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

hey folks is Harriet observer daddy BBQ I'm answering a viewer request today to show you guys how I set up my weber smokey mountain for competition as you all know I compete on this competition circuit with one sometimes two where were Smoky Mountain Aidan's against teams that have up to $100,000 of the equipment I've shown repeatedly that is always about pitmaster never about the pit it's always the cook not the cooker so today I'm gonna take you through the setup process I use to get my weber smokey mountain ready for competition we show you how we load the charcoal how we load the word how we set up smoker to cook a brisket low and slow for 14 hours a weber smokey mountain smoker comes in different sizes I have pretty much all the sizes here this is the verse 18 inch version and here's the tiny 14 inch version which I've also used to compete and over here is the bigger one which is the 22 I quite a few of these smokers and they are really inexpensive to purchase they last forever and they really really work one in excess of a hundred plus four spaces on the 18 probably in excess of 100 plus verse places including first place USA chicken first place k cbs19 reserved brisket as well as first place KCBS Ranchi resurfacer line so the component parts of a weber smoking are very simple it's a really a simple unit it's got a barrel here where you have the place to put your grades we have a firebox here a little grate here like so and a little grate and with a fire ring you got a dome lid like so with a vent on the top three holes you can adjust a little baffle which actually is the smoky Joe lid you've got the bottom grate and a top grade it's just a few components on a weber smokey mountain that need to be assembled into a smoker I'll show you guys how to assemble it next my Weber Smokey Mountains about ten years old and these are the original ones that I put yourself Amazon in 2008 they've hung with me for so many years and this is the original thing one and the original thing two I'll be using the same pits without any problems for so many years the only other mod I've done to them is that I've removed the old the legs and I've purchased the new legs which are a little bit sturdier than the old version I'll show you the old version here the O version is kind of us has a skinny leg and these are the ones I obtained from my friend Dave Malone is also a cockpit master he retired so I was able to get some of his equipment on used sale on Craigslist and this is the older version with the skinny legs I have the same version from 2008 but I had my retrofitted with the thicker wider legs I highly recommend this mod if you have a whole weber smokey mountain to replace the legs with the new version you can order these parts from Weber online I also wanted to dispel a rumor that I heard on internet this is that Harry uses these Weber Smokey Mountains they don't last very long and he has to replace them every year that is totally false I've used these pits since 2008 10 years ago they have been all over America cooked literally hundreds and hundreds of contests against teams with a lot more equipment these weber smokey mothers out bulletproof the enamel porcelain coating is rock-solid this these kids have taken a beating keep on ticking and I plan to continue to use these original Weber Smokey Mountains they have really really good mojo on them indefinitely and until they fall apart who idea to I fall apart the first thing I do when I set up my pit is to load my wood I have this wood especially cut for me by patty from the woodshed in Orange County and these are barkless chunks of wood about a 10 inch size so I have eight pieces that I usually put into the pit at the bottom and I lay them out on the base this setup will allow me to burn for about up to 16 hours to provide the perfect amount of smoke for my barbecue and this is kind of my standard layout I use four chunks of Hickory and four chunks of apple set up in this manner you notice how the wood is at bottom it's very very important a lot of beginners pitmasters are misinformed they throw the chunks of wood on top they will never work the magic or smoking is done by putting the wood underneath the wood will smolder so you actually put the wood at the bottom you put the coals on top and you light it in a certain way I'll show you how to light it so that the wood will smolder over the next several hours to give your meat a beautiful smoke ring and smoky flavor when it comes to choice of charcoal to use on a weber smokey mountain in the contest this is probably a three hour argument the Chaco I like to use is this one here by jealous devil they are from Paraguay and it's a ex wood which is a very hard wood in found in South America this particular charcoal I like because it's lump and it burns really hot with high heat and very low ash these are available in Amazon I think you can buy a couple of X and shri free shipping so this is a great charcoal to use and what I like about it is that there's hardly any chunks so all the pieces you get are pieces of wood like this here hardwood and there's no like scrap lumber in there there's no fillers so it's just pure X wood hardwood charcoal and this would produce this a fantastic burn it's really really clean it allows me to maximize my use of my wood chunks and provide the smoke and then the hardwood charcoal provides the heat and it really burns hot with low ash and this is the charcoal I like when I cook competition it's not easy to find but I think that they started selling it on Amazon now so you can purchase it I'll leave the link in the show more in the comments on this video you can order something you like and try it out see if you like it I swear by it it's really great I use it whenever I can to compete it's a kind of heavy instead of 35 pounds so it's a big bag to lug around but definitely worth it after you fill it up you just rearrange it and create a crater in the middle so that you can load hot coals and start the fire from the middle let the fire burn out words slowly so you can smolder the wood and if this is set up right this will last a long time on the charcoal summit I think I ran for like 26 hours or so so this is crazy long burning charcoal and you notice I have a crater here in the middle I'm using Aweber charcoal therapy [Music] and I like to light another piece on top so that I can't get the lip coals and dump in the middle into the crater so it burns always a little bit faster this is kind of a modified minion method it's a technique that's found on internet he's after the gentleman's name is Jim minion he used to use a coffee can and put lit coals in a coffee can and then pulled the coffee can out and that's how you lady spit but this technique also just work if I'm at home a lot of times I don't model with the starter cubes from the from Weber I will just light it up on my gas grill so that also works you can like your charcoal chimney so on the gas grill and that also is easy way to light your coals by using the cubes also works you can also use the sterno to light it at the bottom of the chimney when I'm at a contest that's what I do sometimes awesome so three ways to light your charcoal you can letter using the weber or any kind of paraffin cubes you can use sterno or you can use your gas grill to light it at home either way it works my charcoal chimney is starting up now I have hooked up my blower system is this Lois system from rocks barbecue system and are based out of San Jose I've been using what John Jackson rocks barbecue system for over ten years he's never failed me this little beat-up unit here is the same one you saw on BBQ pitmasters season one where the storm hit and although those teams were wiped out by a microburst this one took a licking but I would ride it with a hairdryer and he came back up he's ten years old together with the same vintage as my Weber Smokey Mountains and they've never let me down this is the unit that I still go to every day I take it with me on contests because it has really good mojo but if I is starting up we're ready to assemble the Weber Smokey Mountain so what you do is you put the foil pan back in here I have the older versions of my four pens the shadow one but then you have the new one it's gonna be a kind of a taller one but either one both really work you notice that I wrapped my in foil there's a reason for that so once you wrap in foil it's easy to clean because I do not put water in a water pan and even though it's called a water smoker I prefer to squirt water on my meat using a hog sprayer which I'll show you in a little bit so the water pen goes thin you followed by D great the bottom great allows you to cook two pork butts at the bottom and I usually cook my brisket on the top rack like so and then the dome goes on and then you mount the unit back onto the base so that when it's done it looks like one of these things here just like that all right we're ready to pour the coals back on so and this burn will last quite a long time I probably filled it up a half way I can go higher this amount of calls to the top of the fire ring well probably burn about maybe eight to twelve hours but if you want to get a 16-hour burn just load it all the way up and set the Ottawa automatic blower you don't need to use the automatic blower if you are old school you can also cook it this way I've got that many times but for convenience tonight since I'm cooking a long brisket I just want to make sure for competition there's no room for error so I use the automated blower system all right lead is on and unit is ready to start up I'm going to power up my system here press the year on switch in the back so powers it up fan comes on as a systems check for those Ruit nerdy people out there it has an IP address DHCP server built in to the motherboard and this PID system will keep the temperature constant so here's the second probe which is the temperature probe I'll stick temperature bar in the little hole here that has a little special casket you can purchase from rots barbecue system so there's a high pressure that's the temperature sensor you can see it on the inside like so and this will help monitor the temperature measured on the top grade and this is a blower system starting up so you can program any temperature you want for today's cook I'm gonna cook it a little hotter so I'm gonna get it to 275 I alternate between 250 and 275 I have a very large 22 pound brisket today so I'm gonna run it a little hotter so it doesn't take that long there's no fixed method for cooking brisket but I have at least six or seven different techniques and recipes so today's recipe I'll use a 275 as my target temperature press enter system thinks a little bit and it's now set at 275 confirm it and go back and the temperature is now a 180 ramping up on sensor number two which is this one connected to a blower system down here the system is now set and ready to go we'll get the meat ready and put it on [Music]

Channel: Harry Soo

Views: 254,779

Rating: 4.9229646 out of 5

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, competition brisket recipe, wsm, weber smokey mountain, brisket, competition brisket, how-to, bbq pork, bbq, barbecue, texas, pork, dinner, cook, how to, grilling, grill, steak, healthy, bbq pitmasters, harry, harry soo, slap yo daddy bbq, slapyodaddybbq.com, how to grill, best, troy cooks, grilled, barbeque, how to make, pitmaster, jealous devil, big green egg, pork belly bbq, ribs, beef, weber

Id: dOctn85Y-nk

Length: 13min 15sec (795 seconds)

Published: Fri Aug 03 2018