Tips on making barbecue with the Weber Smokey Mountain

[40sigsauer]

Very informative, thank you!

[blakemoody3]

nice video with some great tips! =-)

[eileenvideo]

Nate, Thanks for posting your EXCELLENT vids on using the Weber Bullet. I have the Bullet too and whenever people ask questions, I send them to your vids.

[murky2]

@eileenvideo thanks for the kind comment!

[octavian99]

oh, great idea on smoking with chips vs. chunks; putting the chips in foil balls....brilliant!

[WahnamStudent]

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[DaZoneRanger]

I just scored an 18.5" model from a local outlet store, today. It's brand new, in an unopened, but slightly damaged box (tears in the box that are taped). Got it for $159! I saw they had two on the weekend and decided I better make a trip down there, today, or they might sell them, before I go back on Saturday. Good thing I went, because the one with the better box was gone, already. Can't wait to start making some primo BBQ!

[murky2]

@DaZoneRanger - good deal on the WSM! Good luck with turning out some great 'cue.

[BuoyzToyz]

Bought my WSM yesterday and cant wait to get some ribs going!

Have you made many mods to the smokey mountain - like additional wire racks so you can fit more ribs in?

Love your vids will put up a few of my own in coming months.

Have you done any cold smoking in the WSM??

[murky2]

@BuoyzToyz - The only mod I made to my WSM was to add an additional grid to the charcoal grate so that less charcoal falls through to the bowl. As for cold smoking in the WSM - I haven't attempted that yet. Good luck with your smoker!

[BuoyzToyz]

@murky2 yeah I can see why you would want to put a new grate in - might do the same myself.

So I have 8 racks of ribs on right now.. been in there for 3 hours but the temp been down around 190-200F as I put 3/4 bowl of water into the WSM.... I am happy to go for 6 hours but just incase my fire doesnt take properly I have topped up with half a chimney of hot coals.. temp back up to 250 and dropping very slowly....

Probably should have used a dry bowl hey?!?!?

[murky2]

@BuoyzToyz - 8 racks of ribs in your smoker! Good going :-)

Lots of things contribute to low smoker temperatures, including weather, water in the bowl, and charcoal ashing over. Try not to peek too much but do try the toothpick test on the ribs to check for doneness.

[boobtuber06]

I want to make authentic brick oven-style pizza in a weber smokey mountain, all with the burning pieces of wood. Can i do that?

[murky2]

@boobtuber06 - I haven't done it before, but I think you can approximate it if you take out the middle section of the WSM, put the grill right over the charcoal ring, use a pizza stone on the grill, and cook your pizza on top of the stone. Good luck! I'd love to hear how it works for you.

[YTOneHump]

Clean your smoker brother. :)

[bxtfkyix]

wow that was a very good review.  almost like an infomercial for the wsm!

[nauyaca555]

good basic video. Thanks. I'm thiking about buying one of these!

[MacsCanfly]

why not gas grill

[murky2]

You don't get the full wood smoked flavor on a gas grill.

[gabelocs]

correct X 2! Some people just don't get it... it's all about the smoke! I prefer to us mesquite wood because of taste and the fact that it is plentiful around here.

[redshaftedflicker]

a good place to find mesquite lump charcoal is mexican markets. usually about 3 bucks a bag.

[LennySkull]

that's not a meat thermometer. what is that? a candy thermometer?

[1LSUredneck]

so what is it a meat or a candy thermometer?  Sure looks like a meat thermo. to me.

[gzies1]

very nice...thanks for sharing your tips

[jimmy1time]

Murk I had to borrow my cousins wsm for this weekend. My wsm hasn't gotten to me yet. You videos have been great to watch and learn from. I do much better watching than reading. Thanks for all the advice. Another comment from another user said try wine when cookichicken on the wsm. Can't wait. Thanks my friend.

Jimmy1Time

[murky2]

Jimmy,

Not sure how you're planning on using wine with chicken. I wouldn't use it as a marinade, in a basting sauce, and certainly not as a replacement for water in the water pan!

The best way to use wine with barbecued chicken is properly chilled, in a wine glass on the side of your plate ;-) I'd go with a nice Sauvignon Blanc, preferably from Marlborough, New Zealand. A Santa Barbara Chard would be nice, too. Mmmm...

[bm5447]

wine is not a good idea in the water pan. It is a waste. You will get no flavor from anything you put in there. the water vapor is the only thing that evaporates the flavor just condenses and stays in the pan it does nothing to impart flavor in the food.

By the way you will not find this smoker in any hardware store. It needs to be special ordered by the store or you can find it online to order. I have never seen one just sitting in any store even stores that specialize in Weber products.

[worm777]

My local Ace Hardware carries these grills but if you want one Amazon has the 18.5" one on sale with free shipping.

[ExpoTVBeauty]

cool

[NCBeachboy]

Will be making my first cook tomorrow night, so I really appreciate your videos. Really like the detail about smoke chips and the water pan.

[dgillis001]

great job on your tutorials- very thorough and informing. I just recieved my brand new wsm today and can't wait to fire it up- bought through amazon- ordered last Sat and recieved Wednesday. This smoker seems to look like the real deal-much better them my old Masterbuilt 7 in 1 entry level deal. I just need some thermometer info. as what to get in order to know what temp my smoker is cooking at during the smoke/cook process as the wsm hasn't a built in thermometer.

[47f0]

I've got a sidebox smoker, a couple of Jeber grills and a brand-x bullet. Compared to the WSM my bullet is cheap junk, but it still turns out a great product. I only fire up the big sidebox when I need to cook a bunch of meat. Don't knock the bullets - I've seen them win awards at BBQ competitions!

[47f0]

Finger spasm Jeber, of course should be Weber. Doh! BTW, I completely agree about lump charcoal - briquettes are evil. I don't entirely agree about the water bowl - the trick is, don't use water. Next chicken you have, dump a bottle of cheap, but drinkable wine in. Dunno if it's the alcohol or the flavor, but it's tasty! I think for beef/pork it doesn't help much, though.

[BarbecueWeb]

Thanks for the tips on how to use the WSM. The Bullet is our preferred smoker -it is an engineering masterpiece as no other BBQ smoker design can outdo the award winning results for "low and slow" pork, beef, and chicken! Bigger and badder ain't better when it comes to the WSM!

[bradsavoie]

dork

[gregrocks90046]

thanks for the tips! i plan on buying a WSM very soon. i learned how to grill on a weber(it's the only grill i use!)

[euphoriargh]

good luck to all who use this method with the weber bullet! this is the most ineffective way to smoke anything. buy a off set smoker cheap asses

[murky2]

I look forward to seeing your barbecue video, holmes.

[euphoriargh]

exactly !! you said learned how to GRILL! you are not smoking or BBQ'ing when you grill. get a cheap grill if you want to make hamburgers and hot dogs. leave smoking to the real professionals with real smokers

[murky2]

euphoirargh, it's YOUR barbecue video I want to see. Are you "professional" enough to do it right or are you just cheap talk?

[euphoriargh]

ha ha i thought you would never ask. patients is a virtue. In the process of making the ultimate how to BBQ video with a real off set firebox.

[Kennesey]

I'm getting one.....but not sure about tossing the foil with the smoking chips directly onto the hot coals. ew! Maybe a cast iron smoker box will work best! =)

[murky2]

The coals do not get hot enough to melt the foil. When the cook is over, take the foil pouch out, open it up, and you'll find charred wood chips - charcoal for the next cook!

[euphoriargh]

yes it will work better. foil will release harmful fumes into your meat. webber "smokers" are the most ineffective way of smoking meat

[murky2]

Please provide scientific proof that foil "releases harmful fumes into your meat."

I look forward to seeing YOUR barbecue video, euphoriargh. Can you upload it by October 20, 2007 as a video response to mine? Or are you just cheap talk?

[euphoriargh]

October 20th? am i on a deadline? dont worry you will be the first to see this video when im done with it. and what happens to foil when you put them into a hot fire? it burns the foil genius, i am sure that no one wants to taste that in the meat. no scientific proof needed just expeirence.

[murky2]

Ever heard of "hobo packs" where campers wrap meat and veggies in foil pouches, then toss them right on the coals to cook? People have been cooking this way for ages. The foil doesn't burn; otherwise the food would fall out.

I guess you have not had that experience. Until you can prove your claim, you'll just sound like a blustering idiot.

[hunthicks]

If foil produces harmful fumes, well, then a lot of people are in trouble. Considering it is made from aluminum, the same metal used in a lot of sauce pans, I doubt it's that harmful. We live in a world full of things that are "bad for us", tin foil on a fire is the least of our health worries.

Good video Murky2! Do you use your own gathered wood or buy it?

[murky2]

I had to buy the chips and chunks but I have a friend who gave me a whole load of cherry wood logs. Nice guy!

[pnutbutrncrackers]

Thanks. Enjoyed your knowledgeable coverage of the WSM (I'd like to own one someday). If you also like to use a Weber kettle grill sometimes, I'd like to see the vid you'd make about that as well.