Is the Weber Smokey Mountain the BEST SMOKER EVER?!

Today, I'll show you how to use BOTH of your Weber Smokey Mountain Grates when you're firing up the smoker! I have a few different things I like to do in order to ensure a good cook every single time!
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#WEBERSMOKEYMOUNTAIN #WEBER #GULFCOASTSMOKE

[@GulfCoastSmoke]

Every time I use my WSM the videos are MUCH LONGER! My bad xD

[@josels1292]

I have this 22” smokers as well. I usually put some big potatoes wrapped in foil in the bottom rack. Throw them in the bottom rack halfway to cooking time before the ribs are done.

[@21mejia25]

Your channel has motivated me to brush the dust off my WSM and smoke a brisket this weekend!

[@GulfCoastSmoke]

That’s what I love to hear! That’s gonna be a damn good brisket this weekend!

[@jessegranados909]

I used your Double Burst Method today, and it worked awesomely! Temps held steady at 250. Thanks for putting out great videos. Keep up the good work.

[@GulfCoastSmoke]

YES! I love to hear that!! You’re most welcome, I’ll do my best to keep putting them out!

[@lcglazer]

2 small chunks of wood is the least amount I've seen in anyone's video. Thats gotta be pretty light wood flavor??

[@kathypollari7122]

I'm sure glad I found your channel. You sold me on that Weber smoker. Thanks for all those great tips on smoking also.

[@SonicBoomC98]

I switched from briquettes to lump over a year ago and never looked back. I liked the results I was getting with the lump. I do like the iniform size of the briquettes though. I switched to no water pan my past 3 cooks.

[@asufib6619]

I got my first wsm about 2 years ago. I haven't used my offset since then. Its so easy to use. Set it and forget it and great flavor.

[@GulfCoastSmoke]

I suggested to my buddy he get one for the same exact reason! Once you learn to dial it in, it’s too easy!

[@elscotto9551]

@@GulfCoastSmoke would you mind coming round and dialing mine in? I'm in Torquay VIC.

[@sabrenacantu7021]

Realistically, the WSM provides you with 6 cooking zones: the top rack, second rack, and if you put a rack on the bottom, it works like a kettle. Then, you can have a direct and indirect zone on each layer. So much versatility from one cooker!

[@GulfCoastSmoke]

Hard to deny how good this cooker is!

[@omarvillegas7161]

So for the meats that take longer put them at the bottom?

[@lcglazer]

​@@omarvillegas7161 hell no, don't listen to to this dude. he's probably talking about using one or two of any of his "six zones". He aint smoking on all three layers of any of his six zones at one time. I won't believe he can get anything useful from this unless he posts a video. I took off the body and put my top grate directly over the coals at the bottom to sear my rack of smoked ribeye and its way too low to the fire, way lower than a kettle's height from the coals. Ribeye was catching on fire, I wasn't caramelizing the surface anymore, just burning and creating black carcinogens. I would sear from the second tier like GulfCoastSmoke did. That'll work.

[@pas0003]

Great tips and fantastic video! I just got my WSM and going to try out making some beef ribs tomorrow. Super excited to see how they turn out and how they compare to slow cooking them in the oven!

[@SouthEastFeast]

Sensational clip! What a versatile grill! 🙌🔥💯

[@DylanJean-p4c]

First time using a WSM cooker as we speak. Using your set-up method( double smoke blast). I’m 1:30 in and my smoker temp and cooking leave has been a steady 250-260 degrees. Smoking a 7 lbs pork butt. Thank you so much for tips. G

[@GulfCoastSmoke]

That’s what I love to hear! It’s really an amazing method, you’ll have a lot of success with it for sure!!

[@greeneyesfromohio4103]

How did the Weber Smokey mountain perform for you brother? I am extremely interested in this smoker and wanting to buy one.

[@SweetHavok]

The purpose of the water pan isn't to keep the meat moist, it's to help regulate the temperature inside the WSM. A more humid environment will hold heat longer. Long story short your charcoal should last longer due to the humidity in the WSM.

[@dkoo6866]

The water pan is amazing ....

[@YesItsMario]

Awesome cook and good tips on how to utilize the bottom grate. I've had my WSM for over 2 years and never used the bottom grate, but that's going to change!

[@GulfCoastSmoke]

I was the same way for the longest time! But there is just so much that you can do with this cooker there is no reason not to use it! Enjoy!

[@fly1327]

Nice! I almost always run my 22 WSM without the water pan. If you're serving a crowd, I highly recommend getting a Hunsaker hanging rack for the WSM (great little company) and cook like the PBC does. Ribs, chicken halves, even turkey halves. Served 14 tri tips from a single cook (with room still for a few more) to 80+ people at an event last month. Everyone pleased. I'm already hired for the next event. Thanks!

[@GulfCoastSmoke]

Wow! I need to buy one ASAP! I’ve never hung anything in my drum or WSM!

[@greeneyesfromohio4103]

You served 80+ people off one cook from a Weber smoker mountain?! That’s insane! Never would of thought all that food would fit!

[@fly1327]

Well, also did 16 lbs of chicken thighs on my 2 kettles at the same time, so...@@greeneyesfromohio4103

[@CoolJay77]

It sure is very versatile, I usually start the fire from the center out, I will have to try your way as well. I use Hunsaker vortex plate right over the coals and a FireDial diffuser in place of the water pan. I think the method helps divert more of the smoke to around the meat, vs with the water pan, more of the smoke travels on the periphertal wall and exits right out thru the top. On the 22" WSM, I have found running at 290 to 300 F produces cleaner smoke flavor compated to low and slow. The biggest improvement has come from adding a stainless steel bowl filled with water right over the vortex plate, the rolling boil generates hot steam, just like in Myron Myxon H2O smokerts. The steam helps build better bark. The factory water pan up top does not generate the same level of steam. One has to build a handle on the bowl, and careful not to get burned. I do have other mods to shape the smoke travel, but it requires some build. I use Jealous Devil lumps cause they run hot, and they barely keep up with that temperature while using the bowl of water. I suspect briquettes may not burn hot enough for my method.

[@regbrandon5274]

Thanks

[@danielploy9143]

With the water bowl in place, do you experience any condensation falling onto the meat from the lid?

[@CoolJay77]

@@danielploy9143 No. Did that happen to you? Was the weather extremely cold that would have cooled the lid?

[@danielploy9143]

@@CoolJay77 believe it may have something to do with the lid vent being more closed than open causing condensation?

[@CoolJay77]

@@danielploy9143 Yes, that too can be a reason. An open top vent will allow for steam to escape, but it will also result in higher temperature of the lid,. A low temperature at the surface of the lid will liquefy the steam hitting it. Just curious how hot were you running the pit. If some of the condensation has been dripping over the meat, it may not necessarily be a bad thing. It is like spraying water. It is distilled water, however I'd wash inside the dome real well at the start if that is the case.

[@kevincraig6794]

So I noticed your method has changed slightly with lighting the coals. In a previous video you started in the middle of the basket and then placed wood chunks, now you start the coals nearest to the open vent then place wood in the same locations. Any real reason for this or does this just ensure it will burn to the center and then out? Love your content, its been very helpful! You def get a like and a sub

[@quong1]

brilliant presentation and step through guide.... love your work bro can u do some beef ribs thick ones pls

[@GulfCoastSmoke]

Got you!

[@rickcormier9160]

WSM’s make great food. My best has been when using the water pan instead of using my firedial and Vortex.

[@rainbowlilyave]

Helpful details buddy, very helpful as I begin my WSM journey! Thanks for sharing

[@nickma71]

The water pan he isn't using is the diffuser giving indirect heat in the cooking chamber. If you don't use it, get a different diffuser as he does.

[@BrandonMobley614]

Perfect way to use the WSM to it’s full capacity, great timeline with Superbowl around the corner. I’m thinking I’m going to pull the trigger on a WSM soon. I’ve had a kettle for years and they’re great, but as far as a barrel type smoker, I just don’t think you can’t get a better bang for your buck than the WSM. I’ve watched you cook some amazing BBQ on this channel on a WSM.

[@GulfCoastSmoke]

It truly is a great cooker, brother. I do think it’s worth picking one up you can just do so much with them!

[@elscotto9551]

I'm curious to know how much fuel was left over after that cook? It looked like a lot of charcoal for the amount of time you were cooking. Were you able to shut it down and recover some of the briquettes for another cook? And you mentioned at the end that the tri tip was medium rare after one and a half hours. Is there an internal temperature that would alert us to that level of doneness? And I'm so confused about the water pan, some swear by filling it with water, others use it empty but covered in foil and now you don't use it at all :o It all looked amazing but I feel I need a lot more detail about the method to achieve similar results.

[@user-id2hd3nl3g]

It’s the best smoker and the best to buy used. Got a new 18.5in for 275 on marketplace

[@narbekalantarians6269]

Love my WSM 22 ("Big Fizix"). I've done some of my best bbq on it. Nice video

[@KE-vm1tp]

I have the wsm 18 inch...u can do a meal for about 10-15 people in about 6 hours on it..smoked cabbage with bacon is delicious on the wsm..

[@GulfCoastSmoke]

I have to try that smoked cabbage! How do I do it?

[@KE-vm1tp]

@@GulfCoastSmoke there's several KZbin videos on how to do it..

[@joecamel8182]

Thanks man thinking about buying one of these webers not the greatest grilled. Think I can figure this out. Thanks again

[@GulfCoastSmoke]

You absolutely can! I believe you got this

[@MrT6bill]

Awesome cook! Love to see that middle rack get used!

[@GulfCoastSmoke]

I appreciate you! It makes the cooker real versatile!!

[@hardcorehunter7162]

I put the wood under the coals, that way it will more smolder. Throwing it on top it is more likely to combust since it has more oxygen.

[@ia6980]

I let it burn for first 15 min, and after limit my vents and itll give you smoke

[@grillingaddictionwithnick4982]

I never cooked on a WSM but man it's versatile cooker ! Killer cook 👊 great job brother !

[@GulfCoastSmoke]

Super versatile! I love that thing man. I appreciate you very much!

[@dansmith8512]

Great video again. If you put the water pan in ( with or without water), would that make the lower grate cooler, im guessing the top grate would still be cooler with the pan in

[@GulfCoastSmoke]

I’m sure it would because it deflects the heat a bit! When I did use the water pan I found it made the smoker much much cooler than normal!

[@beverleygregory]

your the cooker supreme, wish you were my neigbour

[@stephanieyeminez89]

My husband & I love your channel we have a binder suggestion spicy mustard and then use whatever rubs you have like meat church or your rubs. His bbq name is Big bad wolf bbq. His name is William. Thank you.

[@GulfCoastSmoke]

I’m so glad y’all enjoy the channel! Spicy Mustard it is! I’ll use it soon!!

[@motocrossrebel12]

Dang, nice spread! And informative been looking at the smokey mountain for a while now. Might just get one, I love my kettle. Ive had it for 11 years, and I use it about 3 times a week.

[@GulfCoastSmoke]

It’s a great cooker! Don’t think you can go wrong in getting one!!

[@josels1292]

What happened to the water pan below the bottom rack? That should stop any direct drippings into the hot coals.

[@GulfCoastSmoke]

I threw it away! I want the drippings on the coals, it produces some great flavor and a moist environment to cook!

[@PostalBarbecue]

Dude, Thos ribs looked insane!! I'm drooling over here.... AND THEN that tri tip... come on! Take my money!!!

[@GulfCoastSmoke]

Man, the flavor on them ribs was insane!

[@juanhuerta8410]

Have you ever used WMS for competition

[@s21299f]

You talk about southern bell on beef, but it is amazing on everything. I did shrimp on the weber kettle the other night with southern bell, got a quick sear on them and then transferred them to a cast iron skillet with butter, garlic, and parsley. They were fantastic.

[@GulfCoastSmoke]

Yes sir I agree with you! I do enjoy using it on almost every single meat as a base layer even!

[@s21299f]

@@GulfCoastSmoke its always the base layer on my ribs and pork

[@GulfCoastSmoke]

You’re doing it right, brother!

[@scrscr3246]

Impressive! I’ll give this method a try fo sho

[@GulfCoastSmoke]

Always turns out incredible! Thank you!!

[@reidharrison2152]

Excellent looking cook.

[@GulfCoastSmoke]

Thank you, brother! I hope all is well!

[@reidharrison2152]

@@GulfCoastSmoke I’m doing great brother. Just training at Citgo every week about to hit a turnaround! 💰 💰 💰

[@GulfCoastSmoke]

Blessed! I’m happy for you, brother!

[@locooreo5022]

You have made my decision for me. I am definitely getting a WSM !! Thanks for your posts !! I can't wait to get it and experiment with it. You just gained a subscriber.

[@GulfCoastSmoke]

So glad you enjoyed it! Got a video coming up soon I really think you’re going to enjoy on the WSM!! Glad you’re here!

[@terrytio8982]

Hi, been using Recteq for about a year now, and ready/excited to make a jump to charcoal. I think i know your answer, but I've been debating between a PBC & WSM.....what is most beginner friendly?

[@michaelwandag8353]

Had the same question 2 years back. The WSM is definitely beginner friendly and also more versatile. Plus, if you want to hang ribs like the PBC, you can get a Hunsaker Hanger for the WSM and bam... magic! Haha.

[@GulfCoastSmoke]

To me, the WSM is going to be very beginner friendly and the great part is it's more versatile. I've taken the wole body off and put a grate right over the charcoal to grill off steaks, I've also used it for ribs and brisket! I don't think you can go wrong with a WSM!

[@e.k.1215]

Trying to decide if I should get the smoky mountain or a kamado grill since I have a pellet smoker that still works well. Thoughts anyone?

[@GulfCoastSmoke]

My opinion would be the WSM! I think it’s very easy to use and the price point is great!

[@guilhermanacas]

It really is that versatile! But PBC is life 😜

[@GulfCoastSmoke]

Never used one! But, if it’s like my Gateway Drum they’re great, but have nothing on the WSM!

[@thumbsup9208]

Hi what was the cut of meat u use 😅.

[@GulfCoastSmoke]

Pork Spare Ribs!!

[@Cranevill]

Hey man. Great video. Im new to the channel. I have a weber smokey mountain 22 inch and i love it. Food is so good off that thing. Wanted to ask what you think about hanging ribs on the smoker?

[@GulfCoastSmoke]

Crazy enough, I've never hung ribs in mine! I need to though for sure!!

[@deanvoss7098]

Calling something the best is very subjective that being said the Weber Smoky Mountain is one of the best cookers out there because heat rises straight up naturally and it is one of the most efficient cooker's out there. I've had my 18-in Weber WSM for over 30 years now and I pretty much use it for a direct cooking now so no water pan

[@jacksmith785]

How beginner friendly is it? I know it's a hugely popular smoker for a reason, but as much as I might want to learn how to barbecue, more often than not I just want to pop the meat in and go to work, and come home to meat that's been smoking and slow cooking for 8+ hours. Not having a temp controller makes it seem like I could come home to a hunk of charcoal instead of a brisket.

[@davidvandusen6556]

Look into masterbuilt 30” electric smoker. Some say it’s heresy, but it truly is set it and forget it, and makes pretty ok bbq.

[@bradstone7612]

Holy shit this video made me make the decision to do this instead of an old country Pecos!

[@dschlickone]

Thank you for sharing your video I enjoy your content. But from somebody that is born and raised in Santa Maria California where tri-tip is best known for you leave the fat cap on and take it off when you're ready to serve the fat cap actually acts as a nice moisture barrier so your meat comes out juicy and tender not like a hockey puck thanks have a nice day

[@s21299f]

New drinking game: a shot every time you say, "weber smokey mountain"

[@GulfCoastSmoke]

😂😂😂 I don’t even notice I’m doing that lmao

[@sidneycorreiadorebeiro9237]

Awesome video, amazing looking meat! When you opened the WSM to put the sausage on, I noticed there were flames at the bottom, this will create a big temp spike. Do the flames die out when you put the lid back on?

[@GulfCoastSmoke]

It did! You likely will never have that issue if I’m being honest. We only notice that happens when we are filming cause sometimes we have a few takes and by that time the temps spike! But we always get the temps back down to where they need to do!

[@techs1200]

Is this the 18 or 22 inch?

[@GulfCoastSmoke]

22!!

[@iloveihop07]

Fun drinking game: take a shot every time he says "weber smokey mountain"

[@GulfCoastSmoke]

😂😂😂

[@georgeweber1337]

Yes it is

[@GulfCoastSmoke]

No doubt!!

[@summerforever6736]

stay away from sugar! Great video!

[@hookedm]

I hope weber is paying you a mint ! you turned into the weber smokey mountain channel. I dont have one, dont want one, will never get one... I just like your cooking videos ...

[@GulfCoastSmoke]

Ahhh! Hope I’m not losing you, brotha! Just trying to make videos on stuff I like, but I got some recipes coming soon so stay tuned. I respect that you don’t want one 🫡

[@hookedm]

@@GulfCoastSmoke Naaa I aint leaving --- GCS 4 life! I fell in love with my Recteq pellet early on.

[@BigSlimyBlob]

I've heard some good stuff, but I've also heard some bad stuff. Parts that didn't fit properly, massive heat leaks, no side handles, thermometer that's almost 50 degrees off, parts that need replacing every two or three years, that sort of thing. I would have expected a higher-quality build given the rather high price.

[@rvscootin3457]

I can almost taste those ribs!!! 😃

[@GulfCoastSmoke]

You and me both!

[@willflynn7015]

The best smoker is the one you learn to use properly.

[@GulfCoastSmoke]

You are correct!

[@YoungZee187]

Blunt knife

[@915slayer]

Bruh did the liquid sugar burn under your ribs??? 😂

[@terpdawg]

All world champions wrap meat side down..

[@brendonjohnson6595]

Dig the crocks, dude.

[@GulfCoastSmoke]

I appreciate you! Gotta have them Crocs with socks! Lol

[@melódic_breeze_VIIIV]

I thought we would have maybe seen some explanation of managing the heat like how much wood is being used and how often the coals are being topped up, seen as it’s a video of possibly the best smoker out there, but no nothing on the actual smoking process so not very informative, more like a cook video than a functional video like the description suggests

[@timgregson5533]

This was amazing! You've now taken over for T-ROY in your promotion of the WSM.

[@GulfCoastSmoke]

Haha! You’re far too kind! I am very happy you’re enjoying the videos though!

[@TigerOscar78]

You should replace the word "protein" for animal. Sounds better...

[@bunkelops]

Is that a Weber Smokey Mountain?

[@kmcclarney]

Them crocs though 😢

[@denaliking6426]

Yes, its a great cooking option but you have no idea what you're missing out on by not using a water pan, I've done briskets that literally shot out juices it was soooo juicy and I have yet to see anyone replicate the process to where the juices shoots out when you cut into it...............I mean juice literally shot 6 ft into the air............and the smoke ring was very deep

[@deanvoss7098]

I like to direct cook chicken and pork steaks on my Weber Smokey Mountain and how do you do a brisket like that? What temperature do you run it at

[@stevedoki]

Sorry, not. The best smoker all time the ProQ Excel. WSM is god, but not the best.

[@GulfCoastSmoke]

Never heard of that one! I’ll check it out!!

[@CoolJay77]

If one is willing to spend more on vertical charcoal smokers, Backwoods builds heavier built smokets. Or one can go the kamado route. In the right hands, they can all produce pretty good BBQ. The next step up would be stick burners.

[@PsychopathicBob1]

YES

[@adrianzr.6820]

That looks like a good platter to sell.

[@GulfCoastSmoke]

Haha that’s for sure!! Tasted so good!

[@Ben7Dover]

F no. They're the worst.