It can make a difference in cook time when smoking meat for many hours. I used to smoke 10 to 12 briskets every other day. At times someone would throw too much wood in the box and get the temp to high making the briskets closer to the fire cook much quicker than those at the far end. Depending on the extent of difference in the meat i have pulled them rewrapped the ones that were cooked more with the shiny side out and the others with the shiney side in. To start with i wrapped the meat with shiny side in and tried to have specific times to add wood, flip meat open the wraps and when to sauce. Must have done something right because we won best brisket 5 times and fed half the county everyday. Same people coming in buying the same meal almost every time. As far as baking a casserole in the oven i havnt found any noticeable difference in cook time. I have found that certain brands of foil tend to have meat stick to the dull side far more often than the shiny side. Last bit ill share. If you have fillings in your teeth and you chew on foil with the shiny sude out you will remember it for the rest of your life , however if you chew it with the dull side out you wont feel a thing....or will you? Heeeeheeee

Thanks for saving us all some money. I’ve always associated wagyu with high fat content and was curious to know how that would translate to beef jerky.

I completely agree with your review. Bought it as gifts for Christmas and decided after trying it that some of the less expensive brands are just as good and in most cases better.

Seems too chewy. Not fall off the bone.

protip: you can use a covid mask to avoid breathing in the cancer causing smoke while smoking the salmon.

This beef jerky has always perplexed me........almost every recipe for beef jerky calls for the leanest possible cuts of beef, which would be the opposite of wagyu.

Thanks for the review Chris. Really love SRF briskets and their other products.

I make my own. That way I can regulate the sodium, sugar. Thanks for the review buddy!

Hi Chris, have you ever made jerky on your WSM? If not, I would like to see that. I make jerky in my air fryer. You are right about wagyu being not good for jerky. You want to use lean eye of round with as little fat as possible. Any veins of fat, taste gnarly in jerky. Love the vids. Keep them coming.

Thanks, Chris! I have a WSM 22 that I need to get a few replacement parts for, and this would be a great mod to do after finishing the other stuff!

Suppose the cooking is subject to radiant heating (like charcoals). In that case, the shiny side on the outside would reflect that radiancy more (creating a lower temperature within the internal of the wrap).

I love this mod. I used thick zip ties to attach the legs to the to angle bars. I also had some 4 inch casters handy, so I used those. This mod is a game changer

Great video.

Hard to put a price on a piece of history.

Oh my gosh, I was impressed with this. I just came home right now from Costco. I cut it open. Took out only a few slices since it was just for me put it in the microwave for two minutes and it was perfect juice all over the place. I was impressed that it was not dry and it tasted like if I had cooked it For 16 hours I totally recommend it

Really unhealthy to spray this stuff on food. Aerosol is NOT good

Thank you for sharing, ive been trending in this direction as well. Sometimes i start out a little lower but then kick it up after an hour or so by adding in some chunks of lump charcoal. I like to bbq in the winter in Chicago, and the higher temps help me finish while there's still a little bit of daylight.

I'm good to try this next weak

I have the 22 WSM and the OEM thermometer had condensation after my first use

Backyard BBQer for 50 years...still I sometimes had trouble with this and never had a full explanation...Thank you

Yeah, a 1% difference is nothing. I can see if it’s out in the sun, the shiny side may reflect light at a higher rate, but again it’s probably minimal.

Thank you!

Thanks for this!

Thank you so much for making this video. I was on the fence but your video convinced me. Also subscribing today because I would love to see any other videos that you make! Thank you again!

great video buddy!

Thank you Chris! This was quite helpful

This guy gives an honest review of this product. Props However this product sucks Ass. Don’t even try doctor it up I warned it up proper Sous Vide to 135 degrees. If you are from upper edge Minnesota or Dakota-yikes they used a tomato, might be too spicy! Our boy here gives a Polite review. If want to buy this product, do so, my advice…throw it in the garbage when get home, be better than trying eat it. Was 23 dollars so now I gotta make some meals out this craptastic thing…

I love these chips!

Damn..I just bought this.. I’m going to cook it in the bag as instructed, take them outta the bag after the 10 minute “sit” period, season it more, put it back in the oven for probably like 7-8 minutes each side, let it “toast” a bit and then put some bbq sauce on it and let it rest for another 10mins before cutting and serving

Thank you for sharing your info and process. I appreciate you help in this learning process. I have probably 2× more fat to render than you have in this video and I'm pretty nervous! Thanks again

I was wondering compared to your other smoker how much of a difference in weight is there compared to the older model of Smoky Mountain versus the newer model. Do you feel the quality of the smoker is better in the newer model or the older model?

I love them

I thought about buying one and drill a hole into the middle to let juices fall into the coals for flavor and would also keep direct heat from the meat. Do you think that would work?

What a great story!!!I like the part about the folks on the porch and Mom had been shucking corn.Nostaglia is a great thing. have a 18'' smoky mountain and love it.Had it for around 10 yrs now and just made some short ribs on it.Keep up the great stories as they are quite entertaining

I was here for a look at the Ingredients... which you completely failed at providing.👎🏻

The store was in Des Peres (it’s French… pronounced Duh Pear), MO. I remember this one well… Your offer of $500 to her was why I was not able to get the smoker.

THANK YOU!!! Finally I get it! Thank you sooo very much for creating this video! Bless you!

You made the seller happy and you were happy so that made the price you paid the right price!

Great video it's worth it. It's your passion and I bet it's brought you over that many dollars in joy. Thanks for sharing with us.

Awesome video. I agree with other comment that you paid what you thought it was worth to you, and kudos for overpaying the asking price. Neat to see how things looked back then and the history of Weber. It's why I lean towards them first even though most of their products are made in the US anymore.

Chris, thanks for sharing with us. I drove 200 miles years ago for a red first gen summit. Sadly, only the hood(and grates, lol) were salvageable. It was worth it to me tho, so i get it. I'm still hoping to find another summit. Thanks for all you've done for us that share the WSM enthusiasm.

in terms of the real value of it, it's an extremely niche market. If there was another Chris Allingham-type out there that wanted it badly, you may have had to pay 1,000, 2K or more. But I think that similar to us, you have the $500, if it helped seal the deal so that you did not have to worry about it, that's a bargain compared to buying a rare coin, stamp, car, etc. I'm surprised that Weber corporate didn't want to snap it up.

Did you assemble the cooker to see if it fit despite the little blemishes?

She was asking $100. I believe if you had offered her even only $150 to $200 she would have held it for you. I believe you greatly overpaid for this unit, considering the condition and the year in which you purchased it. That being said, it's clear these Weber Smokey Mountains are a passion for you and if you feel you needed to give her $400 more than she was asking, then good on you.

You paid what it was worth to you. Someone else may have paid much more and me, I would not have. I did watch the whole video, So I do thank you for sharing your passion with us.

Curious what the solids from rendering were like? Was it edible? Something like bacon or pork skin?

Great video and easy to follow the techniques and cuts thanks so much!

Great visual - thanks for creating!

Thanks, I've been confused about how to remove the silverskin. Excellent explanation!

Thank you for sharing your tips!