Weber Smokey Mountain How-To Cook Smoke Win BBQ Grand Champion Pitmaster Harry Soo SlapYoDaddyBBQ

Подписаться 193 тыс.

Просмотров 427 тыс.

50% 1

Grand Champion and winner of TLC Season One BBQ Pitmasters shows how he setups his WSM18 to win 100+ first places around the world and 30+ Grand Championships. Read how to season WSM tinyurl.com/y8.... Click "SHOW MORE" for links
- VIDEOS -
How to clean WSM - • Weber Smokey Mountain ...
Weber Charcoal Summit Review - • Part 1 of 2 - Unboxing...
Weber Charcoal Summit Cook - • Part 2 of 2 - Cooking ...
How to win a Rib Championship - • Tips and Tricks to win...
How to grill ribs - • Grilled Pork Ribs Reci...
Rib Crown recipe - • Valentines Romancing T...
Jenga Hoisin rib recipe - • Jenga Hoisin Babyback ...
Coaching new team in ribs - • Coaching New BBQ Teams...
How to select Meats - • Buying Best BBQ Meats ...
- RECIPES -
Rib recipes - www.slapyodaddy...
Sponsor Harry for access to exclusive BBQ content - / harrysoo
PayPal - slapyodaddybbq@gmail.com or tinyurl.com/fx...
Venmo - @Harry-Soo
DISCLOSURE - Affiliate links below earn small commissions to help support new Slap Yo Daddy BBQ content. Part of net proceeds benefit charities such as Operation Homefront, Save The Children, Operation BBQ Relief, and others. bit.ly/42seaOH
- HARRY’S PRODUCTS & BBQ GEAR -
Harry's Award-Winning Rubs & Sauces: bit.ly/3Z0VQJE
More SYD Products, Training, & Catering: bit.ly/3ZVs4HF
Harry’s Favorite BBQ Gear: bit.ly/3n34quf
Harry's Award-Winning Rubs & Sauces on Amazon: amzn.to/3Zj1Nll
Harry’s Favorite BBQ Gear on Amazon: amzn.to/3KbmtaT
Harry's BBQ Wisdom Tee Shirts: bit.ly/42Fky5r
Harry buys wood chunks from Patty (Incl. Jealous Devil Charcoal): thewoodshedoc....
Dalstrong Knives: bit.ly/3JkQrHE
Thermapen Instant Read Thermometers: bit.ly/3KctXdF
Hassell Cattle Company Meats: bit.ly/3ZQR1TP
Weber Grills: bit.ly/40846Jo
Grilla Grills: bit.ly/3yZFyq1
Pit Barrel Smokers: bit.ly/3nbEjBs
Z Grills: bit.ly/42zDORW
InstaFire: bit.ly/40F3ZoY
Field Company Cast Iron Skillets: bit.ly/42z3rC6
Grill Grates: bit.ly/3n5nLuY
- Grill Grates: Enter Promo Code “SYDBBQ”, without quotes, for 10% off
Hasty Bake Grills: bit.ly/3YYPzOP
- Hasty Bake Grills: Enter Promo Code “HARRYSOO”, without quotes, for 10% off
Snake River Farms Meats: bit.ly/3nqYNWX
- Snake River Farms Meats: Enter Promo Code “SYDBBQ10”, without quotes, for 10% off orders over $99
Grill Armor Gloves: bit.ly/3ZXpNf6
- Grill Armor Gloves: Enter Promo Code “SYD10BBQ”, without quotes, for 10% off
- BBQ CLASSES -
bit.ly/3JnetSt
- RECIPES -
bit.ly/3ZXWAjZ
- VIDEOS -
bit.ly/3LtVUOX
- LINKS -
bit.ly/40hzF36
- SOCIAL MEDIA -
bit.ly/3JqtrHk
- NEW HERE? -
Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
tasty how-to recipe food recipes pork grilling dinner grilled
#harrysoo #slapyodaddybbq #webersmokeymountain

Опубликовано:

2 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 1 тыс.

@Chris-sr1id 6 лет назад

It appears to me that with your new videos you are gonna blow up. I can see you are very decorated and I have much respect for you. I mean blow up on RU-vid !!! No nonsense bbq by the man. I live in Yuma Az which is not to far from you, I would love to take a pit master class as it’s only a five hr drive from me to you! 😂

@SlapYoDaddyBBQ 6 лет назад

Hey Chris, I'm sure it's hot in Yuma as it is in Los Angeles. Glad you found the info helpful. I help you master barbecue so you can spread BBQ love. Thanks for stopping by and commenting. Thank you for your support on my new channel. I have plenty more videos coming so please tell your online friends.

@MrOldrock1 6 лет назад

Thanks for the info on the charcoal. I've been using Kingsford blue and with pretty good results, but I want to take it to the next level. Also, the tip on where you place your wood chunks was great too and the combination. Thanks again for the info and cheers from Georgia!

@harsoo 4 года назад

@@MrOldrock1 cheers back at ya in Georgia!

@darrenwake174 5 лет назад

It’s so crazy, I remember a couple years ago my brother told me he went to take a brisket smoking class out in diamond bar. When he got back he was so excited to share what he learned, especially telling us that this teacher had the coolest name in “Slap Yo Daddy”. So long story short, I never asked who that teacher was until I started getting into smoking BBQ, I came across your videos..remembered that name and the fact that you live in diamond bar. Then I thought to myself...oh my god that’s the guy!!!! That’s slap yo daddy!!!! Haha. Thank you so much for spreading BBQ love Mr. Soo

@SlapYoDaddyBBQ 5 лет назад

Hey Darren, say hi to Dean for me. Hopefully he's been spreading BBQ love in the family! Thanks for stopping by.

@rondunsmore1486 4 года назад

Just wanted to comment, I decided to get into smoking 3-4 weeks ago, spent a week trying to figure out the type of smoker to get. I almost decided on an electric smoker, but I then stumbled upon your channel. You then convinced me through this video, to go with the Smokey Mountain. Thank you, thank you thank you! I've found quite an enjoyable hobby! Though it is hard to go wrong with a hobby that incorporates fire, smoke, and meat. I've been watching many of your videos, and trying to learn as many black belt skills as I can! Stay safe, stay smart, continue bbqing, and hopefully when things become more normal you can make your way to NC.

@SlapYoDaddyBBQ 4 года назад

Love back at ya in NC from LA!

@mmckellar6417 4 года назад

Just did my first cook on the WSM 18. Love this smoker! Thanks for all the advice.

@SlapYoDaddyBBQ 4 года назад

You're very welcome!

@TROYCOOKS 6 лет назад

Another great video Harry! I really appreciate you sharing what you've learned over the years. I think I've heard of that lump wood you were using? Don't they use that wood to forge steel swords in Asia? It burns really hot, right? Or maybe I'm thinking of another wood type? Anywho, great video my friend!!! Cheers, Troy

@SlapYoDaddyBBQ 6 лет назад

Thanks Troy for watching and commenting. The wood is a type of hardwood called Axewood because it breaks axes in South America. I've used a lot of brands and kinds of lump in my cooking. The JD works really well and I'll use it when I can find it. A little pricey but the price includes shipping a 35lb bag from Amazon to your doorstep so it is super convenient. I also drop ship around the country when I compete so I don't have to carry it on a plane. The TSA does not like folks to ship flammable products! Cheers, Harry

@throwaway692 3 года назад

T-Roy! I have to say I'm surprised, though pleased, to see you and Harry hanging out together. I've watched many videos of each of you. Thanks for all the effort and info. You guys are gods among men. :)

@TROYCOOKS 3 года назад

@@throwaway692 It's always a great time getting to hang out with Harry Soo. I'm always amazed at the food he cooks. I think he likes my cooking also! LOL Thanks for watching!!!!!

@BabyBackManiac 6 лет назад

Nobody can accuse you of not getting the most out of your equipment. Battle tested! I’m going to check out that charcoal. Great video, my friend.

@SlapYoDaddyBBQ 6 лет назад

Thanks Justin. The follow up is posting in 48 hours. Also my Tamale Pot mini and my WSM Baby 14 videos to follow. Has it cooled in Dallas. We are having wildfires in Calif. OBR has been deployed to help feed first responders

@stephanieyeminez89 6 лет назад

Harry Soo its very smokey in California city ca. Can't see the mountains. We are in the Mojave desert.

@stephanieyeminez89 6 лет назад

Baby Back Maniac hi Jason aka justin lol

@mptemplin 5 лет назад

@@SlapYoDaddyBBQ what's your opinion on using water in the water pan? I know T-Roy Cooks uses water, just want your opinion

@SlapYoDaddyBBQ 5 лет назад

@@mptemplin no water for me!

@johnsaniga1269 3 года назад

Got a WSM 18 for Christmas and used it for the first time yesterday. First lesson I learned (I should have watched this video first) was that you can never have too much charcoal. I used the recommended amount from the Weber instruction manual - woefully insufficient. Ended up adding about an hour to my Salmon smoke time because I was chasing the temp. Came out a bit dry because of that, I think. Looking forward to a lot of great smoking. Great video - thanks!

@SlapYoDaddyBBQ 3 года назад

Thanks for watching John. Feel free to browse 360 videos 35 playlists to up your game!

@hoss6048 5 лет назад

I tried to light my Jealous Devil like you showed. I should have stayed put because the whole basket was inferno and handle melting on chimney. Breezy that day so fire was fed by air in no time.

@AWMKWHITE 2 года назад

Just saw yhe competition you were in and I love you guys great attitude and my favorite smomer

@edwrd1990 5 лет назад

Hey Harry, I always wondered if the minion method is good for your health (burning new charcoal while your food cooks and releasing that heavy smoke). I know the quality of the charcoal makes a difference but I'm still kinda cautions to use this method, even though it's very convenient.

@SlapYoDaddyBBQ 5 лет назад

I believe Jim Minion's method is to start your pit. I don't refuel during my cook.

@billbeckett1021 6 лет назад

I like how you make the process look so easy. You explain things like you are talking to me one on one.

@SlapYoDaddyBBQ 6 лет назад

Hey Bill, glad you found the videos useful. I teach you how to master barbecue so you can spread BBQ love. Thanks for watching and commenting.

@ScottysBackYardBBQ 4 года назад

i bought my first 18in wsm in 1981 when they first came out. won many contest with. i still use it today..they do last for ever..

@SlapYoDaddyBBQ 4 года назад

Can't go wrong with them!

@andrewgoldin6905 2 года назад

I’m looking to buy the 18” Smokey mountain. Do you think it’s a good size for brisket though?

@1BuckeyeRob 2 года назад

Webers are basically indestructible

@analreviews5742 Год назад

@@andrewgoldin6905 yea probably not a 22lb one though unless you lift the center enough to fit it, if you put a wood chunks underneath the middle of the brisket it shortens it to fit

@SuperZap12345 4 года назад

@10:05 "I prefer to squirt water on my meat" LOL Childish, I know.

@MiddletownMike 6 лет назад

Harry, I know you said that you get some long cooking times from your charcoal but do you ever need to add more during the cook? And where can I get one of your fan units?

@SlapYoDaddyBBQ 6 лет назад

The links to all the products I use in the Description. Or you can goto here for the Stoker blower system I use www.rocksbarbque.com/ If you need to add fuel, just open the door and toss them in. Thanks for stopping by.

@stephenandrade7404 5 лет назад

Hi Harry. I wanted to let you know that after watching your videos on how to set up the WSM and your caveman competition I made the best ribs on my WSM. Thanks so much for showing the steps... very helpful in demonstrating that its not intimidating to use a smoker.

@SlapYoDaddyBBQ 5 лет назад

You're very welcome. Keep spreading BBQ love

@kevinkreft5187 5 лет назад

@@SlapYoDaddyBBQ Do you wrap your Brisket.

@SlapYoDaddyBBQ 5 лет назад

@@kevinkreft5187 Yes, and here are some how-to cook ideas SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6I.html Comp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olc.html Best Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPA.html H-n-F Texas Brisket Baby Back M - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHE.html Coaching brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XXsVxK7VIcc.html 10 Backyard Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck.html 12 H-n-F Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQ.html 7 Fundamentals Weber Kettle - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRwSk91PgUs.html Ultra Low Slow - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QavVUpbV8ek.html $220 Wagyu v $50 Angus - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1RAbLiBhx20.html S&P v Moola Rub - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ykdy0bv2JIU.html Gold v Black SRF - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vqqrc0g3JbQ.html Umami Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d9YqXR9_fi4.html Impossible 2-hour - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VVsE6-RYYB8.html Instapot Brisket Calderata - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-F9ld_2eZfDI.html REDO 7 Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nKtpcBINwyA.html Brisket Cooked in Butter - ttps://ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tE46WFWXUD0.html

@davido6915 3 года назад

Harry my wife doesn’t like smoked meat, i love it of course, you have any tips to get her use to it? Maybe a light not so strong wood I could try? Any suggestions? Thanks dave

@SlapYoDaddyBBQ 3 года назад

Try cooking with Jealous Devil charcoal without adding any wood. It's mild and a great way to introduce smoked meats to your wife. Happy Wife = Happy Life!

@ralphfurley123 4 года назад

Mr. Soo, thanks again for another great video!!! ☮️🖖🏽

@SlapYoDaddyBBQ 4 года назад

You are very welcome

@Miiike604 4 года назад

What an absolute blessing to have such great skill in bbq and to share that vast knowledge with us. Appreciate everything you do Harry.

@SlapYoDaddyBBQ 4 года назад

So nice of you Mike!

@jimmckee2258 5 лет назад

Excellent video. My brother just gave me a wsm and this video will get me off to a great start.

@SlapYoDaddyBBQ 5 лет назад

Jim, your brother did well as now you can cook some great Q for him! :-)

@WhiteThunderBBQ 6 лет назад

Do you still have the mini wsm? One of my favorite articles on your site - that and the airflow one.

@BabyBackManiac 6 лет назад

White Thunder BBQ Yeah that was one of my favorites too

@SlapYoDaddyBBQ 6 лет назад

You read my mind. I have follow up videos on my mini tamale pot wsm and my wsm 14 coming soon

@fldays6798 5 лет назад

Very good stuff thanks for sharing I actually watched it twice to make sure I got it right

@SlapYoDaddyBBQ 5 лет назад

Well done my Paduan. Learn you must! May the force be with you! :-)

@metalkicker23 4 года назад

Just started smoking and got myself a WSM. I feel like a pro just by watching this. This guy did a fantastic job.

@SlapYoDaddyBBQ 4 года назад

Welcome to my channel where you will master BBQ from my 200+ videos and 30 Playlists. Have fun!

@JohnG-cw6zm 6 лет назад

Thanks for sharing. I'm a WSM BBQ novice myself. I have the 22" for meats and the 18" one for fish. I look forward to learning from you.

@SlapYoDaddyBBQ 6 лет назад

Welcome to my channel John where you learn how to master barbeque so you can spread BBQ love. Please tell all your friends about the black belt tips and tricks and let me know if there is any topic you'd like to know

@happytyler41892 5 лет назад

Hey! It's the guy from the Amazon reviews! :P

@SlapYoDaddyBBQ 5 лет назад

Welcome Tyler to my RU-vid channel. Feel free to binge watch my 100+ videos when you have time. If you have questions, please ask. SlapYoDaddyBBQ.com Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity) RU-vid - tinyurl.com/l6guzzz Facebook Slap Yo Daddy BBQ - tinyurl.com/lh3r4l2 Facebook Harry Soo - tinyurl.com/msgn2jh Twitter - @slapyodaddybq Instagram - tinyurl.com/k4eaya4 Printerest - tinyurl.com/k34kgq6 Food Gawker - tinyurl.com/klnclwu LinkedIn - tinyurl.com/y822ydho Yelp - tinyurl.com/yc2s2ebu Patreon - www.patreon.com/HarrySoo Teespring - tinyurl.com/yc6ez8xy Harry’s Awards - tinyurl.com/ybxl4mlc

@brianbrown3609 6 лет назад

Thanks Harry I will be visiting the wood shed now. I'm local too we should bbq some time ...

@SlapYoDaddyBBQ 6 лет назад

Super. Ask Patty for Harry's special and say hello to her crew. My rub and sauce are sold there

@isagsd5502 6 лет назад

Me too

@Brian3xm 4 года назад

Thank you, Harry, for sharing this information. I have really been doing my setup wrong, but no more. After watching you do so well on bbq pitmasters and perform so well with these cookers while everyone else had the very expensive ones, you convinced me, the expensive ones are not needed. I bought 2 of them, the 22 and 18 inch ones seven years ago, and I have be totally satisfied. Your perfect sayings, "it is the cook and not the cooker" that make all the sense in the world. Thank you, again, Sir.

@robertofisher 5 лет назад

No nonsense, and useful videos. Seen a bunch now. You da man!

@SlapYoDaddyBBQ 5 лет назад

Thanks Roberto for stopping by. More holidays recipes like 60-day butter aged prime rib, Peking Duck, and Filet Mignon coming next few days. Please tell all your friends about my channel. Merry Christmas. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

@optimusprime3692 5 лет назад

After seeing the slap you Daddy review on Amazon I was sold on getting one. Just got one today and I'm hyped about this video

@SlapYoDaddyBBQ 5 лет назад

Awesome. Hopefully you used the Amazon store link in my Description so the small comission Amazon gives me, at no additional cost to you, helps fund my video projects! :-)

@scottl495 5 лет назад

You just talked me in to purchasing a weber smokey mountain!!! Gotta weber 22. Was stuck between a pellet smoker but i think this will work just as good if not better

@SlapYoDaddyBBQ 5 лет назад

Super Austin. Please use my Amazon store link in Description as it helps fund my video projects. Thanks

@scottl495 5 лет назад

@@SlapYoDaddyBBQ will do my friend!

@rustykc 6 лет назад

Hello Harry, man I'm so glad to see a legend like you using a humble WSM. That's what I have and honestly I feel a bit intimidated seeing people with their huge offsets and trailer smokers etc. I've never seen anyone start a WSM with wood in the bottom like that nor have I seen anyone use that much wood. The first cook I ever did with my WSM I had that much wood but on top of the charcoal and man it came out bitter. Im going to give your method a shot on my next cook. Thanks for sharing your wisdom with us!

@SlapYoDaddyBBQ 6 лет назад

Yes, give it a go and let me know if you like it my way or your way. Watch for my followup video on how to clean the WSM18. Best, Harry

@W2IRT 6 лет назад

I have to ask a question about the wood chunks at the bottom. If you're using briquettes (I use comp. K for long cooks), I can get about 14-16 hours out of a full load of charcoal, but I wrap my briskets when they hit the stall, typically after about 4 or 5 hours. The smoke woods probably wouldn't have gotten going by the time the briskets got wrapped. How or when would I get the wood smoke into the meat in that case? The briskets will be in butcher paper and cooking away by the time the fire has burned down to allow the wood to catch, no?

@timaldridge4236 6 лет назад

This is exactly the video I'd been looking for for a long time. Thanks Harry!

@SlapYoDaddyBBQ 6 лет назад

Glad you found it useful. Watch out for my follow-up video on how to clean a WSM.

@gomboman 6 лет назад

Great videos Harry. Can you show us how you fit a large brisket into your 18.5” WSM? Your subs are picking up quick....

@SlapYoDaddyBBQ 6 лет назад

Be happy to do that in an upcoming video. Thanks for your support and letting everyone online know of my channel of black belt tips and techniques. I teach you how to master barbecue so you can spread BBQ love.

@markcopeland57 4 года назад

Hello Harry - thank you for the education. Picking up WSM 18" tomorrow. Popular smoker and sort of hard to find now during COVID. First brisket this weekend. Do you have simple go-to recipe for a rookie? Will try and get 10lb brisket as only 3 of us. Any WSM break-in tips? Enjoy your post, most helpful out of all I have viewed. Best regards! Mark

@SlapYoDaddyBBQ 4 года назад

Hey Mark, fastest way to reach black belt brisket is to check our this Playlist ru-vid.com/group/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

@MagnumROCKSTAR1 4 года назад

Very helpful vid. Thank you for sharing your knowledge

@SlapYoDaddyBBQ 4 года назад

You're very welcome!

@RadicalZack 3 года назад

Dude that automated blower is tight. Get the convenience of a pellet smoker with the fun and the taste of cooking on wood.

@BBQandBottles 6 лет назад

Great tips as usual Harry!!

@SlapYoDaddyBBQ 6 лет назад

Thank you very much. Follow up video posting in 48 hours as being edited

@countrycookin7628 6 лет назад

Nice video...just purchased my first 22"wsm and am excited to do a lot of bbqing on it. Its guys like you and T-Roy that are such an inspiration to us little guys. Thanks so much!👍

@theashehousehold2717 4 года назад

Awesome video!! Thanks for the good information

@SlapYoDaddyBBQ 4 года назад

Any time!

@Brian-dh2zz 4 года назад

Hey Harry Soo, Have you ever heard of someone using neodymium magnets on each upper corner of the Weber smokey mountain. I tried it and it completely seals the factory door, you can use magnets in an old hard drive or those refrigerator hooks with magnets on them so they can be more easily removed. What I did was ordered some with formed handles on them from Amazon. A low budget fix for the leaky factory door.

@SlapYoDaddyBBQ 4 года назад

My buddy Chris Perez of cajunbandit.com sells a heavy stainless steel door that last forever (almost) for about $20. I have his door on all my WSMs.

@mmckellar6417 4 года назад

Just tried that today--worked perfectly.

@JaxxDrinkwater 6 лет назад

A great bunch of information Harry. I really appreciate you sharing your knowledge my friend.

@SlapYoDaddyBBQ 6 лет назад

You're very welcome Jaxx. Thanks for your support and keep watching. Follow up WSM video in 48 hours

@j.a.garcia868 6 лет назад

Harry, seeing you on the pit masters show inspired me to start with a WSM. After learning Bbq (not a pro by any means) I wanted to graduate to a larger stick burner, but now seeing your RU-vid videos and realizing your success, I think I’ve decided to just add another WSM to the Family.... I am also interested in your idea for teaching BBQ to at risk youth!!

@SlapYoDaddyBBQ 6 лет назад

Yes, I'm working on the video and downloadable document kit so you can volunteer 6 hours on Sat partnered with your local social worker to create your own Life Skills Grilling class for at-risk youths in your area. Stay tuned.

@RadicalZack 3 года назад

I bought my first offset smoker and I've been looking into more high-end smokers. I'm thinking one of these is going to be my next pit.

@waltercordemans5123 2 года назад

Thank you for the great instructional video on the use of a WSM. I'm in the proces of building one myself and I wonder if you use the access door very often? I'm thinking about not putting one on the smoker. Thanks for your advice

@jkbbq 6 лет назад

I've never thought about putting the wood chunks at the bottom. Thanks for that tip!

@SlapYoDaddyBBQ 6 лет назад

Yes, the science of smoke is why you do that. Try it my way to see in you like it. If you don't, switch back to your method. I always tell people there are many ways to get to the top of the mountain. If you way is best, stick to it. Regards, Harry

@homebound-g3o Год назад

Harry do you know if you can get two racks of ribs on the top rack of the 18inch smokey mountain. That would meet my personal needs.

@SlapYoDaddyBBQ Год назад

Yes, laying flat will be two racks. If you use a rib rack, you can get five on the top grate. You can also curl in spiral and fasten with skewer if you don't have a rib rack and you can do 4 racks on the top grate.

@-hilbert-1623 6 лет назад

Thanks Harry! I will have to try that 'wood on the bottom' thing. Do you always cook with lump (not briquettes) for competitions?

@SlapYoDaddyBBQ 6 лет назад

You can get great results with KF Blue of KF Comp. The majority of my GCs were won on KF Blue. I always up my game and my latest fav for flavor, color, and smoke ring is Jealous Devil, until I can find something better. I'm never satisfied as always believe I can do better in my madness of perfection. It's an OCD problem, I know! :-) I need therapy. BBQ Therapy!

@jose8a864 5 лет назад

This guy kepps it real its not about the smoker its all about the pit master. I shop at the wood shed in orange too a lil pricey for hickory but its worth it

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by Jose

@matthewhazelwood6520 2 года назад

Love the video! I couldn’t quite catch the name of the blower system you use - could you possibly post a link to purchase one, please?

@SlapYoDaddyBBQ 2 года назад

It's called the Stoker but John the owner retired so it's obsolete. Please see the automated blower systems on my Amazon store age

@matthewhazelwood6520 2 года назад

@@SlapYoDaddyBBQ sorry to bother, again. Can you provide a link to it, please? I’ve checked Amazon and your about page but cannot find it. I’ve run across it before by accident but can’t stumble on it on purpose apparently haha.

@fathernojoy2706 3 года назад

These pits should go to the BBQ Hall of Fame when you are done with them. It would be worth the price of admission just to get to smell these iconic smokers.

@SlapYoDaddyBBQ 3 года назад

LOL! When I leave the world, I want my WSMs to be buried with me like the pharoahs!

@avalosj23 3 года назад

Great video! Just wondering on how you maintain the temp without the water and blower system.

@SlapYoDaddyBBQ 3 года назад

It purrs all day 225 to 250F once seasoned

@monkeyb1820 4 года назад

wow, those smokers look like they've been through some (bbq) battles!

@SlapYoDaddyBBQ 4 года назад

They are 10 years old and have survived many cooks!

@joshrountree 3 года назад

Apologies if this has been answered somewhere else. What are the other two bottom vents set at, and what is the top vent set at? Can you explain more about why you don't put water in the water pan?

@SlapYoDaddyBBQ 3 года назад

One bottom full open. Top full open. Purrs at 250F all day long!

@fernandogutierrez4043 5 лет назад

Hey Harry so I finally got my weber smoky mountain and I did my first brisket on it for the inaugural cook and with all your tips it came out perfect and the weber smoky mountain is a champion did help Tampa study without a fan

@SlapYoDaddyBBQ 5 лет назад

Well done Fernando! Glad to hear my videos helped

@fernandogutierrez4043 5 лет назад

BBQ love how do i send you a picture? Facebook?

@jamesg6792 2 года назад

Harry you are the bbq king and i love your videos. I was wondering would you recommend going with the 18 or the 22 inch version.?

@SlapYoDaddyBBQ 2 года назад

I like the wsm 18 best

@jamesg6792 2 года назад

@@SlapYoDaddyBBQ thanks for the reply. We are a family of 3 and could not decide between the 18 or the 22 inch model.

@jamesg6792 2 года назад

@@SlapYoDaddyBBQ I am going to go with the 18 inch. I love my Webers they outperform more expensive smokers and they last forever and a day.

@chrisolevich7538 5 лет назад

Thankyou!! I’m new to smokers and looking to purchase a smoker. Your video was super helpful in regards to setup and type of charcoal and wood setup to use. Made up my mind to buy that model Weber as well.

@SlapYoDaddyBBQ 5 лет назад

Be sure to watch my Keanu rib video as the PBC is also very good in the $300 budget range of world class pits

@scottchrystal9587 5 лет назад

Agreed

@7goldie77 4 года назад

I'm looking at your newer videos. When did you start using logs and a real fire in the wsm as opposed to this method and do you have a video breaking down the new method?

@SlapYoDaddyBBQ 4 года назад

Try this one - Post Oak Brisket WSM-22 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-elcqORHL5rU.html If not, you can browse my Playlist - ru-vid.com/group/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

@7goldie77 4 года назад

@@SlapYoDaddyBBQ thank you sir

@mynamea.n.s.s5472 3 года назад

Thank you for thewood tips ill use that tomorrow

@PerryChamberlain 7 месяцев назад

Nice video harry.

@SlapYoDaddyBBQ 7 месяцев назад

Glad you enjoyed it

@garythorsell5061 3 года назад

Harry you are the ultimate BBQ master in my opinion you are the total package Your technique is unsurpassed

@SlapYoDaddyBBQ 3 года назад

Happy to spread BBQ love so you can share more kindness in the world

@ajrollan5304 4 года назад

Hi Mr Soo what blower are you using? Where can I get one. Ty

@ericescorcia3161 5 лет назад

This is awesome :), T-Roy introduced me to your channel.

@SlapYoDaddyBBQ 5 лет назад

Welcome Eric. We had such a fun time in BBM/s backyard. We need to cook together again.

@hookemhorns 4 года назад

Hi Harry! I love your channel and this video, specifically, was incredibly helpful for me as I'm new to the WSM after using traditional offset smokers for most of the past decade. Quick question: do you find that hardwood lump charcoal burns too hot as compared to traditional briquettes (i.e. Kingsford)? I used B&B hardwood yesterday and the temps were very tough to control. Conditions were fine (no wind) but I had to basically shut down all vents to keep it below 250. Thanks!

@SlapYoDaddyBBQ 4 года назад

If you are using a new WSM, it will over temp the first 10 cooks due to infrared reflectivity (shiny insides). You can dull it by 1) cooking fatty meat scraps to season it, or 2) black belt tip to rub lard on the inside and running the pit to coat the insides with grease so it is not so reflective. After seasoning, your WSM will purr for 6-8 hours no problem around 225F to 275F

@hookemhorns 4 года назад

@@SlapYoDaddyBBQ Thanks so much for this info, very helpful!

@gstavra 6 лет назад

Thanks for the video Harry! Would love to know how you set up your meats for comp. Do you just use one smoker, cook the big meats first, cambro them and then put on ribs and chicken? Or do you use two smokers, one for big meats and the second for the small?

@SlapYoDaddyBBQ 6 лет назад

Only one WSM needed. Brisket top grate 10 PM. 2 butts bottom grate midnight. Foil 5 am. Both done 7 am. Ribs in 740 am. Chicken in 940 am. Kapish?

@SILKYSMOOTHSHAVES 4 года назад

Which one do you prefer for ribs the 18.5 or the 22.5 WSM

@SlapYoDaddyBBQ 4 года назад

I like the WSM18 over the WSM22 as I have 100+ first places on the 18. Having said that, it's always about the pitmaster and not the pit.

@MM-bg7in 4 года назад

How do you get nice thin blue smoke to start cooking when there is unlit coal in the unit? I use Kingsford blue and if I try the snake or minion method, I swear I get an aftertaste from the charcoal. I’ve tried lump coal and it’s fine but costs more and burns quicker. I think you used to use Kingsford blue too. Did it affect the taste of your cooks! Thanks...you’re an awesome cook!

@SlapYoDaddyBBQ 4 года назад

Here is more info to up your knowledge 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

@MM-bg7in 4 года назад

Harry Soo thank you!

@waynewelshans1249 6 лет назад

Love the smokey mountains as well . I have a 22" and 18" and that's all i use. but to my understanding meat doesn't take on smoke after 160 degrees . doesn't burning your wood that deep keep it from getting smoke before that temp.

@SlapYoDaddyBBQ 6 лет назад

There is a chunk in middle the smolders right away. Look closely at my wood arrangement. You get several hours of smoke enough for a world class smoke ring. Please see my smoke ring video for more info

@TheAmick218 4 года назад

I'm torn between the 18/22 inch. Is the 22 just as capable as the 18? Don't seem like you could fit much more food on it.

@SlapYoDaddyBBQ 4 года назад

18 less fuel; good for up to 20 guests. 22 more fuel, heavy to move, good for 30 guests

@jeffmb45 6 лет назад

The wsm is a fantastic cooker. I have several different types of cookers, but my 18" wsm has been with me the longest @ 23 years old. Still holding together and cooks as good as when it was new. Harry, did you ever compete using Kingsford blue and white ?

@SlapYoDaddyBBQ 6 лет назад

Yes, my usual is KF Blue. I prefer JD now.

@huckinator 3 года назад

I see a bag of kingsford blue at 05:31 lol

@ElVagabundo74 4 года назад

Hi Harry this video is very helpful but when I cook on my WSM I get a nasty bitter smoke taste on my meat and harly no bark... I use jealous Devil and wood chunks from the woodshed... Can you please explain exactly when to put the meat on the pit. Thanks Harry

@SlapYoDaddyBBQ 4 года назад

I put my meat on after I dump lit coals on top of the JD charcoal and the Patty wood chunks are below. What meat are you cooking, what size is your WSM, vent setting, top or bottom grate, how much wood, what wood, what rub?

@ElVagabundo74 4 года назад

@@SlapYoDaddyBBQ Good morning Harry and thanks so much for the reply... Last weekend I smoked some Beef ribs on my WSM 18 and I had two racks on ribs so I used the top and bottom grates and for the fuel I used JD and some Hickory and Applewood my meat comes out great when I cook it on my Oklahoma Joe offset cooker but I like the way the WSM holds the temp. I use killer hogs AP rub and Hot BBQ Rubs my bottom Dancewear halfways and my top one was also have to almost open I noticed that after a while there was no smoke coming out of the van just Heat and that's when it smelled good I have two of the WSM 18 and a 22 I don't use them for the very same reason I started with the Mako charcoal water smoker smoking chicken and that used to come out good I thought these would be the same

@harsoo 4 года назад

@@ElVagabundo74 ok i have to drop by next time you cook to trouble shoot! :-)

@ElVagabundo74 4 года назад

@@harsoo sound good Harry I'll hit you up a week in advance to see if you're available. I also would like to send you a picture of my last cook or you can see it on my IG @elvagabundo74 thanks Harry

@TheWheatthins750 2 года назад

Hey Harry, I have followed this exact method using the Jealous Devil coals, same amount as you have here, same "coffee can" method to get the fire started, and my fire ran away from me bad. It was at 325 for like 30 minutes! I used a BBQ Guru set at 250 with all vents closed as directed by the Guru. Is there any reason for this? It was also my very first smoke in the Smokey Mountain at the time, could that have been the reason? Also, what is a good method to quickly cool a run away fire mid smoke?

@SlapYoDaddyBBQ 2 года назад

Its due to infrared reflectivity in a new pit as the insides act as a mirror reflecting heat which is electromagnetic radiation. Season your WSM with 10 cooks and it will calm down. If you want a faster hack, just rub the insides of your WSM with pork fat (Farmer Johns 1 lbs for $1.65 from Walmart works well). Run it after you smear and dull the insides with the lard. Your WSM will purr after that

@TheWheatthins750 2 года назад

@@SlapYoDaddyBBQ Awesome, that makes sense. I used your method recently after 15+ cooks and she held steady with my BBQ guru attachment. Another question, offset pitmasters always talk about burning a hot clean fire and smoldering produces the wrong "dirty smoke" compounds. How is this methodology different for a WSM, where our wood is never really combusted and just smoldering the whole time? how is that not dirty smoke?

@SlapYoDaddyBBQ 2 года назад

@@TheWheatthins750 The wood needs to smolder. No need to burn it. See my smoke science videos for why

@TheWheatthins750 2 года назад

@@SlapYoDaddyBBQ I did a deep dive on all your wood videos. Thank you!

@aikaterinimak 2 года назад

@@SlapYoDaddyBBQ thank you for that tid bit!!! I just got my WSM 18, and I cooked ribs for the first time but they were dry bc it kept running too hot. I will try the lard!!!

@bso6371gt 4 года назад

Mine is awesome. Flawless

@SlapYoDaddyBBQ 4 года назад

Well done Greg!

@Brewmanbru 3 года назад

I like that you keep them stock and not doing crazy mods, like you see others do.

@SlapYoDaddyBBQ 3 года назад

Mods are fun but I'm too cost efficient and process efficient aka cheap and lazy! 🤪😁😇

@Brewmanbru 3 года назад

@@SlapYoDaddyBBQ LMAO 🤣😂 I'm all about CHEAP and lazy.😊

@SlapYoDaddyBBQ 3 года назад

@B M I should tinker with some mods but I've won over $250K prize money on these puppies over the years and I don't want to upset the WSM mojo gods! 😆

@jamiestephens8809 4 года назад

How do you stack your meat for a competition? Particularly the chicken and ribs. I’m in the process of switching to WSM for my comp cookers but wondering how many cookers I will need to take.

@SlapYoDaddyBBQ 4 года назад

I started with two WSM18 for first 20 GCs or so, and in later GCs only used one WSM18

@TheJohnnyMannion 6 лет назад

Man I don’t feel bad at all about not cleaning my Weber’s!!! I’ll never worry about it again!,, thanks Harry for sharing your knowledge with us... but how did you fit a 22lb brisket on that 18” WSM

@SlapYoDaddyBBQ 6 лет назад

You use the grate handles to shoe horn your 22 lb onto a WSM18. I've cooked a 27.5lb brisket on my WSM as my personal best heaviest on an 18. Watch my next video on how to clean a WSM18. Thanks for dropping by. Warm regards, Harry

@TheJohnnyMannion 6 лет назад

Harry Soo I’ll always be watching

@TheJohnnyMannion 6 лет назад

Harry Soo do you lay it on its side to shoe horn it?

@rooster3019 3 года назад

Master Tony; how do you set the top vent when using the fan and PDI controler. Is the top vent wide open,, or restricted. I am a total newbee and have done a couple of turkey breasts and some ribs with hickkory and apple that I cut. My trouble is keeping it cool enough. Rooster

@SlapYoDaddyBBQ 3 года назад

Top always open whether manual or PDI. Use the intake to control temps. If you have a new WSM, it will overheat even though all top and bottom dampers are closed. This will happen in the first few cooks until the inside is dulled due to the physics phenomena of infrared reflectivity

@rooster3019 3 года назад

@@SlapYoDaddyBBQ Thanks, BIG TIME. My smoker is not new, but I have been cleaning it after use to almost like new. I will let it build character. And, DANG you made me SO hungry!

@cancun06ify 3 года назад

Harry I used my WSM 18” for the first time this weekend. It’s a hand me down so I thought I’d give it a shot after watching many of your videos. I had a lot of trouble maintaining the temperature. Even after I shut down all the vents at the bottom the temperature still increased after the fifth hour of cooking. I’m not sure what I did wrong. I have a feeling the barrel may be bent causing to much air flow.

@SlapYoDaddyBBQ 3 года назад

Sound like a few possible issues including but not limited to unseasoned WSM resulting in excessive infrared reflectivity, too much lit charcoal, improper set-up, wrong charcoal, and numerous other reasons.

@MrSuperbarrage 3 года назад

Fill your ring with unlit briquettes, then add 12 to 15 perfectly lit (gray) briquettes in a hole in the middle as Harry showed you in this video. Open all the vents, carefully monitor the temp on your probe, and when you are 20°C below your target temp then close the bottom vents half. The temp will rise slowly, then adjust as necessary. For me it works every time. As a rule of thumb, 12 lit briquettes is 120°C (250F), 15 for 150°F, count a factor 10, it's just a rule of thumb but it works.

@luisnmartinez5880 6 лет назад

excellent advice, worthy of a champion but you have never thought about cleaning your smokers that is part of a good maintenance?

@SlapYoDaddyBBQ 6 лет назад

The madness of barbecue perfection at a contest requires crazy ass detail to every aspect of the cook. Watch for my follow up video on how to clean a WSM. Thanks for stopping by. Warm regards, Harry

@Giftedmike359 6 лет назад

Fantastic video. I would love to see the same detail for your UDS

@SlapYoDaddyBBQ 6 лет назад

I have 65 videos so I'm sure I already showed you the UDS setup? I cook with my Big Poppa UDS often on my videos. If you don't see it, let me know. Thanks

@bobbinkle4253 4 года назад

you were putting a 22 pound brisket on the 18 inch WSM?

@SlapYoDaddyBBQ 4 года назад

Sure. I have done a 27.4 lb brisket in the WSM-18. Use my wood chunk trick and wedge the brisket between the handles on the top grate

@fonzi0243 5 лет назад

god bless you brother

@SlapYoDaddyBBQ 5 лет назад

Thanks Fonzi! :-)

@doublejbbq42 6 лет назад

thanks for the tips

@SlapYoDaddyBBQ 6 лет назад

You're very welcome. Thanks for watching and commenting

@danielploy9143 4 года назад

What would the reason to add all that wood on the outer edge if you would wrap the food before the wood would start smoldering? How can you get that Smokey flavor? Was that the 18” cooker?

@SlapYoDaddyBBQ 4 года назад

Please see my numerous Wood Science and Smoke videos to learn more about pyrolysis of lignin, carbon compounds, and phenols

@madcap7521 3 года назад

Hey Harry! Can I use this method on the Pit Barrel Cooker?? Thank You

@SlapYoDaddyBBQ 3 года назад

Of course! Fire management is fire management once you master the thermodynamic principles

@lilmanssmokingque989 4 года назад

Hey harry i know your from california as am i, im from san jose ca and i really want to get into competition bbq, im having a lil trouble finding competitions and dont really know how to start, any advice will help alot thank you

@SlapYoDaddyBBQ 4 года назад

Watch my 250+ videos and you'll be a black belt in no time. Also see my coaching videos where I coach teams in actual contests.

@michaelgartman4320 6 лет назад

Exactly the opposite on the wood chunks as I just saw on a T-Roy Cooks video. He said to put in on top, and if you put it under the charcoal it keeps smoking the meat too long and makes it bitter.

@SlapYoDaddyBBQ 6 лет назад

Hey Michael, T-Roy is a good friend of mine and he knows that I always tell people that if your method is better than mine and you are wining contests after contests, please ignore me and keep doing what you're doing. There are many ways to the top of the mountain and anyway you can get to the top is great by me. The key is not to over analyze and have fun cooking barbecue even if you boil and then grill your meat. As long as you're spreading love even grilling a hot dog, you're a hero in my books. As I paraphrase T-Roy, peace and grace be with you brother!

@SlapYoDaddyBBQ 6 лет назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHE.html We has such a good time cooking 4 briskets in Baby Back Maniac's back yard

@michaelgartman4320 6 лет назад

@@SlapYoDaddyBBQ, it's all good, and I enjoy watching everyone's way of doing things. I just got my first smoker, a WSM, and I am binge watching your videos and his so I can learn from the best!!!

@HamiltonWard 3 месяца назад

I'm blown away by how little wood you use for the smoker. As a beginner I throw on new chunks every hour like the instructions say but I will definitely try this method. That wood will last for a 8 hour pork butt?

@SlapYoDaddyBBQ 2 месяца назад

For an 8 hour butt, you only need wood for 6 hours as no wood is needed after you wrap. 4 tennis sized hickory and 4 tennis sized apple is plenty. Most common beginner mistake after having done 300 classes, 15 years, and 4,000 students is newbies use too much wood. To save effort, I put into the oven after wrap as BTU is BTU is BTU. Good luck and thanks for stopping by.

@DynamicalJon 5 лет назад

Hi Harry, I'm curious if you also setup your ribs using this method? (If you do, im guessing you use alot less charcoal?) Thanks!

@SlapYoDaddyBBQ 5 лет назад

For ribs, I use 3 + 3 chunks of apple and cherry

@MultiPetercool 3 года назад

How do recommend cleaning them? I know water, ash and metal can be a recipe for rust.

@SlapYoDaddyBBQ 3 года назад

I only wash my grates. Never my WSM insides. I wipe down the outside with Simple Green

@katmatt391 4 года назад

Hi Harry, Can you recommend a replacement blower system now Rocks isn’t available? I’m stuck between getting a fully kited WSM or the new Weber Smoker..... Cheers!

@SlapYoDaddyBBQ 4 года назад

I will review a few blower systems and report back. Meanwhile I suggest you cook old school style.

@qckalvin 4 года назад

Sad news. Rocksbarbque no longer doing business. Harry, I am seriously considering upgrading from my Brinkmann smoker to Weber 22" and an automatic temp. Blower system. ( Preferably a battery powered one if available). You have any recommendations? Thanks!

@SlapYoDaddyBBQ 4 года назад

Lots of options. See my Amazon store for ideas (link in Description)

@kiwiredbeard7632 5 лет назад

“It’s the pitmaster not the pit” , well said mate . Great vid , thanks for sharing the knowledge mate . Respect ✊🏻

@SlapYoDaddyBBQ 5 лет назад

Respect back at ya Kiwi Redbeard! Thanks for watching

@fly1327 4 года назад

Hey Harry! Got tired of my makeshift kettle smoking methods and bought a 22.5" WSM today, I think the last one here in SoCal (July 4th?), and on sale. Anything I should modify from your presentation not using the 18" model? Also, have you seen/used the circular drum hanger from Hunsaker I see others using on this pit, ala Pit Barrel style? Looks like Mad Swine BBQ is doing some good things with it. Finally (I know, motormouth) why Weber puts such a poorly designed (to be kind) front door on their long time charcoal smoking product, to this day...

@SlapYoDaddyBBQ 4 года назад

You are all set with your WSM22. Now you have to transition from being a keyboard cook to a real BBQ pitmasters and get 100 briskets under your belt!

@fly1327 4 года назад

@@SlapYoDaddyBBQ Well July 4th is hanging ribs and 1/2 chickens + smoked corn (one of my favorites) for my cul-de-sac neighbors. Briskets will follow. Expect a few questions!

@joshknaus3920 3 года назад

Do you have a link for the controller you have hooked up to the wsm?

@SlapYoDaddyBBQ 3 года назад

It's defunct now so go to my Amazon store to find other models tinyurl.com/y7m5xsab

@terryhatcher6042 6 лет назад

I have used one similar and it has turned out many pounds if bbq

@SlapYoDaddyBBQ 6 лет назад

Well done pitmaster! The wsm is a good tool when used right

@jimmckee2258 5 лет назад

Hey harry Harry's blower system is no longer available do you have another suggestion? Thanks

@SlapYoDaddyBBQ 5 лет назад

I just ordered the Thermoworks Billows and will do a review soon

@jimmckee2258 5 лет назад

@@SlapYoDaddyBBQ thanks I'll be looking for your review.

@davidwyatt6617 7 месяцев назад

Hi Harry - I have learned a lot from you...thanks! I have a pellet smoker and gravity fed charcoal/wood chunk unit as well. I have had success with brisket using both. I would like to get a WSM and try brisket (primarily) doing direct heat (so without the water pan/deflector). From reading the comments, it appears you are now recommending Jealous Devil Maxx XL briquets over their lump...true? If I do the direct heat method, would I use your same charcoal/wood setup you have here or something different? Would you recommend I get the 18 or 22 inch model if I am primarily doing brisket? Any other thoughts you might have for me on a WSM direct heat brisket cook would be appreciated. Thanks so much. As a side note...I have always wondered why I don't recall ever seeing you use/cook on an offset...why is that?...is it - "it's the pit master, not the pit"?

@SlapYoDaddyBBQ 7 месяцев назад

Hi David, love offsets but I live in a tiny lot home in SoCal so I when I want to cook on offsets, I go to my buddies places in Cali and Texas and all over the USA. Search offsets among my 800+ videos. I like Maxx as they are less messy than JD Lump. I have all WSM sizes and I use one 18 in comps and my 100+ first places are all on the WSM-18. I cook with my empty water pan as deflector on my WSM. If I'm doing direct, I use my Big Poppa UDS. Thanks for stopping by. I launched a new grill company on Feb 15 so please check out PrimalGrillsUSA.com.

@Rasputin92 4 года назад

G’day Harry. I need a reinforced door(heat retention) for my WSM 22’ cooker and a thermometer to mount on the smoker. What do you think? Thank you much.

@SlapYoDaddyBBQ 4 года назад

Get the door I use from Chris Perez of cajunbandit.com

@ryaneveryday4804 3 года назад

Harry I’ve seen other videos where the dyno glo vs wsm and dyno wins on taste and smoking. What are your thoughts on the dyno for a beginner like me?

@SlapYoDaddyBBQ 3 года назад

Get a Weber Kettle for $150 and practice your craft. Don't believe. Know. The only way to know is to cook. Follow my 3 to 1 Rule that I teach my students. For every 3 hours of cooking, you're permitted to watch 1 hour of RU-vid videos from experts telling you what to do. Don't believe the so called experts, including me. Be curious and keep asking why, why, why. It takes 10,000 hours of practice so you Know and you don't need to Believe. Cook yourself, make the mistakes. After a while, you'll come to the realization that it's the pitmaster and never the pit. Same goes for dyno v WSM. The gear does not really matter once you master how to use it.

@crimzn872 6 месяцев назад

Hey Harry, long time fan of your content. It's what really got me into the hobby. You really are spreading the passion and love for bbq, so thank you for that. I want to ask you what your primary reason is for spraying vs using the water pan? I have a WSM 18 with the deep pan, and I find when I run with the water pan full it’s significantly more stable and hands off, which I like. However, I also want to make the best bbq I possibly can. Am I giving up a quality element or bark development by not running dry and spraying?

@SlapYoDaddyBBQ 6 месяцев назад

I cook dry to create maximum crust and then spray water to create maximum smoke ring. Please take a look at my Smoke Ring videos and Wood Science videos for more info. Thanks for your support and kind words!

@eltonsbbq-pit 11 месяцев назад

Is barkless wood chunks better to use in the WSM, or doesn't it matter? Briqettes or lump charcoal, what is your recomandation? When using a fan, do you close all bottomvents and keep top vent open? Thanks for sharring Harry! Cheers from Norway

@SlapYoDaddyBBQ 11 месяцев назад

Cheers from Los Angeles! Barkless as you don't want the bark chemicals to taint your smoked meats I like Jealous devil briquettes as they burn longer and more evenly than lump charcoal Bottom vents closed. Top vent 100% open Keep spreading BBQ love!

@eltonsbbq-pit 11 месяцев назад

@@SlapYoDaddyBBQ Never thougt of that.. makes sense.