Honestly your videos have sold me on the Weber Smokey Mountain. I’m about to pull the trigger on a 14”. To me, it makes the most sense, as I’m usually just cooking for two.
It’s crazy that today I was looking at those kind of smokers. Great tips like always. Meat looked like it will be pretty delicious and juicy. Have an awesome day tomorrow.
This was randomly recommended to me by the algorithm. Treid the lighting method and bareback(no pan et al) and been really easy to maintain/tweak temps. Thanks
I cooked a whole cabrito on mine a while back. First time using it without the water pan and it turned out awesome. I still use the water pan when i smoke briskets though. Seems to regulate to temps a little better.
I recently smoked a brisket on my WSM and I feel it ran like a dream! At the end of the day there’s so many ways to run this smoker, you can’t go wrong!
Thanks for the video. Great tips I have some chimichurri skirt steaks that I’m going to try dropping the top grade down to the coals. I should be able to pull it off with a little lump charcoal, not sure if the Wsm lid fits yet, noticed you had a different one. Enjoy your channel
Love the tips. But I’m a big fan of the water pan as it gives me consistent temps on my top grate for smoking. 👍🏻 with the AF basket, i can get easily 12-14 hours at 250F for briskets and pork butts.
@@GulfCoastSmokeyeah it makes the grates fully adjustable up and down.Im assuming to place a charcoal basket up higher or multiple meats cooking simultaneously
I have never had any issues with consistency when using lump. I use lump on my drums, offset, and of course WSM. My biggest point was the flavor and heat that I get from lump is in my opinion much better and it’s not really that close. The WSM is also a smoker that doesn’t require long cooks at any point really, even briskets will take 8ish hours give or take. If you are having inconsistent temps all you have to do is stoke your fire and you’ll be good to go 🤝🏼
My wsm either is way too hot or not hot enough. I have tried doing it the way you do and the way t roy cooks but I just can't get it right. Maybe I need to briquettes. I always use lump
Replacing the door with the stainless Steel door from Cajun bandit really helped me control the temps. It was all over the place before and now I start the smoker and get it up to temp then adjust the bottom vents to set the temps and it will maintain the same temp until I start running out of charcoal. My friend who has one also added some kind of high temp gasket to the door but I didn’t need to do that, just replacing the door solved my issue. I also use my water pan that came with it every cook. Put about a gallon in there and it helps control the temps.
I never thought of putting the temp proble clip under the grate! Thanks for that!! LOL
Haha! You don’t lose any grate space that way 💪🏼
Is this appropriate in use of the regular Weber 22 with a sns in place?
where do you get the clips?
@@johnkuveke9749 Mine came with my Therm Pro TP27 kit.
Honestly your videos have sold me on the Weber Smokey Mountain. I’m about to pull the trigger on a 14”. To me, it makes the most sense, as I’m usually just cooking for two.
I know you’re going to love it!
You'll have an 18 by this time next year! It's addictive.
Love my 18. It out cook 22
Even for just cooking for two, you should consider the 18”.
I have a 14” and you should 100% get the 18” you’ll thank us later 😂
Edit: I’m cooking for 2 as well and the 14” is too small for us
That is an awesome idea putting the thermometer on the underneath. That solves a lot of problems that I was having. Many Thanks!!
You’re welcome! Glad it helped!!
Of all my pits, my WSM is my favorite. It really is super versatile.... that ambient temp probe on the BOTTOM side of the grate is a pro tip for sure!
I’m with you! I love my WSM!! Glad you enjoyed that tip!!
great tip on the probe underneath the grate !
🤝🏼🤝🏼🤝🏼
It’s crazy that today I was looking at those kind of smokers. Great tips like always. Meat looked like it will be pretty delicious and juicy. Have an awesome day tomorrow.
I appreciate you, Robert! Always here with a supportive comment!! Can you email me at alonzo@gulfcoastsmoke.com?
This was randomly recommended to me by the algorithm. Treid the lighting method and bareback(no pan et al) and been really easy to maintain/tweak temps. Thanks
Rib hanger is a must have, been using tip #2 one vent trick that i saw you do a few years ago.
Which one do you use? I’ll get one! And I’m glad you use that one. I think it’s vital!!
@@GulfCoastSmoke hunsaker with a 22" wsm
Ribs get a little darker but with a deeper flavor from all fat drippings on to fire
My wife got me one for my birthday about 3 years ago. Best smoker ever.
What an awesome wife! You’re right, I love mine!
Wow, the Australians really know how to build a barbecue. Love the Weber.
I love mine!!
I cooked a whole cabrito on mine a while back. First time using it without the water pan and it turned out awesome. I still use the water pan when i smoke briskets though. Seems to regulate to temps a little better.
I recently smoked a brisket on my WSM and I feel it ran like a dream! At the end of the day there’s so many ways to run this smoker, you can’t go wrong!
Those are some quality tips, thanks!
The WSM is one of our favorites. We’ll never get rid of it!
Never ever!!
Thanks for the video. Great tips I have some chimichurri skirt steaks that I’m going to try dropping the top grade down to the coals. I should be able to pull it off with a little lump charcoal, not sure if the Wsm lid fits yet, noticed you had a different one. Enjoy your channel
Great tips! I’ve been using two WSM’s for year and love them.
Awesome tips! Let me peep that link real quick 👀
It’s in the description my brotha!
Waiting for WSM 22 inch to arrive!!
Love it!!
I follow all the tips except adding wood, believe it or not lump charcoal will give you great flavor and a great smoke ring.
I picked up a 22" on facebook for $100. Keep the wsm videos coming alonzo!
I got you!
Great video
I appreciate you!
In your video about your double burst method how many coals are you starting it with
Love the tips. But I’m a big fan of the water pan as it gives me consistent temps on my top grate for smoking. 👍🏻 with the AF basket, i can get easily 12-14 hours at 250F for briskets and pork butts.
Most definitely! I’ve never had an issue with running out of fuel but you can most definitely do it that was as well!
hahaha love that you used the word "cheeky".. Love my Weber but waiting for you to get rid of that bad ass pit i see in the background!
Haha, I’m selling it literally next week 😂
What thermometer are you using there with the clamp?
What if you drilled a hole in the water pan so fat can drip in the coals?
Can you please share which torch you use for lighting your coal. Thanks!
grillblazer.com/?ref=k2Y6VD9ky4fWuK use code GCS!
What do you think about the Hunsaker adjustable grate brackets for the WSM ?
Great question! I actually haven’t used any Hunsaker equipment before. Is it supposed to benefit the WSM?
@@GulfCoastSmokeyeah it makes the grates fully adjustable up and down.Im assuming to place a charcoal basket up higher or multiple meats cooking simultaneously
@@Mrmatt-pt3xmdaum id get that. that sounds dope. 😮
Just cook on mine yesterday
Such a great cooker!
Are you using an 18” WSM?
That’s a 22, I believe? As far as I understand the 14 and 18 have three holes on their vents, whereas the 22 has 4 👍
Disagree on lump for long cooks….regular charcoal is so much more consistent burning.
I have never had any issues with consistency when using lump. I use lump on my drums, offset, and of course WSM. My biggest point was the flavor and heat that I get from lump is in my opinion much better and it’s not really that close. The WSM is also a smoker that doesn’t require long cooks at any point really, even briskets will take 8ish hours give or take. If you are having inconsistent temps all you have to do is stoke your fire and you’ll be good to go 🤝🏼
My wsm either is way too hot or not hot enough. I have tried doing it the way you do and the way t roy cooks but I just can't get it right. Maybe I need to briquettes. I always use lump
Have you tried using a torch instead of the minion method or charcoal starters? I think it makes for such a consistent cook.
Replacing the door with the stainless Steel door from Cajun bandit really helped me control the temps. It was all over the place before and now I start the smoker and get it up to temp then adjust the bottom vents to set the temps and it will maintain the same temp until I start running out of charcoal. My friend who has one also added some kind of high temp gasket to the door but I didn’t need to do that, just replacing the door solved my issue. I also use my water pan that came with it every cook. Put about a gallon in there and it helps control the temps.
@@GulfCoastSmoke I have yes
@@jonathankillingsworth5469 maybe I will try the door
I like using the water pan and removing it for open fire ribs..they are so good and a little diff than slowly smoked..the WSM is just plain awesome
👑👑👑
My brother!