Are you a backyard barbecue enthusiast like me? If so, please join me at the ranch to experience my latest barbecue adventures and learn a few tips and tricks along the way. We'll be smoking and grilling a variety of delicious foods including ribs, pulled pork, steaks and more. I look forward to hearing what you enjoy about my channel and how I can improve my content to help you become a better barbecuer. Please subscribe to my channel and let's start grilling and smoking together!
For reason #5, Highly rated: I bought my WSM 18" because the 1st Amazon review is by Harry Soo. If I can own something at a reasonable price point that wins competitions, the only problem is with the chef, not the smoker. Agree with the rest of your points 100%.
I can't disagree with any of your reasons. I've owned my WSM 18.5" unit for 8 years, and I continue to find more and more to like about it, particularly the plethora of aftermarket upgrades available. I've added handles to the barrel portion, an upgraded River Country thermometer, casters on the legs, an Unknown BBQ lid hinge, a charcoal basket and minon starter from Arbor Fab, and a water pan cover. It's the AR-15 of smokers.
Get a pizza steel, not a stone... or just stick with the cast iron. But that's just my opinion ;) Cast iron will take way longer to heat up, pizza steal (usually stainless-steel) heats up fast, gives heat fast to the raw dough, but cools down so needs to reheat in-between pizza's. Stone/ceramic wants to keep it's heat, so takes more time to get a nice brown bottom, but once hot it retains heat better. But they break! Top of your pizza looks great, but the bottom needs more browning.. the cast iron needed more time to come up to temp I think. Oh, and charcoal and briquettes are not the same ;) yours look like briquettes But thnx for the insight, gonna try pizza's on my weber soon for the first time. The stuff I said above is just my insight using ovens instead, experimenting with different heat (convectional and radiant) with different materials of pizza stone/steel/cast. Pizza steel is my favorite atm... share your info, love that! =)
My wife said there is no way a dessert would be good on a grill. I have a very strong feeling im going to prove her wrong with this one. Thanks for sharing
Just bought a Traeger and went to the local butcher and bought 2 porterhouse for my first smoke and I was looking around RU-vid for ideas and came across your channel. I have some Blackstone videos up and looking to add many Traeger videos now as well. Giving you a sub because you have some delicious food ideas on here and I will probably do some binge watching of your videos lol. Great stuff...love good cooking channels and that's what yours is :-)
Saw on another video the pitmaster recommended not spritzing the fatcap, he suggested it could possibly effect the temperature, haven't seen or read any data on it myself not heard any other pitmaster talk about it so...
I've got a 16" Horizon offset and am currently researching the Weber Smokey Mountain series of smokers. I have physical mobility issues due to becoming disabled and the WSM looks like that would be a tremendous help in that regard. I just consider that getting "back to my roots" so to speak as I got my start in smoking meat 30 some odd years ago with bullet smokers. My only problem at the moment is deciding on the 18 or 22 inch!!
I see your comments were from about 4 months ago but I'm going to put in my two cents. I am also handicapped and have found this smoker to be great for getting back into smoking meat like you say you are as well. If you did buy it I hope it's serving you well.
im going to try out a pizza steel- 1/4" thick, others have claimed its better than a stone and lasts forever...get the kettle up to about 700 with oak lump charcoal
I was thinking when you were searing it that it would be over done and I was right. I think 1:30 would have been perfect especially with carry over cooking.
HI Mark, great video. The PizzaQ was not designed for a Pellet Fire BBQ. a Pellet fire BBQ uses a different principle totally different from a Gas BBQ or a charcoal EGG style BBQ. Please try it again on your Webber but this time remove the grates and place the PizzaQ right on top of the flame deflectors and you will achieve the right results. please take a look at our youtubue channel where we show the different testes we have done, where we even tested making a calzone. ru-vid.com/show-UCMMHN3ThPlUna309hDTgc3g
Thanks for your suggestions. I'll try it on my gas grill next time without the grates. Thanks also for removing the mention of pellet grills from the website. I guess I learned the hard way! :)
Great video! Reverse sear after dry brining. My kinda guy! Thanks for the video. I usually do this using the oven and a skillet, but now i'm ready to do it on the kettle!
