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@@kurtisclayton7888 thanks eh! If you keep the lid ever so slightly ajar then it will get screaming hot. It takes at least 30mins to get grilling hot. Always keep that in mind.

Lump for sure because they are actual pieces of charred wood. The briquettes do not give the "real" taste as they are highly processed.

Thanks, eh!

Thanks for watching!

Part of me wants to say "just do it!!!" .... Actually all of me wants to say it. Just do it!!! What food were you thinking? In my video it was windy and probably around -8C. What's the weather for new years where you're at?

@@lifeOfBarneyMusic I'm in montreal. Seems like it's gonna be -1 on Sunday. I was thinking of doing some reverse searing some ribeyes/tomohawk to get that smoky flavor, then blasting it with my huge torch (I do this in the oven at 175F currently) and at the same time smoking some trout. For the next day, I would've done some ribs on there.

@@senagangbe5804 if you are familiar with smoking foods then I say go for it. Grab a WSM, assemble, then run a bag of charcoal through it to practice setting the vents. 33% open for all 3 bottom vents and 100% open top vent usually = 250F-ish on a non windy, not cold day. So you might need a bit more than 33% on the bottom vents.

Mainly it's because my backyard was never leveled by my builder, but yeah it definitively helps for the vents

I should also note! In the video it is a little deceiveing. The block are just leftover paver stones from my driveway. They're only about 4 inches thick, not a foot. However, it made a difference in leveling the WSM, and the extra 4" height does mean I don't have to lean down as far to adjust the vents, or to get access to the grills. Highly recommend.

I agree I have seen the WSM in person at ACE hardware and played around with it! I hate the whole taking it apart and bending down to adjust the vents, but I’m sure it’s better than a kettle for smoking!

Danke fürs Zuschauen. viel essen! ! !

Set it up for smoking, not grilling. Go buy some charcoal. Get the charcoal going with a heating element like this video or with a charcoal chimney. Put it back together once the charcoal gets going. Bottom vents open approx 30%. Top vent open 100%. And just let it do its thing. No meat, no water in the water pan. Just see how it performs. Make sure you tighten all nuts and bolts if you are getting a used one. Let it smoke away for a day with nothing on it and just watch/practice getting the intended temp. $25CAD for a big bag of charcoal to practice with. A brand new WSM 18" with bottom vents at 30% and top vent 100%, with the water pan in (water in or not) SHOULD sit between 250-300F depending on how hot you let the coals get before assembling. Google "t-roy cooks minion method youtube".

Thanks, eh!

I bet you will be fine if you put the grate on top of the water pan. Give it a try

You're welcome. Thank you for watching. Funny you say you are now considering getting a second WSM. I just picked up a gently used WSM for my dad, it is sitting in my garage... maybe I should just keep it so I can have more capacity as well. HAH!

@@lifeOfBarneyMusic I’d keep that second one in a heartbeat. I’ll be looking on Craig’s list or marketplace for a nice used 2nd one as well. Quite often people don’t take the time to learn all about a product and don’t realize what they have.

Glad you enjoyed that. Thanks for watching. I'm down past London.

You're welcome. Really glad this worked out for you. Loved that char-grilled flavour.

Right on, eh? You can definitely hit even higher temps placing the rack right on the fire ring. Hope that steak was delicious!!!

@@lifeOfBarneyMusic yummy 😋

Hey buddy. Your winters are far more brutal than mine. Do you have enough snow to build up a wind wall around your WSM? If you're hitting -20C outside it won't make much difference though... :( Something else to consider is if you're doing minion method (little bit of lit charcoal dumped in the middle of unlit charcoal...) you might need much more charcoal lit at the beginning. More heat = more rising air = more air pulled in (= more COLD air pulled in..... but there is a break even point somewhere...). There is also an insulator wrap you can buy for the WSM that helps insulate it in the winter. They think of everything, eh? Lemme know how the brisket goes

I miss the commercials. Always high energy.

OMG you're the guy from the Commercial, I'm busted! Glad I didn't say anything bad? I'm shifting the blame to Tommy Davidson started the " JUICY FRUIT " X- RATED FUED? I simply looked up the theme song for myself. No hard feelings there Pal?!

Not at all. I've had my WSM now for 3 years approx. And no damage. Everything is still in great working order except 1 of the bottom vents is stuck and I need to repair.

Eventually I will still get a regular bbq. But for now, bringing the charcoal up in the WSM does the trick.

great question! hmmmmmm chances are for this one, when I was still learning, it was just Club House Roasted Garlic and Pepper seasoning

That sh*t is good bro. It doesn't taste like pickle. I know you tasted pickle in your potato salad...if you haven't then you weren't eating potato salad.

How's it going eh? Yes if you have time, inject over night and season fully over night. Dill pickle juice is what I substitute for soy sauce. I get REALLY sick if there are any soy by products in my food. Like REALLY sick. Sweet pickles would probably be fine too especially since it is just being added to the overall mixture. It isn't the full on base. Also.... experiment! That's bbq! Have a great day. Thanks so much for watching.

You're welcome. This was the first one I have ever done and I was SO HAPPY with how it turned out. I have done many of them since and they keep getting better. Keep on grilling, friend! Thanks for watching, eh?

LOL and it takes all the jibblies with it!!

Yeup. Cause all the juices were inside.

Right on, friend! I have learned to wrap it at around 160F, and take it off at 205F and then let it rest as long as you can. Thanks a lot for watching, and please consider subscribing! Take care eh?

@@lifeOfBarneyMusic already subscribed mate. Keep up the great work. All the best from Australia.

@@geoffmartins2606 right on, eh! Bless your heart and good luck on the roast.

Thanks for watching and for the bonus doggy points haha Protection from the cold wind and insulating the WSM (if possible) are key

🤣🤣🤣🤣🤣🤣

@@lifeOfBarneyMusic Glad you share my sense of humour, bro! =)

Yo!! You PINNED this??? Hahahahahaha! Thanks, man! Feels so good to get PINNED, while also having my rump injected!!!

@@Maplecook i appreciate good humour

@@lifeOfBarneyMusic Duuuuuuuude! Hahahahhaha!

Right? Don't need to buy the gucci stuff but you can't be using the gas station "self igniting charcoal" either...

Great suggestions. Where can you buy that 403 type of grate? Never had any issues with grease fires on the WSM. Then again I empty the bottom regularly.

Thanks for the feedback. Been trying to get better and more direct to the recipe . Appreciate you taking the time to watch! Have a great day.

LOL I just rewatched this...... damn you're right sooooooooo much talking.

Lol thanks Mike I guess. I'm just a newbie, filming the stuff I am learning about. Do you bbq and smoke in the winter?

Great suggestion

You're welcome. Thanks for watching!!

Great question. No it is not normal. A little bit because pieces break? Ok... fine. but not as much as you describe. If each new bag still had that problem contact the manufacturer or just go to a different brand.

Yes it is. I used to get bags almost a 1/3 full of small shit that falls through the grates. And it didn't matter the brand. Royal Oak, Rockwood, Weber, all that lump had small shit falling through the grates. One of the reasons I stopped using lump. And if you use a kettle and are doing long cooks, like say ribs/pork butt/ brisket, Briquettes are the ONLY way to go. They cook at a lower temperature than lump, so it's easier to maintain good smoking temp (225-275) And they last longer. Set up a snake and it'll go for hours. Mine will purr at 237 degrees for like 8/9 hours. I use a ThermoPro20 with two probes and a wireless unit that I can take inside and monitor my temperatures. I put chunks of wood scattered along the snake. I also use a water pan inside at charcoal level. An old 9" pie pan. You want moisture as moist meat absorbs smoke better. You can use anything from water, to apple juice .... I just use water myself. 2ndly, as a side benefit, a water pan also acts as a heat sink, making it easier to regulate your temp for low and slow cooks inside your kettle. So set up a snake of briquettes, throw on some chunks of wood around your snake, fill up your water pan And sit back and drink beer/smoke weed. :) Peace out and Smoke on.

@@lifeOfBarneyMusic You contradicted yourself from your comment of two months ago on this page. Ghtrvsa 2 months ago Canadian Tire has 16lb Kingsford briquettes for $16, Royal Oak 15.4 lbs for $9. I did a comparison and no real difference is quality. I find the lump Royal Oak though to be not overly great as half the bags are the size or smaller than their briquettes. 2 David Barnwell David Barnwell 2 months ago That is one thing that does bother me...... tons of tiny lump charcoal pieces. I plan on upgrading my WSM charcoal grate to prevent the small pieces from falling through.

@@spacecowboy_1962 hi there. At first glance this may appear to be a contradiction but it is not. Getting tiny pieces in your bag of lump is not uncommon. The original poster was asking if it was normal for there to be "a lot". There should not be a lot. For the few handful of smaller pieces, I want to be able to use them/get my money's worth, therefore the additional grate, rotated 90 degrees to the other, will allow me to not waste those inevitable small pieces.

@@spacecowboy_1962 LOLOL thanks for the reply.

It was awesome!! Too bad it is cancelled in Ilderton this year. I believe other SW Ontario communities are running theirs. Maybe not.

Right on, Rajiv!!! Thanks for watching, buddy. I hope life is going well for you, friend. Keep on grilling, and don't tell your parents if you were smoking in the backyard 😉😉

Oooooo great idea!!!! Thanks you