Originally from Nashville, Tennessee, I learned a lot about BBQ living in Central Texas. I currently reside in GA. I am not a competition cook. I own a Weber Smokey Mountain 14.5” and Weber Performer that I enjoy using. I'm always working to improve my barbecue skills and smoking recipes and I want to share my experience with you. On this channel, you will see the challenges I incur and the end result. I usually upload at least 1 video each week, so subscribe to keep up with our growing community.
Nice videos man. I just bought a 14.5 wsm and will watch your videos for reference. Doesnt look like you make videos anymore but the ones ive seen are giving me ideas. Thanks!
Just gotta love the weber smoky mountain. Those drumsticks look delicious! I’ve forgotten to put my wood on many times! Lol! I really enjoyed your video. Looking forward to watching more. I am now subbed to your channel. I liked your video. And, also rang the bell for notifications for future videos. You’ve got my support, Mr. Bush! Keep smoking n grilling. Cheers my friend!
The bottom rack on the 14.5 WSM usually cooks hotter than the top rack. Maybe by 25 up to 50 degrees sometimes, so it did cook a little faster than the chicken on the top rack.
Hi just wondering if you keep your pit barrel under a cover leave it exposed to rain and elements. If not, how long have you had it and is it still in good condition ?
@@Anteater23 perfect size for feeding 2 people. Can be a challenge when feeding more than that. So, at times, I would like the 18, but 90% of the time 14.5 is great! A lot less fuel and easy to manage temps
@@SmokingwithBush Thanks a lot for your replies. Have you ever tried cooking brisket on the Pit barrel cooker? See the thing I’m a bit worried about is that since the PBC is not quite indirect cooking, then meat that requires longer cooking time (like brisket) might end up drier than on a WSM, say. Also I saw on your Instagram that you were doing some exams - I hope they went well for you. I have just finished my Mathematics degree and am just awaiting my results now which I get on 1st July 🤞.
@@Anteater23 I haven't done brisket on the PBC, but have done pork butts, whole chickens, etc. Nothing has ever came out dry, so you won't have to worry about that. The PBC will cook the meat quicker, so you do have to check on it sooner than on the WSM. Thank you! I'm in the process of all these Actuarial exams, so I haven't been on IG much. Congrats on the Mathematics degree. Huge achievement!
Didn't know they made these wsm so small. I have a small Grill for when I go Fishing, after watching this I think I'm buying a 14er to smoke some ribs on the go.
I got some boneless beef short ribs, haven't cooked them yet. They are long pieces, not like yours. I wonder what the difference is? I'll be using your advice in my WSM, thank you very much.
@@SmokingwithBush buddy mine came out great! I did half with skin on half without. More flavor with the rub in the skinless but not as strong. Lots of rub flavor stuck on those with skin with a good smoky flavor in the meat.
Hey buddy do some more videos lol I wish you was my neighbor wed both be a couple fat asses in 6 months lol! Love watchin ya! Have a great week my friend!
No!!! Use the whole Jalapenos, just cut off the stems, gut them, stuff them, then wrap the sausage around them, and Definitely don't forget to wrap them in BACON...😋👍✌
you have me sold, i was debating between the 14" and 18". Cooking a full butt is too much meat. 14" is perfect for cooking boston butt less 5 lbs. thanks man...
Looks great! As some others have said, cooking chicken hot and fast will probably get you even better results for crispy skin. Use no water in your water bowl - just cover it with aluminum foil to make it easier to clean. Also leaving the water out will help get the temps higher. Dump a half chimney of unlit briquets in the coal ring, then get another half chimney of briquets good and hot and dump those over the unlit ones. Put your smoking wood chunks on top, put the chicken on (and it helps to butterfly the chicken or even halve it) and leave all the vents wide open to get the temps up to 325 or even 350 if you can. check the chicken after 20 or 30 minutes to see if it's looking good on one side, then turn them over and cook the other side. You'll really see a difference! Check this out (the instructions are for the 18" WSM but you can easily do this on your 14): www.virtualweberbullet.com/hot-fast-chicken/
