Was having issues w/ my Smokey Mountain because I was building the fire incorrectly. This video solved that problem, and now it works like a dream. Thanks Kevin !
When I did the chimney starter thing on my WSM 22, my temperature went completely out of control. I'm getting much better, steady results by using one of those tumbleweed things in the middle of the charcoal ring. I fill it with charcoal, half bury my wood chunks & tumbleweed, light it, assemble the rest, add water etc. with two of the vents wide open, and start dialing the vents back as I approach 250 or so. It does take a while to get up to temp, but I find it easier to manage my fire this way than to be constantly trying to push it back down from 375-400.
I can finally use my Weber Smokey Mountain Cooker Smoker! After watching a lot of other videos showcasing their cooked meats on the Weber Smokey Mountain Cooker Smoker, they never really explained the process of making sure the Weber Smokey Mountain Cooker Smoker is running properly. Thanks to this video, I can now confidently use my Weber Smokey Mountain Cooker Smoker.
Just got the 18” today. Looking forward to trying it out. I’ve been smoking meats with indirect heat with my 22” Weber Master Touch. I’m hoping this will one-up my BBQ game.
Good info just one thing to point out. It may be a good idea to put hot water in the water pan so you don't waste time trying to reach ideal temp by heating the water also.
Very good demonstration, probably the best I've seen on the Weber Smokey Mountain Cooker. Thank-you for taking the time to do this. Again, very well done!
I love weber and I use their products almost exclusively for smoking for my restaurant. However from my experiences with their products, it is most doubtful those few coals would have smoked that brisket for 12 hours at 225. I had to make internal modifications to my smoker to hold more charcoal. Especially in the winter, I have to start with 20 lbs of lump charcoal to ensure a 12 hour smoke. Plus why does the middle chamber go inside the lower chamber? Water leaks inside...
In the video when he adds the wood chunks there appears to be plenty of room. In my smoker the water pan seems to block a lot of the area. Am I just adding too many briquettes?
What size smoker do you have? He’s using the 22in and that ones looks like it has a lot of room. I have the 14in and it doesn’t have much room to spare between the drip pan and the coals.
DJ Frojo depends on what you’re cooking. Trial and error til you get it right. Ribs, brisket, and pork shoulder, I fill the ring with unlit charcoal and use approx 15 lit briquettes. Chicken I use about half a chimney if unlit charcoal and half a chimney if lit charcoal.
you really dont have to but i find that it helps ALOT so the meat does not stick plus it helps clean off any left over food from the last time i grilled/smoked. i just use cheap viggie oil. no need to use expencive stuff.
Hey Janet I'm having the same issue here. So far in 3 hrs I haven't been able to get it up to temp. I've had to add more charcoal n stuff and it's still having a hard time.
Hi Ethan, we appreciate the question. A chimney full will last about an hour to an hour and a half. You can expect to get a few hours out of one full of lit coals and an additional chimney full of unlit coals. Please keep in mind with charcoal there are many variants that will give or take to this estimation. Hopefully this helps. Thank you!
So can your smokers fully cook the meats if I just add wood chips to the smoker? Where can I get full receips with how to step? And can I leave this unattended if I set this up away from my house?
I cannot get my 18” to stay in between 200-250 range. No idea why but my temp skyrockets in this thing. I’m talking needle buried high temp. I have no idea what I’m doing wrong. The water boils in it. my wood chunks are catching fire and I think that’s the issue. I’m new to this so if anyone has suggestions, I’m willing to try them. Using the Webber chunks of wood
Hello, we have a helpful article on how to set up your Smoker on our website. Please click on the link Wbr.gr/6053HEItJ to follow the steps to set up your smoker. If you have any further questions, please do not hesitate to reach back to us! We will be happy to help!
I'm confused. The guy says if the temperature is too high, close the top vent as much as half way. If you partly close the top vent, wouldn't that increase the temperature?
Sure? The point of the unlit layer is to keep it burning longer. If you don't want the unlit parts, just top it off with more lit coals as needed during your cook
@3:06 you can see where the heat and smoke will leak out when the door is closed. The upper right corner of the door has a big gap in it, not sealing itself correctly.
It's a known issue, Google for WSM door gasket kit. The one I got from Amazon had enough for the door and the lid, www.amazon.com/gp/product/B00TAJW0QE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
It’s not a pressure cooker, many smokers have space around the doors where smoke leaks out. It’s completely normal and will potentially cause bigger problems after sealing it.
@@cjb5490 - One thing I noticed is that on the smaller smoker the door fits tighter. I broke mine in by cold smoking walnuts, which put an oil on the inside surfaces. Sticking smaller cuts of brisket in the Weber Smokey Mountain and cooking competition style, you can make a better brisket than other smokers. Put a bone in pork shoulder in there and you have the main ingredients for the best burritos. I also use a meat injector with Kikkoman Soy Sauce, Lea & Perrins Worcestershire Sauce, and a little Red Wine vinegar, and let it sit in the fridge overnight. Good charcoal and apple wood, and that thing will run all day. It's great to sit outside and watch this thing cook. It also holds the temperature extremely well. You don't need an expensive smoker to make good food, you just have to have the passion to create.
Is this unit supposed to smoke continuously the whole time - I'm a NewBee and it keeps stopping from smoking and the only way i can get it to smoke is to stir the coals is this normal - thanks
So...when you're done smoking, and there is left over fluids in the water pan...how do you remove the water pan without spilling contents on wall of smoker? Upper brackets for grilling grate are in the way. Also...the lower cooking grate sits right on top of water dish...doesn't get much smoke there, and you're basically steaming your meat. I'm overly confused by those who act like this is the greatest smoker out there. *it kinda sucks honestly.
It's the Nature of the beast with an upright smoker.... Maybe try a traditional "offset" smoker? I rotate my meat from top to bottom when the unit is full, same as you would by going closer or farther away from the firebox in an offset smoker. Finally, I clean up once it cools, or the next day so I can pull the water pan out with bare hands. I like to spray the whole unit off and put it away clean and dry for next cookout. Yes it's work, but it's fun. I know people with electric smokers and they do a good job too, and are way easier to gain experience on if you've never been much of a charcoal user... I've been surprised by some electric smoked meals! But I know my weber will be around for many years, and parts are easy to get, that's why I buy em or fix up old ones.
isn't it very bizarre that while you were selling charcoal worldwide with your name on it using someone else's charcoal brand on your video, how amateur is it?
Smoke is supposed to be thin white (not thick and billowing) on this type of smoker. This is not an all wood fire, like an offset. Thin blue smoke is for all wood fires like offset smokers.
Just got the 18” for Christmas. Can’t wait to use it this week. First time smoker.
Finally some good advice without wasting a lot of dialogue like other people on RUclips. This was good information.
That wasted dialogue is frustrating isn’t it. Folks but a lot of work into the thumbnail clickbait and fail to deliver content.
@@5222k it would seem most of them just like hearing the sound of their voice, while appearing to know everything.
@@Kenny.G63
Yes sir spot on!
Was having issues w/ my Smokey Mountain because I was building the fire incorrectly. This video solved that problem, and now it works like a dream. Thanks Kevin !
When I did the chimney starter thing on my WSM 22, my temperature went completely out of control. I'm getting much better, steady results by using one of those tumbleweed things in the middle of the charcoal ring. I fill it with charcoal, half bury my wood chunks & tumbleweed, light it, assemble the rest, add water etc. with two of the vents wide open, and start dialing the vents back as I approach 250 or so. It does take a while to get up to temp, but I find it easier to manage my fire this way than to be constantly trying to push it back down from 375-400.
@@christopherhelms7290 thanks Chris, that’s very helpful.
I can finally use my Weber Smokey Mountain Cooker Smoker! After watching a lot of other videos showcasing their cooked meats on the Weber Smokey Mountain Cooker Smoker, they never really explained the process of making sure the Weber Smokey Mountain Cooker Smoker is running properly. Thanks to this video, I can now confidently use my Weber Smokey Mountain Cooker Smoker.
Just got the 18” today. Looking forward to trying it out.
I’ve been smoking meats with indirect heat with my 22” Weber Master Touch. I’m hoping this will one-up my BBQ game.
How has the smoker been? Im interested in getting one of these models
The best smoker I have ever used. Money well spent. I did a brisket, ribs and chicken and the meat was excellent.
Good info just one thing to point out. It may be a good idea to put hot water in the water pan so you don't waste time trying to reach ideal temp by heating the water also.
The greatest smoker for the money. You can make great que on this thing,and it's easy to move. It's one of the best smokers I have owned.
Very good demonstration, probably the best I've seen on the Weber Smokey Mountain Cooker. Thank-you for taking the time to do this. Again, very well done!
Thanks for posting started off with rubber grill thought I upgraded the offset had more troubled offset went back to my Weber
Weber is the best hands down!❤
Nice little video to get you started out on the right foot with your new smoker!
I have an 18. Best Smoker you can buy. Would love a 22. Also have a Weber Sprit Gas grill. Best gas I ever had. And of course a Weber Kettle.
Just picked up my 18 today and the first video on how to smoke in WSM which popped up was this one. Glad I watched it.
This was a very helpful video and gave me all the information I needed to start grilling! Thank you!
I love weber and I use their products almost exclusively for smoking for my restaurant. However from my experiences with their products, it is most doubtful those few coals would have smoked that brisket for 12 hours at 225. I had to make internal modifications to my smoker to hold more charcoal. Especially in the winter, I have to start with 20 lbs of lump charcoal to ensure a 12 hour smoke.
Plus why does the middle chamber go inside the lower chamber? Water leaks inside...
Ready to use my new smoker tomorrow...thanks for the tips...nice help.
I wish I would have watched this in the past. Very useful information.
So if you begin to lose heat during your cook, should you add more charcoal or wood?
i bought my first wsm in 1981 i still use it today
In the video when he adds the wood chunks there appears to be plenty of room. In my smoker the water pan seems to block a lot of the area. Am I just adding too many briquettes?
What size smoker do you have? He’s using the 22in and that ones looks like it has a lot of room. I have the 14in and it doesn’t have much room to spare between the drip pan and the coals.
Just wanted to thank you for your instructional video. Thank you so much!
I recommend! Very good smoker, no need for more then this
What do you do if your charcoal burns out too fast. I used a full bag of Kingsford and it seems i'm doing something wrong.
Will one session of charcoal bricket last 12h?
How many times should I put chunks of wood in for the first hour or just 33 chunks and that's it
Kevin COLEMAN is the spokesman for Weber? Interesting.
The food that one puts in the under grid cooks the same as the upper grid?
Yes
Yea the carving was what I was waiting for there..
Thanks for the info. I Love Weber Grills
Can you put a weber rossitary ring on that smoker?
Unfortunately our rotisserie attachment does not work on the Weber Smokey Mountain at this time! Sorry!
So for the 18". Do I fill the chimney starter up once unlit and then halfway lit. Halfway unlit and halfway lit. Or just a total of halfway lit.
DJ Frojo depends on what you’re cooking. Trial and error til you get it right. Ribs, brisket, and pork shoulder, I fill the ring with unlit charcoal and use approx 15 lit briquettes. Chicken I use about half a chimney if unlit charcoal and half a chimney if lit charcoal.
you really dont have to but i find that it helps ALOT so the meat does not stick plus it helps clean off any left over food from the last time i grilled/smoked. i just use cheap viggie oil. no need to use expencive stuff.
We just put a big pork roast on the smoker. Can't get the tempeture up or get it to start cooking where it should be what should we do.
Hey Janet I'm having the same issue here. So far in 3 hrs I haven't been able to get it up to temp. I've had to add more charcoal n stuff and it's still having a hard time.
Make sure to use a "chimney" to get your charcoal going...this is crucial!
John where did you position the meats in your smoker?
Put it in the oven. 🤦♂️
How many hours does a chimney of unlit briquettes + a chimney of lit briquettes on top burn for?
Hi Ethan, we appreciate the question. A chimney full will last about an hour to an hour and a half. You can expect to get a few hours out of one full of lit coals and an additional chimney full of unlit coals. Please keep in mind with charcoal there are many variants that will give or take to this estimation. Hopefully this helps. Thank you!
what do you do with the vents throughout a brisket cook do you leave them open or close them or combination of both?
anthony trang 1/4 open all three top fully open
Very good video
Hi where do you put manuka chips in a fornetto somker oven
Try using the Weber Smokey Mountain without the water pan so you are cooking directly above the coals and you'll get some amazing food
So can your smokers fully cook the meats if I just add wood chips to the smoker? Where can I get full receips with how to step? And can I leave this unattended if I set this up away from my house?
@Adam logs homie
@@DoNotSayThree Look up Harry Soo- post oak on wsm. Right here on RUclips
he explains all of it👍
How long will this setup burn?!?
8 to 10 hours
@@ScottysBackYardBBQ That’s with one basket of charcoal?
@@franciscoascencio8161 yes
This is the 18in correct?
This is the 22" Weber Smokey Mountain!
Big thanx really helpful video
I cannot get my 18” to stay in between 200-250 range. No idea why but my temp skyrockets in this thing. I’m talking needle buried high temp. I have no idea what I’m doing wrong. The water boils in it. my wood chunks are catching fire and I think that’s the issue. I’m new to this so if anyone has suggestions, I’m willing to try them. Using the Webber chunks of wood
Hello, we have a helpful article on how to set up your Smoker on our website. Please click on the link Wbr.gr/6053HEItJ to follow the steps to set up your smoker. If you have any further questions, please do not hesitate to reach back to us! We will be happy to help!
Shut the vents! 🤦♂️
You could be putting too much lit fuel on on the initial load. You can see here he says 50% of a chimney
Is that 18 or 22"?
Jose Jose 22inch
Is it necessary when smoking to oil the grates? And what's the best kind of oil?
peanut oil is the most used do to it having a high burn temperature
I'm confused. The guy says if the temperature is too high, close the top vent as much as half way. If you partly close the top vent, wouldn't that increase the temperature?
No, it chokes it off and slows the burn
No.
Can you just use lit coals and wood. Lighting charcoal gives off a taste I don't like. When I smoke on my grill I only use lit coals and wood.
Sure? The point of the unlit layer is to keep it burning longer. If you don't want the unlit parts, just top it off with more lit coals as needed during your cook
Don’t use any coals with lighter fluid, or easy start.
Kingsford original the way to go, with some soaked wood chunks
Kevareeno!!
Make sure you use heat gloves when asembling cold smoker! Only in 🇺🇸
Everything is a liability here with lawsuits and all
Koz common sense is not common.
And people get away with retarded lawsuits.
@3:06 you can see where the heat and smoke will leak out when the door is closed. The upper right corner of the door has a big gap in it, not sealing itself correctly.
It's a known issue, Google for WSM door gasket kit. The one I got from Amazon had enough for the door and the lid, www.amazon.com/gp/product/B00TAJW0QE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
It’s not a pressure cooker, many smokers have space around the doors where smoke leaks out. It’s completely normal and will potentially cause bigger problems after sealing it.
@@cjb5490 - One thing I noticed is that on the smaller smoker the door fits tighter. I broke mine in by cold smoking walnuts, which put an oil on the inside surfaces. Sticking smaller cuts of brisket in the Weber Smokey Mountain and cooking competition style, you can make a better brisket than other smokers. Put a bone in pork shoulder in there and you have the main ingredients for the best burritos. I also use a meat injector with Kikkoman Soy Sauce, Lea & Perrins Worcestershire Sauce, and a little Red Wine vinegar, and let it sit in the fridge overnight. Good charcoal and apple wood, and that thing will run all day. It's great to sit outside and watch this thing cook. It also holds the temperature extremely well. You don't need an expensive smoker to make good food, you just have to have the passion to create.
Am I the only one that caught that the guy demonstrating for Weber’s last name is Coleman? 🤔
I was dying to see the carving.
So, I need to buy two units in order for this to work? One to cook in, and one to heat my charcoal in separately?
🤣🤦♂️
Is this unit supposed to smoke continuously the whole time - I'm a NewBee and it keeps stopping from smoking and the only way i can get it to smoke is to stir the coals is this normal - thanks
Smoke is generated by wood. Maybe what u put in runs out?
Use wood chunks not chips and don’t soak them. You can alway drop a chunk in when you need.
🤣😂
What do you mean "preventing fat from dripping onto the coals"? I love that!
My guess is when they flash, they can make it harder to keep the temps low and stable.
Cooker smoker
I thought white smoke is bad?
It usually starts out thick and white before settling in to a thin blue.
So...when you're done smoking, and there is left over fluids in the water pan...how do you remove the water pan without spilling contents on wall of smoker? Upper brackets for grilling grate are in the way. Also...the lower cooking grate sits right on top of water dish...doesn't get much smoke there, and you're basically steaming your meat.
I'm overly confused by those who act like this is the greatest smoker out there. *it kinda sucks honestly.
It's the Nature of the beast with an upright smoker.... Maybe try a traditional "offset" smoker? I rotate my meat from top to bottom when the unit is full, same as you would by going closer or farther away from the firebox in an offset smoker. Finally, I clean up once it cools, or the next day so I can pull the water pan out with bare hands. I like to spray the whole unit off and put it away clean and dry for next cookout. Yes it's work, but it's fun. I know people with electric smokers and they do a good job too, and are way easier to gain experience on if you've never been much of a charcoal user... I've been surprised by some electric smoked meals! But I know my weber will be around for many years, and parts are easy to get, that's why I buy em or fix up old ones.
What if it goes too high and firestarts up
then you close the vents
Try saying that fast and over again lol
Those are nice smokers but you can build a uds for $70 and it works just as well
ok so make them and sell them
jp fisher good for you
Don’t build a ghetto smoker when you can get a WSM on Craigslist for the same $70
God they're $550
I wonder why they are so so much money 😮
Fb market place. Got one with a digitemp for 180$
nice!check out our stuf too and tell us your opinion!we need this to be better!thanks
WHY THE HELL WOULD
YOU SIT THE LIDS ON THE FLOOR USE A OLD TOWEL PLZ
Bear Bernal if you only knew what was in the charcoal briquettes, you wouldn’t be worried about the lid...
@@mattr3780 he means to stop the base of the lids getting the enamel chipped and then rusting.
isn't it very bizarre that while you were selling charcoal worldwide with your name on it using someone else's charcoal brand on your video, how amateur is it?
Cos weber brickettes aren't that good.
Water pans are bull shit
dude, your smoke is white. A Russian tells what is wrong in american smoking videos- wtf
Smoke is supposed to be thin white (not thick and billowing) on this type of smoker. This is not an all wood fire, like an offset. Thin blue smoke is for all wood fires like offset smokers.
Buy an Egg....these are crap
Can’t go wrong with an Egg and natural lump charcoal.