I just bought a WSM 22.5” based on watching this video using it almost like a stick burner. Works great and I bought post oak from Patty at Sharpe Gourmet. What a great company! Thanks to Harry and Patty for helping me step up my game!
Thanks Harry I agree, the post oak is more robust. When I am drinking beer and having fun with friends this is what I prefer. However, when I come home from work and am tired and hungry, I love the standard charcoal and Apple and even hickory. There is a gem in every minute of Harry's Soo's videos. Listen and save money, time, and failure, watch Harry. Don't miss them!
I just cut my own wood in my backyard, one of the benefits of being an actual Texan from the Hill Country. Harry your grills are as funky as mine. You have the best bbq cooking videos on youtube.
T-Roy and others got me interested in the WSM, but Harry is the one that finalized my decision about getting a WSM and Ibhave nit regretted it. It is so effective for both smoking and grilling, modifying and very versatile. Look for used WSM's on FB Market, Craigslist, or Want ads. They are out there and you can get them half of a new one; plus, they clean up easily. Buy new grates and you are good to go!!
I have been looking for a couple of years for information on this very thing and none were to be found until you did it. Thanks, Harry for the great detail and work you provided. Weber owes this man a little sumptin'.
A very informative video about a modified approach using a different fuel source for smoking the brisket. I learned a lot listening to your explanation. I am even more excited to get into BBQ smoking and I am sold on the virtues of the Weber Smoky Mountain product. Thanks for your tips, tricks and awesome teaching in accomplishing a successful preparation of a brisket.
Happy to help! You can get your wood from The WoodShed if you live in SoCal Patty BBQ Woods #1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jXR4NqC1l6Q.html Harry Smoking Woods - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X8Xwcj5feDg.html Patty BBQ Woods #2 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YvPAhONkLNk.html
Yesterday I was going to grill burger, but short on time I threw mesquite chunks on the coals in my wsm. I closed all vents but left the door off. Really nice effect for a quick cook.
Soo Sifu: A great Wednesday afternoon to you, Ms. Sharpe and Mr. Beans! You did a great job on the brisket with the Post-Oak wood. It looks just as good as the ones cooked in Wimberley, TX at the restaurant you recently visited! You are the “Master” of the Weber Smoker! Best wishes for another great cook-out and much aloha, Sifu! 🧧🤙🥩🌺
The Woodshed is the best!!! I get all my wood for my pizza oven and my offset! They are so helpful and have a great selection of wood. Thanks for the awesome video!!
The video I didn't know I needed. I wanted to cook with logs but I cant afford a nice stick burner quite yet and wasn't too sure how well a wsm handles logs. Thanks for the very informative video Harry!
Awesome experiment Harry! Never occurred to me to even think about just sticks of wood in the WSM. I think weber has a golden opportunity here...To develop accessories for the WSM, say an optional lid and bottom with more airflow (bigger venting hole system etc) that provide the higher airflow needed for stick burning only. thanks for this.
Having never had the opportunity to smoke on a stick burner, I always wondered what the difference was between a stick burner using only flaming wood and the smoldering wood style of the WSM and similar methods. In terms of taste.
You like the twang of mesquite! I like mesquite on grilled lobster. I used to fly 747s and the kerosene twang reminds me of what I smelled being behind a jet engine. Ah, the good ol times!
I love smoking my briskets with mesquite also but I found that my favorite smoke flavor was a combination of mesquite and oak. You still get that bold mesquite flavor up front and the oak flavor follows up afterwards and you get that lingering Texas style oak scent. It's a beautiful combination.
Harry Soo, I have a bunch of lead wood trees on my back yard growing like weeds. I understand they make good fire and charcoal wood..but do you think they might be good to smoke meat with? It's considered a hard wood...My auntie used to tell us that the seed pods were used to make Chile salsas in Mexico and I understand in southeast Asia eat the seeds too...you're thoughts?
As an experiment i ran my 22 WSM with the door like 1/2 open tell i got it to 275 running red oak only got a full bed of coals and about every 45-55 min i would put a piece of wood on. i cook 3 butts and a Brisket and man it was some of the best bbq i have had...
@@SlapYoDaddyBBQ I cut my original door in 1/2 vertically and attached it back on with some screws with groves cut so i can adjust how open it is to the other 1/2
Hey Harry! I find myself coming back to watch your channel to make better bbq. I’m a diehard fan of the WSM. But I’m looking to go towards other smokers for experience. I haven’t seen new vids lately. It be great to hear some trade secrets from you work with different smokers. Thank you so much for all your knowledge!
I'm been doing REELS as I've been travelling so much in doing 55 gigs this year alone for classes, demos, charities, trade shows, starting BeyondTheSmoke.net, and getting my rubs and sauces going. I really enjoy doing recipes and will do more during the lull for Thanksgiving and Christmas. Meanwhile, enjoy my REELS until I can make more long form cooking videos. Thanks for your support and if you have questions, please let me know.
Moola is great and I have a supercharged version called SCA steak formulated for steak contests. Numerous teams have won using the SCA w my Umami Bomb. If you prefer a S&P rub, my Texas Brisket Magic is one of my favorite S&P rubs when I don't need the red color of the cooked meats.
I have ordered from Sharpe a few times now. Today I smoked a spiral cut ham on the WSM using 4 cherry wood chunks from Sharpe. Great smoke and the price is not too bad. The hardwood chunks are uniform in size and produce decent smoke. I live in Maryland so the wood goes coast to coast. LOL
In more than one video from Jeremy Yoder he points out he uses logs in his offset closer to what you are using there. They burn easier as we all know. Thanks, Harry. I think I will stay with charcoal with some wood added due to how little is needed with the WSM.
@@SlapYoDaddyBBQ thank you and I already begin to watch some of all the videos you have, I'm originally from Chicago now I live in Houston Tx. And I tell you. BBQ ,BRISKET, PORK ETC here ., is the most delicious food I have ever eaten !!! One of this days I'll be trying out your technics, thank you for your time and effort to make sure we understand the importance on a great BBQ AND SMOKE FOOD.
That bag of wood must cost a bomb! In an offset, i can imagine how much wood has to used to maintain the right temp-smoke production ratio. Another great one Harry!
I believe a cord of post oak (fill up a pickup truck) is about $125 That is a lot of wood. Of course, if you buy a 40 lb bag like mine, it will be more.
thanks Harry,i look forward to getting a similar cut on woods i will purchase there in the future,and besides the informative and cool actually video i comment just to mention that this has 747 likes.Flying high spreading BBQ love,take care.
Nice job, Harry! I like seeing these kind of comparison videos. I'll take either one, but I think I'd lean towards the Post Oak one, as did Mr. Beans. He rocks! Thanks for the video!
My WSM 18 arrived today. Looking forward to some good cooks. I also checked out that gourmet wood supply place and man what a selection. They will be my go to place from now on.
@@SlapYoDaddyBBQ wish i could but i ordered online as I’m in florida. Doing my first cook on my WSM 18 today. I am doing a 4.5 lb pork loin roast. I did your method of putting the wood under the briquettes. Do you have any suggestions on keeping temp down? It seems to want to run at 320 even with lower vents almost closed. Thanks and have a great Memorial Day weekend.
Thanks Harry, I learn something new from every video of your I watch. I'm hooked on Jealous Devil lump charcoal. This was an interesting experiment but I'll stick with my charcoal 😁👍
I just picked up a used 22" WSM off Craigslist her in LA and after seeing this, im tempting to do the same on it vs using briquets and chunks like on my 18" WSM. I can never get that dark of a bark unless I cook it thru to 204 without wrapping.
Hey Harry, another way to get clean coals faster at the start is to split your quarters lengthwise (at least once, more likely twice) and "log cabin" the initial fire setup. Super fast to start, everything burning really hot, and an insane initial bed of coals.
See how a couple of my Texas friends do theirs Bill Dumas - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Jq3rltHR7UI.html David Klose - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2IkUdGKDv7U.html
Harry awesome video. And I also want to give you a BIG THANK YOU for all you tips and tricks. I recently used one of your tips on my Thanksgiving Turkey..... It was the one where you cover just the breast halfway through the cook with aluminum foil (shiny side out) so to keep the white meat juicy, AND HOT DAMN it was the juiciest Turkey breast I EVER made. It was so go my wife (how hated Turkey) loved It and now wanted me to make another for Christmas. 👏👏👏👏👏👏👏 You're the best, and you made me look like I the best cook (and husband) in MoVal! Thank you and God bless.
I've been thinking of geting a offset for stick burner but been wanting a wsm also for easy use set and forget couldn't make up my mind this did it fore me I'm definitely getting a wsm now I live your videos and appreciate you showing us this
Great video Harry! I love blending wood as well. I use a stick burner and I like several different woods. I oak and pecan together go really well on beef. Hickory is great too most of the time it's just what I have on hand. Very informative video. Going to cook a couple of briskets this weekend focusing on umami flavors. I just received my miso paste. This is a new method for me so wish me luck! :)
There are 3 types of miso: white, red, and brown. Be sure to taste before you slather it to determine the salt level. I have a miso crusted video in process so we can compare results.
To keep your wood from getting that black smoke patina Always always remember to burn your wood off and build your pile of cold nothing but heat every time you add fresh wood on the old cold it has to burn all the impurities out of the wood it will come in the form of black smoke Until the black smoke turns white and then becomes nothing but heat one second two second three second out Holding your hand over that bed of coals that's when it's time to add your meat Season 2 perfection salt pepper garlic powder onion powder Paprika for the color Before the doneness is overcooked and dried out Left moisture the less flavor The more moisture in your meat the more flavor 💥 FLAVOR💯 EXPLOSION💥👨🏾⚖️🧏🏾♂️👽
Wow. I am so going to try this 'stick burn' method. I have an 18.5 WSM. Just gotta find some post oak logs in my area (Vancouver Canada 😜) Thanks for the video. Ps...I use a small electric Ryobi chainsaw to trim my own wood chunks from firewood logs.
Great video Harry. I had a wild cherry tree go down on my property, I am going to try the stick burning method in my 18 inch WSM with wild cherry, as we don't have post oak in NJ. I hope it comes out OK because I have a lifetime supply now of wild cherry and charcoal prices are way up lately lol.
Cut down a shingle oak tree earlier in the year on our property and using that on my Lang lately and it is good wood. Great vid. Don’t get caught calling brisket BBQ in the south 😁 greetings from North Carolina.
Nice video brother. Looked like a winner. You can't do a bbq without givin' your dog any of it. If you don't, Beans will lock you out of the house I bet lol!!
Thanks for this video. I have the smaller or medium WSM and I never thought to use full on wood vs lump charcoal to cook. I'll have to see if I can find a wood dealer in my neck of the Florida woods. Thanks Harry!
Patty said the wood was from Texas, Harry also stated wood from Texas, but the gentleman cutting the wood to length seemed to say Oklahoma. But what does it matter? (old song) Post oak grows here in WV too and is a small white oak variety with leaves having a crucifix shape.
They sent me the proto unit that was 3D printed. Please see my grill gun product preview videos. Works great and highly recommended for the inner pyromaniacs like mua!
Hi Harry, Like some of the others here, I have been contemplating the purchase of a WSM 22 inch. When I watch your videos I’m blown away by what a truly versatile cooker and I think I’m ready to take the plunge. Thanks for sharing all of your creative techniques. Question for you. When talking about offsets you were talking about airflow and the 3 to 1 ratio. Can you elaborate on what the 3 to 1 ratio is referring to and does it on,y apply to offsets?
Harry, awesome video. So grateful for all the knowledge you’ve shared. Trimming, umami, dry aging, wood choice & usage, pork belly like a brisket!, etc. - you’re a freaking encyclopedia. Question - how long roughly did it take that grill gun to really get those 2 sticks going in the beginning?
Hmmm. ...about 2 minutes I'm guessing. My inner pyromaniac kinda took over as I was having too much fun playing Terminator to really notice! The Grill Gun is a Muahaha toy to have. Get one and you'll know what I mean!
Interesting technique harry. Just as I was looking for something different on the wsm as its become like turning the oven on these days. Do miss my stick burner. Happy holidays my man.
Harry, have you tried putting a wood split on the bottom in the middle and unlit charcoal on each side and a chimney of lit charcoal on top and dump it and cook that way? After your dump let it go for 5 or so min and then assemble the WSM. Have you heard of that way??
Love your videos and all the help and information you provide. I'm hoping to one day get to meet you at an event. I purchased my first cooker, a WSM 18 back in December after watching you and T-Roy's videos. I am so happy I did!! Question: Is there a particular temp you cook your brisket to before wrapping or just wrap after the crust sets? I'm assuming you want to reach that 203 temp after wrapping as well before serving. Also, I'm sure there are many great BBQ events around the country where you can go to meet folks like yourself and taste some terrific food. Is there a particular event you recommend attending? I live in the Philadelphia area so East Coast would be preferable. Thanks!!!
I'll be at Houston Livestock, Weber Chicago Masterclass, HPB Expo New Orleans, Memohis in May so hope to see you soon. Please see my 20+ brisket videos in my Brisket Playlist on how I won 1st place USA brisket. Hint: I do not use internal temps.
Harry, you did a great job showcasing the versatility of the WSM and producing excellent brisket with the wood-only method. Unless someone is curious to try it, or has an ample supply of cheap/free wood to cook over, would you recommend this method over the traditional charcoal-and-wood-chunks method (which I believe is how you won your championships)?
Both are good and since I'm lazy and cheap, I think charcoal and chunks is my way. It's a hassle to add a log every 45 mins I'd rather be responding to my viewer question don't you think? 😎😗🤯
Cool video Harry! I want to eat it all! That fatty piece looks so good, then the leaner slice looked good also! I would get some warm bbq sauce and au ju to dip it in. For the brisket!!! 😆😍😁🙂🥩🍻🍺🥂🍷🥃🚬
@@SlapYoDaddyBBQ I'm sure that brisket tastes awesome by itself also, sometimes I like use sauce. It's a happy brisket with that real nice smoke ring! 🙂
I'm not a wood expert and will defer to Patty so please email her. I'm guessing very similar but I would have to do an A-B test side-by-side to be able to tell you for sure.
Have you tried all pecan on a brisket!! After falling in love with the taste on my briskets I don’t use any other wood on my brisket. On chicken a amazing
Great video, once again. I would like to see a cook using a blower with logs to control temp, or if you already know, share your thoughts. Thanks for your input
Thanx for the info it was an interesting experiment, but one more question is it possible to make a vid on the making of the cylinder smokers as well? it would be helpful. Thank you again for sharing and a great job.
Hi Patty, do you ship wood....from this video, sounds like Texas Post Oak needs to be given a try...live in Texas...LOL...Texas Post Oak is all I use here, it is awesome...Great video Harry...Tech had a great BB upset yesterday...woo hoo
