How to light a Weber Smokey Mountain Smoker

welcome neighbors today we're gonna set up a weber smokey mountain smoker this is a bullet style smoker very similar to a pit barrel smoker and it's made by weber it's an excellent smoker it runs at a constant temperature requires very little care and feeding trail with its life there during its cycle so we'll go ahead and get it set up we'll take it apart and get ready to load it with some charcoal so we're taking off the lid the cooking grate the second level cooking grate that's not the great thing about this smoker is it actually has two different levels that you can cook on this is the baffle you basically fill it with water you could use things like sand or other materials to diffuse the heat the barrel which is the body of the smoker and in the body and the bottom here you have the firebox so I add in wood chunks to the smoker this particular smoking will be for some pork ribs so I like to use a combination of Applewood chunks and hickory chunks as you can see they're nice sized fist sized chunks you can either get these online or at your local bulk hardware store like a Home Depot or Lowe's they quite often carry these things once again you're not using chips you're using blocks or chunks now you notice that I've put the wood in before I've put the charcoal this is to distribute the smoke throughout the smoking cycle and I distribute them fairly close so I always use Kingsford briquettes so use Kingsford competition briquettes that I get at Costco but they're basically just paints for glue they give a nice even heat throughout the duration okay so I'm gonna go ahead and fill the firebox here about how about two-thirds full it's about a yes four hours five hours smoke so don't have fill it all the way up to the top of that ring which I would do for a brisket or something of the longer like a pork but we'll go ahead and get the briquette started then you use the chimney to ignite the cart charcoal so we just grab a few pieces of newspaper put them in the bottom of the chimney and go ahead and fill the chimney with the briquettes now we're going to use what's called a minyan method for allowing this heat to distribute slowly to the other charcoal briquettes so basically put the briquettes in the firebox around the whole area leaving a hole or a depression in the center which we once these briquettes are lit and good and hot we'll go ahead and just place them in the center of that firebox on the bottom of the smoker and then they'll slowly spread out to the charcoal that's spread around the ring which allows for an even long term cook so okay so we'll go ahead get that chimney lit and it's going to take about ten or fifteen minutes to for those coals to get hot so in the meantime I'm gonna line the baffle or the water pan with tin foil this helps clean up later this sits below the cooking grates so anything that you're smoking the grease will drip down into this water pan so cleanups a lot easier if you line it with some tin foil like so so we're ready we just need to let those charcoal briquettes heat up for about 10 or 15 minutes okay so now that that time has come these briquettes are glowing hot go ahead and dump them into the center of the firebox you notice I put them right on top of the one piece of wood I put in the middle that's to allow the smoking to start right away and we'll go ahead and assemble the components we put the barrel back on to the base that large silver door there is to add additional wood or charcoal later or potentially even water later in the cook if you have a particularly long cook now it's going to be getting hot in there already so I go ahead and put on my welding gloves put in the water pan it's empty at this moment you want to make sure that you have water to help build the crust and the humidity throughout the cook in this particular case I'm gonna put I guess I'll put in about six quarts of water so that'll be three of these jugs so once again one of the great features of this smoker is it's it's different than an offset smoker and that an offset smoker you need to constantly tend the fire keep the temperatures good this Smoky Mountain once you get it going it's gonna maintain temperature pretty solid for many many many hours you control the temperature by the grid the vents on the bottom you can see one there on the bottom of the other grill there's three of those you want to open them to be about the size of a straw about the size of a straw on each one of them so I put the lower-grade in you could put a pork butt or something like that through to tear cooking and this is the top smoking grate the lid the vent which is on the back side facing away from the camera I usually keep that wide open and in that configuration you'll keep your smoker running out of the correct temperature of about 225 to 275 degrees there's a little grommet here to be able to put in a temperature probe which I've done and now we'll just let this thing get up to the appropriate temperature once again about 250 degrees or so and put our food on and that'll be done okay so that wraps up our video on how to start up the Weber Smokey Mountain smoker it's a great piece of equipment I love it it's simple to use it maintains dead temperatures without any work you just get it set adjust events a little bit and it'll hold that rock solid for hours and hours it's not an offset smoker a lot of competition people prefer to use that but the Weber Smokey Mountain has won its fair share of competitions in the right hands of the right pitmaster so okay so just remember this is a small Channel we're just getting started out every single one of your likes and views and subscriptions are greatly appreciated so get out there grill learn from your mistakes and have fun thanks a lot

Channel: BigStuBBQ

Views: 34,083

Keywords: Weber, Kettle, Grill, smoker, charcoal, burger, rib, brisket, BBQ, Barbeque, Bar-B-Q, sausage, Start, light, hamburger, steak, WSM, Weber Smoky Mountain, Smokey Mountain, bbq, grill, weber kettle, recipe, recipes, grilling

Id: FPdSX9sCsOo

Length: 7min 31sec (451 seconds)

Published: Mon Aug 05 2019