Tips on making barbecue with the Weber Smokey Mountain
Barbecue – REAL barbecue – is meat or fish cooked in the heat and smoke of a wood fire. The Weber Smoky Mountain (WSM) bullet smoker is one of the easiest tools you can use to turn out outstanding barbecue from your own backyard.
This follow-on video to “How to Barbecue Ribs on the Weber Smokey Mountain”
http://www.youtube.com/watch?v=_H4ltQs3NxU
goes more in-depth into how I like to run my WSM
Duration : 0:4:21
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Clean your smoker …
Clean your smoker brother.
wow that was a very …
wow that was a very good review. almost like an infomercial for the wsm!
My local Ace …
My local Ace Hardware carries these grills but if you want one Amazon has the 18.5″ one on sale with free shipping.
wine is not a good …
wine is not a good idea in the water pan. It is a waste. You will get no flavor from anything you put in there. the water vapor is the only thing that evaporates the flavor just condenses and stays in the pan it does nothing to impart flavor in the food.
By the way you will not find this smoker in any hardware store. It needs to be special ordered by the store or you can find it online to order. I have never seen one just sitting in any store even stores that specialize in Weber products.
good basic video. …
good basic video. Thanks. I’m thiking about buying one of these!
You don’t get the …
You don’t get the full wood smoked flavor on a gas grill.
why not gas grill
why not gas grill
a good place to …
a good place to find mesquite lump charcoal is mexican markets. usually about 3 bucks a bag.
so what is it a …
so what is it a meat or a candy thermometer? Sure looks like a meat thermo. to me.
that’s not a meat …
that’s not a meat thermometer. what is that? a candy thermometer?
very nice…thanks …
very nice…thanks for sharing your tips
Jimmy,
Not sure …
Jimmy,
Not sure how you’re planning on using wine with chicken. I wouldn’t use it as a marinade, in a basting sauce, and certainly not as a replacement for water in the water pan!
The best way to use wine with barbecued chicken is properly chilled, in a wine glass on the side of your plate
I’d go with a nice Sauvignon Blanc, preferably from Marlborough, New Zealand. A Santa Barbara Chard would be nice, too. Mmmm…
Murk I had to …
Murk I had to borrow my cousins wsm for this weekend. My wsm hasn’t gotten to me yet. You videos have been great to watch and learn from. I do much better watching than reading. Thanks for all the advice. Another comment from another user said try wine when cookichicken on the wsm. Can’t wait. Thanks my friend.
Jimmy1Time
cool
cool
I had to buy the …
I had to buy the chips and chunks but I have a friend who gave me a whole load of cherry wood logs. Nice guy!
If foil produces …
If foil produces harmful fumes, well, then a lot of people are in trouble. Considering it is made from aluminum, the same metal used in a lot of sauce pans, I doubt it’s that harmful. We live in a world full of things that are “bad for us”, tin foil on a fire is the least of our health worries.
Good video Murky2! Do you use your own gathered wood or buy it?
Will be making my …
Will be making my first cook tomorrow night, so I really appreciate your videos. Really like the detail about smoke chips and the water pan.
great job on your …
great job on your tutorials- very thorough and informing. I just recieved my brand new wsm today and can’t wait to fire it up- bought through amazon- ordered last Sat and recieved Wednesday. This smoker seems to look like the real deal-much better them my old Masterbuilt 7 in 1 entry level deal. I just need some thermometer info. as what to get in order to know what temp my smoker is cooking at during the smoke/cook process as the wsm hasn’t a built in thermometer.
Thanks for the tips …
Thanks for the tips on how to use the WSM. The Bullet is our preferred smoker -it is an engineering masterpiece as no other BBQ smoker design can outdo the award winning results for “low and slow” pork, beef, and chicken! Bigger and badder ain’t better when it comes to the WSM!
Finger spasm Jeber, …
Finger spasm Jeber, of course should be Weber. Doh! BTW, I completely agree about lump charcoal – briquettes are evil. I don’t entirely agree about the water bowl – the trick is, don’t use water. Next chicken you have, dump a bottle of cheap, but drinkable wine in. Dunno if it’s the alcohol or the flavor, but it’s tasty! I think for beef/pork it doesn’t help much, though.
I’ve got a sidebox …
I’ve got a sidebox smoker, a couple of Jeber grills and a brand-x bullet. Compared to the WSM my bullet is cheap junk, but it still turns out a great product. I only fire up the big sidebox when I need to cook a bunch of meat. Don’t knock the bullets – I’ve seen them win awards at BBQ competitions!
Ever heard of “hobo …
Ever heard of “hobo packs” where campers wrap meat and veggies in foil pouches, then toss them right on the coals to cook? People have been cooking this way for ages. The foil doesn’t burn; otherwise the food would fall out.
I guess you have not had that experience. Until you can prove your claim, you’ll just sound like a blustering idiot.
October 20th? am i …
October 20th? am i on a deadline? dont worry you will be the first to see this video when im done with it. and what happens to foil when you put them into a hot fire? it burns the foil genius, i am sure that no one wants to taste that in the meat. no scientific proof needed just expeirence.
dork
dork
ha ha i thought you …
ha ha i thought you would never ask. patients is a virtue. In the process of making the ultimate how to BBQ video with a real off set firebox.