Weber Smokey Mountain | The Complete Guide
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- Are you new to smoking food? Do you have a Weber Smokey Mountain that you struggle to use? Or are you wanting to get into the hobby of smoking meat and want to know the best smoker for beginners? Well I've got you covered because in this video, I discuss why I recommend the Weber Smokey Mountain to every beginner. I also discuss parts, charcoal methods, starting your cook on the Weber Smokey Mountain and mistakes people make!
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Timecodes
00:00 - Intro
00:19 - Two Questions To Ask Yourself
00:53 - Why The Weber Smokey Mountain?
01:03 - Cost
01:40 - Ease of Use
02:05 - Versatility
02:18 - Learning Curve
03:13 - Getting To Know the WSM
03:23 - Bottom of the Smoker
04:20 - Do you need to use the water pan?
05:10 - Cooking Chamber
06:05 - Lid
07:00 - Charcoal
07:47 - Bottom Up Charcoal Method
09:00 - Snake Charcoal Method
11:05 - Minion Charcoal Method
14:00 - Lighting Charcoal Chimney
15:00 - Putting Lit Charcoal On Coals
15:20 - Getting Cooking Chamber Ready
16:04 - Adding The Cooking Chamber
16:26 - Adding Lid To Smoker
16:46 - Be Patient
17:00 - Bringing Temperature Up
17:37 - Fine Tuning
17:54 - Pro Tip
18:25 - Stabilizing Temperature
20:05 - Mistakes People Make
20:15 - Mistake 1
20:42 - Mistake 2
21:14 - Mistake 3
21:30 - Closing Remarks!
Great video man. Informative and funny!
Glad you liked it! I’ve got a lot more coming.
This is one of the best videos of the Smokey mountain. I’ve watched over 1k videos on this one smoker and this is in the top ten!!! Good job and new subscriber!!!!
That makes me extremely happy. I’m glad you found it useful! I’ve got more videos coming 😊
Yep same as 185 above, subbed in the UK.
Really great work. Concise and to the point.
One of the best videos for a weber smokey mountain for entry people. Chapters are always a must and makes it easier for viewer.
I’m really happy you found it useful 😊
I absolutely agree on your 4 reasons for purchasing a WSM! Great video! Thanks for sharing.
I've had mine for years and I love it ! works great for chicken and fish, Briskets roasts etc . one thing i did was use rebar wire to lash the fire ring to the bottom grate , makes cleanup a lot easier , great video man!
i do agree about the thermometer ! its garbage , I use the weber iGRILL 2 digital probe thermometer .
another trick i use is i bought a coleman single burner that screws onto a camping size propane bottle , the chimney fits perfectly on top of it so i use it to light the chimney , works super well even in bad weather / wind / snow etc
These tips are awesome! Someone also recommended an arborfab charcoal basket. You apparently can get 14 hours or more out of it. Thanks for these
I picked up my 18" at out Habitat for Humanity restore for $40. It looked like it had been used once and then sat outside in the rain. The grates looked brand new. Talk about a score. Best $40 I've spent
Hell yeah that’s an awesome find
Can you fit a turkey or beer can chicken on the top grate of the 18 inch?
@@coachwalk7485 im pretty certain that it will have the clearance but worst case scenario, you can remove the top grate and set it on the bottom grate. Just leave the top grate out while you cook it. As far as the turkey is concerned, you’d probably need to keep it around 15lbs or less. Just depends. The 22’ I was able to fit a 25lb turkey in it but it was extremely tight lol.
love the edits!
Great video!! Huge fan of the WSM so glad to see another user. Cheers
Just got a WSM and watched a few videos on it. Yours is by far the best and super informative, great video man!
That makes me happy! You’ll love it. It’s one of the best smokers.
Great video. Answered all the questions I had watching other videos.
That makes me happy! I’m glad it was useful
So informative!! 🎉🎉
Glad it was helpful!
Thank you !! Vety informative and funny video....Take care man !!
Glad you enjoyed!
Excellent instructional video. I've have the 18" for years and it's still going stonrg! Once thing I did w/ the water pan ws line it w/ foil, fill it w/ playground sand and then top w/ foil. This makes it a heat sink, and able to maintain the heat in the smoker. I had mine at 250 for over 7 hours one time doing pork butts. And like you, I keep two lower vents closed and the one 1/3 closed and it holds just fine. I also keep my top vent open all the way all the time. Thanks for sharing with us.
Thanks for watching the video Kevin! The wsm is easily one of my favorite smokers. I’m excited to try out the arborfab. I’ve seen people use sand before. Is there much of a mess left over after wards?
Thank you for an easy to understand and very concise video.
You’re welcome and thank you for watching 😊
I could not agree more with your thoughts. I LOVE my WSM 22". You can use it so many ways and I've learned a ton about cooking from it's use. Great video. Thank you for sharing your knowledge! Good job!
Thank you Chris! I’m glad you enjoyed it and found it useful. I’ve got a lot more coming 😊
Love the humor, love the profanity - excellent video! Ty!!
Glad you enjoyed it!
Great video man!!
Appreciate it!
Great tips. Looking at a Smokey mountain as my first smoker.
Very entertaining and informative!
I’m glad you like it man! I work hard on the vids so it’s always nice when people do!
Love the video clip inserts 😂 hilarious.
I felt they got a little excessive.
Ha! repeating what I a lot of people said, but simply, this is the only (okok of like 4) videos I watched in entirety ! Great fun video, Thanks!!
Thank you so much! I’m glad you liked it!
Thanks for thw walk/talk thru!
Cheers from Norway
Aye that’s awesome! You’re very welcome!
Great video! I've had my WSM for going on 5 years now and honestly, it's my favorite way of smoking spare ribs and pork butt. My favorite thing to cook on it is a whole spatchcock turkey. I remove the water pan and use a firedial instead and run it right around 300 the entire cook and it turns out awesome. As someone else said, that Arbor Fabricating basket is worth the money if you want to get super long cooks in. Keep the vids coming my friend!
The WSM is amazing at cooking most things but poultry is the best. I always cook my chicken or turkey on it. Something about the convection is different than my offset and pellet smoker. It crisps up so nicely. I definitely need to check out the basket. I had never heard of it. Thanks for the view and comment Nathan!
Good stuff in this video, nice job explaining.
Much appreciated! I work hard on my vids and it’s always nice to hear that people found them beneficial! Hopefully you find my future vids as beneficial 😊
Been smoking with a Weber kettle and was a great intro, just got a Smokey mountain on Facebook market place and excited to use it! Have been waiting to have my own house to get one. Great video, thanks!
That’s awesome! You’ll love it! Hard to beat a Weber kettle as well
Your video skills are great and so is your WSM method! Emphasizing fire management makes smoking successful and you showed some great tips. Right on!
Thank you so much Mike! It takes so much work storyboarding, filming end editing these videos. It’s nice when people recognize 😊
Great video brother! Getting back in to smoking with my WSM and this video helped.
I’m glad it helped man! Thanks for the kind words
Love the Doc cameo!!!
Great video brother. Super informative and funny at the same time. Dont let the haters get to ya. This video was a million times more helpful to me getting started than a bunch of other, better "produced" big name ones.
I really appreciate that and thanks for the kind words 😊
What a great video! Hilariously well edited too! I bought a 18” WSM 4 years ago and you still showed me a few new tricks! My only regret is that I didn’t buy a 22” instead. Not because of the surface area, but because the 22” model has a larger side door making it much easier to add more charcoal or water. Of course I have to push back on the 12 hour limit. With a full pan of water it can stabilize at 250F for 14-16 hours easily! Anyways I have a 13 lb brisket wrapped in the fridge right now! Can’t wait to fire up the WSM in the morning and get it going!
Thanks for the kind words! I guess I’ve never really added enough fuel to mine to push it that far. I was told by a few people in the comments about an arborfab basket. I think I’ll give it a shot too. I’m learning something new every time I use the thing lol. The 22 inch is definitely the route to go but unless you’re cooking for a lot of people, the 14 and 18 do great. My first one was a 14 inch that was gifted to me. I loved it and I gifted to another newbie and now they love it
hilarious video cut ins, very informative. I already have a stick burner but have been looking at one of these to add to my collection
I love my old country brazos but I’ve found that the Weber is amazing for poultry. Definitely worth adding to the tool belt.
Found an 18 on marketplace for 125 never even opened still in the box. Smoked turkey breast on it and it turned out great. Very fuel efficient. Thanks!
@@amospulley3442that’s a heck of a deal. You’ll love using it!
Great information. I've been running a vertical pellet smoker for 4 years, and the WSM 18 for the past year. I was winging it with the WSM and getting decent BBQ, but mistakes were made. Appreciate this primer of the different fire building methods. Makes sense!
Thank you! We all make mistakes. I’ve completely destroyed food before when starting out. Glad you found this useful
@@Fork-And-Embersand I like the insertion of the funny clips. Subscribing
Thank you.
WSM is an awesome smoker. Definitely helped me wrok my way (back) up to running stick burners. I've seen some amazing bbq from it. It can also double as a great direct heat cooker if you take out the water pan.
It’s one of the most diverse cooking tools you can buy. There’s really nothing you can’t do on it
Great editing hahaha, great info too!
Glad you liked it!
Great video sir!
Thank you kindly!
Great video man.. I’m pretty well versed using my WSM 22 , but always like to see what others do with theirs. Great info for anyone considering a WSM.. and if you are.. Just get one, you’ll never look back
They are extremely underrated. I almost never hear people talking about them as their first smoker but I honestly think it’s not just a great first smoker but should be able to meet your needs as you grow into bbqing more. They can cook with the best of them for sure
Wow, wow and wow! I am so new to smoking. I have the smoker, but I haven't done it yet. I learnt so much from you today. Very informative and you are great teacher. Have a great day. Forgot subscribe, Lol
That’s awesome! I’m so happy I could teach you something. Most important thing is to just start. It’s honestly not that complicated, I promise!
Great video !! The temperature gauge on my 22'' WSM is actually pretty accurate ... That said , I still rely on a thermometer with probe during my cooks.
You’re one of the lucky few lol. maybe newer ones have fixed it, idk. Most I’ve seen have replaced the top gauge. I usually stick a probe in there as well if I’m setting and forgetting it.
Nicely said nicely executed
Thank you!
Good video and well delivered. Although I'm not a Weber Smoky Mtn guy I do own a Weber Summit. I remember back in the late 80's I had something similar, it was a called a Brinkman. Same in design but alot smaller than your 22 in Mtn. I have evolved over the years and I expect you will too...keeping things simple and having a good understanding as you know makes it great past time. Thanks for the entertainment, I'll be looking for more since I hit the bell. Doing a whole meal in the Summit as I write, Tri tip, acorn squash, corn and baby potatoes, it's running on auto pilot.
Thanks for the kind words. I love using my offset. I’ve got an old country brazos that makes fire management a lot easier lol. I hope you enjoy my future videos
New subscriber here. You have awesome adive. 75 percent I learned after screwing up and 25 percent of things I have never thought of! That 25 percent makes turns one from an amateur to a genius and you Sir are a genius teaching amatuers! God Bless you!
Thanks for the kind words! I’m glad you enjoyed it! I’ve got a lot more coming
Dude, that Doc clip had me lol'ing. Nice choice
lol I love watching Dr Disrespect
Legend has it this man is still a legend….F$&N great video dude…well edited
Haha thank you so much! I appreciate the support!
I feel like I could actually do this myself now!
😊😊😊
I want to interject. The temps are not consistent with water in the pan. As the water evaporates, the temperature goes up. As he said, you have to learn it. It isn't a big process.
Good point!
Good advice. I used my WSM 18 for the first time and I struggled with temp management. Everything came out fine but I wish I had seen this first.
I’m glad you found the video useful. The wsm is quick to pick up and it’ll be smooth sailing before you know it. You’ll be able to run it in your sleep lol.
Thanks for the tips! I got a 14.5” WSM, since it’s must me and hubby. I think I should’ve gotten the 18” but it is what it is. It seems like the 14.5” doesn’t get as much love as its bigger brothers. But your tips are great! I tried the Minion method once and it simply did not work. So the few times I’ve used my WSM I’ve used the wax or compressed wood igniters. Hubby is going out of town soon so I’ll try again with just myself as the guinea pig!
My first Weber Smokey mountain was the 14” and I loved it. I did find it a little limiting but for a few people, it’s great. Ribs I had to cut in half which is the only thing I didn’t like. Thank you for watching and I’m glad you enjoyed it 😁
Great video brother, I subscribed👍 been deciding between this and a OKJ bronco, but think I’m gonna go with the 22” WSM for the price. Appreciate the insight!
Thank you! I think you’ll enjoy it man. If you ever want to step up to an offset, I’d consider an old country. I use the brazos which is a 1/4 inch steel.
A great video! A tip for helping to seal that door, is use some Neodymium Cup Magnets (with the hole in the center for a knob) to help hold it against the sides. Also, the very easiest way to light that chimney is to set it on your shrimp pot burner. It's fast and absolutely fool proof. Good stuff here for sure!
Aye thanks for those tips. I appreciate the feedback and support! 😊 I’ll have to checkout those cup magnets and give that a try
Man I'm so glad i watched this vid, I've been thinking of getting a kamado type grill to replace my old 22" kettle. Nope not no more! Wsm 22 with the rotisserie/pizza kit for sure
Man the biggest problem I’ve seen with the Kamari’s or green egg is that they’re hard as hell to clean. I love my Weber and super easy to clean lol
I’ve got two WSM smokers and still use them all the time.
I’m ready to eat! Let’s go
0:20 I remember going through this very scenario, I fell hard into the hobby and I could not figure out what was best for me. So many options so many different types of people.
Great advice y’all. I wish I would have had this info when I got my first one over 20 years ago. Would have saved me from some very bad ribs at first 😂.
Haha well great bbq comes from experience and experience comes from bad bbq. Consider it lessons learned. I could do a full series on the meats I’ve messed up over the years.
BBQ brother, just found this video in my suggested videos and so glad i did! Subbed half way through and the notifications are on! Love your editing style and your sense of humor! I had to send the kiddos out the room cuz of the swearing BUT totally worth it as your video was so entertaining and packed full of GREAT tips! Gonna go search your channel and see if you have a smoking brisket on a 22WSM for beginners next and what else ya got to watch. This is one of the best bbq videos I've seen on some time! Cheers and forgive me if I missed it but what is your name, sir?
I’m so glad you liked the video. So this is only my fourth video but I try to drop a long form video every two weeks. I’ll definitely add a brisket video to the list. 😊
The name is Joe!
After many many many years of smoking and grilling I have only one piece of advice. That's to practice and practice and practice. Soon it will all come together.
Sound advice for sure! Thank you
WSM is an awesome smoker and holds temp so consistently for hours. Recently bought an offset stick burner and am having a tough time with fire management
What kind of offset did you buy? They make some really cheap ones and they make some really expensive ones. I think for the money, the old country brazos is great. If it’s too expensive, they also make a pecos that is really good
@@Fork-And-Embers I bought an Oklahoma Joe’s Highland
@@j.t.thomas9242so it’s a good smoker but I think it’s 1/16th inch but I might be wrong. It’s a good one to get started on though. Temp probably burns hot so I’d let the wood burn down to coals and then start adjusting air flow
Excellent vid. I’d dint realize it’s best to have the top vent at the opposite side of the door to encourage more smoke flavor. What’s odd as my WSM 18 has no protrusions on which to place the water pan. I instead purchased a Hunsaker diffuser.
Thank you! That’s weird that you don’t have any protrusions to sit your water pan. If you bought it second hand, it’s possible they were broken or removed. I’ve noticed a few variations in the WSM. For example, I had one that had a hole in the side between the two grates with a rubber stop that allowed you to place a thermometer. I’ve only seen that on the 14” though
@@Fork-And-EmbersYep.. off market place. Would I be ok using the water pan where the lower grill would go… I never use the lower grill… or is that placement too high for even an empty water pan?
@@robertjason6885I think so. I’d give it a shot and see how it goes. I would just be concerned that the water is too close to the meat but worth trying. Worst comes to worst, you can buy some metal L-brackets and screw them inside the smoker and sit the water pan on those. Similar to how it would’ve came from factory. Buy screws and bolts. It’ll be like new. You’d need 4 of them I believe.
@@Fork-And-EmbersI not real good with adaptations. I’ll search for a link to show me how it’s done. As I have an 18, a packer brisket is pretty much a no go. I’d use the pan minus water with a pork shoulder, ribs and chicken. I believe the Hunsaker is not allowing full smoke development due to it being directly on top of the charcoal ring?
Just picked up an 18" WSM on FB marketplace for 150. Cant wait to try it out. Thanks for the easy to follow and informative video. You being funny also made it more enjoyable.
Just one question - Have you modified your WSM at all or thought about it? Do you recommend any must have modifications?
I’ve actually not modified it at all! There are some great mods out there though. Definitely worth looking into. Thanks for the kind words
Great video, like how you broke everything down in detail! I been using a WSM for a little bit now, but still love to watch videos like these, cause I can learn a few a things!
I’m so happy that you enjoyed it. I’ve got some more like it coming up! Thank you for the support!
Great vid. Loved the cussn’!
U ever do any overnights on your WSM. Cheers from Canada
Thank you! I have done overnights. I’ve gotten good enough with the WSM that I can stabilize the temps and go to bed lol
I used felt strips on the door opening and on the top where you place the lid, worked perfectly for taking care of the bad seal especialy at the door, so you sont need to buy the 100 dollar door mod to get a good seal, just Mcgyver it.
i only used it 5 times last year, got it late in the seison, first smoked hams wich were awesome, then porc belly wich was not as good as from the oven, need to retry that, and then a couple of huge cote-a-los, allowed to rest covered in bone marrow and reversed seared to finish, best steak i ever made/ate, and i made/ate alot of steaks :p.
Starting again in 2 days with some hams =)
That’s a good idea with the felt strips. The wsm is notorious for bad seals. I almost always Mcgyver it vs spending the money on mods.
I put the strips on mine as well, and it did make a difference!
@@Fork-And-Embers Hams were amazing, smoked with cherry and glazed 1 with applejuice/honey for lack of cidervinegar, the other 1 with honey/kriek (local Belgian cherry beer), and i have to say, the one with kriek was incredible, barely tasted the apple, maybe a hint of sweetness, but with the cherrybeer it gave on amazing aftertaste =)
@@tott598 those flavors just sound like they belong together lol. Nice stuff.
I love my wsm. I will say I’ve absolutely done cooks for 10 hours between 225-250, but I only use about 10 briquettes to start it with the minion and keep the vents almost closed to make it work.
I’ve always been a little more conservative I guess on charcoal in the WSM. I did more charcoal a few times and it was a nightmare to get temperature lower. So I always fill up to the charcoal chamber then add a full chimney lit. I think I’m going to give that arborfab a shot. People keep mentioning it in the comments.
Also I dont use it all the time but I get the best flavor and consistency in heat using Jealous Devil and it doesn’t put out the white smoke when it starts like Kingsford does. Kingsford is fine once you get it going tho.
I’ve never heard of it. I’ve got a big smoke this weekend for my nephews baby shower and I’m out of charcoal. I’ll grab some if I can find it and see how it is. Thanks!
I use a WSM 18" for a lot of my meat smoking, hopefully one day I'll get a 22" or even a Hunsaker. I've also got a PBC and a home made UDS but that gets the least use. I use the PBC for specific things and the WSM for most everything else. I guess I can confidently say I'm a barrel smoker guy LOL.
One thing I can say is that you can definitely get 10+ hours on a single basket of charcoal on a WSM, I've done it many times with brisket and pork butts. I think the thing is (especially when you want to cook low and slow) is you have to be thoughtful about how large of a fire you start with. I use the minion method (or Harry Soo's donut method) and I start with a very small fire. This, on top of how I set my vents which is very similar to how you do, will give you a long burning fire at a lower temperature. For me, this method will give me 250 degrees for 12 or so hours. Also, using water in the pan will burn more fuel as well. On the plus side, you get moisture in the cook chamber if you're looking for that, but also a more even heat but at a cost of using more fuel.
Anyway, great video! Got my sub!
Thanks so much for the insight! A few people mentioned on here buying an arborfab and they said you can get 14+ hours. I’m gonna give it a try
@@Fork-And-Embers For sure! I'm looking at that as well.
@@Fork-And-Emberswhat is a arborfab, where can get? Watched this video then subscribed🤘🏻👍🏼👏🏻
@@danielploy9143 it’s essentially a large basket that replaces the charcoal ring in the smoker. I’m actually just learning about it but the plan is to get one and learn to use it and make a video of it. Arborfab.com has them you can buy.
Love the style of video man, im in my late 30's and i feel like you would have been our friend, movie references and language, fantastic video. have you considered burying your wood underneath the charcoal in the minion method? ive been watching a lot of videos waiting for my WSM to come, Harry Soo seems like a good place to pick up some knowledge but he does skip a lot of steps.
Thank you so much for the kind words. I actually have done that before and didn’t notice a big difference but it would definitely expedite the process a little. You’ll love your Weber. You’ll probably make a mistake or two but that’s how you get better. You’ll find your own little tricks on the way
And harry soo is the man, a lot of times when you’re a master, it’s easy to jump over stuff that you consider common knowledge but it’s not
Great video. Only thing is when do you add the meat? Right away?
Thank you! So I would add the meat when you have the temperature stabilized to what temperature you want to cook at. So if you’re smoking at 275, once it’s been stable for a couple minutes and the smoke isn’t billowing, throw the meat on 😊
Excellent, fun and informative. Keep making videos of this quality and you'll adda couple zeros to the sub count quick (currently at 426)
I love hearing comments like this! I really love that people enjoy the content
Any disadvantages with running the top vent partially open? Most people always have it wide open but I'm having difficulty with too much airflow causing meat surface to dry out. There are other ways to solve this problem but just curious if partially closing top vent has any issues I've missed.
Partially open is completely fine. I almost always have to partially close it. I start with using the lower vents for temperature control but sometimes you have not choice. Especially if you’re running it with no water in the pan. It tends to burn a lot hotter
Keep the heat going I’m bringing the ribs 🏃🏽♂️😂
Haha sounds good. It killed me choking the fire out at the end but I didn’t have time to cook anything lol
I always recommend pellet smoker for first time smokers WITH smoke tube. Too easy. Now if they want to F around and find out, then I recommend any smoker with no temp control panel at all.
Yea I guess it depends on WHY they are getting into smoking. If it’s just for smoked food, then yea a pellet is great. You can still entertain and leave it be. But if they’re doing it as a hobby and enjoy the fire management aspect, a pellet doesn’t really offer that experience. I’ve got a pit boss that I love but ended up giving to my father in law because he would get so much more use out of it. He doesn’t care at all about managing a fire lol.
I just got mine and the lid stuck really tight during the cook. Any tips on how to get it to lossen back up?
Interesting. I’ve never had that happen before or even heard of it happening. I found this thread here and looks like there’s a few solutions: tvwbb.com/threads/please-help-lid-of-wsm-stuck-to-body.12637/
Altitude/Elevation is critical for cooking.
...I'm at 5,000 ft elevation and semi-arid region. DO NOT attempt to cook meats to 205-210°f temps., like if you were at sea level. It will turn out dry. Water boils and evaporates at a lower temperature the higher altitude you are at.
...When I could pork shoulder, chuck roast, brisket, etc., meat is probe tender and still juicy at 195 - 200°f temps.
...And always have moisture in the smoker.
...and I usually prefer hot 'n fast methods.
But I use 22" Weber charcoal grill with Slow 'n Sear accessory. 22" Weber charcoal grill with a wide variety of accessories is enough for me. I usually do small quantity cooks.
...If I wanted to get into larger quantity smoking, I would probably go with a Lone Star type offset smoker.
That’s some great insight! This is why I usually tell people to cook based on feel. Especially for something like brisket. In Kentucky, we don’t have to worry so much about altitude but that’s a great point!
Buenos días me puede decir dónde lo puedo comprar o en qué plataforma lo venden gracias
Lo compraría en el mercado de Facebook. Ellos son bastante baratos en Facebook.
comment for algorithm. good video
That’s appreciated! 😊
Take My Like 👍🏽 For That, "Mastered That Smoking Attribute Ability, Like Myself" Statement!
⭐️⭐️⭐️⭐️⭐️ 6:43
😊😊😊
I play COD and I bought a Traeger Ironwood 5 years ago. About 3 weeks ago, I bought a WSM 18 and haven’t touched the Traeger since. I can finally get good smoke at 250-275F which is impossible on a pellet grill.
That’s awesome! You can probably get to the point where it’s almost as hands off as the pellet once you get it going!
I love the "profane video clips". UBU man. Where do you find all those?
Sometimes I get lucky and find one that just works lol.
The water pan is worthless for me. I use a fire dial and put a water bowl on the middle or top shelf if there is room.
That’s not a bad idea. I guess it’s essentially doing the same but doesn’t get nearly as dirty
Oklahoma bronco smoker.
That’s a decent offset to start with. The metal is a little thin compared to 1/4” but doesn’t break the bank.
Have had a WSM 22 inch for a couple years now. Before that I smoked on a 22 inch kettle, and an older vertical Brinkman.
The 18 inch probably has the reputation of being the most consistent of the three WSM sizes, and as used by Harry Soo has won professional competitions against stick burners. The 22 does have an edge on capacity.
If anyone gets one and decides they love smoking meat, I highly recommend getting an Arborfab charcoal basket for it. Longest single load burn I've heard of was 34 hours on a single load of briquettes. Expect 16 to low 20's for a 250 degree cook easy if you set it up right.
Ps, I you find your WSM runs hot right from the start when you get it lit, when you put the body and lid on, close down the bottom vents all the way for the first 5 minutes or so, then open them up about a quarter of an inch and see where your smoker stabilizes at.
Sometimes it helps to let the coals burn through all the unused oxygen inside before letting more in, and to give the coals a chance to slow down after coming out of the chimney.
Hey this is some great insight man. I’m definitely going to be checking that Arbofab basket out. I’ll do a couple of burns and see how I like it. Thank you so much. My very first smoker was given to me by my brother in law. It was a 14 inch and I loved it. I continued the tradition of passing it along to my other brother in law and he also loves it.
@@Fork-And-Embers glad to hear that. It's always good to get someone new enthused about learning to bbq at home. Thanks for passing on the tradition
The Arborfab for the 22 inch has a total capacity of about 37 pounds of charcoal if you fill it all the way up. It does replace the bottom grate and ring together (FYI, the ring fits around the stock charcoal grate of the 22 inch kettle, so don't throw it out!), and let's you hang on to partially used charcoal for later use.
Two weeks ago I did three chickens (18 pounds) and only filled mine about a third of the way. At 44 degrees outside, it ran for 10 hours easy humming along at 270 for the cook, though chickens finished at about 4 and a half. I left it burning as a cleaning run while I turned in for the night.
Hanging ribs, chickens, and pork butts are mostly what I do on mine. Have not done a brisket yet, but plan on a few this summer maybe as a shootout between the WSM and my ranch kettle.
That’s awesome man. Sounds very interesting. I’m excited to try it
people keep telling me they get 10-12 hours on the 22, but tend to get 5-6 like you. at least at these cooler outside temps.
Someone in the comments mentioned a basket you can try, I’m gonna get one and see if it works. There are claims of 15+ hours 😳. That’ll be game changing for me
The 18” is my preferred smoker. I’ve gotten 12 hour smokes at stable temps on this unit. Unfortunately, it doesn’t hold as much product.
If you’re doing the minion like he recommends then that’s about what you’ll get. Try putting just a small amount of lit coals in the center of the basket only and it will help slow down your burn rate. Also keeping the bottom vents closed as much as possible helps a lot don’t be afraid to close 2 vents fully if needed. I usually go one closed and two open enough to fit a drinking straw through, top vent fully opened vent location depends on the wind. I can easily get 14+ hrs in the summer but colder weather it’s closer to 8-10.
@@JoeSmith-fu9yx I'm doing minion and a controller.
How’s the controller working out, I’ve been thinking about getting one for when I’m out and about and don’t have to worry. Things can go south pretty quickly on windy days.@@socomon69
I agree with the other comment. Way too many clips inserted. Wouldn’t mind one or two clips but the ones with profanity were kind of annoying especially with kids in the room. Otherwise video was super informative which I appreciate
It was suggested to me to do them and for the most part, people like them but I definitely get what you’re saying. I’ve cut them out for the most part mostly because I’m trying to be more creative but finding a good balance is important. Thanks for watching the video.
Yea FUCK that door
lol I don’t recommend ever trying to load charcoal through it. I just take the cooking chamber off while wearing gloves and add more charcoal.
all the folks complaining about the profanity and vid clips should probably just stick to going to famous dave’s for their BBQ experience!!!
lol
I have my grandkids watching this, is the the foul language necessary?
I’m only 1.02 into the vid and I’m out, too much trash side vids it’s actually annoying
Thanks for the constructive feedback. Some like it, some don’t. I watched it back and it does seem like a lot in the first 60 seconds but it was the first time trying this. 👌🏻
Profane vid clips distracting. You don’t need those man. Your information is all I need thanks.
@@Fork-And-Embersnah man it's hilarious
They’re so off putting - agreed. I’m sure they are great for some. Different strokes for different folks. I thought it is annoying.
Dude. They are so funny. Keep them! @@Fork-And-Embers
@@jennprescott2757you don’t have to watch the video you Knobhead.
Take the stick out of your butt.
Those clips are why his channel isn’t boring like everyone else with a BBQ channel.
Annoying/distracting clips
Clean up the language
Nope! I’m good
Agreed. I’ll finish this video but won’t watch another