This is how to set up a Weber Smokey Mountain!
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- Опубликовано: 6 сен 2024
- I've had enough questions on How to set up my Weber Smokey Mountain that I think it's time to talk about it! The Weber Smokey Mountain is an amazing smoker at the price point and you cannot go wrong in getting one. I'll talk about how I set mine up, the advantages and disadvantages to owning some of this equipment!
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I almost gave up on my WSM and bought a Traeger. Almost; until I came across your channel. After watching your videos, my last cook on the WSM was very successful! I didn’t realize that I had been using it wrong the entire time. Thank you so much for making smoking enjoyable for me again 👍
I just bought this last night and showed up today :) did a search last night I'm reddit and people said this was the best for the money and easiest to use. Also it's such. Huge plus that there's nothing mechanical and should last a life time.
Glad you didn’t give up. In the right hands, a WSM will out cook a Traegar any day.
I use the water bowl filled with volcanic rock it helps maintain temps in colder regions
That’s interesting!! I need to try doing that!
Been using a small Traeger for about five years. There are pluses and minuses but they are a good introduction to BBQ. Talked to a friend who was way more experienced and he also has a more recent larger Traeger with all the bells and whistles and prefers the WSM. So I did some research and obtained an 18" WSM from Facebook Marketplace all for the low price of FREE!. What a find! So I decided my first cook would be pork butt for pulled pork. It was my first time cooking with this so I wanted to make sure I had enough charcoal so I loaded it up halfway , using the minion method, place three chunks of apple wood by the vents. Filled the deflector with apple cider and water. Brought the temp up to 225 and maintained it between 210 and 225 for 5 hours until it had an internal temp of 160. Beautiful bark presentation, it looked juicy, wrapped it in tinfoil and place it in my oven for another 6 hours at 250. Let it rest for three hours wrapped in a blanket in a cooler. Removed the wrapping and tinfoil and it broke apart like butter and it was nice and juicy. The texture was great however there was about as much tastes as tofu. I mean even the bark had little smoke to it. Looking at the coals after I shut it down, it appears 50 percent of the briquettes were consumed and I would say 80 percent the three chunks of wood I placed remained. I'm thinking it was somehow the wood chunks did not transfer the smoke to the meat. Was the the issue? My friend who I mentioned earlier says he uses about 6 chunks of wood for his cooks.
Brother, that tip of just using one bottom vent changed my whole WSM game for the better. Can’t believe how much easier that makes things. Thanks! Cheers Jim
It’s the only way to do it IMO! I’m glad it helped you out!
Will definitely have to try the one bottom vent trick. BTW, I use a 19-inch aluminum pizza pan for a diffuser. You can still use the bottom grate just above it if desired. This of course makes it completely indirect, so less like a drum and more like a traditional smoker. The lip on the pizza pan also makes it a drip tray. You get a little warping on it but I've used the same one for MANY cooks and it's still fine. I also use my WSM like a drum a lot...2 completely different flavors, and both great! Really enjoying your channel!
You don’t think any issues using aluminum and not steel? Does the aluminum maybe melt a little?
@@danielploy9143 Nope. I've used the same pizza pan many times and not a hint of melting. It warped a little early on, but hasn't gotten any worse.
Cajun Bandit door is the one I bought - game changer
Yes!! That’s what it’s called I couldn’t figure it out!
Just got a 14.5" as a gift from the fam. It's my first foray into bbq and smoking, so these experienced little hints are great, cheers. If anyone else has any other advice, please don't hesitate to share.
Got a WSM 18 and 22. Love them both! Harry Soo has won a lot of BBQ competitions with a WSM. He has some good videos on how he sets up his WSM also.
I don’t watch his channel much but I do know he’s all about the WSM! Love to see that!
I learned more about temp control on a WSM watching 4 of your videos than all the other videos on you tube
Man, you’re awesome!! I appreciate that and am so glad you are learning from them!
Man you are a legend, this process worked amazing for me as I don't use water pan I use the lavalock firedial, thanks man. PEOPLE READING COMMENTS FOLLOW THIS PROCESS IT WORKS.
I am so glad it worked well for you!! I’ve been cooking on my WSM so much and so long I finally found out how I like using it.
You are the bomb!!
Hanging ribs , I have 22" bought a hanging rack. Now it's the only way I'll do ribs
Oh that’s a great idea! Never done it!
I also have a hanger for ribs. I used it for a few years, but recently went back to cooking ribs on the grates because the hanging ribs were coming out too dry.
I honestly never understood how that would work! Lol but I need to try it
On this double burst method how are you lighting the charcoal?
@gulfcoastsmoke I use my wsm as a drum smoker also. I love making pork steaks and endless other items.
I don’t have a WSM, but I was thinking to get a mesh screen to replace the water pan.
I was thinking to get some chunks of fat from the butcher and placing on the mesh screen, so the fat hits the coals and then creates additional flavour
I’ve had my 22 WSM for 7 yrs and out of all my smokers, this is my go-to! It’s just so easy!!
Soooo easy! Hard to mess up and I can nail ribs all day
I love my 18 WSM. I use my water pan to control temps and keep a moist environment.
I will use a pan at times on top of my deflector! Overall I really prefer the flavor when the fat hits those coals!
The WSM is such a trusty, space saving smoker. The fact that you can use the bottom part as a kettle makes it really versatile. I think it’s a great choice for a first time smoker/griller.
You’re not lying! Such a great tool to have!
Hey brother what’s the link for the aftermarket door?
I can’t seem to find the links to purchase the door for the smoker?
So you only light the piece of wood that's in the middle? Also, how do you setup your vents?
Thanks for this very timely video. I live on the Connecticut Rhode Island Coast with a stiff wind usually coming in off the harbor and yesterday and doing a 7 1/2 lb leg of lamb, wound up having to go to one vent and actually use the exhaust vents to maintain a suitable temperature for a long smoke and a big piece of meat with a bone in it. Thanks for the idea maybe I'll start trying this is a standard operating procedure look forward to seeing the rest of your videos.
I’m glad you liked it!!
Are you able to lift the barrel off of the charcoal box mid cooking ?
Thanks so much! About to pick up a WSM 22, my first real smoker, and I've found your videos extremely helpful for learning setup and tricks. Going to start out by smoking some turkey legs, maybe some wings too, just to get the hang of heating up the grill and maintaining temps. Brisket will come later!
You’re about to get yourself the most versatile smoker for the money, you’ll love it! Can’t wait to see what you cook up on it!!
Really appreciate your videos. I've learned so much from you. Thank you! Is the diffuser the one for the 30 gallon drum?
I plan on purchasing a 22" Weber Smokey Mountain along with afew accessories ; like the ss door, side table, & maybe the hinge to keep the lid intacted.. I already have the 14' wsm..Job perk...I typically use the water pan when I smoke a pork butt / shoulder ; but when it comes to cooking chicken ; I just wrap the pan in foil w/o water & use it as a heat deflector
How do you like the smaller version?
@@GulfCoastSmoke the 14" wsm is good .. I've used it to smoke pork shoulder/ boston butts, I've done chicken ,& beef ribs ( DINOSAUR )... Besides I got it as a award/gift from my job
Some of the best bbq ive ever had was right off your wsm!
It’s such a good smoker!! Love it my brotha!!
I also have a WSM 22". I also keep my smoker clean. My themomentor has never worked. I lost my Thermoworks Smoke in a freak rain storm, need to replace it. I like how you only use one vent. I make great ribs on mine.
Hard to beat some WSM ribs!
Great info. Thanks! I have a 22” on order. Sold my traeger for it and I can’t wait to get it!
Nice video man. The 18” was my very first bbq cooker. Works extremely well and makes great bbq. I also like removing the pan for that authentic pit style cooking. But low n slow, i use the water pan with water and my thermometer tracks nearly identical to my grate thermometer (Smoke X). Nice work, and thanks for sharing!
I’m glad you liked it brotha! I do like to use my “water pan” every once in a while no doubt!
My thermometer works just fine and showes exact temp aswell. Great smoker
I'm going to smoke my first butt this Saturday for New Years Eve. I have the 18 inch. The butt is 9lbs. I used your method for ribs about 2 weeks ago. My thought would be to add slightly more charcoal due to longer cooking duration. Also I'm thinking 4-5 wood chunks, for the same reason. 1 in the center and 2 at the open vent, then 1 at each closed vent. Looking to go about 4 hours. Then I'll cheat due to wrapping in foil and going to the oven. Thanks Alonzo.
Great video! I'm new to smoking and this will be helpful. control temp is my biggest learning curve to accomplish for a beginner.imo
I’m glad it’ll help! In my opinion, start with a smaller fire and build up! It’s easier to gain heat over controlling a huge fire in my opinion!
@@GulfCoastSmoke thanks, for the tip and wanted to try a Pork Butt on my 18 WSM and wanted to feel comfortable with my control temp on the cook.
Why dont you use the water pan that came with the mountain kettle..better taste or less with the water pan. ??
Would love to see you run a brisket on the 22 and have you show how you’d set it up. I’ve done it with water only but never without and when I did it I’d flip the brisket halfway through the smoke starting fat side up then finish fat side down. Would like to see how you do brisket on a wsm. Thanks and awesome video!
Absolutely! I’ve done a few videos before but I’m always looking to update it with new technique and info!
I love my WSM. Definitely wish I would have bought the 22’ rather than the 18’. Great video.
Thank you my brotha! The WSM is awesome!
Me too!
@@GulfCoastSmoke I plan to use my WSM for a brisket tomorrow, but don't have a heat deflector like you do. Should I leave the water pan in and fill or just remove completely.
Remove it completely! Apply spritz as your moisture!!
What cook do y’all want to see on the WSM next?!
I’d say pork butt, but with a rub outside the box
Let me think on that and I’ll get it done!
I like to hang my ribs without a water pan or a diffuser but do still use the pan for longer cooks (brisket and pork shoulder). Do you use the diffuser for all of your cooks? Also, I'm curious about which kinds of meat you hang vs. put on a grate.
Hi, I wanted to know approximately how much coal it consumes for low&slow cooking of around 10/12 hours. Thank you
Very good info. I’ve got the pro q elite. Very similar design to the smokey mountain and yes I do take the water pan out for some cooks. You should do a good bbq chicken thigh recipe for us all mate.
I got you very soon on that! I love chicken thighs
@@GulfCoastSmoke awesome
Great tips cheers bro, wwas struggling with temps but your method really makes sense! Gonna give it a try, thanks again keep up with the good work
I am glad you think so! It truly is very easy to hold temps as long as you do it this way! Keep me posted man!
How do you start your fire in the middle? With a torch or how
I have a WSM and I regret not purchasing the 22.5 inch size. I have the 18 and while it’s good for pork butts and hams etc, I can’t fit ribs or briskets very well unless they’re small. Still a nice cooker though! I’d like to see you do a few smoked ham recipes. Even though hams are fully cooked, adding more smoke and different flavor profiles are always fun and interesting. I did a cherry glazed gam that used cherry preserves, cherry coke, brown sugar and a few other things in my glaze. And of course used cherry wood lol
I have two ham recipes on the channel, I’ll have to see if one of them is on the WSM! That’s kinda what I meant, though. If you go small you’ll regret it I think!
Dah...simply get something like a rib rack..Even Embers makes a stainless one...$12. Or you can get a rib hanger. I love my 18. With Jealous Devil lump, I can have an 8 hour fire with a half load. I have a bag of B&B briquettes as well. Good stuff, but I can taste the charcoal on low and slow cooks.
Good improvement to the wsm : add casters!!
Where did you get yours?
I just found your channel. Excellent work from content to sound and video production. The information is succinctly presented. I have the 18 inch WSM and I love how you use your WSM for more than smoking. Thanks. Reggie
Welcome to the channel, Reggie! Thanks for being here. Anything in particular you want to see coming up?
@@GulfCoastSmoke Yes. Do you ever do other veggies, like carrots, corn on the cob etc? I liked your meal with potatoes, asparagus and meat. Do you ever incorporate cast iron on the Weber or WSM? How about more delicate foods like fish or other seafoods like lobster or crabs. I love your utilization of the WSM in an unconventional way, multilevel cooking etc. Maybe some simple stuff like pork chops and Cooke apples. How about the Weber rotisserie? I have one. It make amazing cooks with poultry and even leg of lamb.
Great video. Your comment about the door on the WSM being flimsy. You said there is a link to the company that sells the one you purchased, but that link shows the deflector plate, not the side door. Do you have a link for the door?
Great video I learned a lot
Just got the 18 in on clearance from lowes the price was under 100.00
That’s awesome! You’re going to love your WSM no doubt!
You got a heck of a deal
You said you leave all the vents closed but one? So 2 of the 3 are always fully shut and you adjust intake with just the single one? Also, you start out with only 2 pieces of wood? Do you add more during the cook? Thanks!
Correct on all of the above! Two pieces is all I do and I’ve found that’s more than enough smoke flavor on the WSM!
@@GulfCoastSmoke okay thank you! Doing my first smoke tomorrow on my 18”!
Good luck! If you have any questions let me know my brotha!
@@aaronman18 how did your cook go?
I really like your vent setup. I have a WSM and plan on using this technique soon. Thanks for sharing!
I appreciate you! It’ll work well no doubt!!
Where did you get your door? I don't see a link. I have the 22" and also noticed leakage.
Hey, thanks for the video. Just got my WSM 18. All set to go, except, can't get the darned silicone thermo port to fit. Is there a trick? Do I really need it?
What about the SNS kettle?
Been thinking about buying one, man. Tough to pull the trigger cause I’m a Weber fan!
@@GulfCoastSmoke I hear ya, but that smoke hole and probe port!
Great explanation
I have a 22" WSM too. Best BBQ investment I've made so far. Briskets come out perfect. But I do need to install an after market door. Love your videos brother. Keep em coming.
I appreciate you watching my brotha! They’ll keep on coming for sure!
So help me understand. You start it out minion style with a clearing for hot coals in the middle then it travels to the open vent and around? How many hot coals do you start with?
Great question! I could have explained better. I do not do the "minion method" anymore. I use charcoal starters to start the charcoal in the middle and eyeball it and close my front door when I see around 10 or so lit! Then my fire will just burn toward that one open vent and it works perfectly!
@@GulfCoastSmoke wow that’s different but makes complete sense. I find the reason so many folks run hot is that they start it with way too much hot coals, especially when they use a chimney and dump in the center. I’m going to try it your way, and bury the wood below the coals. Harry Soo does this, lol which likely means over analysis, but worth a try.
When you go to light it up, how many coals do you use? Half a basket?
It depends on how long of a cook I’m looking for, but yes typically around half!
Educational… I’ve got both the 22” WSM and kettle. I find I achieve better flavor smoking ribs on the kettle. Any reason you may agree or disagree?
I’m glad you thought so! It depends how you set up your WSM? I think the flavor comes out excellent on my WSM!
Yes sir.
You already know!
I have found that with my wsm and billows fan I have to leave the bottom vents open as well. If I close all the vents and just run the billows fan I cannot get temps above 225 not can I even maintain that. I’m actually starting to wonder if the billows is even helping or needed, thoughts?
Great question! My opinion is that it’s not needed, BUT, I’ve never had one. I never have issues maintaining 250-275 for the whole cook and you should be able to achieve the same as well! I’d suggest starting with one vent wide open and just see what happens! It’s all about messing around with the vents until you know exactly how she’s going to run every time!
@@GulfCoastSmoke thanks buddy! I’ll try it without the fan next cook!
Have you used the Pit Barrel cooker before ? Thinking of getting my first smoker and don’t know which one to get . Any suggestions ?
I have a Gateway Drum smoker but not a Pit Barrel! Imo the WSM is the best bang for your buck no doubt!
I enjoyed your video. I have the WSM 22 which size deflector plate do you use with the WSM 22?
I don’t know the exact dimensions, but it’s this one! www.gatewaydrumsmokers.com/collections/accessories/products/heat-diffuser-plate-55-gallon
Nice video. I grabbed a heat deflector plate like yours off a old pot used for cooking tamales lol. I use it on my 18" WSM and my Acorn . Do you use the deflector plate and pan when smoking pork butt in the Wsm
For pork butt I do because I like to focus on building a bark really slowly! I’ve found a water pan and deflector works great for pork butt!
Hi can you please make a video cooking churrasco
I’ll do it!! I got you!
Love cooking chicken and pork with no water pan chud box style.
You can’t go wrong! It’s so good!
Is the only major difference between your double burst and minion method the fact you have only one vent open? And do you add more wood chunks for a longer smoke, like for a brisket? Thanks, great videos!
And that I also start the fire on one end rather than in the middle like the minion! I never add more chunks, what I have in the beginning is all I’ve ever needed!
@@GulfCoastSmoke Thanks. Love the vids!
Way too much screwing around for me. Don't have all day.
WEBEROLAGEST Appreciated
I got you brotha!