This is hilarious as I cooked a brisket today on the same smoker! Ive had mine for going on maybe 2 years & absolutely love it. My father, grandfather, & husband used to handle the smoking or grilling. My mother taught me how to cook literally everything from scratch, so we would make the sides for our barbeques!! When they all pasted, I decided I would learn to do the grilling & smoking! I bought a Weber small kettle grill & this exact same smoker & watched a ton of videos!! This smoker is absolutely the best. I know they have bigger ones but the small one suited my needs. Surprisingly enough, it can handle ALOT
I bought one yesterday . I found a new/opened box unit for $160. I have a bigger one but it is often to big for just me and my wife. I hope I have as much fun with it as you are having.
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
Friend, I think a lot of people are sleeping on this rig. I know I did. In the WSM I run the 18 and 2 22’s. Found this 14” on Facebook market for $100. Used a couple of times. Figure I would pick it up. Wow. This little rig will cook. Keeps me from wasting fuel and wood. Yeah the amount of food produced is less then the bigger ones but the quality is the same. Side note. This little 14” will make a great smoked wing. Thanks for the great video. Stay blessed.
I am a newby, and have only cooked one pork butt and 2 briskets so far on my 18.5" WSM. Thanks so much for all the equipment suggestions and info. They have really come out well for someone who has never smoked things before! The family is very happy with everything I have made so far. Thanks again.
I’ve cooked pork butt, country style ribs, even jerky (flank steak, eye of round) on the 14” WSM. It’s my first ever smoker and I’ve learned so much using it. T-Roy taught me everything I know and I’d highly recommend this smoker!
You are too kind Ronald!!! Much love to ya brother and I appreciate the kind words. I am loving that 14 inch WSM!!!! The 22 incher is awesome as well! LOL Cheers to ya brother!
I've had my wsm 14 for several years. Love it. Just smoked 2x 8 lb pork shoulders for Memorial day and it was amazing. Wsm 14 holds temp and given it is small you can run the burn down to just a few coals and add more using tongs. I also did you smoked ham recipe yrs back and that came out great.
I can tell I'm gonna love this little WSM also. It acts just like its larger sizes which is very nice. Glad you enjoyed that ham recipe. It was some fine eating! Cheers to ya Brian!
I use my homemade mini wsm that I built with a extra big charcoal basket and I fill it to the top and just light it with a cube in the middle with Harry Soo's method of having my wood on the bottom. I get about 6-7 hours of cooking time to get my smoke on. I then wrap and finish it off in the oven for my butts. I bet that starter you have would work great on your 22' WSM as a starter. I find with these smaller Mini WSM's, that it holds temp really good even without a water pan. It is best when smoking chicken and small cooks for up to family of four quite easily. I even cooked 12lb briskets with the flat and point separated on two different racks and after I got my smoke on, I finished off in the oven with pretty good success.
I gotta admit, pretty cool little gadget. I always had a little thing on the 14"... Holy cow Troy that's some bark. Just goes to show. Nothing fancy needed to cook great backyard BBQ.... Cheers brother Troy and have an awesome 4th.
You probably figured it out already but the little grey circle on the side is for holding your temperature probe...I wish they would put one in the lid, too. There's can be a good 20 degree difference between the top and the middle rack. I do pork butts on the middle rack because it's cooler. Also, if you crutch it at 160 F it will finish a lot faster. The 14" WSM is the only smoker I use.
Nice little fire starter there Troy. Bill was nice enough to send me a bottle of his rub also and it sure is good... I really enjoyed using it. Wow... cooking with socks!... only the pros can do that! Take care Troy.
I truly appreciate the love Thomas. I enjoy teaching how to cook and showing family recipes that I've learned from my family. I also enjoy experimenting and showing those results to my followers so I can show any mistakes I may make to help them avoid making those same mistakes when they cook a meal. We are all family and I love sharing my knowledge. Cheers to ya Thomas!!!!
I definitely utilize the rubber grommet that is designed to pass probes through. It's between the grates so I use the grill temp probe and just put the tip through the hole.
i use my little wsm 14 in my tiny apartment patio. glad to see my man t-roy is using one too! even better that accessory looks awesome! great video brother!
Thanks for all the great videos. I just ordered a 14 inch Weber Smokey mountain to replace a Masterbuilt electric smoker. After seeing all your videos about the WSM I knew I had to have one.
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
Great video T Roy!! I think you would've had a longer burn with original amount charcoal if you had added the charcoal around the stack when it was time to pull the stack out, rather than adding the charcoal at the same time as the starter being lit. Might be worth another test. IMO I think it will run longer at desired temp that way. Kind of like how you add your lit charcoal to the center of un-lit charcoal, just the other way around.
Just bought a WSM 22.5 on facebook marketplace because your videos inspired me. Going to start a youtube channel come September! Can't wait. Already ordered the Steel Door and Arbor minion method charcoal ring.
Hey T-Roy! Great video! I have a 14" and bought the ArborFab basket to go in it and it makes a huge difference! Longer cooks and more efficient! Thanks again!
when I light mine, I just use a fire cube and let it go until it's out. then I put it all together with all vents open. About 30 degrees away from target temp I start to shut it down. The charc lasts about 8hrs that way.
Hay T-Roy love the new product review. I have the 14inch wsm also I purchased a charcoal basket from arbor fab for my 14inch, did a pork butt for about 10 hours,
What's up brother? Man, that little 14 inch WSM is a hoot!!! I loved cooking on it and I know it'll just be better with time after it gets some seasoning on the inside. Cheers bro!
Awwww so cute!!! Haha. Man my Lowe’s needs the 22” back on the shelf. Daughter gave me a hefty gift card for Father’s Day!! Hadn’t used yet!! 😬😬😬😬. Great gadget there Troy!!
I started with an 18 and found out that I loved this method of cooking. So now I own a 22 and an 18. But now it looks like I'll have the 14 in my arsenal someday 😂.
I'm about to do a video cooking on the 14. It's a duplicate of the other 2 sizes when it comes to cooking. She's a "set it and forget it" smoker. Only issue is that it doesn't hold as much fuel, so I have to reload after 8 hrs or so. Still, fun to have the 14 incher!!! Cheers brother!!!
Making me miss my old 14 inch WSM. I really like that bottom grate bull’s-eye. That’s a nice size butt also. That little 14 inch WSM does a great job. I wish I hadn’t sold mine. Always a pleasure watching your videos. TFS. Take care brother!
Thanks for watching Dave!!! I just washed the shirt you sent me, so I'll be wearing it soon. I know the 14 inch WSM will just keep getting better with more cooks. I'm loving it after this 1st cook! Cheers brother!!!
Dude, did a 9 lb pork butt and 5 lb brisket flat this weekend using both levels of the WSM 18.5". Thanks for the inspiration from the previous videos T-Roy!
Amazing bark and always enjoy watching your videos all the way through T-ROY! Even the cold pork shoulder looked amazing. Congrats on the baby WSM addition!
That’s a pretty neat little devise. Looks to work as plan. Glad to hear that the 14” worked well. Might need to get one of those also for smaller cooks. Thanks for sharing
Love the concept of the charcoal bullseye, but it's literally just a stripped down charcoal chimney. Great video T-Roy, love to see you back on the WSM content
Hey bro, yes indeed, I'm happy to have a new addition to my arsenal. That little 14 inch WSM is too cute! My wife loves it and it cooks just like the larger models. I love it!
I've been wanting a little 14 inch WSM for a while and this was a great reason to get one using the Charcoal Bullseye. A guy can't have too may cookers, right? LOL Cheers Brad!!!!
Man alive! It’s like the old school T-Roy cookin on the 22 WSM! I think you convinced me to buy a 14” for the new camper. That Bullseye would be perfect to own. Thanks for the info. BTW, I’m smoking 2 Corn Beef Briskets, a whole Chicken and 2 Huge Boston Butts on my 22” right now. Having a HUGE party this weekend. Happy Independence Day Everyone!
Awe man, I'm wanting to hang out with you and have some of that fine BBQ this weekend!!!! If you leave the light on, I'll find ya!! LOL Cheers brother!!!
@@TROYCOOKS you know it! The lights always on for y’all. Ill even have the ‘irresponsible’ side of BBQ for ya, ice cold and ready! Bring that Swim suit too, the Love Shack is Lakeside- Central Florida. Sending huge love to ya’ll. Cheers!
I was looking at getting a Grilla Grills Silverbac or Pit Boss wood pellet grill to smoke food on. Now that I have watched your videos I am leaning towards a WSM to learn on. I already have a weber propane grill. It seems like these WSM's can hold temperature pretty well once they get going. Thank you for the videos.
If your looking for something you can set and walk away wsm is not the move with charcoal grills and smokers there’s no set way to raise or lower the temp other than constantly monitoring the oxygen intake and water/ spray and wood/coal
Great video..that 14inch wsm is as cute as a labrador puppy!! Btw try smoking with less with water in the pan...if you time it right, the water will evaporate prior to the stall. Moist environment prevents moisture release from the meat keeping it in the stall much longer. I use a fire dial and a small food level water bowl that I remove prior to 160f and replace around 185f (opposite side of your temp probes...boiling water splashing on a probe throws reported temp way off)
Great vid T Roy! I used this cooker for a few years til I lent it to a friend and just let him keep it. I wanted to tell you that the way I used to do long cooks on mine, i would fill up the charcoal ring with coal and wood placement, but only put 5-7 lit coals to put in the middle for the minion method and I wouldn't have to add wood for many many hours. Im sure you'll tinker with it many different ways. I just got me the pit barrel jr so I'm lookin to give it a try with some ribs tomorrow. Take care sir!
The PBC is a rib cooking machine, so I'm sure you'll enjoy using it. Yeah, I found that I didn't need to add much charcoal on the little 14 incher. I'll keep playing with it and get it figured out. It does smoke some fine tasting meat...and it isn't even broken in and seasoned good yet! LOL Thanks for the tip! Cheers brother!!!
Yep, it does and that's why I got my baby WSM is for camping. You do have to add charcoal every few hours for longer cooks, but it holds temps very well.
Well done T-ROY as always! Looks amazing. I have the WSM 18 inch and it rocks! Thanks for all your helpful tips bro! Keep doing what you do brother! Cheers!
Oh boy look forward to watching this..and thanks for the wholesome content fella... I hope at some point to make the food community proud with clips as well..keep up the good work sir
Hey Darnelle, thanks so much brother!!! It's a new ball game cooking on that 14 incher! I've gotta learn how it works, but the first cook was amazing!!! I'm sure it'll just get better once it's seasoned up after a few more cooks! Cheers brother!!!!
I’ve got the arbor fabrication basket for my 14 WSM. It will finish an 8 hour cook at 275 easy. I love my 14 WSM. It’s a bacon and pork butt smoking machine.
Awesome Krash!!! Glad you are enjoying the Arbor Fab basket on your WSM. I need to get one for my 14 inch! I've only done one cook on my 14 inch, but I am loving it and I know it'll get better with more cooks under it's belt. Cheers brother!!!
Hey Troy that was a COOL video Bro!!👍 I'm loving the baby WSM.....(Mini Me WSM) Haha!! and that temp gauge though, HAHAHA!! That's Awesome Brother!! You ROCK MAN!! I know that pork butt was good!👌 Happy 4th! Love ya Big Brother!! Cheers!! 🍻🍻👍🔥😎
I got the 14" for Father's day a couple of years ago. I use the side grommet for putting your smoker heat probe inside, attach to the bottom grill, rather than from the top. What was that sprinkle you did right after you lit the starter? Gonna get it goin' on for tomorrow!! You have a good one too!!
Love the videos Troy. The WSM is awesome. I’m doing another brisket on my 22.5 inch for dinner on Saturday. The last one turned out great so we’ll see how this one goes. Love the WSM!
I'm confident you and the family will be eating some fine brisket this weekend! I've been itching for a 14 inch WSM for a while and I'm looking forward to using it in the future. Thanks for watching and cheers to ya brother!!!!!!
Dang, this makes me want a 14”, and I don’t even need one! I already have the 18” WSM, but this looks so fun! This video makes me think it is necessary! 🤣
Hi T-Roy, howzit? Question for you or the community - yesterday I smoked a pair of 5lbish pork butts on my WSM 18". I kept the temp between 200 and 250 (was cold and windy, so I had to keep on top of the air adjustment to keep the temp somewhat consistent), and it took about 10 hours to get up to 195F-200F before I took it off and tented to cool. It was getting late when I took it off, so I put in the fridge overnight unpulled. I took it out of the chill chest today to pull it, and the butts firmed up from the fridging. Should I let them come up closer to room temp before I pull them, or should I just grab more robust hardware and have at it? Any thoughts appreciated. Have a great Thanksgiving everyone!
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love it T Roy!! much appreciated brother!! can't wait for you to try it on some spare ribs!! Enjoy the 4th party!!
Thanks very much Bill and I am looking forward to trying your rub on some ribs. Cheers brother and enjoy your 4th also!!!!
That is what I'm doing. Some spare ribs with Texas Rib Grind and a Spatcocked chicken with Gator Shake
@@1loadermanjack thanks bud!! hope you enjoy!
I love T-Roy. He’s the man. His videos taught me how to use my 18.5” Weber Smokey mountain
Same! Awesome videos!
This is hilarious as I cooked a brisket today on the same smoker! Ive had mine for going on maybe 2 years & absolutely love it. My father, grandfather, & husband used to handle the smoking or grilling. My mother taught me how to cook literally everything from scratch, so we would make the sides for our barbeques!! When they all pasted, I decided I would learn to do the grilling & smoking! I bought a Weber small kettle grill & this exact same smoker & watched a ton of videos!! This smoker is absolutely the best. I know they have bigger ones but the small one suited my needs. Surprisingly enough, it can handle ALOT
I bought one yesterday . I found a new/opened box unit for $160. I have a bigger one but it is often to big for just me and my wife. I hope I have as much fun with it as you are having.
That thing is adorable! 🍼👶🐖
She's a cutie alright Justin. I can't believe how little it is! LOL Wishing y'all a safe & happy Independence Day brother!!! Cheers!!!
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
LOL, I know I don't need a 14 but every time I see one I think the same thing.
Friend, I think a lot of people are sleeping on this rig. I know I did. In the WSM I run the 18 and 2 22’s. Found this 14” on Facebook market for $100. Used a couple of times. Figure I would pick it up. Wow. This little rig will cook. Keeps me from wasting fuel and wood. Yeah the amount of food produced is less then the bigger ones but the quality is the same. Side note. This little 14” will make a great smoked wing. Thanks for the great video. Stay blessed.
I recently added the 14” WSM to my arsenal and love it. That charcoal grate looks like a great way to light that size WSM.
I need a 14" to finish off my set - I have a 22 and two 18's.. Oh and a few kettles.
I am a newby, and have only cooked one pork butt and 2 briskets so far on my 18.5" WSM. Thanks so much for all the equipment suggestions and info. They have really come out well for someone who has never smoked things before! The family is very happy with everything I have made so far. Thanks again.
That's awesome Red!!!! I'm thrilled if my videos helped and I appreciate the kind words. Cheers to ya!!!
I have all three sizes. The 14” is the one that I will never get rid of. That’s a campers dream
I have a 22 and 18. Should I get the 14 for my RV? I currently smoke on the jumbo joe for camping trips. I think I want a WSM14 though…🤔
@@tylerpeerson The base works just like a jumbo Joe for breakfast. Then pile on more fuel reassemble and your smoking lunch dinner.
I’ve cooked pork butt, country style ribs, even jerky (flank steak, eye of round) on the 14” WSM. It’s my first ever smoker and I’ve learned so much using it. T-Roy taught me everything I know and I’d highly recommend this smoker!
You are too kind Ronald!!! Much love to ya brother and I appreciate the kind words. I am loving that 14 inch WSM!!!! The 22 incher is awesome as well! LOL Cheers to ya brother!
Good job Troy…Nothing like a piece of bark from a well cooked pork butt! Love those WSM‘s, no matter what size!
I've had my wsm 14 for several years. Love it. Just smoked 2x 8 lb pork shoulders for Memorial day and it was amazing. Wsm 14 holds temp and given it is small you can run the burn down to just a few coals and add more using tongs. I also did you smoked ham recipe yrs back and that came out great.
I can tell I'm gonna love this little WSM also. It acts just like its larger sizes which is very nice. Glad you enjoyed that ham recipe. It was some fine eating! Cheers to ya Brian!
I use my homemade mini wsm that I built with a extra big charcoal basket and I fill it to the top and just light it with a cube in the middle with Harry Soo's method of having my wood on the bottom. I get about 6-7 hours of cooking time to get my smoke on. I then wrap and finish it off in the oven for my butts. I bet that starter you have would work great on your 22' WSM as a starter. I find with these smaller Mini WSM's, that it holds temp really good even without a water pan. It is best when smoking chicken and small cooks for up to family of four quite easily. I even cooked 12lb briskets with the flat and point separated on two different racks and after I got my smoke on, I finished off in the oven with pretty good success.
I gotta admit, pretty cool little gadget. I always had a little thing on the 14"... Holy cow Troy that's some bark. Just goes to show. Nothing fancy needed to cook great backyard BBQ.... Cheers brother Troy and have an awesome 4th.
I've been watching T-Roy for years and this is my favorite video. Now I gotta get a 14" WSM!
Thanks Zach!!! I will be doing more cooks on my baby WSM soon!!!! Cheers brother!!!
You probably figured it out already but the little grey circle on the side is for holding your temperature probe...I wish they would put one in the lid, too. There's can be a good 20 degree difference between the top and the middle rack. I do pork butts on the middle rack because it's cooler. Also, if you crutch it at 160 F it will finish a lot faster. The 14" WSM is the only smoker I use.
T-Roy’s chillin’ in the backyard grillin’………. I always dive straight into a T-Roy cooks video on the WSM!! Keep it up brotha!! 🍺🥃🇬🇧🇺🇸
Glad you enjoy the videos Greg! I appreciate you watching and cheers to ya!!!
Nice little fire starter there Troy. Bill was nice enough to send me a bottle of his rub also and it sure is good... I really enjoyed using it. Wow... cooking with socks!... only the pros can do that! Take care Troy.
Yep, the Bullseye worked very well and I'm loving the baby WSM. I can't wait to try Bill's rub on some ribs! Thanks for watching and cheers to ya!!!
I just found this channel a few weeks ago and I freaking LOVE IT
T-Roy, what started with me watching your peel a pound soup has turned into my recent love of both bbq and your videos! Awesome content man!
I truly appreciate the love Thomas. I enjoy teaching how to cook and showing family recipes that I've learned from my family. I also enjoy experimenting and showing those results to my followers so I can show any mistakes I may make to help them avoid making those same mistakes when they cook a meal. We are all family and I love sharing my knowledge. Cheers to ya Thomas!!!!
Can't beat any size WSM bro.
As always you make it look so awesome. Cheers bro!!
I agree, the WSM is the closest in flavor to an offset IMO. Thanks for watching David. Cheers to ya brother!!!!
That's a great looking pork butt on just a 14" Smokey Mountain! Just shows that Weber knew what they were doing when they made these Smokey Mountains!
Agreed, but the door's are terrible.
@@MJ0U812 Cajun bandit makes a great replacement door. Havent had any leakage from mine since.
Love that grill and your cook, thanks for the tips👍👍👍👍
Cool mini WSM! Great result on that butt!
I definitely utilize the rubber grommet that is designed to pass probes through. It's between the grates so I use the grill temp probe and just put the tip through the hole.
I do as well, the only problem is removing the meat to rest the Probe is smoking hot.
LOVE THIS GUYS ENERGY. You are the man T-ROY
Thanks for the love!!! I truly appreciate it and thanks for watching! Cheers!!!
Glad youre back sir!
i use my little wsm 14 in my tiny apartment patio. glad to see my man t-roy is using one too! even better that accessory looks awesome! great video brother!
I plan on using my when I am camping. It's a cute little thing!!! LOL I appreciate you watching and keep that smoke rollin'!!! Cheers!!!!
Thanks for all the great videos. I just ordered a 14 inch Weber Smokey mountain to replace a Masterbuilt electric smoker. After seeing all your videos about the WSM I knew I had to have one.
That thing is cute. I like that new device. Charcoal Bullseye. Awesome Brother T Roy.
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
Great video T Roy!! I think you would've had a longer burn with original amount charcoal if you had added the charcoal around the stack when it was time to pull the stack out, rather than adding the charcoal at the same time as the starter being lit. Might be worth another test. IMO I think it will run longer at desired temp that way. Kind of like how you add your lit charcoal to the center of un-lit charcoal, just the other way around.
I like that the grill
Has dual cooking environment - the dry and the moisture. The bark looks good.
I only have the 14 inch wsm and love it! Thank you for making this video
Just bought a WSM 22.5 on facebook marketplace because your videos inspired me. Going to start a youtube channel come September! Can't wait. Already ordered the Steel Door and Arbor minion method charcoal ring.
Wow that's an itty bitty smoker! Very nice video as always T-Roy! Looking forward to the next one as always.
Hey T-Roy! Great video! I have a 14" and bought the ArborFab basket to go in it and it makes a huge difference! Longer cooks and more efficient! Thanks again!
I need to order one from Arbor Fabs for my 14 incher also. Love that charcoal basket from Arbor!!!! Thanks for watching and cheers Jeremy!
I just bought a 14, first smoker. Which arbor you buy.... Why more efficient?
when I light mine, I just use a fire cube and let it go until it's out. then I put it all together with all vents open. About 30 degrees away from target temp I start to shut it down. The charc lasts about 8hrs that way.
Someone's greasy brisket fingers accidentally hit the thumbs down button.
Hay T-Roy love the new product review. I have the 14inch wsm also I purchased a charcoal basket from arbor fab for my 14inch, did a pork butt for about 10 hours,
Ol T-ROY always gets the good toys. Great video.
What's up brother? Man, that little 14 inch WSM is a hoot!!! I loved cooking on it and I know it'll just be better with time after it gets some seasoning on the inside. Cheers bro!
@@TROYCOOKS 🍻Little dude made a good looking butt. Great job as always!
Awwww so cute!!! Haha. Man my Lowe’s needs the 22” back on the shelf. Daughter gave me a hefty gift card for Father’s Day!! Hadn’t used yet!! 😬😬😬😬. Great gadget there Troy!!
I started with an 18 and found out that I loved this method of cooking. So now I own a 22 and an 18. But now it looks like I'll have the 14 in my arsenal someday 😂.
I'm about to do a video cooking on the 14. It's a duplicate of the other 2 sizes when it comes to cooking. She's a "set it and forget it" smoker. Only issue is that it doesn't hold as much fuel, so I have to reload after 8 hrs or so. Still, fun to have the 14 incher!!! Cheers brother!!!
@@TROYCOOKS Awesome Stuff Troy.
Thanks for the response
That’s baby WSM is too cute brother Troy! Love Bill’s rib grind, good stuff. Happy fourth, cheers to ya 🍻!
Yep, she's a cutie alright and very small. It'd be great for camping or the beach. Happy 4th to ya brother! Cheers CJ!!!!
The man, the myth, the legend howdy 🤠 T Roy!!!!
Thanks brother!!!!! I needed a new WSM!!!! LOL Cheers!!!
That’s the cutest little mini. 😁. Mama loves some pork butt 😂.
It's a cutie for sure!!! I can't wait till I get it broken in and seasoned!
Making me miss my old 14 inch WSM.
I really like that bottom grate bull’s-eye.
That’s a nice size butt also. That little 14 inch WSM does a great job. I wish I hadn’t sold mine.
Always a pleasure watching your videos.
TFS. Take care brother!
Thanks for watching Dave!!! I just washed the shirt you sent me, so I'll be wearing it soon. I know the 14 inch WSM will just keep getting better with more cooks. I'm loving it after this 1st cook! Cheers brother!!!
Another great video…I tell ya it’s relaxing watching your channel,truly enjoy it…always a thumbs up 👍🏻 👍🏻👍🏻
Thanks brother and much love to ya!!!!
Dude, did a 9 lb pork butt and 5 lb brisket flat this weekend using both levels of the WSM 18.5". Thanks for the inspiration from the previous videos T-Roy!
Awesome, much props to ya for that cook!!! I bet you were the hit of the party with all that fine BBQ!!!! Cheers!!!!
Amazing bark and always enjoy watching your videos all the way through T-ROY! Even the cold pork shoulder looked amazing. Congrats on the baby WSM addition!
I appreciate the support brother!!! I've been wanting a baby WSM for a while. Cheers to ya!
That’s a pretty neat little devise. Looks to work as plan. Glad to hear that the 14” worked well. Might need to get one of those also for smaller cooks.
Thanks for sharing
Your the reason I have a wsm, I thank you! I'm ready to graduate to a offset soon, cant wait!
Great stuff brother! Thanks for sharing.
God bless all here.
Love the concept of the charcoal bullseye, but it's literally just a stripped down charcoal chimney. Great video T-Roy, love to see you back on the WSM content
this is the way the bullseye works in a smoker. you can see how well it works in a grill at youtube charcoal bullseye
That little WSM sure can cook, cool new toy, awesome pork butt TROY!
Hey bro, yes indeed, I'm happy to have a new addition to my arsenal. That little 14 inch WSM is too cute! My wife loves it and it cooks just like the larger models. I love it!
Thumbs up T-Roy looked great. I'll be doing some spare ribs on my new Master built 560 for the 4th
That’s a cool little cooker!! Congrats. The pork looks great as always
Started with a 14 WSM Great little smoker great for cooking Tri tip
That pool looks so inviting right now
It sure is inviting in these hot temps of Summer. I appreciate you watching Diane!
Amazing little grill !
Have a very happy and blessed 4th of July TRoy
Glad to see you using the WSM again!! 👍🏼👍🏼
I've been wanting a little 14 inch WSM for a while and this was a great reason to get one using the Charcoal Bullseye. A guy can't have too may cookers, right? LOL Cheers Brad!!!!
Man alive! It’s like the old school T-Roy cookin on the 22 WSM! I think you convinced me to buy a 14” for the new camper. That Bullseye would be perfect to own. Thanks for the info.
BTW, I’m smoking 2 Corn Beef Briskets, a whole Chicken and 2 Huge Boston Butts on my 22” right now. Having a HUGE party this weekend. Happy Independence Day Everyone!
Awe man, I'm wanting to hang out with you and have some of that fine BBQ this weekend!!!! If you leave the light on, I'll find ya!! LOL Cheers brother!!!
@@TROYCOOKS you know it! The lights always on for y’all. Ill even have the ‘irresponsible’ side of BBQ for ya, ice cold and ready! Bring that Swim suit too, the Love Shack is Lakeside- Central Florida. Sending huge love to ya’ll. Cheers!
Great Weber product as well as that charcoal chimney device! Meat looked so tasty! Great vid!
Good video Troy, I am still using my 18 inch WSM that you turned me onto years ago and love it. Have a great Independence Day weekend! Cheers 🍻
Hoping you have a safe & happy Independence Day as well Mitch!!! Cheers brother!
TRoy Is One Cool Dude! Thanks for the share.
Looks fantastic Troy. Great cook and excellent new gadget. Thanks for sharing.
I was looking at getting a Grilla Grills Silverbac or Pit Boss wood pellet grill to smoke food on. Now that I have watched your videos I am leaning towards a WSM to learn on. I already have a weber propane grill. It seems like these WSM's can hold temperature pretty well once they get going. Thank you for the videos.
If your looking for something you can set and walk away wsm is not the move with charcoal grills and smokers there’s no set way to raise or lower the temp other than constantly monitoring the oxygen intake and water/ spray and wood/coal
Great video..that 14inch wsm is as cute as a labrador puppy!!
Btw try smoking with less with water in the pan...if you time it right, the water will evaporate prior to the stall. Moist environment prevents moisture release from the meat keeping it in the stall much longer. I use a fire dial and a small food level water bowl that I remove prior to 160f and replace around 185f (opposite side of your temp probes...boiling water splashing on a probe throws reported temp way off)
Thanks for the comment bro!!! Cheers!!!!
Amazing little grill
Glad you got a 14inch! I’ve got one and been adapting for ages! Real shame we can’t get that thermometer over here in Australia!
Thanks T-ROY
Great vid T Roy! I used this cooker for a few years til I lent it to a friend and just let him keep it. I wanted to tell you that the way I used to do long cooks on mine, i would fill up the charcoal ring with coal and wood placement, but only put 5-7 lit coals to put in the middle for the minion method and I wouldn't have to add wood for many many hours. Im sure you'll tinker with it many different ways. I just got me the pit barrel jr so I'm lookin to give it a try with some ribs tomorrow. Take care sir!
The PBC is a rib cooking machine, so I'm sure you'll enjoy using it. Yeah, I found that I didn't need to add much charcoal on the little 14 incher. I'll keep playing with it and get it figured out. It does smoke some fine tasting meat...and it isn't even broken in and seasoned good yet! LOL Thanks for the tip! Cheers brother!!!
I always wondered if the smaller ones held temp as well as my 22” WSM. Now I may need to add one of these little guys to my camping stuff.
Yep, it does and that's why I got my baby WSM is for camping. You do have to add charcoal every few hours for longer cooks, but it holds temps very well.
You are fun and hilarious and I love your intro song!
Thanks T-Roy for the desplay of that time, however I rather use the Arbor Fab design for the WSM 14 for a constant better minion smoke method 👍🏾👌🏾👌🏾
Arbor Fab makes an excellent charcoal basket. I'll have to get me one for the 14 in WSM. Thanks for watching brother!!! Cheers!!!!!
Well done T-ROY as always! Looks amazing. I have the WSM 18 inch and it rocks! Thanks for all your helpful tips bro! Keep doing what you do brother! Cheers!
Thanks Doug and cheers back to ya brother!!! Keep that smoke rollin'......
Oh boy look forward to watching this..and thanks for the wholesome content fella... I hope at some point to make the food community proud with clips as well..keep up the good work sir
Thanks much David! Let me know if you start uploading cooking vids so I can check you out brother!!! Cheers!!!!!!
@@TROYCOOKS copy that sir will do .little way out..but getting a house and obviously one needs a smoker..lol more to fallow after it
Look epic Troy! Love the baby smoker!
Great cook and cool fire starter🍺🍻🍺
Hey Darnelle, thanks so much brother!!! It's a new ball game cooking on that 14 incher! I've gotta learn how it works, but the first cook was amazing!!! I'm sure it'll just get better once it's seasoned up after a few more cooks! Cheers brother!!!!
I’ve got the arbor fabrication basket for my 14 WSM. It will finish an 8 hour cook at 275 easy. I love my 14 WSM. It’s a bacon and pork butt smoking machine.
Awesome Krash!!! Glad you are enjoying the Arbor Fab basket on your WSM. I need to get one for my 14 inch! I've only done one cook on my 14 inch, but I am loving it and I know it'll get better with more cooks under it's belt. Cheers brother!!!
Great cook Troy!!
I cooked two spatchy chickens on mine today!!
Hey Troy that was a COOL video Bro!!👍 I'm loving the baby WSM.....(Mini Me WSM) Haha!! and that temp gauge though, HAHAHA!! That's Awesome Brother!! You ROCK MAN!! I know that pork butt was good!👌 Happy 4th! Love ya Big Brother!! Cheers!! 🍻🍻👍🔥😎
Omg you have a 14 inch finally!!
Hey you have a nice probe grommet you could have used for your probe.
I got the 14" for Father's day a couple of years ago.
I use the side grommet for putting your smoker heat probe inside, attach to the bottom grill, rather than from the top.
What was that sprinkle you did right after you lit the starter?
Gonna get it goin' on for tomorrow!!
You have a good one too!!
Love the videos Troy.
The WSM is awesome.
I’m doing another brisket on my 22.5 inch for dinner on Saturday. The last one turned out great so we’ll see how this one goes. Love the WSM!
I'm confident you and the family will be eating some fine brisket this weekend! I've been itching for a 14 inch WSM for a while and I'm looking forward to using it in the future. Thanks for watching and cheers to ya brother!!!!!!
@@TROYCOOKS you too Troy!!
Just got one free from work! it is a cute little thing lol Cant wait to do my first cook, was thinking pork butts too!
Wow Hello T-Roy. Great Video. Thank You So Much. My Brother Please have a Great 4th Of July Cheers 🍻Mike Dobbs From Los Angeles California. 😇✅
Looks like a great idea!!
I thumbed up before watching vid, cause this guy is awesome.
I like the little bitty WSM.
In your socks......legend.
I like to be different!! LOL Thanks for watching Danny!!! Cheers brother!
Dang, this makes me want a 14”, and I don’t even need one! I already have the 18” WSM, but this looks so fun! This video makes me think it is necessary! 🤣
It's a cute little smoker and works exactly like the larger versions. I do have to add charcoal about every 3-4 hrs though. But, isn't she a cutie?
Awesome video Troy.. cheers brother.. 🍺🍺
I recently started smoking and i made my first brisket on this 14 inch 💯
Awesome Juan! I bet it was a tasty brisket!!!! Cheers brother!
That little WSM looks so small but really did a great job on the butt!! That would be perfect for camping and such!!
Your a weber wizard man👍🍖🍻cheers to another one
Too cool cooking on that little bullet. I figured the 14" was just way too small, but that pork butt looked perfect. Happy 4th T-Roy!
Great looking pork butt. Have my 14" for 4 yrs as my only smoker. Works great.
Dang, Troy, you could take that lil mini on vacation with you.
Hi T-Roy, howzit? Question for you or the community - yesterday I smoked a pair of 5lbish pork butts on my WSM 18". I kept the temp between 200 and 250 (was cold and windy, so I had to keep on top of the air adjustment to keep the temp somewhat consistent), and it took about 10 hours to get up to 195F-200F before I took it off and tented to cool. It was getting late when I took it off, so I put in the fridge overnight unpulled. I took it out of the chill chest today to pull it, and the butts firmed up from the fridging. Should I let them come up closer to room temp before I pull them, or should I just grab more robust hardware and have at it? Any thoughts appreciated. Have a great Thanksgiving everyone!