It’s like those golfers that tell you that it’s not about the driver, it’s about the golfer. So disappointing. 😂 I’ll stick to my Kettle for now then, I have to wait for my lottery win to upgrade anyways. Thanks Harry!
“Cook with what you like” is such a great lesson that I’ll take to heart. I’ve been using my vision grill (kamado style which I got from my neighbor for free when he moved) and so far (minus the first time I used it with no how to vids) it has yielded great results. Your vids almost convinced me to get WSM since I thought it would be easier to mimic your teachings with it, but cooking with what you know and what you like is an invaluable lesson. Thank you for sharing your honest opinions about the range of pits!
At the end of the day Justin, the gear does not matter so don't get GAS (Gear Acquisition Syndrome) which plagues many keyboard cooks who don't really cook but surf the Internet all day long falsely believing that their Q is no good because it's the fault of their gear. They are paralyzed by obsessively researching the best pit and wasting hours arguing the merits and demerits of pits they own, and don't yet own, when a shovel, chicken wire, and a hole is the ground is all you need really to put out great Q.
That comment about Gear Acquisition Syndrome really hit me in the feels, because I have been considering a WSM, but am yet to even attempt a legitimate smoke in my Mastertouch kettle. Thanks for keeping me humbled and for being such a great ambassador to the hobby!
I've been smoking on a WSM for about 4 months now, after Harry's videos convinced me just how good the WSM can be. When we have guests for dinner they can't believe the results I'm getting with meats on the WSM. Pork has become my new best friend! Last weekend: Apricot brined Pork Tenderloin - fantastic!
Great video as always. I would love to see you do a video specifically on the set up and smoke of the classic Weber Kettle. I think that's the one that the most people have.
I love the RUclips closed caption text, Harry introducing the video: "Hey everybody it's harry from slept with daddy bbq..." Turned that feature off. Still laughing!
I guarantee you will be pleased with the improved results. My 4,000 students 300 classes since 2008 is substantial evidence that it works, not to mention the scores on grand champions I've taught. Obi Wan Harry
Glad you enjoyed it! Have many more such videos soon. They go on Patreon for a few months first before coming on RUclips as my patrons are funding the free content as RUclips does not cover my production expenses. You can become a patron for as little as a cup of Starbucks and enjoy a lot of exclusive content like tech support, virtual classes, behind the scenes, patron Q&A, special requests, etc.
I have several different grills/smokers ect. Been cooking briskets for 30 yrs. I have been using a cheap 22 weber grill for about 5 years. I havnt done a brisket on that one, but slow cook beef ribs a lot. Did sweet bread this weekend. Learn how your grills cook is the most important thing. Hot spots ect. Great video. And yes. No gas grills.
I’ve done a Turkey and a Pork Shoulder on my Weber Master Touch kettle with both turning out great. I added the Slow-n-Sear before I cooked the shoulder. I feel that I’m getting the same results as I got off my WSM 18 before I sold it. Thanks for the video Harry!
I’ve always wanted a WSM, but my wife and I have a kid on the way and we just moved so I haven’t gotten it. However one of my friends just gave me his 3 year old Kettle for free because he upgraded to the premium model. It’s not the WSM, but it’s totally great, plenty of smoke flavor, fun to cook on, and best of all it was free. I certainly can’t complain at all about that, so I’ve been using it ever since and love it. Thanks for all your effort on the test and sharing!
Soo Sifu: Wishing you, and the family, a great weekend! Thank you for producing this comparison of the various Weber equipment! It was a great video! Your teaching of using what equipment you have correctly is a great lesson for all. It has helped me to not worry about what equipment I have but to concentrate on the cook, and the results that my two boys, and our Mui-mui, will enjoy! Glad to see Mr. Beans enjoying his favorite cut of BBQ - proving the deliciousness of your cookout! Keep-up the great work, and lessons! Much aloha and 🧧, Sifu!
Mahalo Bill. Keep spreading BBQ love. Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
The Weber Kettle is the best value. Plus you can do steaks, burgers, hot dogs. I even cold smoke in mine with a pellet tube in the winter. Great video!
My best brisket I have made so far was a hot and fast cook on my 26 Inch Weber Kettle. Now that I have an offset, I expect that to change. But you can make excellent barbecue on anything. Some of the best barbecuu I have had was from a barrel.
Thank you for your videos! I have a weber 26. I cooked my first brisket on my birthday back in July. Thanks to your hot and fast tutorial it came out great! Thank you for your content!
@Harry Great Content as usual, I really cant wait to come out and take your class once the covid pandemic is over, please keep making these videos, they are a source of great enjoyment for me and give me something to look forward to in otherwise dark times. Thank you Harry for all you do.
Love Harry, but this is about equipment test. Don't compare briskets, compare how easy to use, maintain steady temperature for longest period of time without constantly checking on it or having to add wood or charcoals
Thanks for stopping by. My fav cooker nowaday is the one that is clean as that's my least fav chore. Once you get the hang of various types of smokers, it's a matter of deciding which one brings you most joy. Some days, I want to light a fire, some days I want to cook using WiFi on my phone. The key is to have joy cooking and not worry so much about the gear. Don't get G-A-S or gear acquisition syndrome which is the more common ailment I've seen teaching and doing demos around the world. Keep spreading BBQ love!
Great video! And good job Beans! Just purchased a WSM and waiting for it to arrive this Tuesday. I've been smoking on the Weber kettle and very excited about going to the WSM. Thanks for the great videos.
I started doing smoking on my kettle this year (only done grilling before). Your videos have helped a lot, and it's reassuring to know the kettle does the job as fine as a much more expensive product. I've still been eyeing a WSM, it seems a bit more convenient for low and slow cooking, and would complement the kettle well I think. Anyway, thank you for all the help and tips you've provided me so far!
I prefer my WSM18 as it has won 100+ first places, easy to carry, burns less fuel, cooks 1 brisket, 2 butts, 3 ribs, 16 pieces of chicken good for $10,000 prize money. I use the 22 to teach as I cook 12 ribs in class
Great vid Harry, my summit is my go to now, let the WSM 18 go today to another person who will hopefully use it more than I did after the summit arrived. Still got the kettle as a backup. Look forward to my next rib cook with your rub.
What is the best way to set up a Weber kettle to do a hot n fast smoke cook? If you use the two charcoal baskets on the sides can you do more than one slab of ribs with a rib rack? Thanks Harry
I would go with two lit charcoal baskets w Jealous Devil charcoal and place a half disposable foil pan in the middle and get to 350F. Add water to foil pan it it gets too hot. Rotate the slab is it barks up hotter on one side
Harry, I noticed you said to let the rub sit on the meat for 4 hours. I used to do overnight so I could start the next morning (not just brisket but all meats). After the smoke I find my bark too dry. I tried my best to spritz every 15-30 min after rub sets. I wonder if the airflow in a smoker, combined with air drying it in the fridge many hours is causing this? I used to bake things in the oven just fine before smoking and couldn’t figure out what’s different, and that was when I deduced that smoking had airflow and oven didn’t. Also do you try to start smoking meat from room temp or from fridge temp? Thanks!
I'm guessing too much airflow draft or too high pit temps. Keep it covered in plastic wrap or foil while in fridge. Also try injecting so it is not dry. .
@@SlapYoDaddyBBQ I use a inkbird temp controlled fan based on the grate probe so the temp should be right, so if airflow is high, I guess I might close the top damper a little. I've always kept that wide open. I have not started injecting but I think I will start trying that! Also do you like to put meats on from room temp or fridge temp?
Smokey Mountain or the OG kettle the way to go! I went with Smokey and modified to be able to grill like a Kettle that I grew up on. No gas, No briquets EVER!
Not sure if you can get the snake method hot enough. I've not tried HnF using snake. I would try for HnF to use the Slow N Sear device as it might work best.
Listening to the end of the video I think you might have answered… I will need to think more about the fact that this new pit would be more about not having to tend I fire all day( I love doing it but I would love a break from time to time and still be able to make brisket)… hope you find time to help me think about it and maybe decide if a pellet grill is what I am after…
There is no perfect pit as you can see from my 450 videos and 35 playlists. The lesson I teach is don't get G-A-S. or gear acquisition syndrome worrying about the pedigree, cost, features, etc. Just cook, on a $150 Kettle, and enjoy the smoke, fire, and meat when you spread BBQ love. Your family and friends just want great BBQ. They don't need to get into the 3 hour arguments and Jerry Springer fist fights of what pit cooked the food or whether the pitmaster cooked fat up or fat down or what brand of pellets will do the magic! You are agonizing over the wrong priorities! It Always the Pitmaster and Never the Pit - Harry Soo
Good to see you again. Love my pellet grill. Hands down my Weber Summit gives superior smoke results. Love my gas grill too. They all have place in my opinion. Let’s all keep doing bbq love. Thanks Harry.😁👍
@harry soo I'm planning to grab a WSM this holiday, I'm debating on 18 or 22. Is there a reason why I should get the 22? I read that 22 uses more fuel. I'm mainly cooking ribs and 13 or less pound brisket hence why I considering just grabbing a 18. BTW Love your rub, I think the All purpose with MSG is the best.
Good morning Harry. You are either up late or up really early. Excellent video but didn’t help me decide which to buy. Right now I have a Traeger pellet smoker and I have charcoal barbecue and a propane barbecue. Propane barbecue has been used twice in three years and that was just to make quick burgers. Now I use it as an extra place to put food before and after cooking. Watching the video and your results makes me think of getting the kettle as a spare and extra barbecue. But......they all look great. Love the Way Mr. beans starts at 1 Side and goes right through to the other. Not very discerning what he obviously loves your cooking. Thanks dude.
Hey Harry love your videos!!.... I have a 22" Weber kettle grill and when I smoke a brisket I use the slow n sear with the water tray which is only on one side....I noticed that in this video when you were smoking your brisket in the Weber Kettle you used both sides with the charcoal trays to smoke your brisket what works best? And thanks again for the amazing videos!!!
What an awesome video comparison! I gotta admit, I have the WSCG so I was secretly pulling for it, but the smoke ring on the WSM is ridiculous. Thanks for the great video and as always, for the good tips. EDIT: your attention to detail (like including the initial temps of the WSCG into the calculation) is always impressive, sir. Well done.
That tasting review must have been exhausting Harry! But really, thanks for the review. Most of us don't have multiple smokers/grills, so it is interesting to see how close these are. Also, it was so hard to see Mr. Beans fight through his tasting review! 😉 Thanks much Harry!
Good job, Harry. Your test is not officially done until it passes the Mr. Beans test! LOL! BTW... I love the G.A.S. analogy: Gear Acquisition Syndrome. Most excellent. It reminds me of golfers who go out and buy the latest, greatest driver or putter to supposedly improve their game... when instead they should be concentrating on THEMSELVES using the equipment they have first. Same is true in the backyard grilling world.
LOL! I'm glad you like my G-A-S. Some folks get offended when I give them tough love! It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Hi Harry, I've been binge watching your brisket videos the last couple of days and just ordered some of your rub and BBQ sauce. I am so excited to try them out! 😍
Outstanding!!!! Mr. Beans confirmed that it is The Pitmaster- Not the pit!!! Have 18” WSM for 13+ years and had a blast!! Now Stick Burning and Having even More of a Blast!!! Better smoke rings too!!😁👍👍.
Thanks ! Ive been really upset that i cant afford one of those really expensive offset smokers gives me confidence to cook on some good bbq on my kettle and looking into buying a WSM 🙏🏻
Harry, could you do a video on using the Weber kettle for doing briskets and pork shoulders? I've seen bits an pieces but never a full video on using the kettle. Most videos use the WSM. Thank you for the content you produce!
Best comment was about GAS. Older bbq videos are about looking for cues to see if your meat is cooked to temp, now it’s about investing ridiculous amounts of money on accessories and backyard fixes to make your kettle airtight. I’m glad you aren’t one of those infomercial guys.
I know what you mean. On the Weber kettle it seems like everyone wants an accessory instead of learning how to smoke meat. For example, over the last 5 years or so, the Slow n Sear seems to have made its way onto almost every "how to smoke on the Weber kettle" type of video. It's almost like all the experienced cooks out there have forgotten that you can just bank coals to one side of the kettle with a drip pan full of water on the other side. The SnS might be nice to have, but it is far from necessary.
Will a weber smokey mountain smoke overnight? I am looking for the best/cheapest grill to smoke a full size brisket overnight without have to wake up and add more fuel. Thanks
I'm a techie, I definitely have GAS lol but I currently have a EX4 smokefire, friend of mine brought over a brisket he made on his smokey mountain, blew my mind. Before I blow more cash any tips on getting a flavor profile on the smokefire similar to the smokey mountain as it pertains to a brisket or pork butt? Thanks
Hey David, the EX is one of my fav smokers and does as good a job, if not better, than my WSMs with a one-button convenience. See my many EX video on how to get the best results
Can you give us another video about the other factors between those pits? Like, Which one is the easiest and most consistent to use? Does it hold temp well, does it hold enough charcoal to not need reloading, is it easy to setup and easy to clean, etc. Love your videos!
Yes Jared, already done so please feel free to browse, when you have time, the individual videos of each pit in my 330+ videos and 35 playlists. Thanks for watching
Harry, as always you take your knowledge & and turn it into practical truth, with wisdom & clarity. Like you, if I'm going to obsess over something its going to be the quality of the food I am producing and the love that I have for it. I always say, I'll grill for anyone, but i only BBQ for those I love! Spreading BBQ love is a great motto. I have been considering upgrading from my 18" WSM which I DO LOVE, to the larger 22" for the simple reason, I would like more space to get better air flow for the larger cuts and hopefully more consistent temps. I have a very small footprint in my backyard which is why ultimately decided on the WSM to begin with. You can't beat the quality of product it produces for the price. That said, I like the versatility of Charcoal Summit has intrigued me, to have an alternative to my Summit Gas grill. I would really love to hear any thoughts and wisdom you could impart. Your video on cleaning my WSM, changed my relationship completely with that unit and I love them even more. Blessings & best regards!
Hi Harry, love your videos, I always learn a lot - thank you! I wanted to confirm, after applying the rub, you noted that you like to let the meat sit for about 4 hours before smoking. Is that 4 hours in the fridge or at room temp? If it's in the fridge, do I need to get it to room temp before putting on smoker? Just ordered some of your rubs, looking forward to giving them a try. Thanks!
Hey Harry what do you think of jealous devil charcoal briquettes? I wanna try out lump jealous devil but I get turned off by how lump is inconsistent in size. I’ve only used royal oak lump charcoal
Didn’t see clarity on the grills, meaning I see the pan in the kettle, but is there water in there? How about the WSM (empty, water, sand), but didn’t see any pans in the Summit or Ex6? Mahalo brah🤙🏽
As in my 300+ videos and 35 playlists, I cook dry as per reasons I've explained numerous times! Mahalo Brah! See my videos on my Hawaiian friend Patty who owns a wood business in Orange County, C Patty BBQ Woods #1 - ruclips.net/video/jXR4NqC1l6Q/видео.html Patty BBQ Woods #2 - ruclips.net/video/YvPAhONkLNk/видео.html
WOW another educational video... You mentioned near the end of the video that one was smokier because of higher temperature at the beginning of cook. Does the higher temp create more smoke flavor than a lower temperature?
Daniel, high temps involve pyrolysis of animal fat which adds scorched fat flavors. Some like it and some folks don't. Also if it creates PCH (poly cyclic hydrocarbons) eating the meat is a cancer risk.
Hi Sean, mine are performing splendidly after many cooks and torture tests. I suspect the lack of experience in live fire cooking is, IMHO, the primary factor when getting less than satisfactory results. Weber SmokeFire 1 First look - ruclips.net/video/gr95fKaxpgM/видео.html Weber SmokeFire 2 Demo - ruclips.net/video/cNdqeLsugsc/видео.html Weber SmokeFire 3 Cook - ruclips.net/video/77QbyfsMVEg/видео.html Weber SmokeFire Pt 1 - ruclips.net/video/ALNnTwN2Kak/видео.html Weber SmokeFire Pt 2 - ruclips.net/video/jsUri_VoKag/видео.html Cleaning SmokeFire Pt 3 - ruclips.net/video/JckrX3YaNHg/видео.html Assembly SmokeFire Pt4 -ruclips.net/video/gKgvZyB9lT0/видео.html New Parts SmokeFire Pt 5 - ruclips.net/video/0hALlx43clY/видео.html Lock washer Pt 5 - ruclips.net/video/vg2TJ9gCfWc/видео.html Grease Fire v Grease Flareup - ruclips.net/video/VALvHFhWpk4/видео.html SmokeFire Corned Beef Walmart - ruclips.net/video/NSSIKicufJE/видео.html GMG Jim B v Weber EX6 - ruclips.net/video/bHPb83AKel8/видео.html
@@SlapYoDaddyBBQ Thanks Harry. I’ve been racking my brain on the best pellet grill to get. Been looking at the Rec Tec, Trager, Pit Boss, Camp Chef and the Webber. Was leaning towards the Webber til I saw all the fires and auger problems. Do you have any experience with the Rev Tec’s?
@@deerslayer440 Have not used a RecTec. I have a Grilla Grills Alphabac Grilll with 4 episodes and Pitts & Spitts Maverick 1250 with 4 episodes coming soon.
@@SlapYoDaddyBBQ interested to hear what you'll say about the pitts and spitts. I live in houston where they're based out of. Loving my ex6 smokefire also. Did some ribs yesterday and was planning on hanging them in the WSM because I prefer that unique flavor but the ex6 is just so convenient.
Thank you. During pandemic I started BBQ'ing, so I am new to the game. I am going to attempt my first brisquet soon. It does not fit on my WSM 14, so I am going to do it on my 22" kettle. One question Harry, when u finish it off on the oven, does the 1-1/2 hour per pound rule still apply? Thanks again, Champ
Lock your watch and Thermapen in the drawer before you start as you have no need for those tools. Cook until crust sets at 275F, wrap, put in 275R oven, remove when probe tender with your bamboo skewer. See my 45 how-to cook brisket videos on my Brisket Playlist for more info and black belt tips
Harry, do you only use that one sharpener or do you use other sharpeners on the same knife? My thought is other sharpeners likely be off a degree or so? I use the XV Trizor Edge by Chefs Choice. What’s your thoughts...
I like whetstones for my expensive knives. I use Rapid Steel for the less expensive ones. Yes the Trizor 15 works well and I have one Best Pitmaster Knives - ruclips.net/video/RRarBWyglwM/видео.html Knife sharpening - ruclips.net/video/__n2LtInFKU/видео.html Whetstone sharpening - ruclips.net/video/e_c3bC2W86w/видео.html
Harry I appreciate your comments that cooking should be fun.....but I find myself getting stressed out a lot over my cooks, what can help with this ? I tell myself to slow down and have fun with the process but I get going and then I get all stressed while I am preparing and getting the cook started. Am I crazy ?
Take three deep breaths and be in the moment so you can enjoy the cook. The worse that can happen is the meat is burnt. Be grateful that you don't have bigger problems like cancer and heart disease. When you don't have shoes, imagine the person who has no feet. If you don't have feet, imagine the person who has no legs. Keep it in perspective. It's just cooking meat over fire!
I agree with you 100%. It's not so much about the equipment, it comes down to the skill of the cook and his, or her knowledge of being able to utilize what they have. Of course in your case I would have to give you the title of "CHEF"! Thanks for all of the attention to detail Harry 👍🏽
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
This just goes to show u don’t need a very expensive smoker to cook great bbq. Awesome job Harry 👏👏👏
You got that right!
Love the video Harry. Been waiting on this one. I am a Summit owner. Love the grill.
That's true before I got a custom smoker built, I had a $200 smoker from lowes that I cooker everything under the sun on and it did the job
@@SlapYoDaddyBBQ morning I just sent
It’s like those golfers that tell you that it’s not about the driver, it’s about the golfer. So disappointing. 😂 I’ll stick to my Kettle for now then, I have to wait for my lottery win to upgrade anyways. Thanks Harry!
“Cook with what you like” is such a great lesson that I’ll take to heart. I’ve been using my vision grill (kamado style which I got from my neighbor for free when he moved) and so far (minus the first time I used it with no how to vids) it has yielded great results. Your vids almost convinced me to get WSM since I thought it would be easier to mimic your teachings with it, but cooking with what you know and what you like is an invaluable lesson. Thank you for sharing your honest opinions about the range of pits!
At the end of the day Justin, the gear does not matter so don't get GAS (Gear Acquisition Syndrome) which plagues many keyboard cooks who don't really cook but surf the Internet all day long falsely believing that their Q is no good because it's the fault of their gear. They are paralyzed by obsessively researching the best pit and wasting hours arguing the merits and demerits of pits they own, and don't yet own, when a shovel, chicken wire, and a hole is the ground is all you need really to put out great Q.
That comment about Gear Acquisition Syndrome really hit me in the feels, because I have been considering a WSM, but am yet to even attempt a legitimate smoke in my Mastertouch kettle. Thanks for keeping me humbled and for being such a great ambassador to the hobby!
Master the Mastertouch you must my young Paduan. May the BBQ force be with you! Obi-wan-Harry
Thank you for all you do, Harry.
You’re my favorite BBQ teacher.
My pleasure Ray!
12:45. thank you soooo much for your sacrifice 😂😂😂
I've been smoking on a WSM for about 4 months now, after Harry's videos convinced me just how good the WSM can be. When we have guests for dinner they can't believe the results I'm getting with meats on the WSM. Pork has become my new best friend! Last weekend: Apricot brined Pork Tenderloin - fantastic!
Well done Paduan Greg!
I am amazed at this presentation. thank you Mr. Soo......
You are very welcome
I do agree with you, cook with what you like and practice and get good at it!
Darin, love what you cook on and cook on what you love!
This might be my new favorite channel. I can’t believe I only just found it a month or so ago
Welcome to my 550 videos and 35 playlists
@@SlapYoDaddyBBQ Lol and I intend to watch them all, my friend
Great video as always. I would love to see you do a video specifically on the set up and smoke of the classic Weber Kettle. I think that's the one that the most people have.
Will add that to my 2-do list Chris. Thanks for stopping by.
You know you are good at what you do when you have over 500 views in under a hour on your RUclips channel. Keep up the good work harry.
Thanks, will do Nathan!
Harry- you are the king. Grateful to you for sharing your genius to an amateur like me. God bless, brother!
My pleasure Ben!
I love the RUclips closed caption text, Harry introducing the video:
"Hey everybody it's harry from slept with daddy bbq..."
Turned that feature off. Still laughing!
Yikes! I'll have to figure how to fix!
picked up a 18.5” WSM per your recommendation a few weeks ago. Couldn’t be happier!
Enjoy Matt!
Definitely going to try putting the wood chunks at the bottom
I guarantee you will be pleased with the improved results. My 4,000 students 300 classes since 2008 is substantial evidence that it works, not to mention the scores on grand champions I've taught. Obi Wan Harry
That was great, I totally agree with everything you said
Everything in BBQ is a 3-hour argument and Jerry Springer fist fight - Harry Soo :-)
We love our 22 kettle and WSM! Loved this video, thank you Harry!
Great to hear Mary! Keep it simple.
I own a smokey mountain and absolutely love it! I refer to it as the "Mighty Little Smoker"
MLS WSM! 😁
Thanks for the video, Harry. These are the type of videos I wish I had seen when I first started BBQing. Cheers!
Glad you enjoyed it! Have many more such videos soon. They go on Patreon for a few months first before coming on RUclips as my patrons are funding the free content as RUclips does not cover my production expenses. You can become a patron for as little as a cup of Starbucks and enjoy a lot of exclusive content like tech support, virtual classes, behind the scenes, patron Q&A, special requests, etc.
Just an amazing comparaison. Thank you Harry.
You're very welcome Ara!
I have several different grills/smokers ect. Been cooking briskets for 30 yrs. I have been using a cheap 22 weber grill for about 5 years. I havnt done a brisket on that one, but slow cook beef ribs a lot. Did sweet bread this weekend. Learn how your grills cook is the most important thing. Hot spots ect. Great video. And yes. No gas grills.
Thanks for stopping by. Keep spreading BBQ love and cook on the equipment that brings you most joy!
Thank you Harry !
Any time!
I’ve even done great brisket on my square Meco Americana Swinger II grill.
Came out just as good as on my Weber 22” Master-Touch.
Love what you cook on and cook on what you love!
@@SlapYoDaddyBBQ Yup. It was the skill of the pit master. I was surprised how good it came out. And is was fun!
Thanks Harry! Always solid advice. Keep spreading the BBQ love!!
Thanks! Will do!
I’ve done a Turkey and a Pork Shoulder on my Weber Master Touch kettle with both turning out great. I added the Slow-n-Sear before I cooked the shoulder. I feel that I’m getting the same results as I got off my WSM 18 before I sold it. Thanks for the video Harry!
You're very welcome! It's always the pitmaster and never the pit - Harry Soo
Dog at the end was hilarious
I’ve always wanted a WSM, but my wife and I have a kid on the way and we just moved so I haven’t gotten it. However one of my friends just gave me his 3 year old Kettle for free because he upgraded to the premium model. It’s not the WSM, but it’s totally great, plenty of smoke flavor, fun to cook on, and best of all it was free. I certainly can’t complain at all about that, so I’ve been using it ever since and love it. Thanks for all your effort on the test and sharing!
Hey Nate, the Weber Kettle is an awesome pit once you get the hang of it! Keep spreading BBQ love!
Soo Sifu: Wishing you, and the family, a great weekend! Thank you for producing this comparison of the various Weber equipment! It was a great video! Your teaching of using what equipment you have correctly is a great lesson for all. It has helped me to not worry about what equipment I have but to concentrate on the cook, and the results that my two boys, and our Mui-mui, will enjoy! Glad to see Mr. Beans enjoying his favorite cut of BBQ - proving the deliciousness of your cookout! Keep-up the great work, and lessons! Much aloha and 🧧, Sifu!
Mahalo Bill. Keep spreading BBQ love.
Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
The Weber Kettle is the best value. Plus you can do steaks, burgers, hot dogs. I even cold smoke in mine with a pellet tube in the winter. Great video!
Right on Benji!
My best brisket I have made so far was a hot and fast cook on my 26 Inch Weber Kettle. Now that I have an offset, I expect that to change. But you can make excellent barbecue on anything. Some of the best barbecuu I have had was from a barrel.
Agree 100% Gerald. It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Thank you for your videos! I have a weber 26. I cooked my first brisket on my birthday back in July. Thanks to your hot and fast tutorial it came out great! Thank you for your content!
That is awesome Jeff!
@Harry Great Content as usual, I really cant wait to come out and take your class once the covid pandemic is over, please keep making these videos, they are a source of great enjoyment for me and give me something to look forward to in otherwise dark times. Thank you Harry for all you do.
Working on it!
Thanks
No problem
Awesome. Just purchased the WSM. Can’t wait to try it !
Hope you enjoy it!
Setup WSM - ruclips.net/video/dOctn85Y-nk/видео.html
Clean up WSM - ruclips.net/video/E7FWJFvare0/видео.html
Love Harry, but this is about equipment test. Don't compare briskets, compare how easy to use, maintain steady temperature for longest period of time without constantly checking on it or having to add wood or charcoals
Thanks for stopping by. My fav cooker nowaday is the one that is clean as that's my least fav chore. Once you get the hang of various types of smokers, it's a matter of deciding which one brings you most joy. Some days, I want to light a fire, some days I want to cook using WiFi on my phone. The key is to have joy cooking and not worry so much about the gear. Don't get G-A-S or gear acquisition syndrome which is the more common ailment I've seen teaching and doing demos around the world. Keep spreading BBQ love!
Great video! And good job Beans! Just purchased a WSM and waiting for it to arrive this Tuesday. I've been smoking on the Weber kettle and very excited about going to the WSM. Thanks for the great videos.
You're very welcome. Let me know if you have questions.
I was wondering about this, but your right it is about skill.
Thanks for watching Earl!
I have fun and enjoy cooking on my 22 WSM. It never gets in the way of me making great bbq.
Agree. The WSMs purr like kittens and I've won 100+ first places and 30 grand championships on my WSM-18!
tinyurl.com/ybxl4mlc
I started doing smoking on my kettle this year (only done grilling before). Your videos have helped a lot, and it's reassuring to know the kettle does the job as fine as a much more expensive product. I've still been eyeing a WSM, it seems a bit more convenient for low and slow cooking, and would complement the kettle well I think. Anyway, thank you for all the help and tips you've provided me so far!
Thanks for watching Anton. Keep the kettle and save some mullah!
Got both-PERFECT SETUP!!
Get the wsm if you find yourself running out of space in the kettle. I have both, use both and love both.
New to smoking and I found this to be an awesome and informative video! Thank you for this demonstration. Awesome job !
Thanks for stopping by Jeff. Feel free to browse my 300+ videos and 35 playlists. Let me a comment if you have questions.
Excellent job Harry! Really great results across all types of charcoal grilling
Glad you enjoyed it Guy!
Here is my question . Maybe it goes with your comment about those that ask about equipment. Why do you like the WSM 18"? Why not the 22' WSM?
I prefer my WSM18 as it has won 100+ first places, easy to carry, burns less fuel, cooks 1 brisket, 2 butts, 3 ribs, 16 pieces of chicken good for $10,000 prize money. I use the 22 to teach as I cook 12 ribs in class
Great vid Harry, my summit is my go to now, let the WSM 18 go today to another person who will hopefully use it more than I did after the summit arrived. Still got the kettle as a backup. Look forward to my next rib cook with your rub.
Have fun!
What is the best way to set up a Weber kettle to do a hot n fast smoke cook? If you use the two charcoal baskets on the sides can you do more than one slab of ribs with a rib rack? Thanks Harry
I would go with two lit charcoal baskets w Jealous Devil charcoal and place a half disposable foil pan in the middle and get to 350F. Add water to foil pan it it gets too hot. Rotate the slab is it barks up hotter on one side
Harry, I noticed you said to let the rub sit on the meat for 4 hours. I used to do overnight so I could start the next morning (not just brisket but all meats). After the smoke I find my bark too dry. I tried my best to spritz every 15-30 min after rub sets. I wonder if the airflow in a smoker, combined with air drying it in the fridge many hours is causing this? I used to bake things in the oven just fine before smoking and couldn’t figure out what’s different, and that was when I deduced that smoking had airflow and oven didn’t.
Also do you try to start smoking meat from room temp or from fridge temp? Thanks!
I'm guessing too much airflow draft or too high pit temps. Keep it covered in plastic wrap or foil while in fridge. Also try injecting so it is not dry. .
@@SlapYoDaddyBBQ I use a inkbird temp controlled fan based on the grate probe so the temp should be right, so if airflow is high, I guess I might close the top damper a little. I've always kept that wide open.
I have not started injecting but I think I will start trying that!
Also do you like to put meats on from room temp or fridge temp?
@@lcglazer coldest possible for max smoke ring, so fridge to smoker
@@SlapYoDaddyBBQ in that case have you tried freezer for an hour or more to smoker haha!
Smokey Mountain or the OG kettle the way to go! I went with Smokey and modified to be able to grill like a Kettle that I grew up on. No gas, No briquets EVER!
Way to go!
Lots of people use the kettle with fantastic results. It is all about experience and skill.
Agree 100%. It's always about the Pitmaster and never the Pit or Meat - Harry Soo
To cook hot and fast on a Weber kettle is the snake method the best way to go? What’s your thoughts? Thanks
Not sure if you can get the snake method hot enough. I've not tried HnF using snake. I would try for HnF to use the Slow N Sear device as it might work best.
Listening to the end of the video I think you might have answered… I will need to think more about the fact that this new pit would be more about not having to tend I fire all day( I love doing it but I would love a break from time to time and still be able to make brisket)… hope you find time to help me think about it and maybe decide if a pellet grill is what I am after…
There is no perfect pit as you can see from my 450 videos and 35 playlists. The lesson I teach is don't get G-A-S. or gear acquisition syndrome worrying about the pedigree, cost, features, etc. Just cook, on a $150 Kettle, and enjoy the smoke, fire, and meat when you spread BBQ love. Your family and friends just want great BBQ. They don't need to get into the 3 hour arguments and Jerry Springer fist fights of what pit cooked the food or whether the pitmaster cooked fat up or fat down or what brand of pellets will do the magic! You are agonizing over the wrong priorities!
It Always the Pitmaster and Never the Pit - Harry Soo
BBQ science! We need a whole video on it!
Thanks for watching Gary
Thank you for your video. This had to be such a time consuming video to make.
Glad it was helpful!
Good to see you again. Love my pellet grill. Hands down my Weber Summit gives superior smoke results. Love my gas grill too. They all have place in my opinion. Let’s all keep doing bbq love. Thanks Harry.😁👍
Right on Ken. There is no better way to express love than cooking tender moist barbecue - Harry Soo
@harry soo I'm planning to grab a WSM this holiday, I'm debating on 18 or 22. Is there a reason why I should get the 22? I read that 22 uses more fuel. I'm mainly cooking ribs and 13 or less pound brisket hence why I considering just grabbing a 18. BTW Love your rub, I think the All purpose with MSG is the best.
I suggest the 18 for your needs
Great video. They all look delicious, and a thumbs up for Mr. Beans.
Thanks so much
Thanks Harry I've been thinking about getting a summit charcoal grill . I'm going to pull the trigger .
Go for it Richard! Be sure to watch my Summit videos before you do.
Great video , Thanks again Harry.
Glad you enjoyed it Ed!
I am not an expert like you but I liked all of them thanks and god bless you and your family
Thank you very much Juan! When your stomach is full with good food, your heart can love - Harry Soo
Good morning Harry. You are either up late or up really early. Excellent video but didn’t help me decide which to buy. Right now I have a Traeger pellet smoker and I have charcoal barbecue and a propane barbecue. Propane barbecue has been used twice in three years and that was just to make quick burgers. Now I use it as an extra place to put food before and after cooking. Watching the video and your results makes me think of getting the kettle as a spare and extra barbecue. But......they all look great. Love the Way Mr. beans starts at 1 Side and goes right through to the other. Not very discerning what he obviously loves your cooking. Thanks dude.
Hey Brian,, I recommend you get a Kettle and save money!
Hey Harry love your videos!!.... I have a 22" Weber kettle grill and when I smoke a brisket I use the slow n sear with the water tray which is only on one side....I noticed that in this video when you were smoking your brisket in the Weber Kettle you used both sides with the charcoal trays to smoke your brisket what works best?
And thanks again for the amazing videos!!!
Yes, my friends who use the SnS like it very much. I just use the OEM Weber Charcoal Wing basket and they work well also.
Loved this. I have multiple smokers and never had an opportunity like this to compare them all. Would love to do that.
The pitmaster who has many toys to play with can learn to spread love - Harry Soo
Of the charcoal grills, which one is most efficient? I'd like to use less charcoal / wood if possible. Thanks!
I think I would go for the WSM18 ($349) as the most fuel efficient for long cooks.
@@SlapYoDaddyBBQ thanks, Champ! 🏆
What an awesome video comparison! I gotta admit, I have the WSCG so I was secretly pulling for it, but the smoke ring on the WSM is ridiculous. Thanks for the great video and as always, for the good tips. EDIT: your attention to detail (like including the initial temps of the WSCG into the calculation) is always impressive, sir. Well done.
Glad it was helpful!
Damn those smoke rings are craaaazy huge!!!
See my smoke ring science videos on how to.
That tasting review must have been exhausting Harry! But really, thanks for the review. Most of us don't have multiple smokers/grills, so it is interesting to see how close these are. Also, it was so hard to see Mr. Beans fight through his tasting review! 😉 Thanks much Harry!
Taking one for my viewers!!!
Harry - Any plans for future videos on the new Searwood? Thanks!
Yes, I will test it against its predecessor! Father father father!
Good job, Harry. Your test is not officially done until it passes the Mr. Beans test! LOL!
BTW... I love the G.A.S. analogy: Gear Acquisition Syndrome. Most excellent. It reminds me of golfers who go out and buy the latest, greatest driver or putter to supposedly improve their game... when instead they should be concentrating on THEMSELVES using the equipment they have first. Same is true in the backyard grilling world.
LOL! I'm glad you like my G-A-S. Some folks get offended when I give them tough love!
It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Hi Harry, I've been binge watching your brisket videos the last couple of days and just ordered some of your rub and BBQ sauce. I am so excited to try them out! 😍
Awesome! Thank you! Let me know if you have questions on how to use my products!
Hey Harry, thanks for the comparison video.
My pleasure Gerry!
Hi Mr Soo - Could you tell me if you had used the diffuser and a water pan with the Weber Summit? Thank you.
Just the stock heat baffle. No water pan in the Summit
Outstanding!!!! Mr. Beans confirmed that it is The Pitmaster- Not the pit!!! Have 18” WSM for 13+ years and had a blast!! Now Stick Burning and Having even More of a Blast!!! Better smoke rings too!!😁👍👍.
You got that right Conrad!
When your stomach is full with good food, your heart can love - Harry Soo
Thanks ! Ive been really upset that i cant afford one of those really expensive offset smokers gives me confidence to cook on some good bbq on my kettle and looking into buying a WSM 🙏🏻
Interesting like always Harry ! 👍👍👍
Thanks for watching Roberto!
Love your videos. Been using electric smokers and pellet grills, but i still make delicious food with your tips
That is awesome Brad!
Love your videos Harry!
Thanks William. When your stomach is full with good food, your heart can love - Harry Soo
Please try the smokeboost feature on the smokefire
Will do
Harry is preaching with his GAS comments.
LOL!
I suspect Harry could cook a brisket on virtually anything and it still would turn out awesome! :)
LOL! Audrey, I have to do the shovel, hole in the ground, and wood method before I kick the bucket!
@@SlapYoDaddyBBQ Actually, I was born and raised in Uzbekistan and cooking meat in mud-sealed clay ovens is a big thing there :)
@@andrew7772 Hey Andrey, please email me at harsoo@yahoo.com. I'd like to learn more about Uzbekistan BBQ!
@@SlapYoDaddyBBQ happy to!
Great comparison
Thanks for watching!
Harry, could you do a video on using the Weber kettle for doing briskets and pork shoulders? I've seen bits an pieces but never a full video on using the kettle. Most videos use the WSM. Thank you for the content you produce!
Yes, please see my kettle brisket videos in my 40 how to brisket Playlist
Best comment was about GAS. Older bbq videos are about looking for cues to see if your meat is cooked to temp, now it’s about investing ridiculous amounts of money on accessories and backyard fixes to make your kettle airtight. I’m glad you aren’t one of those infomercial guys.
It's always the Pitmaster and never the Pit - Harry Soo
I know what you mean. On the Weber kettle it seems like everyone wants an accessory instead of learning how to smoke meat. For example, over the last 5 years or so, the Slow n Sear seems to have made its way onto almost every "how to smoke on the Weber kettle" type of video. It's almost like all the experienced cooks out there have forgotten that you can just bank coals to one side of the kettle with a drip pan full of water on the other side. The SnS might be nice to have, but it is far from necessary.
Will a weber smokey mountain smoke overnight? I am looking for the best/cheapest grill to smoke a full size brisket overnight without have to wake up and add more fuel. Thanks
A seasoned WSM in the hands of a seasoned pitmaster will run overnight no problem
@@SlapYoDaddyBBQ perfect thanks, I picked one up today
I'm a techie, I definitely have GAS lol but I currently have a EX4 smokefire, friend of mine brought over a brisket he made on his smokey mountain, blew my mind. Before I blow more cash any tips on getting a flavor profile on the smokefire similar to the smokey mountain as it pertains to a brisket or pork butt? Thanks
Hey David, the EX is one of my fav smokers and does as good a job, if not better, than my WSMs with a one-button convenience. See my many EX video on how to get the best results
@@SlapYoDaddyBBQ awesome thank you, I'll check it out!
10:10 I agree WSM as well :) But I guess I am bias since that's what I use to smoke stuff :)
Hey Jennifer, love what you cook on and cook on what you love!
What brand and type of pellets do you use in the smokefire? Do you have a favorite brand?
GMG Gold Blend Robert
@@SlapYoDaddyBBQ thank you
Can you give us another video about the other factors between those pits?
Like, Which one is the easiest and most consistent to use? Does it hold temp well, does it hold enough charcoal to not need reloading, is it easy to setup and easy to clean, etc.
Love your videos!
Yes Jared, already done so please feel free to browse, when you have time, the individual videos of each pit in my 330+ videos and 35 playlists. Thanks for watching
@@SlapYoDaddyBBQ that works too. Haha. Thanks for all your hard work.
Harry, as always you take your knowledge & and turn it into practical truth, with wisdom & clarity. Like you, if I'm going to obsess over something its going to be the quality of the food I am producing and the love that I have for it. I always say, I'll grill for anyone, but i only BBQ for those I love! Spreading BBQ love is a great motto.
I have been considering upgrading from my 18" WSM which I DO LOVE, to the larger 22" for the simple reason, I would like more space to get better air flow for the larger cuts and hopefully more consistent temps. I have a very small footprint in my backyard which is why ultimately decided on the WSM to begin with. You can't beat the quality of product it produces for the price. That said, I like the versatility of Charcoal Summit has intrigued me, to have an alternative to my Summit Gas grill. I would really love to hear any thoughts and wisdom you could impart. Your video on cleaning my WSM, changed my relationship completely with that unit and I love them even more. Blessings & best regards!
Hey David, get the 22 and 14 and you're all set! Keep spreading BBQ love!
Always enjoy your vids Harry 👍🔥
Much appreciated Roger!
Hi Harry, love your videos, I always learn a lot - thank you! I wanted to confirm, after applying the rub, you noted that you like to let the meat sit for about 4 hours before smoking. Is that 4 hours in the fridge or at room temp? If it's in the fridge, do I need to get it to room temp before putting on smoker? Just ordered some of your rubs, looking forward to giving them a try. Thanks!
Hey Harry what do you think of jealous devil charcoal briquettes? I wanna try out lump jealous devil but I get turned off by how lump is inconsistent in size. I’ve only used royal oak lump charcoal
I love the MAXX large Jealous Devil product. Give it a go. It's as good as JD Charcoal!
Didn’t see clarity on the grills, meaning I see the pan in the kettle, but is there water in there? How about the WSM (empty, water, sand), but didn’t see any pans in the Summit or Ex6? Mahalo brah🤙🏽
As in my 300+ videos and 35 playlists, I cook dry as per reasons I've explained numerous times! Mahalo Brah!
See my videos on my Hawaiian friend Patty who owns a wood business in Orange County, C
Patty BBQ Woods #1 - ruclips.net/video/jXR4NqC1l6Q/видео.html
Patty BBQ Woods #2 - ruclips.net/video/YvPAhONkLNk/видео.html
I never get a smoke ring on wsm. I have 4 smokers and that is the only one that i have an issue with.
Place your wood chunks under the briquettes. Spray every 30 mins after you see the crust starting to form.
I like to say I can cook great ribs in a mail box. But it's fun to try whatever pits that land in my lap. Cheers!
Cheers Sam!
What was the liquid you used prior to the seasoning rub you used?
I like Knorr beef concentrate. Also Worcestershire works
WOW another educational video... You mentioned near the end of the video that one was smokier because of higher temperature at the beginning of cook. Does the higher temp create more smoke flavor than a lower temperature?
Daniel, high temps involve pyrolysis of animal fat which adds scorched fat flavors. Some like it and some folks don't. Also if it creates PCH (poly cyclic hydrocarbons) eating the meat is a cancer risk.
This Guy is awesome
Welcome to my channel! Feel free to browse my 400+ videos 35 playlists and let me know if you have questions!
How are the Smoke Fires holding up? I had heard they had some problems.
Hi Sean, mine are performing splendidly after many cooks and torture tests. I suspect the lack of experience in live fire cooking is, IMHO, the primary factor when getting less than satisfactory results.
Weber SmokeFire 1 First look - ruclips.net/video/gr95fKaxpgM/видео.html
Weber SmokeFire 2 Demo - ruclips.net/video/cNdqeLsugsc/видео.html
Weber SmokeFire 3 Cook - ruclips.net/video/77QbyfsMVEg/видео.html
Weber SmokeFire Pt 1 - ruclips.net/video/ALNnTwN2Kak/видео.html
Weber SmokeFire Pt 2 - ruclips.net/video/jsUri_VoKag/видео.html
Cleaning SmokeFire Pt 3 - ruclips.net/video/JckrX3YaNHg/видео.html
Assembly SmokeFire Pt4 -ruclips.net/video/gKgvZyB9lT0/видео.html
New Parts SmokeFire Pt 5 - ruclips.net/video/0hALlx43clY/видео.html
Lock washer Pt 5 - ruclips.net/video/vg2TJ9gCfWc/видео.html
Grease Fire v Grease Flareup - ruclips.net/video/VALvHFhWpk4/видео.html
SmokeFire Corned Beef Walmart - ruclips.net/video/NSSIKicufJE/видео.html
GMG Jim B v Weber EX6 - ruclips.net/video/bHPb83AKel8/видео.html
@@SlapYoDaddyBBQ Thanks Harry. I’ve been racking my brain on the best pellet grill to get. Been looking at the Rec Tec, Trager, Pit Boss, Camp Chef and the Webber. Was leaning towards the Webber til I saw all the fires and auger problems. Do you have any experience with the Rev Tec’s?
@@deerslayer440 Have not used a RecTec. I have a Grilla Grills Alphabac Grilll with 4 episodes and Pitts & Spitts Maverick 1250 with 4 episodes coming soon.
@@SlapYoDaddyBBQ interested to hear what you'll say about the pitts and spitts. I live in houston where they're based out of. Loving my ex6 smokefire also. Did some ribs yesterday and was planning on hanging them in the WSM because I prefer that unique flavor but the ex6 is just so convenient.
@@hinds90 yes my Pitts and Spitts 1250 Maverick review videos are coming soon
Thank you. During pandemic I started BBQ'ing, so I am new to the game. I am going to attempt my first brisquet soon. It does not fit on my WSM 14, so I am going to do it on my 22" kettle. One question Harry, when u finish it off on the oven, does the 1-1/2 hour per pound rule still apply? Thanks again, Champ
Lock your watch and Thermapen in the drawer before you start as you have no need for those tools. Cook until crust sets at 275F, wrap, put in 275R oven, remove when probe tender with your bamboo skewer. See my 45 how-to cook brisket videos on my Brisket Playlist for more info and black belt tips
@@SlapYoDaddyBBQ Thanks, Champ. How did you know I have a Thermapen; I just got it this week. When you know, you know.
Harry, do you only use that one sharpener or do you use other sharpeners on the same knife? My thought is other sharpeners likely be off a degree or so? I use the XV Trizor Edge by Chefs Choice. What’s your thoughts...
I like whetstones for my expensive knives. I use Rapid Steel for the less expensive ones. Yes the Trizor 15 works well and I have one
Best Pitmaster Knives - ruclips.net/video/RRarBWyglwM/видео.html
Knife sharpening - ruclips.net/video/__n2LtInFKU/видео.html
Whetstone sharpening - ruclips.net/video/e_c3bC2W86w/видео.html
Harry I appreciate your comments that cooking should be fun.....but I find myself getting stressed out a lot over my cooks, what can help with this ? I tell myself to slow down and have fun with the process but I get going and then I get all stressed while I am preparing and getting the cook started. Am I crazy ?
Take three deep breaths and be in the moment so you can enjoy the cook. The worse that can happen is the meat is burnt. Be grateful that you don't have bigger problems like cancer and heart disease. When you don't have shoes, imagine the person who has no feet. If you don't have feet, imagine the person who has no legs. Keep it in perspective. It's just cooking meat over fire!
I agree with you 100%. It's not so much about the equipment, it comes down to the skill of the cook and his, or her knowledge of being able to utilize what they have. Of course in your case I would have to give you the title of "CHEF"! Thanks for all of the attention to detail Harry 👍🏽
LOL Rodney! I'm no chef, just a cook! Thanks for watching!