harry
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.
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!
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.
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.
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!
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.
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 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
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 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.
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!
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!
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.
This is so inspiring to me. Thank you so much!
Thanks Val for stopping by
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?
12:57 .... that’s what I told myself when I heard last call at the bar.
Great looking brisket and a great video! Thank you for sharing.
Thanks Charles for stopping by. Happy Holidays! 🐷🐂🐓🐔
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!
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!
Well Costco had prime brisket cheap, I did it just like you and it came out great, had some problems keeping fire steady with the water pan in but got through it.
Did just salt and pepper ,only post oak, love the smoke flavor from it , not overpowering
Thanks again Harry & Mr Beans
Happy to hear. Did my pebble trick work?
@@SlapYoDaddyBBQ If you mean Pitmaster secret wood chip yes it did , worked great ,next time I will use a shallow drip pan for more room to tend the fire
Thanks again
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 - ruclips.net/video/Jq3rltHR7UI/видео.html
David Klose - ruclips.net/video/2IkUdGKDv7U/видео.html
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! :-)
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'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!
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
Thanks for sharing us your ways. Good video
Thanks Daniel
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!
Hi Harry setting up the WSM like that could you leave the water pan out? I also have the larger model.
Sure you can so your WSM is like a UDS drum smoker
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
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.
So do you smoke fat cap down then place in the oven after wrapping fat cap up? . What setting do you have on the oven ? Fan grill? .cheers like all your videos
I cook fat down in the pit and in the oven. Same oven temp as pit temp you like. I do 250F or 275, depending on my mood! Thanks for stopping by Dan.
@SlapYoDaddyBBQ how about fan setting in the oven ive been using fan bake . Thanks harry
@@dazanderson5179 lower by 25F if you're using a convection oven
Ive got a wsm so when i transfer it to the oven would i still want the heat coming from the bottom or top and bottom ? . Thanks for the help harry👍
🔥🔥🔥 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!
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
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.
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
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
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
Enjoyed the video. Thank you.
You're very welcome!
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
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.
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
Nice cook - I prefer the apple wood and pecan combo- but do like the bark the post oak created.
Great experiment Harry! Great info.
Thanks Dice Man for stopping by
Harry, a great video! I have a WSM 18.5". Since its smaller than the 22.5" should I use all wood chunks rather than the smaller logs? Any advice would be appreciated. Tks.
Just have your post OAK cut to fit the WSM 18 fire ring and you'll be fine I am guessing. Let me know if you want me to do a test in the future as Jas cut my logs pretty small and I think they will fit into my 18
Harry, thank you so much for answering. If you could, I would really appreciate you doing a test on your WSM 18.5" so all of us who have one can see how to set it up. I really appreciate your videos and have learned a lot all ready. Tks again.
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!
Great video! Speaking of reheated brisket, what is your go-to method for doing that? I have frozen some I"m looking to reheat. Thanks!
275F oven until internal is 165F
@@SlapYoDaddyBBQ thank you!
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).
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
Harry, would installing two additional exhaust dampers on the lid of the WSM help with the draft?
Simple pebble or small piece of wood works just as well. Unless, you have a metal fabrication shop to cut another hole in the dome lid of the WSM!
Very cool! Thanks! Question on the Cajun Bandit door...have you ever seen it damage the porcelain, and if so, how do you prevent this...or does it matter? Thanks ahead!
Used them 10 years w zero issues in my 14, 18, 22
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
Hey harry I have a question. I tried doing a wood only fire in my wsm 18 and there just was not enough airflow to keep the fire going without using lump charcoal as well. Is the 22 capable of doing a fire only or did you end up adding siem lump or briquettes as well?
Use my pebble trick to prop the lid ajar to get the right draft going like an offset.
Very very nice video Harry, i really enjoyed watching you're videos.
Thanks Chatito for supporting my channel. Please tell others. Cheers, Harry
You should smoke the fat from the trimming in a pan to add before wrapping for better results. Imo
That is beautiful. My god!
Post oak gets the results like Franklin Austin, Pecan Lodge Dallas, and Pinkerton's Houston
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!
Hey Harry! Do you think it is possible to do Texas style post oak brisket on the WSM with the BBQ Guru setup and leaving the other air vents closed? I'm wondering if the air from the Guru fan plus propping the lid open with a piece of wood would be enough oxygen to keep the fire burning.
Thanks for all you do, I have really learned a lot from you.
Don't see what not. I suspect best to use 10 to 15 CFM fan setup. Let me know if the Guru setup works with or without the pebble trick.
Excellent instructional movie as always, I got some post oak at Ace Hardware, think just feeding some on top of charcoal throughout the cook would work .
Thats a very polite pup, mine would have snatched it before it hit the ground
Mr. Beans sends love and hugs
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 - ruclips.net/video/cfDqD65II6I/видео.html
Comp Brisket - ruclips.net/video/Uo7ocTu9olc/видео.html
Best Brisket Injections - ruclips.net/video/RpnIGw4vyPA/видео.html
H-n-F Texas Brisket Baby Back M - ruclips.net/video/8gAXqos-aHE/видео.html
Coaching brisket - ruclips.net/video/XXsVxK7VIcc/видео.html
10 Backyard Fundamentals - ruclips.net/video/kzWWpvJEpck/видео.html
12 H-n-F Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html
7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Ultra Low Slow - ruclips.net/video/QavVUpbV8ek/видео.html
$220 Wagyu v $50 Angus - ruclips.net/video/1RAbLiBhx20/видео.html
S&P v Moola Rub - ruclips.net/video/Ykdy0bv2JIU/видео.html
Gold v Black SRF - ruclips.net/video/Vqqrc0g3JbQ/видео.html
Umami Brisket - ruclips.net/video/d9YqXR9_fi4/видео.html
Impossible 2-hour - ruclips.net/video/VVsE6-RYYB8/видео.html
Instapot Brisket Calderata - ruclips.net/video/F9ld_2eZfDI/видео.html
REDO 7 Fundamentals - ruclips.net/video/nKtpcBINwyA/видео.html
Brisket Cooked in Butter - httpss://ruclips.net/video/tE46WFWXUD0/видео.html
Brisket Aged in Butter - ruclips.net/video/MYmocZiho9U/видео.html
SRF Gold - ruclips.net/video/yV8u8EaMKOY/видео.html
Chicken Fried Brisket - ruclips.net/video/hnIbr_uzcf0/видео.html
Whole Fried Brisket - ruclips.net/video/RNzBOxrCsDw/видео.html
Walmart Brisket - ruclips.net/video/fLSe6c7Hq0s/видео.html
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!
I looked into using WSM as a stick burner on forums. Seems like some are against it since it's not designed for it. Interested in getting a WSM, do you have any issue with porcelain cracking or anything like that Harry?
None of my 6 WSM have cracked in 12 years of abuse, er, use!
Another great video. Thanks so much for sharing. Love seeing mr Beans!!
Our pleasure!
I have been thinking of changing the lid vent. Why can the vent be removed and a 3” or 4” short pipe be welded in like an offset smoker chimney with damper. You would have unlimited flow. Any thoughts on the idea???
It may work. Only way to know is to try the mod you suggested.
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 🐷👍👌
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 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!
Wow I got to get one of those grill gun nice.
They are coming soon. My is a prototype
How long did you let the brisket rest between taking out of the oven and cutting? (Or how long to you normally recommend when not making a video)
Can be 1 hour to 6 hours as it depends on ambient temp (20 degrees winter or 110F summer in contests). When at home at 72F, rest until internal drops below 170F
Love your videos. If you were able to buy a backyard offset smoker, which brand and size smoker would u choose? Regular vs reverse flow? I'd love a video hearing your thoughts on regular vs reverse flow offset, and which offset you would purchase. Thanks again
Glad you asked. I have the same questions and will be flying to Texas to cook on offsets belonging to my BBQ buddies. Will report back soon
Harry do you think more top vents would work? Love your vids Harry.
Pebble does the job
When you use real wood splits like this, can you control the heat with the dampers without choking the fire and producing putrid smoke or do you need to feed the wood in very small chunks and leave the dampers open?
WSM was not designed for wood burning so I had to use my pebble trick to allow it to breathe sufficiently to run wood. Leave all vents open and 1/2 inch gap so the post oak burns properly
Harry Please link that rub shaker dispenser please
tinyurl.com/y7m5xsab
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!