Tips on making barbecue with the Weber Smokey Mountain
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Uploader Comments (murky2)
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Very informative, thank you!
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nice video with some great tips! =-)
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oh, great idea on smoking with chips vs. chunks; putting the chips in foil balls....brilliant!
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@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.
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@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?!?!?
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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.
eileenvideo 4 months ago
@eileenvideo thanks for the kind comment!
murky2 4 months ago
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!
DaZoneRanger 9 months ago
@DaZoneRanger - good deal on the WSM! Good luck with turning out some great 'cue.
murky2 9 months ago