Glad to see you're back at it T-Roy. A couple years ago, your videos inspired me to buy a WSM and I haven't regretted it. The wife and I haven't been to a rib restaurant since. Thanks for putting out these videos.
Thanks for the video T-Roy, always appreciate your content. Respectfully, I want to let you know your thoughts about the poultry on the lower grate is inaccurate. I understand the thought "uncooked chicken drippings on other food will transfer bacteria...". But it won't do that in your cooker. Here is why: the most common worry with poultry is salmonella. Salmonella is killed when in temps hit 145 degrees (time to kill salmonella at 145 degrees is about 10 minutes; the hotter the temp, the less time it takes). Most smokers run at 225+. This means, that any drippings from your poultry are going to die almost immediately inside your cooker, and will not make you sick. Hope this helps!
I appreciate the tip about salmonella. I haven't done much research on it, but it made sense to put chicken on bottom to "please" those folks that watch and say, "He didn't wash his hands", or some other nonsense. When cooking at your home, do whatever you want to do. When making vids, you will get lots of negative feedback from the food patrol crazies, but I'm glad there are some sensible folks out there like yourself that do the research and dispel the myths associated with food contamination and stuff. Much appreciated!!! Cheers brother!!!!
I’m new to the channel and new to smoking my wife just bought my a WSM for Father’s Day and I’ve been watching all of your videos and they are great. Very detailed I just smoked a pork shoulder for 12 hours and it came out amazing thanks for all the advice.
That's how I BBQ and I was saying the only thing missing was sausage. Then TRoy came through in the clutch. Also the only chicken pieces I BBQ for a cookout are legs and thighs so a big bag of leg quarters works for me.
You made a great purchase and I know you'll love the flavor that the WSM gives to the meat. Have fun with your cooks and enjoy that lovely smell of wood smoking. Cheers!!!
Hey T-roy! I just started cooking about a year ago but after moving to texas- watched some videos (a lot of yours) and purchased a 14" wsm Since then I have made some of the most incredible food. I recently picked up a used 18" wsm as ive been asked to cater from giving food to friends alone *plate ribs down here are amazing vs not to be found up north. I wanted to chime in and mention the heat difference is due to the wsm design to trap heat. The water pan absorbs the heat and it goes around the sides (this is why on upper or lower greats youll get slightly higher temps on the outsides of the grates) and reflects off the lid and back onto the top rack. The top rack blocks the bottom when loaded and heat rises. This is why all wsm with a water pan* in should run cooler in the middle rack.
Do you recommend running the water pan with water or no water? And what are your opinions on heat dials that replace the water pan? I read that heat dial makes even cooking Temps on both grates with no hot spots
My first time seeing your video, or any of these types of videos on RUclips. Just got 1 of these smokers for my Bday. Im going to follow you so I can learn how to use this and learn tips and tricks that you have. Thank you for your videos for the community.
Two years ago I started watching your videos, thinking about getting into bbq. Since then I’ve got a Weber kettle and a Smokey mountain. Use them both all the time. I’m from Buffalo, NY so whenever the hickory or pecan is in the air my neighbors ask me all sorts of questions...and don’t mind a sample or two. Appreciate all the videos Troy!
Just recently got a Smoke X4 and a Billows fan. I drilled a hole in my Weber Kettle for the Billows. My WSM will probably work with the Billows without any mods. Can't wait to try it out....man I eat too much!
Love the videos. Got a smoker for my 40th birthday. And you’ve helped me smoke successfully a brisket and pulled pork last weekend. Still learning but thanks all the way from the UK
T-Roy I see you have a couple different cooking tools there; which is your favorite. I ve used pellet, off-site with wood, and now considering only one and the Smokey Mountain is what I’m researching
T-Roy is the best. Wish I could buy him a nice bottle of Bourbon to say thanks for all the help through the years. Man I wish Arbor Fabricating had better deals in shipping. I want to support but to ship the same basket and minion starter shipping is $65 to Texas. I hope that is a fixable website glitch.
Hi T-ROY , greetings from the UK ... thanks for your videos , I have just finished my first smoke on a WSM ( pork butt ) and it has completely change everything for the better.. I have been using an offset smoker for around 1 year with varying results ... followed your WSM methods yesterday and all I can say is amazing ... thanks again for the uploads 👍👍👍
I bought that Arbor Fabricating basket and minion insert because of you and it is a game changer! Well worth the money and it is so easy to take the basket out and shake off the ash from the last cook and re-use the charcoal that didn't fully burn up. Absolutely a must have item.
Thank you sir for taking the time to explain the many helpful ways to use this Weber smoker.....Simple, informative and keeping it real reminding us all to "have fun folks, it's just BBQ'in". Lord bless ya !!!
T-Roy do you think getting the smaller Arbor Fabricating Minion Starter basked would make it easier to pour the lit coals into it? It appears that the charcoal basket handle kind of get in the way of pouring the lit coals.
Keep doing, what ya doing! I really enjoy you channel. I bought a WSM just because your endorsement and its one of my favorite things to do on weekends
Love bite T-Roy. Great tip on cooking different meats on different levels. I didn’t know about poultry on bottom and ribs, butts and beef on the top level. Thank you. Good looking food young fella.
Hello from Georgetown T-Roy! I picked up that HEB blend and found that for some reason the black pepper that's in the blend is some weapons grade heat for black pepper. Everything I used it on came out really spice considering I used nothing except the S&P blend. I normally use the coarse ground pepper from Costco and even just smelling the two, the HEB blend is potent stuff.
Purchasing wsm this week. Deciding between 18 and 22. Your vid’s are very helpful. Two questions 1. What temp probe comes in box and which one did you install? 2. Do these grates flip up for easier access to lower grate or those are after market purchase?
I'd suggest the 22 in so you can lay a full rack of ribs or a brisket flat on the grate. The 18 in gets a little cramped when trying to lay flat a rack of ribs or brisket. The temp gauge that comes with the WSM isn't that accurate IMO. I chose the River Country thermometer on Amazon and it's adjustable, so I can dial in the correct temp at grate level. The flipping grates are after market, but you don't need them on the WSM because the WSM has a side door which allows you to add more fuel and/or wood to the WSM. Hope that helps. Enjoy your new WSM!!! Oh, if you're buying on Amazon, plz use my affiliate store link. It won't cost you anything extra, but it'll help my channel. Thanks much Josh!!! Cheers brother!
Today is the second cook on my Wsm smoking 6 racks of ribs wish this video had been out sooner so I could see someone else use the 2nd level on wsm. Learning as I’m going. Your videos help. 🍻
Thanks T-Roy for all the videos it really helps us beginner BBQ folks find our way. Also a very special thanks for the Discount Codes you supply to help save us some money.
Hey Steve, dude, that new rub rocked the house!!!! It's not quite as good as the Gator rub, but it's my #2 that you make. IT was really nice on the ribs. I appreciate you sending it and hope some of my fans show you some love by ordering a few bottles.
I found you after I literally found one of these WSM ( 18" ) like new in a cover sitting beside some dumpsters at some warehouses I work out of a couple months ago ? Score! I watched a couple of your videos to get me started ( thanks ) all I have done are ribs. But the thing is like Ronco, set it and forget it. Charcoal, water, 250 degrees and some baby backs or spare ribs for 4-5 hours, perfect. Great design on this thing.
Hey man watching all the way from rainy Northern Ireland. Loving the channel and all the videos keep up the good work. You and babyback maniac have given me some inspiration to give bbq a try so just bought myself a low end stick burner and looking forward to smoking some meat. Got 5 kilo of brisket some beef ribs and pork ribs and getting up at 5am Saturday to bbq responsibly 😜 hopefully it goes well.
Absolutely loving the channel! I was doing research on the best smokers and was really torn between a Traegar offset and a Smoky Mountain. Your videos swayed me to the WSM. Smoking some Turkey drumsticks as we speak! Cheers brother!
Great choice getting the WSM. I've had mine over 8 yrs and I still love the flavor it puts into the meat. And after a handful of cooks, it truly is set it and forget it once you get the bottom vents dialed in for the temp you want. Keep that smoke rollin and cheers to ya Ethan!!!!
She was actually fixing her plate at the end of this one while I was slicing the meat, but I couldn't include that portion of the video for certain reasons. LOL
Nice one T-ROY- learning so much from you at the moment, i am a complete newbie but feel more confident of taking on the challenge of becoming a Pit Master like your good self. WSM is now pimped up and fired up. Gona do me some Bourbon marinaded ribs for my first cook this Thursday 23/02/21 cant wait. Only 7 Celsius here in the UK at the moment but what the hell, lets just do it. I will keep you posted as how it goes
If you will be cooking for a big family or big groups, I would recommend the 22". The 18" is really nice and doesn't need as much energy to heat like the 22". Sometimes a full rack of ribs won't fit in the 18" so you'd have to cut them in half but that is fine to do. Hopefully that small amount of information will help. Good luck with smoking and enjoy.
Fantastic video Troy very informative and for us Wsm effectundos, shows how versatile this cooker is. Your final products show what a great Pit Master you are. Happy 4th
Thanks very much John. I had some requests from fans to do a dual level cook on the WSM and I figured I'd load it up with all sorts of goodness. Man, that was some fine eating!!!
Great video. I'm doing a spatchcock chicken...trying to get about 300f on the fire. If I want tender and slow, can I cook it on the upper grill (without waer pan) on my WSM 18? Thanks much
Great multi cook Troy! Just goes to show what a great smoker the WSM is! The beef, pork, and chicken all looked mouth watering delicious 👍 I think I’m going to order the charcoal basket and accessory. TFS ole buddy! It’s always a pleasure watching your cooks! Hope all is well with you and yours! Cheers bro😎✌️
Troy would you consider doing a vid on the pros cons of the various sized wsm ‘s I am tryingto decide which is the best choice for me. Thanks in advance.
T-Roy, i just bought a charcoal basket from arbor fab. I can’t wait to use it this summer. Does yours fit perfectly onto the bolts in the bottom of the smoker? I had to rotate mine a little to try and find the right way to situate it. Thanks!
I'd be more inclined to put chicken/poultry in the middle too but for different reasons than t-roy points out, because it will be a more gentler cook with the water pan just below it (along with the items on the top grate taking the brunt of the heat that flows up the sides and blasts downwards with the WSM (thus helping to shield things below a bit)). plus the steam from the evaporating water can also help keep poultry moist. In terms of drips, i would be more worried about something too fatty above dripping down onto the chicken and giving it a funny taste, especially if there are rubs on the items above that dont suit chicken, they will drip down with the fat and burn onto things below. For example, i definitely would not be putting a leg of lamb on the top grate with chicken below.
I agree with your comments. What do you think about the dripping from meat on top to a turkey fir example in the lower deck.. do you think the turkey flavor could be affected by the meat drippings?
Great episode! Going to load up my WSM this weekend. I'm looking to do a chuck roast to do some pulled beef tacos, I might even throw some beef ribs in there for some tasty treats before hand! (I posted this question to another video - the chuck roast episode) What do you have in your bottle when you spritz beef? I usually use some kind of fruit juice and vinegar on pork. Could you use red wine and some red wine vinegar to spritz beef? Also, heading over to Arbor fab to update my charcoal grate. Always great tips. Especially during this time, I've got plenty of time to try new things. Thanks for the inspiration! Cheers.
I would hate to be your neighbor and smell all these delicious cooks. 🤣 Thank you for these videos. They help give me ideas how to improve my game on the WSM.
question about the Arbor fabricating basket. The water pan on the later models is deeper than the originals. Is the water pan too deep to work with the Arbor basket?
I'm new to your channel and I love what I'm seeing! Starting my first smoke EVER tonight. Pork shoulder on a Weber Smokey Mountain. You use Kingsford bricks, but everyone else I see on RUclips is all about the lump. Do you have content that talks about this? Thanks T-Roy!
maybe this is a good question for one of your Q&A's, but: what's the best way to clean the WSM? Materials and method? Thanks Troy, cheers to yuh!! - Matt in Ohio
Now that's a well served plate to satisfy the hunger. Love that that there was no room for sides lol. The thing I miss most from Texas is access to HEB!
My man T to the Troy!!! Looked great as always. Was up at 6 yesterday to put on a9 pound butt!!!! And had smoked baked beans I’m always being requested to make haha. Hope you and the Misses. Are doing well!!!
Hello T-Roy! Hello all! Putting together my new WSM 22" and I'm freakin excited! I have a question for you and/or the BBQ people here. I have some hickory mini logs here that I was just gonna take to the chop saw and make chunks. Question is: Is it worth trying to smoke with the mini logs at some point, or am I better off cutting them into chunks? These mini logs are really cheap and they come in pecan and oak as well. I'm definitely gonna use chunks my first cook, I don't wanna mess up too badly. Anyway I was just curious. Have a good one!
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
This dude is legitimately the most wholesome video maker I've watched in a long time.
He’s the bbq bob ross
Dare i say he's The bob ross of bbq?
Glad to see you're back at it T-Roy. A couple years ago, your videos inspired me to buy a WSM and I haven't regretted it. The wife and I haven't been to a rib restaurant since. Thanks for putting out these videos.
"Did he mention it was very peppery" lmao...brilliant!
Looks like the dry cleaners shrunk the T-Roy. All that triathlon training is paying off. ;-)
Thanks, I watch your Olympics video religiously for inspiration and I really think it's helping. 😂
T-ROY COOKS LOL. Great come back
I was about to say it looks like ole T-Roy lost some weight... Good job my man... Gotta stay healthy so you can keep making BBQ videos for us :-)
T-ROY COOKS we all know Justin is in shape. After all, round is a shape. Love you guys and thanks for sharing your know how.
was just about to say something... hope it’s on purpose and he’s in good health!
That cook turned out amazing! What a feast! Great to see you back in the saddle
For sure, the WSM was loaded down in a good way and it was some fine eats. Love ya bro!!!
T-ROY COOKS Love you too. Ready for the stupid pandemic to be over so I can come see you. It’s been too long
@@TROYCOOKS Hey T roy! Love your channel and videos. Wondering do you go for a certain temp to pull your ribs or just testing them for feel?
Gotta be the best intro ive ever seen 😄
Thanks for the video T-Roy, always appreciate your content. Respectfully, I want to let you know your thoughts about the poultry on the lower grate is inaccurate. I understand the thought "uncooked chicken drippings on other food will transfer bacteria...". But it won't do that in your cooker. Here is why: the most common worry with poultry is salmonella. Salmonella is killed when in temps hit 145 degrees (time to kill salmonella at 145 degrees is about 10 minutes; the hotter the temp, the less time it takes). Most smokers run at 225+. This means, that any drippings from your poultry are going to die almost immediately inside your cooker, and will not make you sick. Hope this helps!
I appreciate the tip about salmonella. I haven't done much research on it, but it made sense to put chicken on bottom to "please" those folks that watch and say, "He didn't wash his hands", or some other nonsense. When cooking at your home, do whatever you want to do. When making vids, you will get lots of negative feedback from the food patrol crazies, but I'm glad there are some sensible folks out there like yourself that do the research and dispel the myths associated with food contamination and stuff. Much appreciated!!! Cheers brother!!!!
@@TROYCOOKS I appreciate your response and understand the reasoning!
Thanks for all your videos T-Roy! Have helped me get through lockdown here in the UK learning to BBQ
I’m new to the channel and new to smoking my wife just bought my a WSM for Father’s Day and I’ve been watching all of your videos and they are great. Very detailed I just smoked a pork shoulder for 12 hours and it came out amazing thanks for all the advice.
That's how I BBQ and I was saying the only thing missing was sausage. Then TRoy came through in the clutch. Also the only chicken pieces I BBQ for a cookout are legs and thighs so a big bag of leg quarters works for me.
charcoal basket is nice. Thanks for the discount. I use the 18.5" WSM.
Just bought a slightly used WSM 18 inch. 200 bucks with a cover. I’m excited to start smoking. Thanks T-Roy.
You made a great purchase and I know you'll love the flavor that the WSM gives to the meat. Have fun with your cooks and enjoy that lovely smell of wood smoking. Cheers!!!
Hey T-roy!
I just started cooking about a year ago but after moving to texas- watched some videos (a lot of yours) and purchased a 14" wsm
Since then I have made some of the most incredible food. I recently picked up a used 18" wsm as ive been asked to cater from giving food to friends alone *plate ribs down here are amazing vs not to be found up north.
I wanted to chime in and mention the heat difference is due to the wsm design to trap heat. The water pan absorbs the heat and it goes around the sides (this is why on upper or lower greats youll get slightly higher temps on the outsides of the grates) and reflects off the lid and back onto the top rack. The top rack blocks the bottom when loaded and heat rises. This is why all wsm with a water pan* in should run cooler in the middle rack.
I appreciate the info bro!!! Cheers
Do you recommend running the water pan with water or no water? And what are your opinions on heat dials that replace the water pan? I read that heat dial makes even cooking Temps on both grates with no hot spots
My first time seeing your video, or any of these types of videos on RUclips. Just got 1 of these smokers for my Bday. Im going to follow you so I can learn how to use this and learn tips and tricks that you have. Thank you for your videos for the community.
Good to see you grilling again T-ROY! All your Weber Smokey Mountain videos are amazing.
Two years ago I started watching your videos, thinking about getting into bbq. Since then I’ve got a Weber kettle and a Smokey mountain. Use them both all the time. I’m from Buffalo, NY so whenever the hickory or pecan is in the air my neighbors ask me all sorts of questions...and don’t mind a sample or two. Appreciate all the videos Troy!
Yeah buddy! That was a feast fit for....ME! Great cook T-Roy! Great video on how to cook multiple meats on one grill. Take care brother!🤘
Brisket, pork butt, ribs, chicken and sausage! This video has it all. Great cook T-Roy!
Just recently got a Smoke X4 and a Billows fan. I drilled a hole in my Weber Kettle for the Billows. My WSM will probably work with the Billows without any mods. Can't wait to try it out....man I eat too much!
Love the videos. Got a smoker for my 40th birthday. And you’ve helped me smoke successfully a brisket and pulled pork last weekend. Still learning but thanks all the way from the UK
What a beautiful back yard you have, with the flowering bushes. Especially nice at about the 15:00 mark.
T-Roy I see you have a couple different cooking tools there; which is your favorite. I ve used pellet, off-site with wood, and now considering only one and the Smokey Mountain is what I’m researching
Best WSM video on the internet. You’re my “Go To” for WSM knowledge. Thank T-Roy! You’re the best!
Just bought the 14.5 inch because of your awesome videos. Thank you sir 🙏🏻
T-Roy is the best. Wish I could buy him a nice bottle of Bourbon to say thanks for all the help through the years. Man I wish Arbor Fabricating had better deals in shipping. I want to support but to ship the same basket and minion starter shipping is $65 to Texas. I hope that is a fixable website glitch.
Hi T-ROY , greetings from the UK ... thanks for your videos , I have just finished my first smoke on a WSM ( pork butt ) and it has completely change everything for the better.. I have been using an offset smoker for around 1 year with varying results ... followed your WSM methods yesterday and all I can say is amazing ... thanks again for the uploads 👍👍👍
Can you explain a bit more in detail why you like your WSM over your offset? I’m really looking to buy a WSM, thanks!
Nice cook Troy! That uncle Steve's shake is the real deal!
I bought that Arbor Fabricating basket and minion insert because of you and it is a game changer! Well worth the money and it is so easy to take the basket out and shake off the ash from the last cook and re-use the charcoal that didn't fully burn up. Absolutely a must have item.
Thank you Troy, you inspired me to get the 14 inch & 22 inch WSM👍🏾👍🏾👍🏾
Do you ever grill or smoke fruits, veggies, etc.? E.g., smoked portobello mushrooms, smoked stuffed mushrooms, grilled peaches, smoked tomatoes, etc.
''Did you mention it was very peppery'' 😅😅🤣 happy 4th from the UK yall xx
Love that you use Worcestershire Sauce as a binder! Great idea!
Now that's a feast fit for a King! Enjoy!
Hey brother Troy! That looked like a heck of feast right there! Take care my friend! Cheers!
Have a good n safe 4th carnal!
Thank you sir for taking the time to explain the many helpful ways to use this Weber smoker.....Simple, informative and keeping it real reminding us all to "have fun folks, it's just BBQ'in". Lord bless ya !!!
This is why i went for the napoleon apollo smoker because the grates are easy to access it comes in three sections.
T-Roy do you think getting the smaller Arbor Fabricating Minion Starter basked would make it easier to pour the lit coals into it? It appears that the charcoal basket handle kind of get in the way of pouring the lit coals.
Keep doing, what ya doing! I really enjoy you channel. I bought a WSM just because your endorsement and its one of my favorite things to do on weekends
Bourbon and Wood...there's nothing wrong with that! And what a perfect finished plate of deliciousness!
Thanks Ry, it was some fine eating!
Love bite T-Roy. Great tip on cooking different meats on different levels. I didn’t know about poultry on bottom and ribs, butts and beef on the top level. Thank you. Good looking food young fella.
Hello from Georgetown T-Roy! I picked up that HEB blend and found that for some reason the black pepper that's in the blend is some weapons grade heat for black pepper. Everything I used it on came out really spice considering I used nothing except the S&P blend. I normally use the coarse ground pepper from Costco and even just smelling the two, the HEB blend is potent stuff.
Purchasing wsm this week. Deciding between 18 and 22. Your vid’s are very helpful.
Two questions
1. What temp probe comes in box and which one did you install?
2. Do these grates flip up for easier access to lower grate or those are after market purchase?
I'd suggest the 22 in so you can lay a full rack of ribs or a brisket flat on the grate. The 18 in gets a little cramped when trying to lay flat a rack of ribs or brisket. The temp gauge that comes with the WSM isn't that accurate IMO. I chose the River Country thermometer on Amazon and it's adjustable, so I can dial in the correct temp at grate level. The flipping grates are after market, but you don't need them on the WSM because the WSM has a side door which allows you to add more fuel and/or wood to the WSM. Hope that helps. Enjoy your new WSM!!! Oh, if you're buying on Amazon, plz use my affiliate store link. It won't cost you anything extra, but it'll help my channel. Thanks much Josh!!! Cheers brother!
Today is the second cook on my Wsm smoking 6 racks of ribs wish this video had been out sooner so I could see someone else use the 2nd level on wsm. Learning as I’m going. Your videos help. 🍻
Thanks T-Roy for all the videos it really helps us beginner BBQ folks find our way. Also a very special thanks for the Discount Codes you supply to help save us some money.
Great help! Thank you so much
Thanks and I appreciate you watching!
Great cook T-Roy. Glad to see you back and working your magic!
Hey Steve, dude, that new rub rocked the house!!!! It's not quite as good as the Gator rub, but it's my #2 that you make. IT was really nice on the ribs. I appreciate you sending it and hope some of my fans show you some love by ordering a few bottles.
T-ROY COOKS Glad you like it. Hope all is well. Loved your wife’s comments in the background.
On the is there is a big difference between lump charcoal and briquette. Thanks
I found you after I literally found one of these WSM ( 18" ) like new in a cover sitting beside some dumpsters at some warehouses I work out of a couple months ago ? Score! I watched a couple of your videos to get me started ( thanks ) all I have done are ribs. But the thing is like Ronco, set it and forget it. Charcoal, water, 250 degrees and some baby backs or spare ribs for 4-5 hours, perfect. Great design on this thing.
GOOD FOR YOU ON THE FIND!!! love my 18 too,,get ready for a higher grocery bill. GOOD LOCK AND HAPPY EATING.
I really enjoy watching these videos. This guy seems so genuine and happy to be teaching us wannabes a thing or two.
I appreciate you watching Chad!!!!! Cheers brother!!!
Great to see you on the BBQ again. Thanks for the 2 cents of poultry cooking.
Hey man watching all the way from rainy Northern Ireland. Loving the channel and all the videos keep up the good work. You and babyback maniac have given me some inspiration to give bbq a try so just bought myself a low end stick burner and looking forward to smoking some meat. Got 5 kilo of brisket some beef ribs and pork ribs and getting up at 5am Saturday to bbq responsibly 😜 hopefully it goes well.
From Ireland to. Join bbq life Ireland on fb :) can't go wrong watching T-roy
Ann Mc Keon Collins LCGI. Thanks for the recommendation I’ll definitely be joining group 👍
Also discover bbq Ireland if you are big kamodo fan:)
Happy Fourth Troy, Karen and Fifi! I have all 3 sizes of the WSM line and enjoy them all, can't go wrong with any of them. Cheers brother!
Absolutely loving the channel! I was doing research on the best smokers and was really torn between a Traegar offset and a Smoky Mountain. Your videos swayed me to the WSM. Smoking some Turkey drumsticks as we speak! Cheers brother!
Great choice getting the WSM. I've had mine over 8 yrs and I still love the flavor it puts into the meat. And after a handful of cooks, it truly is set it and forget it once you get the bottom vents dialed in for the temp you want. Keep that smoke rollin and cheers to ya Ethan!!!!
Really nice video, need to load up my WSM like that! Always a pleasure watching you cook....
Glad you’re back and the feast looks amazing but I love the background commentary from the wife. Please have her on future videos!
She was actually fixing her plate at the end of this one while I was slicing the meat, but I couldn't include that portion of the video for certain reasons. LOL
Nice one T-ROY- learning so much from you at the moment, i am a complete newbie but feel more confident of taking on the challenge of becoming a Pit Master like your good self.
WSM is now pimped up and fired up. Gona do me some Bourbon marinaded ribs for my first cook this Thursday 23/02/21 cant wait. Only 7 Celsius here in the UK at the moment but what the hell, lets just do it. I will keep you posted as how it goes
Seriously T-Roy. Looking good. Both the food and yourself!
Good to see you back yard grillin T-Roy. Love your stuff! Keep'um comin!
I finally got a WSM and all thanks to you. I love it! I have used a lot of your tips. Love the videos, keep them coming. Cheers
3 years later how’s the WSM? Still love it?…..I’m about to order mine tonight, every time I check reviews for the WSM their very highly rated.
Thanks T Roy for another high quality and responsible video! I’ve learned so much from all your vids!
Sincerely
GW, Hbg, PA
Do you recommend an 18" or 22" WSM for a rookie smoker? This will be my first smoker and want to make sure I get the right size. Cheers!
If you will be cooking for a big family or big groups, I would recommend the 22". The 18" is really nice and doesn't need as much energy to heat like the 22". Sometimes a full rack of ribs won't fit in the 18" so you'd have to cut them in half but that is fine to do. Hopefully that small amount of information will help. Good luck with smoking and enjoy.
Fantastic video Troy very informative and for us Wsm effectundos, shows how versatile this cooker is. Your final products show what a great Pit Master you are.
Happy 4th
Thanks very much John. I had some requests from fans to do a dual level cook on the WSM and I figured I'd load it up with all sorts of goodness. Man, that was some fine eating!!!
New Subscriber!
I just got a Weber smoky mountain, so I really want to learn it!
T-Roy are filling the water basket with cold or hot water? Cheers.
Great video. I'm doing a spatchcock chicken...trying to get about 300f on the fire. If I want tender and slow, can I cook it on the upper grill (without waer pan) on my WSM 18? Thanks much
Great multi cook Troy!
Just goes to show what a great smoker the WSM is!
The beef, pork, and chicken all looked mouth watering delicious 👍
I think I’m going to order the charcoal basket and accessory.
TFS ole buddy!
It’s always a pleasure watching your cooks!
Hope all is well with you and yours!
Cheers bro😎✌️
Troy would you consider doing a vid on the pros cons of the various sized wsm ‘s I am tryingto decide which is the best choice for me. Thanks in advance.
That rib took the perfect bite. Competition quality texture
Great cook T Roy. Hope there’s more to come👍
T-Roy, i just bought a charcoal basket from arbor fab. I can’t wait to use it this summer. Does yours fit perfectly onto the bolts in the bottom of the smoker? I had to rotate mine a little to try and find the right way to situate it. Thanks!
Thanks for this! As a first time smoker I find this video VERY educational. Subbed!
Your WSM vids are my favorite!
Nice video! That stainless grill in the back is intriguing as well 👍👍
I'd be more inclined to put chicken/poultry in the middle too but for different reasons than t-roy points out, because it will be a more gentler cook with the water pan just below it (along with the items on the top grate taking the brunt of the heat that flows up the sides and blasts downwards with the WSM (thus helping to shield things below a bit)). plus the steam from the evaporating water can also help keep poultry moist. In terms of drips, i would be more worried about something too fatty above dripping down onto the chicken and giving it a funny taste, especially if there are rubs on the items above that dont suit chicken, they will drip down with the fat and burn onto things below. For example, i definitely would not be putting a leg of lamb on the top grate with chicken below.
I agree with your comments. What do you think about the dripping from meat on top to a turkey fir example in the lower deck.. do you think the turkey flavor could be affected by the meat drippings?
Props on the weight loss! Not easy to do with BBQ lol
Thanks Troy, always enjoy your videos
Great episode! Going to load up my WSM this weekend. I'm looking to do a chuck roast to do some pulled beef tacos, I might even throw some beef ribs in there for some tasty treats before hand! (I posted this question to another video - the chuck roast episode) What do you have in your bottle when you spritz beef? I usually use some kind of fruit juice and vinegar on pork. Could you use red wine and some red wine vinegar to spritz beef? Also, heading over to Arbor fab to update my charcoal grate. Always great tips. Especially during this time, I've got plenty of time to try new things. Thanks for the inspiration! Cheers.
Hey Matt, I spritz beef with water or beef stock most times. If I’m cooking pork alongside the beef, then I’ll use the pork spritz mix.
I would hate to be your neighbor and smell all these delicious cooks. 🤣 Thank you for these videos. They help give me ideas how to improve my game on the WSM.
What size is the WSM grill you used for this video? Thanks T-ROY!
I have the 22.5 inch WSM. I appreciate you watching Michael!!!! Cheers brother!
Like your video. Looks good. Just a note duck is not poultry it is water fowl and therefore you will not get salmonella.
question about the Arbor fabricating basket. The water pan on the later models is deeper than the originals. Is the water pan too deep to work with the Arbor basket?
I'm new to your channel and I love what I'm seeing! Starting my first smoke EVER tonight. Pork shoulder on a Weber Smokey Mountain. You use Kingsford bricks, but everyone else I see on RUclips is all about the lump. Do you have content that talks about this? Thanks T-Roy!
Damn t-Roy that plate looked amazing . Probably 100 dollar plate
Great video Troy! I don't know why, but I am absolutely terrified to NOT wrap a rack of ribs. Gonna have to give it a try soon! Cheers!
You get a different texture when not wrapping. Give it a shot!!!
Love your style of cooking...greetings from NYC
So good to see a TRoy vid! Was just thinkin abt ya today...and here we are
maybe this is a good question for one of your Q&A's, but: what's the best way to clean the WSM? Materials and method? Thanks Troy, cheers to yuh!! - Matt in Ohio
Wow, just watched two videos from this guy and the weight loss in the years between them is amazing.
"I think I mentioned that" LOL that was cute !
Now that's a well served plate to satisfy the hunger. Love that that there was no room for sides lol. The thing I miss most from Texas is access to HEB!
T-Roy, you are my favorite subscription. I always enjoy your videos. Love my WSM and I am going to smoke a butt tomorrow night! Stay well.
t roy is one of the true bbq gods.thank you
My man T to the Troy!!! Looked great as always. Was up at 6 yesterday to put on a9 pound butt!!!! And had smoked baked beans I’m always being requested to make haha. Hope you and the Misses. Are doing well!!!
Hello T-Roy! Hello all! Putting together my new WSM 22" and I'm freakin excited! I have a question for you and/or the BBQ people here. I have some hickory mini logs here that I was just gonna take to the chop saw and make chunks. Question is: Is it worth trying to smoke with the mini logs at some point, or am I better off cutting them into chunks? These mini logs are really cheap and they come in pecan and oak as well. I'm definitely gonna use chunks my first cook, I don't wanna mess up too badly. Anyway I was just curious. Have a good one!
Hey T-Roy I did pinto beans on the second level under beef ribs. Wife declared the best beans ever. Smoke and Drippins make everything better!
Everytime i watch a T-Roy video i get hungry.
Great video T-roy! I've hesitated using both grills on my WSM, but I'm going to give it a try this weekend!
Making a feast is that WSM, Troy! Very cool cook. I'm going to get me some of that HEB salt and pepper rub because I like peppery meats. Cheers to ya!
That HEB blend is very peppery, so I think you'll love it. I appreciate you watching Wade. Have a wonderful 4th brother. Cheers to ya!!!!!
Didn't remove the container you placed the lit charcoal in? Will the unlit charcoal light ok?