Backyard Barbecue Basics Vol. 2 (Tips And Tricks For The Weber Smokey Mountain)

what is up y'all Oh deed aka Big Jake here once again and welcome to the second edition of backyard barbecue basics and today I'm going to teach you guys some great tips and tricks on how to cook on a weber smokey mountain all right let's go over the weber smokey mountain itself i have the twenty-two and a half inch model that is the largest model of weber smokey mountain that you can buy and I bought the largest one because that way here where the top grate fits in you can fit a large brisket on there no problem I've done a couple of modifications as you can see I have changed the door out that is one thing that I do not like about the weber smokey mountain is the original door is very flimsy and very thin this is the Cajun bandit door so you can buy the Cajun bandit door and the Cajun bandit charcoal ring for about 94 bucks on the Cajun bandit website I would recommend those two mods and I will put a link in the description on how to get the Cajun bandit mods also if you can see I put the gasket around the door here I personally probably wouldn't do that again I don't think it helps all that much I also put the gasket which you now can't see around the lip of the body here and from putting the lid off and on it's just gotten dirty and messy and nasty I also put it over here on the bottom of the base and from taking the middle body off several times the gasket actually this completely fell off so I would not recommend putting gaskets on this thing I don't think it helps to the point where it's actually worth it I don't know if you can see it but I have the Cajun bandit charcoal ring in here it's a little bigger than the Weber Smokey Mountain one and it holes are a little bigger in it so you get a little better air flow for your charcoal and speaking of charcoal this is how I set up my weber smokey mountain this is the minion method so I have lump charcoal in here basically any cook that I do that it's four ish hours and lower I use lump or five ish hours or longer I will use briquettes I think lump burns hotter and quicker and the briquettes will burn a little slower so you'll get more hours out of the briquettes but I like the flavor of lump a little better so yeah this is the basic set up I want to show you guys this is about the size of or a piece of wood that I use is about this size in here right now I have oak and apple because I'm going to be doing pork and they are hidden underneath or kind of placed underneath the lump charcoal because you want the wood to smolder when you're using the miniard method now one thing I have not mentioned yet is the water pan so let's go on inside and I'll show you guys how I get the water pan ready to go for a cook alright one trick I wanted to show you guys and this is something that I learned from Louisiana Cajun recipes he brought this up on one of his videos years ago I used lava rocks inside of the water pan and what this does number one is it makes cleanup super easy because if you put water inside of the water pan and you got a dump all the greasy water out at the end and it's hot and it's greasy and where do you dump it out and bla bla bla now if you're wondering where I got the lava rocks from I purchased these years ago at Home Depot and these are just the lava rocks that would go inside of a low-grade gas grill I don't know if Home Depot still carries these rocks or not but I'm sure Amazon Lowe's somebody's got to have them so you just throw them into your water pan and I never wash them or do anything with them and then we're gonna pull the water pan as you normally would but we're gonna do it on the bottom and we're gonna foil it on the top so this is what it looks like once it's all foiled up I used two pieces of foil on the bottom two on the top and then that way when you're done cooking you just rip all this off and throw it all away and you don't have nearly as much cleanup as if you had water in the water pan and the other cool thing about these lava rocks that are in there is once the lava rocks heat up they actually help maintain temp in your WSM and then you use less charcoals so once again shouts out to Louisiana Cajun recipes for that little tip all right so let's get some lump charcoal started so we can get the weber smokey mountain going so i just use these little weber lighter cubes maintain torch put this on the top that's it we're gonna get this charcoal started and dump it in the weber smokey mountain all right job a lump charcoal is burned down about I'd say three quarters of the way in that chimney so we're gonna go ahead and dump it into the middle of that coffee can here in the bottom of the WSM and then take the coffee can out that's such a camera on fire pull the cotton can out by the way this is just an old cotton can the middle on put the water pan in with the lava rocks and the foil the top great goes in and of course put your lid on make sure all the vents right now or wide open on this thing what we're gonna do right now is we're going to take it up to temperature and when it gets about 200 we're gonna start closing these bottom vents down to about only a quarter of an the way open and you always always always keep the top vent open all the time okay we are approaching 200 degrees on the dome temp so let's start shutting these vents down here on the bottom like I said put them to about a quarter of the way open all three of them all right y'all it has been about 22 minutes since I put the charcoal in and got everything set up once it hit 200 I closed all three bottom vents down to where they're just barely open you have a small slit of air flow coming through and as I mentioned I always leave the top vent open and if you can see here we are sitting at about 255 I like to be anywhere between straight up and down on this dome temp and over here to what I would believe is 275 if I'm somewhere in that range I am good one thing you want to note though I have my thermo works smoke set up and I have the thermometer down on the grate with a clip so it is taking great level temperature and if you can see on the dome we are at 255 and on the grate we are actually at 277 so one thing I have said in my videos when I'm cooking on my weber smokey mountain it's usually about a 20 to 25 degree difference between the top of the dome and the great level which is something to remember so all the time almost all the time that I cook on this thing it is 20 to 25 degrees hotter at the great than it is the dome so that's definitely something to take into account when you're setting up your weapon Smoky Mountain okay we are actually one hour in now from when we first lit that chimney full of a charcoal and probably about 40 minutes since this thing hit 200 degrees now the dome is reading at 275 and right at the great we're at 299 but never fear with the weber smokey mountain because you have that basically that deflector in there the pan with the lava rocks and the foil in there you're not going to have any direct heat so you won't burn anything and I think the smoke back there has cleaned up just enough we got a little bit of a smoke coming out but not much and I think we're ready to put some meat on all right and I figured since I fired this thing up we might as well cook something right so let's throw some ribs on the weber smokey mountain by the way you can see right here where I have my probe so I can check great temp there we go nice little sizzle and doing some st. louis-style spareribs with a Texas style rub on them if you want the recipe for this I'll put a link in the description and let's get the lid back on alright people it is 2 o'clock now the ribs just went on and the way this Weber Smokey Mountain works with all that unlit charcoal in there and we got that lift our drill in the middle we got the vents closed down to about a quarter of the way open this thing should just rock along by itself for the next two hours that we want these ribs to cook so in other words just leave it alone and do not I repeat do not open the lid okay the more you open the lid you're going to extend your cooking time you're gonna get tamp swings you just don't need to do it all right though you don't need to look at the barbecue when your friends come over you don't need to show it to them just leave the WSM alone and let it do its thing alright we'll come back in two hours dolphin the lid alright so we are two hours in and the dome is reading about 260 which means we're about 280 right at the let's open these up boom check those out got a nice color on the stats rendering off nicely let's flip them around we're just starting to get some pullback here on the bone but it's not quite where I think they're ready to wrap just yet because that's going to be our next step but what I do want to do because our heat source is coming from the bottom is I want to flip these over and then I want to start rendering the fat off of the top so the top has now been flipped over you let these go for another 30 minutes like this get some more pullback on these bones and then get some of that fat to render off at the top there and we'll see what they look like and maybe we'll wrap them in alright people we are 2 hours and 46 minutes into this cook right now I went an additional 15 minutes I didn't think 30 minutes is gonna be quite long enough I don't know if you can see there on the dome tent but we are sitting at about 240 which means we're probably about 260 on the inside of the cooker at the grate the temperature has dropped down a little bit as the temperature outside it has dropped down the weber smokey mountain is completely in the shade now we've got a little breeze so our ambient temperature is a little cooler which will make the weber smokey mountain drop in temperature a little bit so i opened up all the vents down below about halfway and the tim's already starting to climb up a little bit so let's see what the ribs look like that's what i'm looking for people see all that fat that's rendered off there and you see we got some pullback here just a little bit of pullback these things are now ready to wrap got all this fat that's rendered off you see it these are hot check out the color on here see we got all this nice fat rendered off here on the top so yeah these are ready to go into the foil with a mixture of half barbecue sauce and half water so I got two sheets of foil here and then I have about half a cup of the half barbecue sauce half water mixture pick this up here put a little bit of in there here like this and you throw the rest of it on top okay now we're gonna cook these with the meat side down and we're going to do this for about 30 to 45 minutes and then we'll come back alright three and a half hours in I would say the average temp was two hundred and eighty degrees and these finished up wonderfully and one thing I will mention is once you are done cooking on your weber smokey mountain clothes all three vents on the bottom and then whatever charcoal you haven't used will basically put itself out but make sure you keep that top vent open never closed the top vent look at that nice color look at how all the fat has rendered off check that out these are ready to cut up you can add barbecue sauce to them right now if you want but for me these are the way these are going to get served one little trick that I do too is I flip these over that way you can see where the bones are sink this middle one right here this one's always my favorite take a look at that people nice smoke ring that is very juicy looks very tender the fat we just rendered off wonderfully it's got some nice color to it let's take a bite see how it tastes I'm not talking like my ribs right there you got the bite through on the texture the bone starts to dry out as soon as you bite through it but it doesn't fall off the bone completely still got nice ply to it got a nice little pull back on the rib there in the end this to me is how I like to eat my ribs alright y'all thanks for tuning in that was my tips and tricks on cooking on the weber smokey mountain so i the video was a little long i just wanted to put everything in there all my knowledge that i know as far as how to get the weber smokey mountain to cook the way you want it and that's how you make some ribs on it hope you enjoyed the video peace

Channel: Odeed

Views: 35,707

Rating: 4.776062 out of 5

Keywords: backyard barbecue basics, weber smokey mountain, weber smokey mountain mods, weber smokey mountain modifications, wsm mods, wsm, weber, weber grill, weber smoker, how to barbecue, backyard barbeque, barbecue, bbq, weber smokey mountain ribs, how to cook pork ribs, pork ribs, st. louis style ribs, rib recipe, barbecue ribs, smoker

Id: haeN3xoq2Do

Length: 12min 25sec (745 seconds)

Published: Wed Jun 19 2019