How to set up Weber Smokey Mountain for grilling
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- เผยแพร่เมื่อ 19 เม.ย. 2020
- The Weber Smokey Mountain does more than smoke. You can grill on it too! In this video, I show you how.
My gear:
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The Mini Version of my WSM - Weber Smokey Mountain 14"
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My WSM - Weber Smokey Mountain 18.5"
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The Bigger Version of my WSM - Weber Smokey Mountain 22"
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My Big BBQ Thermometer
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My Meat Injector
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Charcoal Starter Tube
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Charcoal Starter Heating Element
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Weber Pizza Stone
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Cherry Wood Chunks
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Pecan Wood Chunks
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Owned a wsm for years and never crossed my mind that you could set it up this way great vid
@@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.
I never knew the charcoal grate would fit in that position, that’s a game changer!
Grill to your hearts content, bbq friend
you can also grill with coals at the bottom and use the second tier grate. Let me know which distance is better as too close to fire is tough but too far is not hot enough
"What is this, the 90's?" cracked me up. Great video! Thanks very much.
Thanks gang lolol
Glad you enjoyed it. Please consider subscribing. More content on the way.
"crappy tire" made me chuckle...as soon as I heard that, I realized yup...he's a Canuck! LOL
Finally found out how to grill on a bullet smoker...Great tutorial with no BS...Thanks!!!
You're very welcome! Thanks very much for watching! Have a great day.
Followed your instructions for turning my WSM 22" into a grill. Threw on some pork chops last night, and they turned out GREAT! I used a full basket of lump charcoal, and she heated up to over 500 degrees. The chops cooked quickly with little to no flare ups. Thanks for your help!
You're welcome. Really glad this worked out for you. Loved that char-grilled flavour.
An absolutely genius idea from a fellow Canadian! I've been busting my brain since I got mine for 4 years trying to figure out how to make this work. I owe u a cold one bud!
Thanks for watching!! Grill on, friend!
Considering getting one of these for the summer, think you've swung it for me. Appreciate you taking the time to put this together!
You're welcome Alex. The weber smokey mountain does it all. Worth the buy
Great idea! Will definitely try this set-up next time I need to grill on my WSM. Thanks for sharing!
Right on! Thanks for watching and enjoy the delicious food!!
this was a great tutorial. I never know the WSM had this ability. thanks for sharing
You're welcome. Thanks for watching! When I'm grilling burgers veggies etc, I only fill 1 side of the charcoal ring. This way you can pull stuff away from the heat, OR put it onto the hot side.
Also, once you lid it, you will notice after about 10mins your temp will drop. Don't worry, it's all the convection process and the size of the vents at the bottom etc. Temp will come back up next time you remove lid to flip burgers etc. You can also put the light sliiiightly off kilter/slightly off centre so there is a little gap. Temp will frigging sky rocket so be careful.
Awesome video. I have 40-50 wings and a few steaks to cook this weekend for the son and his buddies. No way they’d fit on the kettle, so I was thinking how I could use my WSM as well. First thought was removing the middle and lid on the bottom. Seems like your pops figured it out though. Great video.
So glad i found this!! Nice one
Hey glad you liked it!
Thank you - never thought of using it that way!
I grill from the bottom with lump charcoal.
You will get much higher heat-on-meat using the bottom. I prefer not to for safety (and my back, leaning over).
But both grill positions work great. Isn't this smoker the best??
This was really helpful! Thanks!
You're welcome. Thanks very much for watching! Hope you and your family are ok during quarantine.
I really enjoyed your video - excellent!
Thanks James! I appreciate the feedback
David this is a great idea...... Thank you
You're welcome.
This has been a game changer for me, you've saved me from buying an additional grill. I mean... I might still buy an additional grill... you can never have too many grills right?
Eventually I will still get a regular bbq. But for now, bringing the charcoal up in the WSM does the trick.
Great tutorial David👌
I use my 22” WSM for grilling all the time. I find it very versatile as I love to smoke as well.
I use the small charcoal baskets and the vortex when grilling.
I like the heating element! I usually use a chimney. Might give that a try.
I’ve never used lump charcoal either. I think I’ll order some and give it a try👍
I smashed that like, hit the subscribe, and rang the bell.
Looking forward to watching more of your videos!
Cheers 🍻
Yes!! Thanks very much. I am thinking of getting a chimney, if I ever take my WSM somewhere not near an electrical outlet. But the element will work for minion method as well :)
Thx for watching and subscribing. Helps a lot. Thanks for joining me on my bbq learning journey!!
David,
Always willing to support a fellow TH-camr!
And hey bro...we’re all learning every day from one another!
Cheers 🍻
Good Video! I am about to invest into a smokey mountain as my Weber kettle vent fan has rusted away. Love my kettle and now I know I don't need to replace it to smoke and grill. I have smoked many a cow, pig and bird on my old 18" kettle but can't smoke without temp control.
Thanks for watching and commenting. Good luck with your next smoker/bbq
Man that's a great idea!!
Thanks for watching and thanks for the feedback.
I am going to do a video on how to make it easier to get the charcoal grate in and out
Just found your demonstration. Nice! I found out from the get go that the very top grate was too far from the charcoal. So I just used the middle grate and set it right on the fire ring. I got a really nice char on my new York strip after cooking my potato and ear of corn indirectly.
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 😋
I was watching your video, David, and recognized your place...I walk behind your house on the trail and have seen your cooker...I am just down the road from you in I.....n...small World...I just picked up a 22.5” WSM...I have a 22.5” kettle I grill on, but if I didn’t have that, this would be awesome
What no way. Small world!!!! Part of me wishes I got the 22.5" WSM
@@lifeOfBarneyMusic well listen I buy and sell BBQ all the time...like candy...you can usually get a decent buck for a used one and trade up...there are no bullets on Kijiji right now so you’d have the local market cornered...LOL...I am happy with what I have now, but I have one more purchase...a Yoder offset...I think the Wichita
@@jeffmutter2286 never heard of that but I'm sure it's a fun model to use :)
Oh I wouldn't trade up. I would use it as a 2nd bbq so I can do two bbq youtube videos at a time LOL
Thank you, for some reason I didn't think of putting the ring around . I usually use 2 red clay bricks on top of the lower grate, and then the charcoal grate on top of that to get coals closer to upper grill, with the ring this should be perfect.
Bricks! Smart
Right on, friend! Give it a shot and let me know how it worked out for you!
I use my WSM for grilling as well, but I leave the charcoal grate in its' normal position and simply rest the cooking grate on top of the charcoal ring. It's generally accepted that a distance of 5" between top of your coals and the cooking rack is the sweet spot. I remember using one of those elements when I was a kid. I use the chimney with good results now.
Right on Mike. I have seen that method recently as well.
I like the chimney. Need to pick one up
Is that the Death Star mode? You basically convert it into a portable smokey Joe.
Dude awesome who knew
THANK YOU
Yes man, good ! 👍👍
Thank you
You're welcome. Thanks for watching!!
Bought my first WSM 18" yesterday... Really appreciate your video! What temp gauge do you have on your WSM?
If you have a 22 in WSM, the rotisserie attachment for the 22 in Weber kettle will fit on the 22 in WSM. Taking all that you demonstrated about elevating up the charcoal grate up high ( I never realized that) I don’t see a reason to have both a kettle and a WSM. This all makes me want to get a second WSM for additional cooking capacity. Yes I could opt for an offset but they take up space I don’t have. Thank you so much for your video!
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.
Am receiving a used 18-inch version of this as a gift. Suggestions on how to break myself in as a user?
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".
Crappy Tire. lol. Thanks for the tips from Fellow Canadian In Toronto. where are you at?
Glad you enjoyed that. Thanks for watching. I'm down past London.
Great video thanks buddy! I wanted to get a Smokey mountain but have read varying opinions on whether it makes a good grill. Some say the distance to the charcoal is too big, even at the water pan level?
Hey thanks for watching, eh?
So here are my thoughts. The WSM isn't designed to be a grill. So when you set it up for grilling the only draw back is the vents at the bottom are too small to full in a sufficient volume of oxygen to *sustain* the higher temps. In general, burgers veggies etc it's fine. Extended grilling like multiple rounds of burgers or wings etc, put the lid ever so slightly off kilter, leaving a small crack open. And you watch that temp sky rocket back up within a minute.
I touch base on this in my upcoming smokey salsa video, dropping later this week.
Please consider subscribing, and keep on smoking in the backyard, friend!
I like how you have the WSM on blocks and raised it up about a foot! Is that to make it easier adjusting 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!
I"m curious, have you ever found that the silicone grommet has burned or melted from the high heat exposure?
Never.
Not once. Not even a little. Zero.
You dont offend the silicon seal for the temperatur cables when you upper the coal grid ?
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.
If you are still using the cheap chrome plated top stack grill provided by Weber, the chrome will slowly be destroyed by the extreme heat and will rust. I have gone through several replacements and finally got a 403 stainless steel grill.
BTW, using a extra long extension cord is not advisable, there is a reason that cord is so short on the heating iron. That extension cord will get pretty warm quick. Get yourself a fire extinguisher for grease fires sitting close by.
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.
Will this work on the 18"???? Thanks! (edit: LoL just realized this is the 18".). Thank you so much for posting this. My old weber is falling apart and I was thinking of replacing it with the WSM as 80% of what I do on the weber is with indirect heat (ribs, brisket, turkeys) but my one hangup is I don't want to loose the ability to grill stuff like steaks and bulgogi. I think you just about made up my mind to go with the 18" WSM.
Well that was easy lol
Thanks very much for watching
I suggest you let that marinate.
Nice learn somthing new.
Thanks for watching! Learning is awesome. Right on!
I just want to know what kind of sweater that is. WSMer👌🏾
It is made by Far West. But there is no style/model info on the tag. You like it eh? I love this sweater! Fall and Spring it is perfect.
I have a Napoleon Apollo 300 which is basically a WSM and for some reason I just can't get it over 200°f. I've tried different charcoal and types of charcoal but nothing helps. Any suggestions?
Hey there Marcelo. Thx for watching. How much of the charcoal are you letting ignite prior to assembling? And what position of "openess" are you setting your vents?
I am assuming you have your charcoal down at the bottom as well?
It is neither not enough lit charcoal to begin, or blocked airflow.
Or... your thermometer may be giving off a wrong reading.
There's an amazon link (canada) for the thermo pro thermometer I use where you can clip it right to the grill and get your true grill temp.
Lastly... really sorry for the delayed reply. I am not getting comment notifications for some reason.
Write me back here and we can continue troubleshooting.
@@lifeOfBarneyMusic I think I figured why my temps were too low. I wasn't putting enough charcoal in the basket. I was dumping half a chimney of lit coals into the basket with only about another full chimney of unlit coals. Recently I tried using a whole bag of coals and my temps were off the roof, I'll keep you posted with future cooks.
@@Marcelo-py2yz yes this is a crucial point. Too little fire means not enough heat convection, not enough heat convection means not enough oxygen getting sucked in the bottom vents to ignite more charcoal.
Look up T-Roy cooks how to light weber smokey mountain. Excellent tutorial!!
Also look up "how to use minion method"
@@Marcelo-py2yz refer to the 6minute 15second mark of this video
If you were to put the charcoal in the normal spot with the vents wide open , how hot could you get the top grill grate ?.
I've hit about 325F, but you need to ensure MORE of the charcoal has started to burn, before assembling. Can't only have a small circle of hot coals. Need probably a good 20minutes AFTER removing the heating element (or after dropping a full lit chimney), with the WSM still disassembled.
Must start with enough heat to keep the air/oxygen flowing through bottom vents fast enough, after you assemble. But yeah... 325F or so all vents 100% open.
@@lifeOfBarneyMusic How far would the middle rack then be from the coals ?, and what would its temperature be ? , with either lump or briquets ?.
I am also going to check out your other videos and see what you noticed in the taste test between the 2 .
Thank you for this video .
@@WISHBONEL7 you know what, I haven't done the taste test video yet. However I have tried it. Lump tastes... better? I don't know how to explain "why,", but with briquettes, I can "taste" that I used briquettes. It isn't bad. Just different. And so much better with respect to even burning throughout your longer smokes.
Thanks very much for watching, by the way!
Regarding the lower rack, tough question... it goes the opposite way, IF you have the water pan in. Because it deflects heat to the sides. I think virtual weber bullet .com says from his experiment, in smoking configuration WITH water pan in.... top rack 10-15F lower than thermometer on the lid. Second rack 10-15F lower than top rack.
Now... if you remove the water pan, I would assume the temperature goes the other way. Hotter because closer to the coals by 6 inches or so.
Also, if you scroll back all the way to my first bbq video where I do blade roast sliders, I talk about vent position for smooth 250F operation. Learn to lock that temp in on your WSM and go from there.
Also... Google virtual weber bullet. That guy's web page is fantastic and a great resource.
@@lifeOfBarneyMusic I like my pork spare ribs cooked direct , hot and fast , and I was looking for a way of doing that , while beimg able to get even. heat across the cooking grate .
I haven't seen an electric charcoal starter since home alone 1!
I love this thing.
Thanks for watching!!
@@lifeOfBarneyMusic so excited to pick up my smokey mountain today before the hurricane hits! 🌀
@@stevemasterson7776 grilling up a storm
Just like my Oklahoma joe bronco smoker/grill
Right on, man! I like how they have the option to switch grill height. Thanks for watching! Hope you're having a great day!!!
I have a WSM 22 and the charcoal grate will not sit on the water pan tabs. It falls through. I’m not exactly sure how to cure this. I could put the dry water pan in place and set the charcoal grate on top of that or I could put the bottom level cooking grate in place and set the charcoal grate on top of that. Has anyone else had this problem with a WSM 22?
I bet you will be fine if you put the grate on top of the water pan. Give it a try
Can you still put the dome cover on?
Sure can!! And I do all the time. I personally grill with the lid on. Only taking it off for 30 to 60 seconds at a time to flip burgers, roll corn, move peppers around, etc etc and get the lid back on asap.
Why not keep coal in normal position and then cook on lower grate in WSM?
Hey friend!
Hurts my back and squatting down or leaning down or over the WSM at that height is unsafe.
But mostly cause it hurts my back.
@@lifeOfBarneyMusic I got back problems too :(
Maybe in the cold it's fine to grill but mid summer forget about. Grill is to close to heat. Will burn outside of meat. Wsm wasn't made to grill.
Not at all, my man. Keep your charcoal to one side like I say in the video and you're golden. Very popular and effective method of grilling on the WSM.
So 100 other videos on this wasn’t enough. You had to put in your 2 cents?
Sure did! Thanks very much for watching all 101 of them. ❤❤❤