Using a Weber Smokey Mountain as a Santa Maria (but will it work?!?)

[@BabyBackManiac]

This is so stupid easy and it works so well that I think it's a great way to try a new style of cooking before you take the plunge into a SM grill or accessory. In fact, go check out Troy's video on the Gabby Grill accessory. kzbin.info/www/bejne/aJepq6SKiJd_qqc I don't have any affiliation. They just seem like a great product...and T-roy is the bomb!

[@llamawizard]

Baby Back Maniac Wow...great job! Nice idea, and excellent execution!

[@davidgray7907]

I've done this a long while back but not exactly the same ....Wsm is a great platform to cook different ways...nice job checking u out because of t-roy cooks!!!

[@scottydoesntknow254]

You could maybe add a couple bricks in between the two grates to give you some height. Love you and troys vids man. They always get me through my deployments. I'm a Texas boy too. Keep on cookin

[@walterlinsenbigler2857]

Baby Back Maniac Hey Justin, love your channel. I’m a burgeoning enthusiast from SF Bay Area. I got my start on Weber kettles and went ‘whole hog’ about 10 years ago after getting a WSM 18.5 as a wedding present. Since then I’ve gotten multiple kettles and my big purchase was a Good One ‘Marshall’ offset chamber smoker. I’m totally geeking out on everything Santa Maria style cooking. It’s practically in my backyard. My question is when you transfer to the top rack, do you cover or leave it open? Sorry for all the back story 😬

[@seikibrian8641]

@@walterlinsenbigler2857 I'd leave it open to simulate the way an actual Santa Maria Grill works. A lid would trap smoke, changing the flavor profile of the finished product.

[@TROYCOOKS]

That was another fabulous experiment Justin. I know a lot of your fans...and mine, will find this helpful because they can use their WSM to mimic a Santa Maria style grill without spending any extra money. Well, except for the split logs, but that is some good smellin' stuff, so cudo's to ya!!! LOL Thanks for the mention and thanks for letting me be a part of your awesome video. Much love to ya brother!!! Hope to see you very soon!! All my best to you, Mommy BB, and Mini BB!!!

[@BabyBackManiac]

You are always welcome in my videos. lol. Thanks for sending me the footage. Hopefully this will help raise awareness for Gabby's Grill too. I know my interest in that is a lot higher after trying this for the last few months and i'm looking forward to playing around with your's when I get down there. Mommy maniac says "Howdy" back... Minimaniac is busy brushing his teeth for bed so I'll tell him you said hi later. lol.

[@IzzyEatz]

Have had m make a video @your house

[@Chris-sr1id]

Glad to see you guys doing tri tip the right way. Nothing better!! Texas bbq and the best that California has to offer via bbq, does it get any better?

[@angelomartinez9039]

You know you watch to many bbq videos when you read other KZbinr’s comments in their voices

[@davidbalentine2110]

Yes, it works good. I have a 22.5 WSM and chicken is dynamite. Hardwood fire, no worries about flames, beer, relax and enjoy the food!

[@gordonmiller6691]

I love the production quality. I have a WSM since I started watching T-Roy Cooks. I live in southern California so tri tip is always available. Gonna check this out.

[@SmokedReb]

I toured the area of Santa Maria last summer and I sure do love their restaurants. Open pit cooking is amazing!

[@BabyBackManiac]

Totally agree. It's a different flavor that's really nice.

[@bobbyrob2008]

Hey hey Justin, I started grilling about 25 years ago when I lived in central Cali from a neighbor I had that taught me a cool wet marinade for Tri-Tip. Fast forward I was in FL the last 8 years no Tri-Tip to be found, we are thankfully back out west in AZ and back in Tri-Tip country...It has always been my favorite with a good garlic/salt/pepper rub or the wet marinade I learned so many years ago! Cool to see that gadget for the Weber Kettle for a Santa Maria style/Cowboy Grill...I am going to have to check that out. Love your videos, keep them coming!

[@BabyBackManiac]

Hey Bobby, That gadget is cool looking. I'm going to Troys in a few weeks and I'm looking forward to playing with it. It's hard to beat a good tritip. I wish the Costco around here still carried them. They used to have them and they were always great if a little expensive.

[@rknewell9547]

Bobby my friend the correct nomenclature is CenCal.... and Cali happens to be the hot chick that works at Hot Dog On A Stick.

[@BabyBackManiac]

My in laws used to live in California and they get hella butthurt when people say "Cali." They are like "Bro, you tryna bum slang words from us but it's NorCal...not "Cali"...and I'm like "Coo." ;-) (Did I do that right? lol)

[@rknewell9547]

Baby Back Maniac 😂😂😂it's so true ... us Prune Pickers do get butt hurt around this. It all started with the LL COOL J song back in the '80's. Re: CenCal Tri•Tip tradition is the wood; Almond, Grape & Pistachio are our 3 most commonly used. Part of it is the cost of Red Oak, and honestly these 3 mentioned woods are easy to source. Your channel is a favorite & I appreciate your winsomeness & humility - thank you for what you do

[@bobbyrob2008]

Wet marinade Filipino style with some twists...If you all can find something called Yoshida’s Gourmet Sauce that would be a good start. It is basically soy sauce/water (do not want it too salty), I even use either coke or 7up as well for liquid, lots of fresh garlic and garlic powder, shallots, green onions and onion powder, salt & cracked pepper, some crushed red pepper, cilantro, jalapeño, and a bit of regular white vinegar. This is always to taste, looking for a good blend of sweet/savory/salty/spice. Works really good on Chicken, thin sliced short ribs, even tri-tip. I usually marinate for 48hours, then the meat hits the grill, first learned it from a neighbor I had , he was a cool Japanese farmer on the central coast in a small town of Salinas, and have worked on perfecting it with my friends in San Diego where I am from...Happy to be out west to have Tri-Tip again. Thanks for the laughs born and raised in SD (San Diego) and whether your from NorCal, CenCal, Southern Cal or California in general it’s always CALI to me...Peace and have fun Grilling! Thanks for the great vids Justin!!!!

[@CookingwithKirby]

That Weber smoker cooked it pretty well, i was surprised that Medium rare cook for that long. Nice Tri Tip man!!

[@BabyBackManiac]

There is a lot of distance between the meat and the fire there. I think that's why it works, actually. Thanks for watching!

[@cccantrell27]

Had to try it. It worked like a champ! Did Tri-tip and it was fabulous. It does taste a little different. I liked it. This was a wet run so to speak. Tomorrow friends are coming over and will be cooking ribeyes. Can't wait. Thank you very much. Something else to put in my arsenal.

[@BabyBackManiac]

Glad you enjoyed it!

[@troyallen5806]

I live in the central coast of California "tri-tip" land and I will say other than tri-tip being amazing in itself, it is the wood that makes it the best! Then comes technique which you were very much on to. A Santa Maria grill makes it even easier....

[@TheFlatlander440]

I've probably been cooking this way for a couple of years and didn't even know it, lol. I already have a 3 foot diameter fire pit that I purchased at HD for $50 that comes with an extendable/adjustable height grill that also rotates away from the fire. During the spring, summer and fall months I cook on my open fire pit just about every day and love it. Thanks for sharing Justin and cheers to ya!

[@BabyBackManiac]

I think I've seen that at Home Depot. Honestly, I would not have known what to do with that before I started playing around with this idea. Now it seems like a really cool concept and a great excuse to build a fire in the fire pit!

[@TheFlatlander440]

Exactly! I must say I purchased it on sale in mid Dec 2015 and it was the last one they had in stock. I'm sure you already have a fire pit, ha! I really need to start doing some vids but don't have the equipment or the money to invest in anything major, but I need to start somewhere, right?. Keep pumping out those vids Justin, you rock it mate.

[@BabyBackManiac]

Cell phones are awesome this days. Just roll with what you got. KZbin is fun. Jump in...the water's great!

[@TheFlatlander440]

Thanks Justin. I don't own a smart phone (I own a older flip phone for emergencies only) since I'm not too tech savvy, lol. I do own an older Canon DSLR but it doesn't record video only still pics. I'll shop around on eBay or Amazon and see what I can find on a budget (retired and on a fixed income). Thanks for your inspiration Justin. Cheers mate!

[@BabyBackManiac]

Understood. Anytime, William. Glad to help.

[@jaybilawchuk2225]

What a great video to post and share with the world!! Kudos to you for being so polite and thorough. Now I can’t wait for spring up here in Canada to start trying this on my WSM. THANK YOU!!

[@BabyBackManiac]

Hey, no problem Jay. Thank you for watching

[@dakotaclark5572]

I have also used my offset to reverse sear my tri tips. Smoke them in my cooking chamber first, smoke to maybe 110 - 115 internal. Then, I put a grate over my burning wood in the fire box to sear em off to about 130 internal. Turned out quite good as well. Big fan of your channel. Thank you the video

[@BabyBackManiac]

Thanks Dakota! Yeah, I've done that too. Not with tritip but with other roasts. That is actually part of what made me think of doing this. I love that flavor.

[@JoeyDoingThings]

This is a brilliant idea! I will have to try this this weekend. Thank you so much for the idea!

[@BabyBackManiac]

Awesome. Let me know what you think. I forgot to mention how important it is not to have sugar in your rub as it's more likely to burn.

[@joeydoesthings4955]

This is so cool! You could have fit 10 tri-tips on there with this technique. Being from Northern California, we get a ton of great tri-tip!

[@patrickhumphreys4753]

Well done Justin a great use for the WSM. Firing up my new WSM 22" 1st time today, cooking Kansas style rack of ribs. Thanks to you & T Roy for all the tips from across the pond. I'll raise a glass to you both this afternoon from Shropshire.

[@BabyBackManiac]

Thanks Patrick!

[@BBQCrasher]

That is the best way to use a WSM when your hungry. Loved it!!!! Log wood all the way! Great edits by the way 10++

[@BabyBackManiac]

Really appreciate it, BBQ Crasher!

[@PostalBarbecue]

Great idea Justin. I always love it when you can use something you already own to replicate another type of experience. High five!

[@BabyBackManiac]

Thanks, Jabin. I totally agree! #multitaskerForTheWin

[@GoOutsideAndCook]

Justin, this is a great video on Santa Maria BBQ. I always tell folks to improvise and you did it perfectly. I've been Santa Maria cooking for over three decades now and it's awesome to see it moving east like it is. Hats off to you and a big thumbs up my friend! Love your videos, wish I had the presence in front of the camera that you do, You described the Santa Maria flavor perfectly.

[@BabyBackManiac]

Thank you, Orrie. That means a lot to me on multiple levels. Have a great week.

[@stampdealer]

This is the same style of cooking they used at the late, great All-American Steakhouse at the Rio in Las Vegas. They cooked over mesquite and it was fantastic. Great video!!

[@BabyBackManiac]

Sounds like fun. I bet it smells great

[@JusPiddlinBBQ]

Awesome cook and great way to utilize the WSM. Can't beat that wood flavor.

[@BabyBackManiac]

No doubt! Just like that steak you cooked.

[@smokingtarheel3003]

That tri-tip looked perfect. Great video as always. The video quality was excellent and you're an editing master. That looked super simple and the fire looked perfect in the WSM.

[@BabyBackManiac]

Thanks Lee. I really appreciate that, man. Have a great weekend.

[@SandroBBQ]

can confirm this is awesome! I do it on my Pit Barrel Cooker and move the grate from the standard height to above the rim using the rebars as holders, everything comes out so tasty; I don't really cook tritips any other way anymore. Old video but still great

[@PandaTube101]

Greatings from Denmark. I just got me a 22" WSM, and I cant wait to do a Santa Maria cook on it. Thx for the many videos, and the ideas 🙂 Keep smokin´

[@paulsq_]

Awesome video. That’s a great option for the people out there that can’t afford or just don’t wish to purchase a SM grill accessorie.

[@BabyBackManiac]

I agree. I also think it may end up pushing people to buy them if they can afford it. I was not the least bit interested in this style of cooking until I started doing this and now I'd be very interested in a SM grill if I could find one for a good price.

[@paulb2087]

I absolutely love this method. I have done this to do Cornell chicken. It comes out fantastic

[@BabyBackManiac]

I figured somebody had done it before. I seems so obvious now. I really like cooking like this but I've never done chicken...at least not yet.

[@paulb2087]

Well I have to say you have the best video on it. And if you do the chicken make sure you take a video because I’m sure it would be awesome perhaps your take on Cornell check it

[@BabyBackManiac]

Thank you Paul. Have a great weekend.

[@DrHansBrewery]

Gonna give it a try. What kind off wood for the loggs? I have most birch, fir and pine here.

[@BabyBackManiac]

I have used oak, pecan, and Hickory like this as well as mixing in a few fruit woods like apple, cherry and peach....the latter two add a cool red color. You can get them at Academy Sports if there is one near you. Hope this helps.

[@DrHansBrewery]

Baby Back Maniac Nope im from Sweden. But I will look for some off the mentioned types. Thanks, great videos!

[@BabyBackManiac]

Gotcha. Hope you find something that works.

[@ArkansasBadBoy]

DrHans Brewery That Birch will work wonderful; do not use those pines. I have been cooking this way for years and I use a combination of Birch, Maple and Oak as well as some Beechwood when I get a price break on it (comes from the Balkans). If you are going to cook any fish, those fruit woods that Justin mentioned are your best bet.

[@BabyBackManiac]

ArkansasBadBoy thanks for the clarification, ArkansasBB. Woo pig sooie

[@JC-fj7oo]

Interesting. I had the same idea a while back to use the WSM as an adjustable grill. It does indeed work fantastic. I had no idea there was a thing called "Santa Maria" but I like that the WSM has the option of adding a lid and the bottom is enclosed so you can adjust the flame by opening and closing the vents. Protip: if you have another grill grate, you can raise the grates higher instead of turning the vents down by placing 3-4 bricks or empty bean cans around the edge of the grill and stacking another one on.

[@BabyBackManiac]

Thanks for the tip, Jeremy. I appreciate you watching

[@godra051]

Home we grill almost exclusively on wood and to me it's best flavor you can get when it comes to grilling.

[@adrianmacias9668]

Great video! I'm Californian who loves a good tri tip. Nice job!

[@BabyBackManiac]

Awesome! I was worried I was going to offend the state of CA. So far, so good. lol.

[@SmokyRibsBBQ]

Great video Justin, and man, the color on that tri tip was gorgeous!

[@BabyBackManiac]

Thanks, Rus. I actually undersold it because I wasn't expecting much out of the cheap tritip...it turned out a lot better than I expected.

[@robertweber3140]

It is stupid easy! Thought I was the only stupid one to also think of this. This is how I also grill my burgers. No burnning, but lots of flavor as the fire from my wood kisses the meat. Great video as it confirms my sanity. Thanks Justin!

[@BabyBackManiac]

Thanks for watching, Robert. Glad it works for you too.

[@WAXMAN1913]

Thanks for sharing Justin. Two Questions. I wonder if it would work doing a reverse sear? (top rack first). And what is POST oak wood??? Thanks for all your video's. Chuck.

[@MrMacgeek1]

I got obsessed with Santa Maria grilling last year and got a full sized grill from Costco (they sell them there in the summer months for $300. But I think they only sell them in the California stores). It’s been a lot of fun. Another good source of SM videos is Joe Barbosa. He has a ton of videos on it. Keep it up!!!!

[@BabyBackManiac]

I used to watch Joe all the time (the only reason I stopped was when I started baby back maniac, my subscriptions started over). Ironically at the time I didnt really care about the SM stuff...I was watching to see him cook on the Horizon. Funny how that works.

[@KATONKA...]

I'm sorry, but everytime I see you I'm reminded of Storage Wars, lol. Nice vid. Years ago at a garage sale, I picked up a tripod portable fire pit grill and use it over the Webber in the city. My bud found an old Coleman portable propane grill at Goodwill. We gutted it and made legs for the grate, mini Santa Maria. Just some hints for some videos. "keep the faith people, and keep on keeping on"

[@BabyBackManiac]

LOL. Not the first time I've heard that...or the kid from 2 and a half men....or Andy Richter.

[@nickmarkham3743]

Ever thought of trying to run the WSM like an offset cooker, with the water pan in place and using a wood chunk to prop the lid open like Harry Soo did?

[@ShowtimeWorthy]

Tri tip is to CA as brisket is to TX. Popular cut in Cali.

[@BabyBackManiac]

Yep

[@gazzidgebbqs1209]

Don't want to kick my Wife out of the kitchen..............you're a legend for even saying it on video!

[@BabyBackManiac]

lol. She watches my videos before I upload them and she caught that and laughed. I'm surprised how few people say that. You are the only one to mention it and I've gotten close to 150 comments.

[@BabyBackManiac]

say= saw

[@RayMacksKitchenandGrill]

Great tip about the weber...that beef does look good.

[@BabyBackManiac]

Thank you, Ray! I really appreciate you watching!

[@progers5019]

We have entered the Santa Maria "Craze". At work we would have a brainstorming session for fresh ideas. The SMG type cooks and hacks are on the march. I love this type cooked food and flavor. Yours turned out great. Thanks for all the tips and info, and thanks for the mention. SeeYa-Phil

[@BabyBackManiac]

Have a great rest of the week, Phil!

[@EverydayBBQ]

Absolutely love your videos, Justin! Excellent food and editing quality. I swear you’re a genius..

[@BabyBackManiac]

Thanks, Mike. I'm not a genius...just your average, ordinary incredibly smart person. LOL. Just kidding. I like your stuff too. Thanks for watching.

[@NOTANOTHERCOOKINGSHOW]

"I'm afraid of her" 😂😂

[@BabyBackManiac]

lol. Well, it's true.

[@craigluhr7243]

I have used the old Brinkman Smoke n Grill water smoker for years. It used to be called a Cajun water smoker. Has two levels of grates. Remove the water pan and it is great as you can change levels of the cooking surface. I have cooked Jerk chicken and pork on it for years as well as use it as a smoker. Improvisation can be done with most things. There is no need to have 3 or more grills/smokers, etc. Plus, it was only like $50 and is 10 years old and still in good shape. I have replaced the water and charcoal pans a couple of times. No big deal.

[@BallisticBBQ]

I would argue with the need to use the word "nay". That tri tip look great! Nay! It looked perfect! Great idea on how to convert that WSM into a Santa Maria. Great video Justin!

[@BabyBackManiac]

LOL. We don't get enough "nay" this days. lol. Good talking to you yesterday. Looking forward to that video you are probably working on right at this moment.

[@ocrun6765]

Hey Bud, that was cool. Got a yard full of oak trees that I think I'll repurpose now.

[@mattpowers6968]

Great idea! I’ve had the itch to get a SM style grill. I will give this a try on my WSM when it gets a little warmer here in upstate NY.

[@BabyBackManiac]

Matt, This actually makes me want to get a SM grill more. I probably won't because of space issues but I really like how this turned out.

[@MrFowl]

Your humor gets me every time! Sheesh ...I'm never expecting it

[@omarzamora459]

Hunsaker makes an adjustable grate system that gives you 4 or 5 levels of adjustment. Good video.

[@LouisatRshackBBQ]

Another great video, I have been kicking around the idea of building a Santa Maria grill

[@BabyBackManiac]

You kinda need to do that ...because I kinda need to see it. lol.

[@jimhlee]

Thank you for doing a WSM video!!! I am so looking forward to trying this.

[@BabyBackManiac]

Thanks Jim. I love cooking like this. It's the same feeling I get when we are hanging around the firepit. relaxing and low key...and the food is great. Let me know what you think.

[@mack1707]

Hey Justin, I was surprised you never put the lid on. Neat way to use the WSM. Looks like you nailed it

[@BabyBackManiac]

Yeah, it won't work if you put the lid on. The logs won't burn. They will just sit there and smolder and it will taste terrible. With unlimited oxygen, it works great!

[@ernestomanzano3700]

Baby Back Maniac /

[@doktordre5146]

Hi! Great method for a watersmoker! What type of wood did you use?

[@BabyBackManiac]

Thanks Dok! I used Oak.

[@TJsFX4]

Very well done 👍 being from California I give you your merit badge 😆 most people screw it up by over cooking it.

[@BabyBackManiac]

I know this sounds silly but I worked very hard and did a lot of research to get my "California merit badge." Thanks for the comment, Todd! My mission is accomplished. Have a great weekend.

[@CookingWithRy]

Hey, if it works, it works! Good looking Tri Tip :)

[@BabyBackManiac]

exactly! Thanks for watching, CWR!

[@Cookoutcoach]

Great idea, new toys are always fun but it’s always cool too look at new ways to use what we might already have. Cool video bud.

[@BabyBackManiac]

Thanks, Steve. I totally agree. Have a great weekend.

[@4000marcdman]

Is this set up give the same kind of results as using the Pit Barrel Cooker?

[@BabyBackManiac]

No. It's totally different actually. The pit barrel cooker Has a very distinctive flavor that comes with keeping the lid on. This is a much lighter profile

[@TosTinManEasyCooking]

That looks good! Nice job figuring that out. Your videos always inspire me to try a up my video making skills!

[@BabyBackManiac]

Thanks, Jim. That's really nice of you. Your's make inspire me to lose weight. :-)

[@ThrowbackRecipes]

Awesome video! Where I live you have to be careful of wind blowing sparks around. Does the WSM keep that contained or do sparks still fly out the top? Also, can you tell me the distance the two grates are to the top of the charcoal housing? It would be nice to compare with the WSM 14" and 18" (that info is not listed in the manuals.) Thanks!

[@BabyBackManiac]

It’s really windy here and I have not had a problem. If you email me a baby back maniac at Gmail.com, I’ll try to get you those measurements.

[@Feledwards]

Dumb question I’m sure, but can I use any types of wood logs, like whatever they sell for fire pits?

[@ChristysCookingLifestyle]

I'm afraid of her😂😂The kitchen is where the knives are stored😂😂Smart Man. Great hack video, great shoutouts too. Never had tri-tip but yours looked delicious. Thanks for sharing😃

[@BabyBackManiac]

Thanks dude(-ette) lol. They are going to be a lot harder to find over there but if you find it, give it a shot. It's probably my second favorite cut behind ribeye when it comes out right. Have a great weekend.

[@sideyardbarbecue3214]

Hey Justin, I recently just did this my wsm ( inspired by u ). I also reversed seared one on kamado for comparison. The difference was very distinct. Both were great but the flavor with the wood for me was awesome. I’m sure with true Santa Maria grill it would be way better. Might have to pick up gabby’s grill. I’ll wait till spring, it’s -14 right now.

[@BabyBackManiac]

I really like mine. It was a gift so I obviously didn't pay for it but I would buy one now if I didn't have one.

[@ThePdxster]

When you did your comparison, did you add a couple wood chunks in the kamado or was it just all charcoal?

[@victorfortin542]

Great video Justin, love when one can utilize a item in different ways.

[@BabyBackManiac]

Me too...my wife appreciates it too. lol.

[@victorfortin542]

Baby Back Maniac I bet she does. You are probably running out of “available “ back yard space !!

[@BabyBackManiac]

Shhhhh! She'll hear you! lol.

[@JC-bt2tb]

Do you think this would work as well with an el cheepo brinkman?

[@BabyBackManiac]

I'm not sure since I don't have one, but let me know if you try it. The only reason I can think of that would make it not work is lack of oxygen to the wood. I know the ECB kinda have issues in that area.

[@rlinton1]

Fantastic! Can't wait to try this. Thanks Justin.

[@BabyBackManiac]

It's fun. Let me know what you think!

[@Moondoggy1941]

Thanks for paying homage to California's contribution to the BBQ world. I recognized the Suzie Q's seasoning, good choice. Another one that I like is from Smart and Final" Pappy's Choice " If you have left overs cut the meat real thin and then cook it in some BBQ sauce and make sandwiches out of it. Arizona Outfitters makes some real nice Santa Maria style bbq's (not affliated) but of course there are some real good places in Texas as well. Sometimes it depends on shipping on where you want to buy.

[@BabyBackManiac]

Thanks Jim, I was hoping people in CA would approve. lol. I really appreciate the tips. That sounds fantastic.

[@meatcranium4280]

I’m thinking about a Hack as well . 4 cinder Block pitt is all I’m saying. I have SO MUCH stuff planned in the future I just need to work it in.

[@BabyBackManiac]

Yeah, I know the feeling. Do it! That will be fun!

[@GallaghersGrub]

Great idea! That looks delicious.

[@BabyBackManiac]

Thanks man. How big a cooker do you think you could put on that fire escape before the landlord (or po po) shows up to have word with you? You should test it out and get one of these? lol. Have a great weekend.

[@GallaghersGrub]

Before I got the Weber Q, I was tinkering with the idea of a Jumbo Smokey Joe, but I decided the charcoal is just too risky for my situation. So I'm making the best of it with gas. Right now I'm just thankful I haven't dropped a beer out the window.

[@BabyBackManiac]

LOL. Yeah, you are doing great with that Weber Q. It was a smart choice not just for practicality but because it's a great grill with a loyal following already.

[@Traveler-gs1lc]

Been watching a few more of your videos, i noticed your grills are all usually in the background, this got me thinking do i need to keep my webber in the garage or can leave it on the back patio?

[@BabyBackManiac]

It's probably better in the garage but mine live on my porch and I don't even have covers for some of them. They are made to stand up to water. The biggest reason I'd keep my WSM in the garage is because it collects water (the kettles don't) and I don't like waterspots from rain in my videos. Hope this helps.

[@Traveler-gs1lc]

Baby Back Maniac thanks for the reply. Looks like I’ll be freeing up some space in the garage

[@mikelandreth7810]

Weber strikes again ! Ok do you have to use Logs ? What about Kingsford Charcoal ? Thanks !

[@SmokeyGoodness]

And me without a WSM... But I do have...... a SHOVEL!... Oh, and I have a back yard!.... Fire pit.... Wait.... Nope... If I dig a hole in the back yard, I'd probably have some 'splainin' to do. Mrs SG would be on the war path... Guess I oughta' just get a WSM, and/or a Santa Maria. 😆 Great video, Justin!

[@BabyBackManiac]

Mrs SG wouldn't mind once she tries it. lol. Have a great weekend, my friend. I hope Levi is feeling better.

[@talon769]

Cooked to perfection!! Awesome video as usual.

[@BabyBackManiac]

Thanks Mark. I really appreciate your time.

[@loadpin]

Justin, good job on the Tri Tip. I’ve been cooking Tri Tip for 50+ years, I live on the central coast of California, 10 miles north of Santa Maria, check out Allan’s Welding/Woodworking Channel, he welds up the Santa Maria style grills for Weber’s to. If you want to try another Santa Maria style cook, get a pit going then rod a whole top block (Whole Top Sirloin), then place it over the pit. You just rotate the sirloin every so often till it’s done. I’ve been on crews that bar b que’d like this with 20 to 30 top blocks over a huge pit, really great bar b Que. look up Santa Maria style beans, they are Paquito beans, like really small pinto beans, but these are a must have with Tri Tip and cooked over the grill sourdough bread, then dipped in garlic butter.

[@BabyBackManiac]

Yep. I love it. I did a lot of research before I did this video and try to get beans but they were outrageously expensive to get shipped over here... and the coast Live Oak would’ve involved getting a second mortgage. LOL Someday I’m going to try a sirloin skewered like you said. I was going with what people commonly think Santa Maria style is to avoid getting trolled too bad. LOL thanks for the info.

[@BadBeastBarbecue]

Really good video, great way to get that Santa Maria still cook on the WSM, may have to try that on my UDS. The only difference is I would not have a way to add more wood until I used the second rack after the sear. Nice job brother!!!

[@BabyBackManiac]

Thanks, Daryl. You might not need to add wood until then anyways. I bet it would work.

[@chrisbrown3907]

Did you mention what type of wood you put on? And does it matter?

[@coachkb23]

Great video! What kind of wood did you use?

[@BabyBackManiac]

I’ve used several. Mostly oak and hickory

[@4Vanks]

GREAT video as always!!!! How tender is a tri-tip typically?? I need to get one on the smoker!!

[@BabyBackManiac]

It's like a sirloin (in fact I think it might actually be a sirloin). So it's got some texture to it. It's weird because it's not exactly chewy but it has some chewy parts. The better the grade, the less I've noticed it. Just cut it across the grain and you'll be fine. Flavor is awesome. This was way better than I made it out to be mid way through the video. Shoot for mid rare to medium. any more and it will dry out...though some people say they love that.

[@4Vanks]

Perfect. Thanks for the explanation! I’ll probably end up trying one sooner or later. I also really want to try big beef dinosaur ribs pretty soon! Have a great one and keep the smoke rolling!

[@SuburbanBBQ]

Fantastic video. I love the versatility of the entire Weber lineup. Never be afraid to try something beyond the intended use of the product. The Tri-Tip turned out beautiful. Great experiment. Thanks for sharing that. More videos. Love them. Read the phone book or something. Just post. LOL Jim in Houston

[@BabyBackManiac]

hahaha. Thanks, Jim. I'm glad you enjoyed it.

[@rwccampbell5997]

Justin, just subscribed to your channel although I've been watching your videos for some time now. I have a 18.5" WSM. Do you think this would also work as a Santa Maria style grill? Thanks for any advice on this.

[@BabyBackManiac]

I don't know why it wouldn't but I haven't tried it. You might need to break down the logs a little more to get them to fit. That's the only issue I could see.

[@rwccampbell5997]

I agree. Probably wood chunks or logs half the size that you used in your demonstration. Tks for your quick reply.

[@BabyBackManiac]

Any time, Robert.

[@wstewart5532]

Hi Justin. Do you think having the flames reaching up from an early fire is best, or would you recommend to have more of a base of coals to cook over?

[@BabyBackManiac]

That's where an adjustable grate would come in handy. Truthfully I don't think it matters either way. You just keep an eye on things and flip sooner if the grill is hotter. The distance is pretty forgiving...but the bed of coals is better for getting new logs lit faster.

[@Rumble_Rawks]

Hi, What temperature did you have the grill at before adding the tri tip? Awesome video, please keep sharing! 😅🤤

[@joehildreth4227]

Justin awesome job that tri tip looked damn good. I may have to try that on my wsm. Love your channel too.

[@BabyBackManiac]

Do it! You'll love it. Keep the lid off or it won't work and don't put sugar in the rub or it will burn. I think you'll have fun with this.

[@THEREALSHOWBBQ]

Hey bro thanks for tip. No pun intended. LOL! Tri tip turned out great.

[@BabyBackManiac]

hahaha! Nice. Thanks, Scott.

[@jenniferburns5916]

excellent video man....great idea for some who dont have the opportunity to purchase an authentic Santa Maria style grill. Tri Tip looked great. im no chef or bbq guru but that piece of meat looked like it was cooked just right. Select or not, Im sure it was great

[@BabyBackManiac]

Thanks Jennifer! It was WAY better than I was expecting. I wish I would have mentioned that. I really enjoyed this. Thank you for watching!

[@brycekeith1]

Would this work with ribs?

[@patriotcontainers4349]

Suzie Qs is literally the best Santa Maria seasoning Ive ever had and Ive tried ALOT of them. Its found at Costco.

[@BabyBackManiac]

It's at Costco?!?! Are you sure it's nationwide? Wow, thank you so much.

[@godra051]

What's in it?

[@chopsaki8228]

Based on your videos and you visiting Nebraska, I can only imagine you are in North Dallas somewhere. I'm looking for a Butcher as there are none that I'm aware off. This cooking method is also known as "Braai". Being a South African this is how we cook all our meat when grilling, and i would really like to find a good butcher, would be great if you could recommend one.

[@leeeisenstein1830]

Great video Justin! Do you think you can accomplish similar SM style cooking on the Weber Summit Charcoal given the two grate levels?

[@BabyBackManiac]

I don't think it would work as well. They key things that make this work are the door in the side that allows you to add fuel and easy access to the cooking grates. You wouldn't want to reach in their and lower the charcoal grate while it's burning. You could probably make it work but this is a lot easier. It's almost like it was made to do this.

[@madswinebbq]

What kind of logs are you using?

[@BabyBackManiac]

I was using oak here but I've also used Pecan and hickory...and even a little peach and cherry as a supplement.

[@peteprizzi8508]

It seems pretty rare for the amount of time it was on the fire?

[@NorthTexasBBQAddicts]

Nice video! one would think that concept replicated the outcome pretty much spot on! Always have fun watchin your videos!

[@BabyBackManiac]

Thanks brother. Have a great weekend.

[@DaveMurphy58]

PayPal account Justin?

[@Kentmoney53]

Justin great video man thanks for posting! I have to try this, but I can never find tritip up here in Pennsylvania.. Do you have any reccomendations of a good piece of meat to cook using this method? Thanks, -Kent

[@BabyBackManiac]

Hi Kent, I was just reminded that Trader Joes carries tri-tip here. I don't know how close you are to Philadelphia but it looks like they have a few locations there. If you are close it may be worth a call. Ribeye roast would be my next suggestion. A whole spatchcock chicken would probably work great...and it would be cheap to experiment with. Just make sure not to use sugar in the rub or it will burn and keep the lid off the entire time or the logs will smolder instead of burn and it will ruin the food.

[@Kentmoney53]

Baby Back Maniac hey man, thank you for the response I really appreciate it! I am looking foraward to making (and eating) tri-tip for the first time! I live about 20 mins from Philly, I'll def check out Trader Joes I never thought of them. Thanks man!

[@BabyBackManiac]

I forget about them too. A subscriber reminded me of it yesterday. lol

[@PITMASTERX]

Guess... you like tri tip too :D Awesome video Justin

[@BabyBackManiac]

Great minds think alike! lol. Thanks Roel.

[@avega2792]

Is there a reason you didn't reverse sear the tri tip?

[@djef6028]

I tried this method with chicken thighs on an 18 inch wsm, using only 3 very small cherry logs and a small chimney of lump, fire was so hot had to pull them off after 5 min because they were burning up, never used the middle rack only top rack. Put them back on after the fire tamed down. Not sure how your tri tip didn’t burn up when cooking for 15 min per side on the middle rack.

[@Atrain0826]

What wow this is great I never thought about trying this but I know what I'm doing this weekend and tritip great cut of beef might see if I can find a good one around town thanks for this video Justin keep em coming

[@BabyBackManiac]

You bet, Anthony. The key is keeping the lid off the entire time. I won't work without the oxygen. If you can't find a tritip, that ribeye roast thing (it was about 3 inches thick) worked great.

[@OLDBD1]

You guys always make it look so easy .

[@BabyBackManiac]

This one was easy though...but thank you.

[@chrisjarchow5910]

Great video as always!! I swear I have been watching all the videos of people using gabby grill accessory and wanted but just this past weekend I picked up some wood to try doing EXACTLY what you did in the video!! So thanks for shortening the learning curve for me! Have you tried doing chicken that way yet? That is what I was gonna try first because it's cheap so if I screw up...oh well. Keep up the great videos!!

[@BabyBackManiac]

No chicken yet. I'm not sure why. I guess I just haven't gotten to it. The key is not to use sugar in the rub and to make sure to keep the lid off the entire time so oxygen can get to the logs. I really think it's hard to screw this up. The distance between the fire and the meat makes it a very forgiving process. Let me know how it goes!

[@DaveDabomb]

Really enjoyed that Justin! I have the SMaria attachment but you really showed the versatility of the wsm without it. That Tri tip looked awesome and I thought your lighting held up well. I subbed Cheers bro!

[@BabyBackManiac]

Thanks DaBomb Smokes! I love the WSM for it's versatility.

[@rustykc]

Hey Justin, that's a really cool idea. I'm curious, the little rubber grommet that you feed the temp probes through, had that melted or been damaged? It would be simple enough to remove prior but I am curious. Great video as always buddy! Cheers to ya

[@BabyBackManiac]

Hey Rusty, My WSM predates the grommet. She's an oldy but a goodie. I'm thinking based on the amount of time it takes to sear the tritips it's not hot enough to worry about but you'll definitely want to keep an eye on that.

[@digitalayon]

Justin you be a stud for sure!!!....Great video man!! -Andy Olsen

[@BabyBackManiac]

Thanks for watching, Andy.

[@jwhoa1733]

I used that brand spg once and it wasnt that great.i know this is an old video but being a new subscriber im playing catch up.