Hanging ribs in the Weber Smokey Mountain & comparing it to the PBC | Road to Rib Town - Ep 10

In this video I show you how to hang ribs in the Weber Smokey Mountain and compare it to the Pit Barrel Cooker.
Welcome to the Road to Rib Town, a series that documents my journey of learning all there is to know about cooking ribs. On this trip, I examine not only the method of cooking ribs vertically in a drum smoker, but how the Weber Smokey Mountain Cooker compares to its biggest competitor at a price point of $300.
During this episode, I'll not only show you how to hang ribs in a Weber Smokey Mountain, but a step-by-step recipe as well. I hope you enjoy and I hope you come back and visit!!
Weber Smokey Mountain (18.5")
www.weber.com/...
Pit Barrel Cooker
www.pitbarrelc...
Gateway Drum Smokers
www.gatewaydru...
Bigg's Home Cookin'
/ chrisco542
Baby Back Maniac
/ @babybackmaniac

[@REK8088]

I've watch so many rib videos and you're the ONLY person I've seen use the juices from the ribs as part of the sauce! Well Done Sir!

[@RaleighSmoke]

Ray Ray - Thanks!

[@francisquan5512]

This was the video I needed because it told me how much charcoal to use in my WSM. Followed the instructions and it worked like a charm. Thanks

[@RaleighSmoke]

Francis Quan - Great! Thanks for watching

[@BabyBackManiac]

That was soooo good. Easy to watch, moved along quickly, great camera work and illustrations, and funny (“spaghettios” lol), great job.

[@RaleighSmoke]

Baby Back Maniac - Thanks, Justin!! I really appreciate you letting me use some of your footage. It was your video, featured here, that led me on this journey. Hopefully this video will help others as you have helped me. And , btw, that sauce did smell just like Spaghettios. 🍝 Thanks again!!

[@revlwb]

Thank you. This was exactly what I was looking for in regard to finding a hanging rack for the 18.5 WSM.

[@RaleighSmoke]

revlwb - Awesome! You won’t be sorry. It’s my favorite way to cook ribs & split chicken.

[@Ricklynchcorecom]

Thanks for giving my old WSM 18.5 new life. Been looking for a hanging rack a long time.

[@RaleighSmoke]

Rick Lynch - Awesome! I really like this rack. It definitely makes the WSM even more versatile than it already was. Thanks for watching!

[@smitch2954]

Thanks for sharing! I have a WSM and really like this mod. I was considering picking up a Pit Barrel to add to the BBQ arsenal but now I'll just buy a PBC rack. Thanks!

[@RaleighSmoke]

S Mitch - You’re quite welcome! I too was considering the same thing & honestly wouldn’t still mind having a PBC (just for fun). My wife though, said no, because she knows, like I do, that this rack can/will duplicate the effects of the PBC. 🤣🤣🤣

[@duaneafields]

finally a video done right! Glad there's no new age thumpin music crap. It's food and cooking, not a dance recital like in almost all other cookin vids. Ribs looked absolutely perfect in the end. Thanks for the upload.

[@RaleighSmoke]

Duane Fields - Lol! Thanks, man! I appreciate the feedback & the support! Thanks for watching!!

[@lyleswavel320]

Just recently bought the Oklahoma joe bronco at walmart for $184, seasoned it and this weekend hung 3 racks of ribs and split a whole chicken hanging it also over mesquite lump charcoal and pecan, hickory chunk with cherry, that is so much fun, the fat dripping in fire and flaming up, it smokes direct, indirect or bring fire basket up and grill steaks, WOW what a flavor, my camp chef dlx model pellet grill is not this much fun and great taste, cooked 275°-375° for about 3-4 hours, started with ribs and added chicken a little later

[@RaleighSmoke]

lyle swavel - Sounds great! Cooking vertical gives a different flavor & increases the amount that you can cook. I love hanging split chickens on my WSM over lump, especially Peruvian Chicken. I did a video on it, be sure to check it out. Thanks for watching!

[@PaulieDetmurds]

This was a great video,..and the narrative was very entertaining. Thank You!

[@upStomp]

Great review! I have the same setup with both the Gateway rack and the original Weber hanging rack (got it through the German Amazon site). The discontinued Weber actually gives you an extra inch or so of height, so you get a little less char on the bottom ribs. I've been thinking of upgrading my WSM to the 22", if only to get a few inches further from the coals to avoid the charring altogether. On smaller cooks, I just cut the racks in half. Still, hanging is the only way I cook ribs and split chicken now. I find the flavor absolutely amazing, and the benefit of the added capacity is huge.

[@RaleighSmoke]

upStomp - Awesome! Thanks for the feedback! I have thought about upgrading to a 22, but I’m saving up for a stick burner. Thanks for watching!

[@a075923]

Thanks for making the video. Love my WSM and use the hanging rack a fair amount of the time. Haven't done a split cook, using the wrap at the end, will give it a try. Thanks again.

[@RaleighSmoke]

Mike Barger - Yea man! Give it a try. Thanks for watching!!

[@PicklesBBQandCooking]

Shoot, wish I found this earlier. I just did my own amateur video with the hanging kit. This is a fantastic comparison and your editing skills are off the charts. Thanks for this one.

[@RaleighSmoke]

Pickles BBQ - No way! Did you really? I’d still like to see it in action. Sorry I missed your comment. I’ve been busy with a little one at home. Thanks for watching!!

[@wichorides]

WOW! Great Video brother! I learned a lot, and after viewing/reading comments I found out that the 55 gallon hanger kit works with the 22.5 in which I own. Totally coincidental, but I just ordered a PBC for the volume yesterday. Hell, I might buy the 55 gallon hanger kit and do a side by side for myself. Anyhow thanks again for taking the time to make the video and doing all the research involved it is appreciated. Keep putting out great content. You have a new a subscriber.

[@RaleighSmoke]

Luis Maldonado - Awesome! I think you’ll be happy with the PBC. I just wanted to see if it was necessary to buy one when the 18.5” WSM is so similar in size. I only didn’t comment in the video about the 55 gal working on the 22” because I don’t own one. I knew though that the combo would work. I bet you could easily hang 12-16 racks of ribs in a 22. Thanks for watching & the sub!

[@xerodinero]

Luis Maldonado do you foil your ribs?

[@shakin_jakewilson5247]

Awesome video! I watched for several reasons. For one, I have an 18.5 WSM, and I also own one of the Weber Expandable Hanging Racks. Yeah, I bought one sometime around 2014 when you could buy one from Amazon where I got mine. I have yet to smoke ribs on mine, but I want to in the worst sort of way, especially since watching your demo. That said, I bought Weber's hanging rack to smoke chicken halves, and lots of them. Our house dog at the time needed to eat chicken. IIRC she (Rottweiler) had cancer and we needed to keep her weight up. She loved chicken so I figured the best way to cook enough for her to eat was to hang chicken halves over coals and use the Weber Pit Barrel Style BTW, the Pit Barrel Peeps are awesome. They sold me the hooks they sell on their website( at the time), I would guess they still offer them for sale. The hooks that Weber supplied with that rack were built for hanging lake fish, not heavy chicken halves and I was brining mine before cooking in the WSM Pit Anyways, you ought to try smoking brined chicken in your racked WSM, and I'll give some spare rib racks a shot. Thanks again for making this instructional video. One last word. I watched Kosmos of KosmosQ smoke ribs in a Pit Barrel Cooker about a week ago. His was a video testing his glaze products, using the PBC and rib racks, now that said, so long as the Pit Barrel Peeps are still selling the rib rack any 18.5 WSM can fit, all WSM owners that don't have their nice rack owe you a huge debt of gratitude for showing that the PBC rack will work in the WSM

[@CTuna-uo3pq]

Outstanding video all the way! My wife just came back from NC to Jersey with 2 cases of Cheer wine. Thanks for the knowledge

[@je11092]

I have the 55 gallon Gateway rack for my 22 WSM. I cooked six SL racks this past weekend and had enough room to double the load if I had the need too and the extra hooks. I like the ability to wrap and add back to the cooker on a grate.

[@RaleighSmoke]

FTTH -Awesome! Great to know!

[@wjcallihan]

I was just wondering that, for my 22" WSM. Thank you for the info!

[@btgrant]

That's great info! The $250+ that one person is selling the last, remaining WSM rack for on Amazon is a little bit more than I'd like to spend.

[@AnthonyMartinez-pr3fg]

essentially the wsm can do everything a pbc can....but a pbc cant do what a wsm can do

[@mgarwatoski]

Great video. Nice to see a local guy doing BBQ vids. Love the rib candy and now I have to check out the Sriracha honey.

[@RaleighSmoke]

Apex Brewer - Thanks, bud! I’m no expert, but hope over time I’ll get there. It’s hard not to love BBQ living in NC. Thanks for watching!

[@scottlee2825]

Heat gloves work great for picking up the hooks. I used to use the tool, now I just put on the glove, pick it up and spritz.

[@campmeatbbqcampmeatbbq7951]

Another good video Jon, If you are wondering, I am the one along side the ROAD to RIBTOWN with the lobster bib and napkins hitchhiking waiting for you to stop so I can try those ribs. I hope there are a lot more towns to travel through before the Road to Ribtown journey ends. Thanks for showing us all a few little details that maybe we have not tried. Jay. Camp Meat BBQ.

[@RaleighSmoke]

Jay Dalum - Lol! I always laugh at your comments. They're the best. I'm glad you enjoyed it and decided to take another trip. Do you have a channel? I'd love to check it out. Thanks again!!

[@campmeatbbqcampmeatbbq7951]

RaleighSmoke Hi Jon, I do not have a channel, I am a self employed electrical contractor with very little “SPARE” time and my usual chill time is watching the rest of you guys. I may have a channel when I retire, AKA, Phil in Florence. I also have some home projects to get done before I can even start on my Weber Performer/ WSM hybrid build or just to do some cooks. I am using the phrase that I coined when our family gets together and I usually make something special for the people hangin around the grill, CAMP MEAT, as in Deer Camp, when after hunting the best part of the animal is eaten that same day as the harvest. The last time that I did this I made a Wagyu style of a New York, and burgers for everyone else, although they did get a tiny taste of it. Keep up the good work... fun! Jay. Camp Meat BBQ.

[@campmeatbbqcampmeatbbq7951]

Like I said before Jon, I do not ever want the Road to Ribtown to end. But, as you grow older and the book of Ribtown is getting thicker and you want to start another chapter. The Highway to Hamburgers, The Tollway to T-Bones, The Private Drive to Prime Rib...But the Main Big Book is called The Bus to BBQ, and these are all just the chapters, cause we are all along for the ride. Sorry, just can’t help myself. Jay Camp Meat BBQ

[@progers5019]

Jay Dalum I want to see that new channel fire up called CAMP MEAT BBQ. You know you can go ahead and establish that channel even if you don't install videos yet. And, you could do some practice runs during holidays or summer picnics until you do get retired. Nothing demands or requires you to post videos weekly. Just get your channel name. CAMP MEAT BBQ.

[@campmeatbbqcampmeatbbq7951]

PHIL IN FLORENCE Good call Phil, I will see what I can do. My boy just got a GoPro from Santa this year.....Jay Camp Meat BBQ

[@roberttschaefer]

Excellent quality video and very helpful!

[@RaleighSmoke]

robert schaefer - Thanks, Rob!

[@guycolerick7958]

Thank you for the Gateway Drum smoker information on the rib hangers. I purchased my WSM about a year ago and ran into the same problem and the same guy trying to gouge everyone looking for the rib hangers. Glad I am a tight ass and didn't pay the price that clown was asking.

[@RaleighSmoke]

Guy Colerick - No worries. The Gateway rack is way superior anyways. It’s definitely worth the investment. It’s great for hanging split chickens too. Thanks for watching!!

[@candetko]

Wow just amazing way to smoke ribs like you are the smoke rib whisperer thanks for sharing your ideas will definitely e trying this soon ! New subscriber

[@RaleighSmoke]

candetko - Cool! Glad you enjoy it. Thanks for watching & the support!

[@thejewishredneckprepper4675]

Great video.Shalom

[@deanvoss7098]

I have been cooking for years on my Weber Smokey Mountain without the water pan. I have had that Gateway hanging rack for years and my Smoky Mountain is 25 years old so I upgraded to a stainless steel grate from "Killagrilla".. A very heavy stainless steel grate.

[@RaleighSmoke]

Cool!

[@antonio7815]

Wow, those ribs look amazing man

[@RaleighSmoke]

Dino Saur - They were really good. I surprised myself. Thanks for watching!!!

[@peterlai9018]

I am also in the camp of preserving the mahogany color. I have a 5" stacker and the hunsaker meat hanger and the ribs come out a bit too dark. Granted the taste is awesome (great tasting bark @ 275 F or higher cooking temperature) if I do not add too many wood chunks.

[@foodformen3170]

Beautiful finished product

[@RaleighSmoke]

Food For Men - Thanks!!

[@tebohomoleko555]

Thank you so much for sharing. Great video and quite informative. You gained a subscriber all the way from South Africa...and, here to stay ;-)

[@RaleighSmoke]

Teboho Moleko - Awesome! Thanks for watching & taking time to comment and subscribe. I’m actually working on a side by side cook between the WSM and the PBC. Keep your eyes out for it. 🍻

[@tebohomoleko555]

@@RaleighSmoke Great!!! Will sure be looking out for that one. Once again, thank you for sharing.. 👍🏾👍🏾

[@Cdoggy99_4U]

Wow! Thanks for the tutorial on hanging ribs with the WSM. Was doing my research on which smoker would be the best for an amateur outdoor cook like me. Will probably be smoking chickens/turkeys in mine though. Big thumbs up!

[@RaleighSmoke]

Chris Chambers - I hear you. One of my favorite things to cook is hung split chickens over lump charcoal. If you haven’t tried it, I recommend doing it with Peruvian spices. I have a video on that one too. Thanks for watching!

[@BBQPITDOG]

This is a very good video full of info. I have a PBC and have no complaints. Both cookers are great!!

[@RaleighSmoke]

BBQ PIT DOG - I think you’re right! I’d still like to own a PBC, but I don’t see them sending me one anytime soon, so I’ll just have to stick with my WSM. Thanks for the kind words. I’m glad you enjoyed the video.

[@BBQPITDOG]

Tis video is the best comparison video that I have seen---> kzbin.info/www/bejne/pqu7oaiHmdOYgLc

[@RaleighSmoke]

BBQ PIT DOG - Sort of. The 22” is a 55 gallon drum while the PBC & 18.5” are 30 gallon drums. While the method is similar, the distance (from the coals) & size of cookers are not. Hopefully I’ll be doing an actual side-by-side soon enough.

[@adamr63]

Nice video, I use mine this way all the time, but with a Hunsaker charcoal basket. Not that the PBC cooks at arounf 275 - 300°F, so to get similar results you can allow the WSM to get a bit higher temps. Faster cooks cleaner burning wood chunks are two benefits of using higher temps when hanging.

[@RaleighSmoke]

Great advice & true. Thanks for watching!

[@jwseal]

Hello Jon, Nice blues harp intro. Looks like rush hour traffic at Rib Town; got to be a Friday. This video speaks directly to what I've been doing for most of the past year hanging ribs in my 18.5" WSM, trying to find the right combination of number of lit coals and set-and-forget vent settings. Yea I found a Weber 18.5" hanging rack for around $100 from somewhere overseas; did not buy. Readers are going to give me some $$ heat for this, but I am using a cajun stacker, and I hacked off all but two pairs of the grates on the grill that came with it, and it works great for hanging ribs. In my searching I just did not find that Gateway 30 gal rib hangar. Thanks man. Now I know!

[@RaleighSmoke]

Joe Sloan - I had seen where others had just hacked apart the upper grate so they could hang ribs, but there’s no way they had enough height. I can see you getting it with the stacker, so whatever works. I really like this rack. It’s like Gateway designed it for the WSM. Thanks for watching!!

[@jwseal]

You welcome. I have a Gateway rib hanger on the way!

[@RaleighSmoke]

Joe Sloan - Awesome! You’re one of the lucky ones! I checked yesterday and it appears that the 30 gal rib hanger kit is sold out. I guess this video worked in Gateway’s favor. 😎

[@jwseal]

How 'bout that!

[@valcomm5]

Those ribs look killer. Freakin outstanding job on this video. I love the hanging racks and this is a killer comparison. Great job

[@RaleighSmoke]

Smokes A Rollin - Thanks, Russ! I not everyone owns one of these two, but I always love a good comparison video. I’m glad you enjoy it!

[@hart316]

Thanks for the vid! Proud owner of an18” WSM for over 10 years!!! Live dem wrapped ribs... yummmm!!

[@RaleighSmoke]

hart316 - Awesome! I agree, wrapped is the way to go. Thanks for watching!

[@BBQCrasher]

Epic find thank you for sharing this with the world! You just gained a subscriber and alert notification. Well produced story and timeline from beginning to end!

[@RaleighSmoke]

BBQ Crasher - Thanks, bud!!

[@beasthunt]

Beautiful video. I've got a pellet smoker, and a Akorn. The Akorn I can never get the temp to stay remotely consistent. My next smoker will be the Weber Smokey Mountain.

[@georgemaurice9179]

Great Video. and THANK YOU !!!! the number of times I have unsubscribed from you tubers who eat and talk with their mouthful is huge. I doubt that their Mothers let them do that when they were younger

[@RaleighSmoke]

George Maurice - Lol! It is a bit gross when you here all that lip smacking. Thanks for watching!

[@michaelbegay1437]

Yes sir, I learn more and most taste it . Thanks.

[@oren5230]

Phil in Florence sent me here. Subbed. I have a 18.5 WSM and have wanted the hanging rack after seeing Jason's video. No luck. I'm headed over to Gateway for the rack. Thanks so much for the link.

[@RaleighSmoke]

Oren - Awesome! I checked again today and it looks like they’re sold out of the 30 gallon hangers. I can’t help but wonder if I had something to do with that. Try this link: www.gatewaydrumsmokers.com/Rib-Hanger-Kit-p/10630.htm If it works, try an order it. If not, you might be able to call them or find it elsewhere for sale until the restock. Just make sure you don’t buy one of the older ones. The older ones don’t have angled sides to allow for the WSM’s lid to fit over it.

[@oren5230]

I called and ordered the 18.5 inch rack. They had them off the site due to not having the hooks? Took about 10 minutes over the phone. I'm so happy to be getting a rack. Your link shows the 18.5 rack but when I checked it did not show. The staff assured me my order is the 18.5. Thank you so much.

[@RaleighSmoke]

Oren - Cool! That makes sense. Someone else ordered one, but it didn’t come with hooks. You could buy hooks through Pit Barrel, but theirs are 4”, while Gateway’s are 3.5”. Hope it all works out well. You’ll definitely enjoy it.

[@oren5230]

If I never found a rack I had an idea to make a system, using a painter's paint can hook (intended for use on ladders) to mount from the top of the WSM dome. Sometimes my imagination can be dangerous. Just got my sale conformation from Gateway on the 30 gal. 18.5 rib rack. Happy, Happy, Happy.

[@smokemeateveryday5321]

I don't hang meat in my WSM, but sometimes when I do a brisket I take out the water pan and let the juices drip over the coals below. You do get a different flavor this way - sort of a pit-bbq style of cooking.

[@RaleighSmoke]

Smoke Meat Everyday - In heat ya! Supposedly, depending on who you ask, cooking more than 23 or so inches above a heat source is still considered “indirect”. So, its equivalent to using a water pan, in theory. The added flavor that you noted might why folks do it. As for hanging ribs? Who knows if it’s worth all the hype. I’ll have to do some more research. Thanks for watching!

[@eltonsbbq-pit]

Thanks for sharing this. Great production aswell! Cheers from Norway

[@RaleighSmoke]

Elton's BBQ-pit - Thanks, Elton! It took way to long to edit, but it was worth it. Thanks for the support! Stay warm over there!

[@dmarkj22]

I love my WSM 18' but I was thinking about getting a PBC but after watching this video i realize I don't need to. All I need is a nice hanging rack and I can do everything in my WSM that you can do in a PBC plus much more!!!

[@RaleighSmoke]

DMJ 822 - Indeed. Glad I could be of service. Since I made this video, Hunsaker & Lavalock have also come out with hanging rib racks that fit the WSM, so you can compare those too. Also, I now do own a PBC, I got it cheap - just for fun. It’s a good cooker, just not as versatile as a WSM. Thanks for watching!!

[@Ricklynchcorecom]

Just made my first baby back ribs on my 18.5 wsm modified with hanging rack, they were just great!

[@RaleighSmoke]

Rick Lynch - Awesome!! Did you wind up finishing them on the grate or did you leave them hanging?

[@Ricklynchcorecom]

RaleighSmoke Hung for two hours, wrapped 1 hour. Bronzville rib rub initially, brown sugar, agave, Parkey, during wrap. Then 20 minutes unwrapped on grate, sauced, another 20, served.

[@RaleighSmoke]

Sounds great!!

[@georgemaurice9179]

I agree . I have subscribed . I was on Phil in Florence, whom I also like. Keep up the good work

[@RaleighSmoke]

George Maurice - Thanks, George!

[@Saborespe]

Amazing video, you already made me hungry... :) greetings from Melbourne, Australia

[@RaleighSmoke]

Sabores.pe - Thanks!

[@aaronfavors9127]

welp I already pulled the trigger for my PBC, but this video provides great info. I'll just get the WSM for my Dad now for Father's Day along with the rack that was purchased in this video.

[@RaleighSmoke]

Aaron Favors - Great idea!

[@bkeaver644]

I have both.. they are very different cookers. They both have their place but the WSM you can add a few mods to make it do everything from what it was designed to do to hanging, grilling and more.. If someone asks me which one they should get I always direct them more towards the WSM, but don't get me wrong I love my PBC too you just get more control with your cooks on the WSM.

[@RaleighSmoke]

I completely agree. Thanks for watching!

[@ignatiusl.7478]

Perfect bite!

[@marcogabriellopez9867]

Thank you for share a great video, greetings from Salamanca Guanajuato Mexico

[@SEAGULLU13]

Enjoyed that one

[@sschario60]

Your tip of DOUBLING the heavy duty foil wrap may be just the tip I need to preserve that mahogany color. Thank you.

[@daveshouseofbbq]

Great video. Ribs looked awesome.

[@RaleighSmoke]

Dave's Ohio BBQ - Thanks, Dave! You really ought to look into one of those racks. It’s definitely different & allows for more volume.

[@DAWanamaker]

Love the idea of the accessory that gives the WSM the benefit of a PBS. But your Duke sweatshirt has GOT TO GO, MAN! Great video.

[@RaleighSmoke]

David W - Lol! Wife works for Duke, so I have to show some love. Thanks for watching! Get yourself a rib hanger (if you have a WSM). You’ll love having it in you arsenal.

[@DAWanamaker]

@@RaleighSmoke just having fun. I'm a Kansas Jayhawk, hence the opposition to Duke. Thanks for making the video. I'll order the rib hanger for sure. Looks like a fabulous accessory.

[@GrumpyGator]

Thanks for this video. Got my Gateway rack today. No hangers came with it, but I'm sure they'll remedy that. Can't wait to try it.

[@RaleighSmoke]

Tom Ferguson - Dang! Glad to hear you got one, but not to hear it didn’t come with hooks. Did you order it directly through Gateway? Hopefully you’ll have them in time for the Super Bowl. Let me know how it goes once you get the hooks & try it out. Thanks for watching & the sub!!! 👍👍👍

[@GrumpyGator]

Direct from Gateway. They're sending hooks out. Can't wait to do half chickens hanging. This rack for the WSM is the best. All the benefits of the WSM with PBC capabilities.

[@crunchwrapsupreme8812]

We been hanging ribs in a barrel for about 20 years ❤

[@NikonPhotoHawk]

I agree 100%. This is the very same set up I use. I also had a 22" WSM, which I got because it's larger and I could smoke more Ribs. But thanks to the Gate Way Rack, I can do up to 8 racks of Ribs in my 18.5" WSM, and use less fuel then my 22" WSM required to do the same job. I also have access to a PBC, and its an Amazing Rib cooker, and I may pick one up to have as my own for the times when I need to cook more then 6 or 8 racks of Ribs... or to cook Ribs while the WSM is cooking Briskets or Butts. Because of this wonderful rack, I sold my 22" WSM... and I will used the money to get a second 18.5" WSM or a PBC. I do find that by hanging the ribs over the hot charcoals, it does give the meat a slightly different taste... not better... just different. Kinda of an earthy background note is how I would describe it. EXCELLENT work in this video. I'll be sharing it. PS. I've found that by hooking the ribs at the 4th. bone rather then the second, makes a big difference in reducing that charring at the end. Tuck the excess (rib end above the hook) under the support bar of the rack or off to the side. And I've also found with the 18.5" WSM, you can also use less charcoal then PBC recommends in their PBC.

[@RaleighSmoke]

George Silver Hawk - I knew others had been using these racks, but there weren’t any videos on it. There weren’t any videos comparing these two cookers in this manner either. So, that’s partly why I filmed it. I’m glad you enjoyed it. Thanks for watching, sharing & taking the time comment!! P.S. Those are some great tips! I might try that 4th rib trick. Thanks!!!

[@49eddieg]

George, I have a 18.5" WMS Smoker and I read that you use the Gate Way Rack with your WMS. What size of rack are you using? 30 gallon? Thanks!

[@RaleighSmoke]

49eddieg - The 30 gal fits the 18.5 WSM. The 55 gal rack fits the 22.

[@heyzag]

George Silver Hawk Dang.... Good info 👍👍👍

[@zulugawd8723]

Awsesome awsesome video!

[@DadIncredible]

Thanks for the info. This is a topic I’ve been interested in lately. Apparently I’m way behind the curve!

[@RaleighSmoke]

Dad Incredible: BBQ, Grilling & More - No worries. Thanks for watching!!

[@fromobile1]

Thanks for the great info/work. Really helpful

[@RaleighSmoke]

Pierre Choucroun - You’re quite welcome. Thanks for watching!

[@GoRawVegan]

I have gateways and pbc's. Another great point for the WSM is the dome lid. The moisture will roll to the sides....gateway/pbc will drip on meat with flat lid. Not much nor often, but I've had some no good stuff drip on my food...and I keep a clean pit...most of the time haha

[@RaleighSmoke]

Scott Sam - That’s a good point. I think Lyle pointed that out in his comparison video. Weber definitely did their homework in the design of the WSM, but not when it came to making a hanging rack I guess. Thanks for watching!!

[@punkem733]

Nver had the flat lid drip moisture on my food on the PBC, but OK.

[@brianthompson3543]

Great video, but how is this a comparison of the two if you didnt even use the PBC and cook on both of them, this is just a comparison of the the measurements. T-roy @ T-roy cooks recently did a true comparison video where he did a rack on both the WSM and PBC and concluded the PBC created a better finished product.

[@RaleighSmoke]

Brian's Backyard Q - It’s what it is, a comparison, not a side-by-side. The measurements of the 18.5” WSM & PBC are nearly identical. They PBC is a 30 gallon drum & the 18 is based on that frame. The 22” WSM, what Troy has, is a based on the frame of a 55 gallon drum. Therefore, the distance from the coals would be greater & the overall air circulation would be different. So, they’re not a true side-by-side. Now, it’s worth mentioning that Troy got his PBC for free. If they want to send me one, I’d be happy to do a side-by-side, but until then, I can only compare the two based on measurements & what the two can do. The WSM, by design is a smoker. The PBC, by design is a cooker. Adding the rack the 18.5” CAN duplicate the effects of the PBC in a nearly identical space and environment. Thanks for watching!

[@selectreceptionsweddingvid3233]

@@RaleighSmoke Its not a comparison, it's a click bait title.

[@RaleighSmoke]

Brian's Backyard Q - I did a side-by-side and put out the video this week, just for you. Check it out.

[@k9m42]

TRoy recently did a new comparison and taste test of hanging ribs on the WSM and PBC and said the WSM had the better flavor. Being the WSM is more versatile than the PBC, it's clearly the better choice.

[@budwoodman1716]

"I'm cheap and this works fine....". I love it !

[@RaleighSmoke]

Bud Woodman 😂

[@jwseal]

Hello again, Jon, got my Gateway hanging rack after seeing this video! I then saw a dilema with how to affix a pit temperature probe. I saw that you simply hung them somehow. I ordered a 4 pack of solid copper 2 inch alligator clips from Amazon ($8). The copper is very pliable and was easily hammered to fit a probe. One thing though, I found that the 2" clip is just barely large enough to clamp onto the Gateway bar, so I would recommend a clip larger than 2" for anyone else who would try this.

[@RaleighSmoke]

Joe Sloan - Great idea! On this cook, I wasn’t too concerned with pit temp as long as the dome was reading below 275°. They’re not super accurate, but still a pretty good guide & I just wanted to see if the WSM could beat the PBC’s hot & fast temps, which I think you can. Maybe I’ll try your trick if I use the probe again. Anyways, how’d those ribs come out? Thanks again fir watching & the tip!

[@jwseal]

Hi Jon, well, my critics are saying my ribs are getting better. Now that I have the Gateway hanger I am going to convert from the Cajun Stacker to that; and hopefully, not have to change the vent settings too much. Another BBQ You Tuber, Meat Head, is doing something similar with his Barrel House Cooker. He had issues with a really large brisket, and that gave me the idea to combine the Cajun stacker with the Gateway hangar if I want to hang a really large brisket in the future.

[@edwardvanhook2721]

They are some beautiful ribs GOOD JOB!!!

[@RaleighSmoke]

Edward VanHook - Thanks!!!

[@thomasjacques5286]

You can also grill on a WSM. I usually save my grilling until the end of my smoke session for stuff like burgers, hot dogs and brats. No since waste those burning coals.

[@RaleighSmoke]

Very true!

[@gordongoodkey4118]

You can grill on the PBS as well

[@harrybutcher7725]

Great demo dude 👍👍👍

[@desun75]

Awesome video! I prefer wrapping in my pit barrel cooker.

[@likeachamp91]

Thank goodness. I appreciate the sparing of having to watch some one eat something. I always see that and feel weird watching some one “tasting” something

[@RaleighSmoke]

F**K**G Pj - 😂

[@jtanner71]

great video, and really nice looking ribs! I have a 26" kettle with the slow'n sear xl....a 22" kettle with the slow'n sear plus....a Genesis for lighting my charcoal chimney :-)......and a PBC....the PBC is awesome--great volume (8 racks at a time easily) and it's ridiculously fuel efficient. I actually don't need or want a WSM because of that. That said, I'll probably still get a WSM at some point just because! Get a PBC, you'll love it....the hot'n fast actually translates into faster cook times without the expected "less pleasing" results...churns out great food.

[@RaleighSmoke]

jtanner71 - I really appreciate you stopping by. Sounds like you have quite a collection. What I was trying to prove here was that if you already owned a 18.5” WSM and bought a Gateway rack, you could do everything the PBC could do and more. Nevertheless, the PBC is a great product and wouldn’t mind owning one, just for fun and ease of operation.

[@jtanner71]

RaleighSmoke - Yep, I'm sure the WSM can do everything but the simple genius of the PBC is that you're never playing with airflow/vents (except for removing the rebars for chicken sometimes :-))....it just cooks great. That said, if I find a 22" WSM on sale, I may bite....nothing wrong with another toy. Or maybe a Kamado Joe...or both!

[@RaleighSmoke]

jtanner71 - Ditto here. I’d buy a used PBC if I found one at a smart price. More toys the better. 😎

[@charcoalbbqkitchen]

Wow! Awesome Video!

[@RaleighSmoke]

CharcoalBBQKitchen - Thanks!!!

[@Matt1075]

Looking good friend.

[@RaleighSmoke]

Matt H Thanks!!!! 🙏🏼

[@neil_b4_zod]

I own a PBC and my neighbor has as a WSM. From our comparisons, food is equal. Theres really no difference in quality of finished product. Where there was a difference is the dial in. My neighbor had more of a learning curve to dial in how to get the Temps he wanted, which involved getting a gasket for the door to help get a better seal. From our side by side, I think WSM needs a little more management. The WSM is more flexible and versatile of the two. The PBC has been mostly a set it and forget it for me since the beginning (once I figured out how to properly light my coals it settles into a consistent 275-300 at sea level). My feeling is WSM is the better product, but PBC has its place for people who want less to fidget with. However, the big issue is when you buy a smoker...you start eyeing other cool things on the market...Ive been thirsting over a Backwoods smoker for about 6 months now lol

[@HeavyMetalBarBQue]

Hey Jon! Great job with this comparison! You are exactly right....If you already have a WSM.....why "buy" a PBC? But yes.....take one if they give it to you!!! It's good that there is a hanging product out there for those who want to experiment with this style of cooking. A bit pricey but I can see it is very substantial and made well. I've all but given up on this hanging thing........ it puts the meat too close to the hot coals. Although, I've addressed this situation with a few different solutions. So... if anyone wants to buy my Weber 22.5 inch hanging rack for a discounted bargain price of $150.00 they can have it! LLLLLL Metal On Brother! \m/

[@RaleighSmoke]

Heavy Metal Bar-B-Que - Lol! Someone else mentioned to me that they had a 22” hanging rack that they never used. I told them to either use it or sell it. They’re a hot commodity. Thanks for the feedback & the support as always!!! \m/

[@chris27289]

Man that looked delicious.

[@RaleighSmoke]

Freetime - Thanks!!

[@progers5019]

Did Ya'll hear that crack of the bat sound. It was Jon knocking the crap out of this video out of the ballpark. WOW, that was an awesome video packed full of info. Watched every minute. So cool how that drum rack will fit the WSM perfectly. I'd say this is a 10 video bro. Very well done. I see your shots of my old stomping grounds around Raleigh/Cary 440. Lots of memories.

[@BiggsHomeCookin]

Hey Phil, he sure did... I've been waiting for this one... those ribs made my johnson (opposite of soft)... LOL The ending was killer too...

[@progers5019]

Biggs' Home Cookin' lol Johnson controls plant opened up in this area couple years ago. They make controllers if you need a controller. Jon did good.

[@RaleighSmoke]

Lol! Thanks, Phil! I'd been working on this one for a while (even before I started filming). I couldn't have done it without Chris a/k/a "Biggs". I really appreciate the support as always. Especially from a KZbin celebrity like yourself. 😉

[@progers5019]

I said the video was great, but those ribs turned out great too. If you see Jay Dalum on the side of the road, please pick him up and feed him some of those ribs. haha

[@campmeatbbqcampmeatbbq7951]

PHIL IN FLORENCE Thanks Phil, I am not starving, cause the only way you would see my ribs is if you cut me open, or I had some on a platter. Otherwise I could mix in a salad a little more often. But I would for sure eat those Ribtown Ribs! Jay. Camp Meat BBQ

[@LassesFoodAndBarbecue]

Thats great. I am planning on adding rebar to my uds. Just to be able to hang :) Ribs looked awesome!

[@RaleighSmoke]

Lasse's Food and Barbecue Thanks, Lasse!! Hope you’re doing well. I look forward to seeing that!!

[@BiggsHomeCookin]

Hey Jon, this would be a good note to end the Road to Rib Town on... because you freaking nailed it! That was a nice find on that rib rack... I want one for the pit barrel when cookin' chicken... I can take the rebar out and cook at higher temps... crispy skin : ) Side by side comparison WSM is basically indirect with wood smoke added, were as the PBC is direct with smoke flavor added by the meat dripping on the coals and vaporizing back up into the meat... giving a different smoke profile. Great video my friend, it was worth the wait... and the ending was awesome too! These were the best shout outs I've seen... Thanks! Biggs : )

[@RaleighSmoke]

Biggs' Home Cookin' - Thanks, Chris!! I'm glad you enjoyed it. I really appreciated your help with this one. Maybe we should link up one of these days and do a side-by-side. 😎

[@progers5019]

Mr. Biggs, your side by side comparison is correct if he uses the water pan. In this setup, he didn't use it. Remember when he showed the ribs hanging 4 inches from the charcoal in the bottom. So, Mr. Johnson, in this cook, he is cooking like you on the PBC. Youdaman

[@BiggsHomeCookin]

Heck yeah Jon, I'm thinking of hitting the road... have PBC will travel...and PK. I'd like to contact a few people and do a little trip here on the east coast... ? Phil included : )

[@BiggsHomeCookin]

Hey Phil, you are correct sir and youdaman! What do you think, road trip for the bigman... ?

[@progers5019]

Now that would be fun. Plan your work, and work your plan. EAST-COAST NIGHT RIDERS.

[@CentralTexasGrilling]

Ribs looked great Jon! Great video.

[@RaleighSmoke]

Aim'em and Claim'em Smokers - James!! Thanks, bud! I appreciate it big time. Thanks for taking the time to stop by. I always enjoy watching you videos - tons of great info. Smoke on!!

[@tomevans5458]

I have both WSM and PBC.. This is a great idea for someone who already has the WSM. Can you provide more info on the sriracha honey you used in your rib wrap? Tried to find online and was unsuccessful. Thanks!

[@RaleighSmoke]

Tom Evans - Unfortunately I think Harris Teeter stop making it. I haven’t seen it in at least a year or so. I’m sure somebody out there makes one. Let me know if you find one. Thanks for watching!

[@tomevans5458]

@@RaleighSmoke Doesn't appear to be any commercial products online. Only recipes. Will continue to search.

[@martinhoward8008]

Great video, got me inspired

[@RaleighSmoke]

Martin Howard Thanks!!!

[@Polamish]

very thorough. thank you

[@RaleighSmoke]

Polamish - You’re quite welcome. Thanks for the feedback!

[@jboldt73]

Last year I owned a barrel house until I realized I could purchase the very same rack for my 18 WSM. Great minds think alike.....

[@RaleighSmoke]

Jeff Boldt - Yeah, man! I’d seen folks using these, but not one video on it on KZbin so I figured I’d do one. When I realized how similar this set up was to the PBC, I couldn’t help but feature that too. Thanks for stopping by and takin the time to drop a comment!!

[@malcolmmcmillian7607]

Seems as though your process can be simplified but the end result seems to be worth it.

[@CAVlogs121]

I own both and honestly my Weber Smokey Mountain collects dust. The Pit Barrel is so much easier to clean and use plus the cooking results are perfect every time. The WSM is a great smoker but the PBC is king in my book.

[@RaleighSmoke]

CAVlogs121 - I hear ya. I now own a PBC & a handful of WSMs. The PBC is simple and less fuss, but I still like the versatility of the WSM. Thanks for watching!!

[@Grogansweep14]

Hahahaha after a few weeks and little research lol nice one mate

[@teawithcrypto1089]

Thank you for information.

[@ChristysCookingLifestyle]

I only have a Weber kettle, I've been wanting a PBC for awhile. I just don't have a place to store it. I already have 3 grills under my carport. One more and the Jeeps will have to move out😂I can see how the WSM can do similar as the PBC with the rack. Your ribs looked delicious. Thanks for sharing😃

[@RaleighSmoke]

Christy's Cooking Channel - Well, now that you’re a BBQ channel, maybe they’ll just send you one. Lol! The kettles put out good ribs, but there is something to the vertical idea. I may have to do a blind taste test to see which is better, vertical or horizontal. Thanks for watching!

[@johngies4024]

Rotate ribs. About 1/2 way through the cook put hooks on other end of ribs and hang them. That way one end won’t be over done

[@RaleighSmoke]

john gies - Interesting idea. Is this something you have personally done?

[@johngies4024]

Yes. Just recently tried it and works great.

[@johngies4024]

I have to give credit to Armadillopepper for this idea.

[@James-dm8tx]

Ive seen lots of successful cooks on both cookers. So id be happy with either or.

[@RaleighSmoke]

Absolutely! I totally agree. I just wanted to see if I could duplicate the affects of the PBC, which I think I did. However, I’d still jump at the chance to own one if I found a good deal on Craigslist. Thanks for watching!

[@James-dm8tx]

RaleighSmoke honeslty tho i gotta admit id probably get a PBC since i own a weber kettle performer

[@award5003]

Just found your channel. Very informative, im in NC too Goldsboro.

[@Moondoggy1941]

Thanks, you saved me 240 dollars and I will update my 18"WSM.

[@RaleighSmoke]

jim carson - Glad to be of service

[@alanosborne1947]

Was watching T-Roy grilling video and stumbled across your video. I see you are in Raleigh area I'm in Apex! I am thinking about buying a WSM 18" so I can smoke a prime rib for Christmas dinner. Have you ever done a prime rib? Any way great video and thips for doing ribs on a WSM. Very encouraging.

[@RaleighSmoke]

Alan Osborne - Awesome! Thanks for watching, bud! I too am planing a prime rib for Christmas. It’ll be my first since we are finally not out of town this year. I’m stoked! I’m planing on a reverse sear. Smoking it low and slow over lump charcoal until 120° internal. Then I’ll remove the mid section & sear it right over the coals (utilizing the upper grate of course) for an awesome crust. That’s what makes the WSM so great! It’s super versatile & not expensive. I highly recommend it.

[@BigLou956]

Wow, nice looking ribs👍👍👍

[@RaleighSmoke]

Luis Palomo - Thanks!!! 👊

[@nyanates]

Ha! Thought I recognized the belt line during my normal rush hour but said “Naw, what are the chances?”. Then I took note of your channel name. Nice vid. I have a 4-burner Jenna grill for heavy lifting, Weber 22” and Smokey Joe kettles and a circa 2000’s Charbroil electric smoker. My grilling/smoking adventures are just beginning. Peace!!

[@RaleighSmoke]

David Gates - Lol! That footage is actually from 40 near Harrison Ave & then 540/Aviation Pkwy. Thanks for watching!

[@mack1707]

Very cool. I just sold a pellet grill and I’m trying to decide on a replacement

[@RaleighSmoke]

Mack's BBQ Team - As I said on Troy’s vid, I think both are great, but the WSMs are more versatile. You can do slow-n-low, hot-n-fast, direct, indirect, horizontal and now vertical (if you get one of these racks). 😎

[@mack1707]

RaleighSmoke thanks bud. I think I will get one and a rack.

[@NoHippieBBQCooking]

Very thorough. I think that if you don't cook a lot of volume and own a wsm, you can about do the same thing, so no need to own both. There are a few differences that are mainly minor. I don't know the science, but lit exactly the same the pbc runs hotter which is helpful at a mile high in cold weather. The wsm struggles in winter a little. I have actually kind of got away from using webers water pan. Its just a mess. If weber wants to make a mint, they need to start selling foil water pan inserts. I think that weber was onto a good thing with the hanging system. Not sure why they stopped selling it. I guess I'm lucky that i don't have to choose between the two. The weber is more versatile, but for someone that takes cookers to different locations, the pbc is a lot easier. Definitely save money on coals with the weber since it can be completely shut down. Back to the point. I think the cooks would be similar enough to be almost unnoticeable. Nice video

[@RaleighSmoke]

I really appreciate you checking out the video. I must have watched your comparison video a dozen times. I knew that you favored the PBC, but then later came back and said you thought they were even. I was really surprised to learn how similar they were. Adding the rack, IMO, does remove the volume argument. As for that water pan... You really ought to try running sand in it. You can easily cover it with foil once there's sand in it. Clean up is super easy and it uses a lot less fuel with sand instead of water. My last rib video (episode 9) covered that. Give it a try. I think you'll be surprised. I was. Thanks again for watching!! It means a lot!!

[@gabriellacamis1724]

I have a 22 inch WSM and purchased the hanging rack device just before everyone was out of them. One thing I noticed with the rack system you used on the 18 inch WSM was that you can rotate it. The Weber rack (at least for the 22 inch version) locks in on the grille tabs, no turning. Nice video!

[@3pedal372]

No Hippie BBQ & Cooking get the Hunsaker basket for the WSM, can get to high temps

[@Jimbobd421]

I assume this rib rack will fit the 22” WSM also. Awesome video.

[@RaleighSmoke]

Jimmie Durrant - the rack for the 55 gallon Gateway Drum Smoker will fit the 22” WSM. The 30 gallon rack fits the 18.5”. I think the 55 is $50, last I checked. Thanks for the support!

[@Daddyoftam]

I have two 18in WSM and stack the two cooking chambers together. I have hung as many as 6 racks from the top grate. Hanging is the way to go.

[@usa91787]

PBC will hang 8. Without stacking anything.

[@RichsRiverSmokersWestVirginia]

Hey brother love those ribs they looked amazing in all levels! Bet they tasted great!

[@RaleighSmoke]

Rich's River Smokers West Virginia -Thanks, Rich! You’ve been pumping out so many videos lately I haven’t been able to keep up. Hope you and Miss Katy are doing well. Thanks for the support!