Mods That TRANSFORM The Weber Smokey Mountain (WSM 22")

After seeing the Weber Smokey Mountain Mods used by competition teams at Memphis In May, I wanted to get more out of my WSM 22" at home so I've started modding out my Weber Smokey Mountain with Mods designed to extract even more performance. First cook is some beef back ribs using the meat hooks on the rib hanging rack.
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#webersmokeymountain #wsm #webergrill
@hunsakersmokers1276

[@beasthunt]

Bud, I've been watching your channel for a year or so now and you are up there with the top BBQ channels. One of the best. Keep it going! To all of you backyard smokers like myself who just watch these videos for fun and to unwind- that Grill Gun cannot be overstated. It's a game changer.

[@blackshirt5530]

Another banger of a video- I’ve had a WSM for 16 years-well done!!! The Cajun bandit door, wheels, and hanging racks are the most important mods I’ve done. The key factor for me is the cost- I got the all the mods and the WSM 22” for less than 600 dollars .

[@dewittfiala5021]

The WSM is where it started for me in BBQ. I also did the mod to hang ribs in it, and it was great! Cooking them this way really gives them an authentic smoke taste. I can't say much about the thin construction or flimsy door. Unfortunately, like most BBQ Pits, it's gone up considerably in price over the past few years.

[@200clay]

Loving the WSM series - always appreciate new tips and tricks for them as I just got a 22" a month ago. It's defintely a versitile cooker (smoked pork tenderloin has been the winner so far - brisket to come soon...)

[@ComparisonCooking]

Love my WSM and these are awesome mods! Great video!

[@Cbbq]

Excellent timing, just ready to smoke some baby backs on my modified kettle, it has a 3rd party barrel on it right now …so like a wsm. My big issue with my old wsm was cleaning the ash out, tough on a bad back but using my kettle as the base, cleanup is easy. So this will be my direct heat smoker configuration. Tomorrow supper is beef ribs done the same way. I have a Weber Kamado and I love it for indirect smoking , especially since I got a double diffuser setup and it works well…. Cheers from ottawa

[@CoolJay77]

It has been a couple since I fired up my WSM. Hanging pork ribs were always great from the WSM, time to make hanging beef ribs this weekend.

[@SmokingDadBBQ]

awesome, what time should i be there lol

[@CoolJay77]

@@SmokingDadBBQ Anytime on Sunday. Bring some Canadian IPA'S 🍻

[@rayc76knoxville]

Great video - thank you for sharing. I have most of the accessories from Hunsaker. I do love hanging things on the WSM. Mark is a true gentleman. Will need to check out some of your cooks. God Bless.

[@SmokingDadBBQ]

100% class and thanks

[@markscott4059]

Love the wsm….. best smoker under $500!

[@JBishop25]

I’ve been using the pit barrel cooker for about 5 years now- I love the way the drippings flavor the meat. And if you don’t love the Weber Summit, I’m only in Syracuse and we have an office in Mississauga - I’m happy to help lighten the load in your back yard!

[@SuperTurbocoupe]

Barrel cooking on a WSM is amazing, glad you tried it!

[@SmokingDadBBQ]

so good

[@briand6386]

I was looking at the kamado but i think i am going to get the WSM. Appreciate the videos

[@williamwilson2624]

This was another excellent video! Those ribs looked very tasty!

[@SmokingDadBBQ]

Thanks so much

[@dres-bbq3569]

Love the WSM and UDS smokers, i use them in catering often. I cheat sometimes with a masterbuild electric smoker box. But that is just for the "job" 🙂It turns out great smoked salmon tough.

[@SmokingDadBBQ]

how do you do like your salmon the UDS/WSM?

[@dres-bbq3569]

@@SmokingDadBBQ UDS, bit more room for the smoke to swirl. I often use the same methode. Great side of salmon, i use a smoke plank most of the times. Then a simple but tasty rub. Just garlic, pepper, and salt. maybe some sesame seeds to. I cook it to a core temp of 45 degrees (when it starts to get flaky) and the shred it and serve.

[@FinnMcBrisket]

I started on the WSM. The dome hinge, casters, and the hanging rack were the best mods had.

[@isaacbarronrios9805]

You must try the Vortex charcoal basket and heat deflector, Mark Hunsaker did a great job.

[@SmokingDadBBQ]

I’ve got it now. I ordered it shortly after this video

[@txfieros]

Another great product is the stainless Arbor fabrication charcoal basket. It’s larger in diameter and height and will probably last near forever. On my little 14 WSM the tiny little basket is fine for short cooks but for longer ones like pork butts (which you can fit two in the tiny 14) I hated worrying about fuel. The Arbor fabrication basket solves that.

[@JohnRiley1966]

Great video yet again. I guess the only real downside to the wsm in our climate is that it isn’t insulated at all. It’s at most a 3 season grill.

[@paulh6517]

I have bought 4 items from Hunsaker and the quality is outstanding. Wish they made more accessories for the 26".

[@SmokingDadBBQ]

I can’t wait to try the second batch of gear I ordered including the door

[@sideyardbarbecue3214]

I have the Hunsaker vortex charcoal basket for my 18” WSM. Highly recommend. Cajun bandit also has great accessories for WSM.

[@SmokingDadBBQ]

They didn't come in time for this video, but i have both on hand now

[@eoinc4091]

I’m so far behind this summer! I still haven’t cleaned off my KomadoJoe this summer yet! This weekend 💪! A couple of tomahawks will be first on! I have a lot of your vids to catchup on! Interested in the smoker! ❤

[@SmokingDadBBQ]

so glad you're finally going to be able to get out and enjoy the grill... I love a good tomahawk too, my favourite steak

[@conradbennett3251]

I agree, awesome channel, AND, a fellow Ontarian! James, what is the accessory in the Joe junior in the background?

[@jimphillips3669]

Just found your channel and ordered two Kamado Joe’s. Where did you get you Kamado cabinet? Thx

[@herb7877]

IGreat video. I’ve used a WSM for over 15+ years. Mine even has wood handles ! I’ve thought about fabricating a hanging apparatus. I was concerned that the meat closest to the coals would burn up.how did you manage this? Reverse the ends now & then? Still using my KJr as well.

[@WQ9V]

When cooking a brisket with a temp probe in the brisket where is the proper place to insert the probe? I am talking about one in the whole cook. Using the kamado Joe clacie II

[@StevenMiller-uu2wg]

What size smokeware cap do you buy for the kamado Joe junior

[@evanhammond7305]

You didn't have any trouble shipping to Canada? I live in Alberta, and I'm tired of pellet grills, so I've purchased a WSM, and I'm looking forward to using it but also mods for it. I've looked into the lavalock stuff, but other options would be awesome to check out.

[@SmokingDadBBQ]

i have crossboarderpickups.ca to ship to a US address and they import for reasonable customs charges and then ship to my door

[@yalefogarty2498]

Maybe Hunsaker can get you a real drum to work with. I’d love to see what you produced with one.

[@SmokingDadBBQ]

Those are slick

[@ledheavy26]

What's the advantage?

[@yalefogarty2498]

@@ledheavy26 far better air control, lots longer cooks, I think they naturally hold in more moisture.

[@bernardsbbq]

Because it is so high I mainly use my watersmoker for direct heat low & slow, both using charcoal but also with wood fire ("Asado for the poor").

[@SmokingDadBBQ]

i need to try just a wood fire in this

[@1randomk]

@@SmokingDadBBQ i had no charcoal one time and just opted for a open fire with wood on the WSM. Turned out some great sausages in my opinion. The versatility of the WSM is so good.

[@KenAlyea]

Did you use the water pan?

[@1randomk]

@@KenAlyea Nope. I only use the water pan when smoking and even then i never use water in it.

[@KenAlyea]

@@1randomk does the bottom cook faster than the top?Do you need to rotate top to bottom?

[@roy7670]

Hey i just bought the old country g2 smoker but now I'm having some buyers regret because you said smoke flavor is a little lacking due to the efficiency. Do you have any suggestions on how to fix it? Can you make a video perhaps if possible? Thank you

[@SmokingDadBBQ]

We aren’t talking Ferrari vs Kia here … it’s a much closer difference and don’t forget the benefits of less wood cost and easier to run fire management. These are real benefits too… I am just being a little of a flavour snob on if I am going to go to the trouble of fire management I want the best possible. Sealing up with gaskets and a dirtier fire to start can help

[@2005Pilot]

I would use the smaller 2”w x 8” L splits and start there to see what temps it gives you. Then once that’s figured out for more smoke just use greener (25-35%moisture content)wood on top of your seasoned mini splits.

[@roy7670]

@@SmokingDadBBQ I was debating between this and the Oklahoma joes longhorn with mods. I'm pretty sure the longhorn is bigger. But I just wanted your opinion between the two. Sorry for the many questions 😅

[@roy7670]

@@2005Pilot Do you think if I used a stronger wood like hickory it would help

[@2005Pilot]

@@roy7670 absolutely. We have Red Oak and that to me is even stronger for smoke flavor (maybe too strong for some) I would Love to be able to get Hickory easier cause IMHO it splits easily, burns Great, and produces Wonderful flavors 😋😁👍👍

[@darknessblades]

Those look a bit thin compared to my beef "short/Plate ribs", might be because they are back ribs or a different cut. still looks quite tasty though. Made some Plate-ribs 2 weeks ago, and they tasted amazing, even with only salt/pepper it was more than enough for great flavor. did cook it too long with 12 hours. as I tried to push for 95C internal. but couldn't get it higher than 92C So next time I am going for 92C instead, which should be roughly 9 hours on the kamado. If you can get PLATE-RIBS, which are similar to bacon-ribs, and contain the FULL stomach-meat of the cow, you will have THICK AF ribs A cut sized roughly 20X25CM [2 ribs] weighted about 2-2.5 KG [pre-smoke/cook], and was enough to feed me for 3 days [after cook it was more around the 1.5kg mark] I highly recommend it, especially if you want THICK AF ribs. For me they where quite cheap at just 8 euro/KG. so I got a KILLER deal in terms of price.

[@SmokingDadBBQ]

these are the ribeye cut not plate or chuck. i don't remember saying otherwise but it would be a verbal typo if i did

[@darknessblades]

@@SmokingDadBBQ Might have been me mis-identifying them as well.

[@praetorxyn]

It would be nice if they just sold a modded out one. I can’t be arsed to drill holes myself, I’ll screw it up anyway.

[@SmokingDadBBQ]

i love the sub $500 price.. but i agree a few extras would be amazing

[@foodonfire3662]

Why cobble together a Smokey Mountain for $700+ when you could just buy a VASTLY better built and complete Pit Boss Champion, Bronco Pro, etc.

[@SmokingDadBBQ]

The same reason hot rods exist id imagine. Sure you can walk into a dealership and walk out with a brand new car with most of the features you want, spend less most likely and have warranty but this to the tinkerer isn’t very appealing. Plus, being around for several decades many people already have one so updating it is cheaper than people starting fresh with new options that didn’t previously exist

[@foodonfire3662]

@@SmokingDadBBQ AT 6:50 you display a graphic showing the cost to start from scratch and buy the WSM and all the components NEW. My comparison was directed at that configuration.

[@SmokingDadBBQ]

@@foodonfire3662 fair. Those new models are so much newer I don’t think I saw any team using one at Memphis in May vs Smokey mountains everywhere but I am sure over time they will be battle tested

[@foodonfire3662]

@@SmokingDadBBQ Good of you to say you are not knowledgable about the cookers I suggested. While The Pit Boss is somewhat new (a couple of years, the Bronco has been around for many years. If you or your viewers want to know more just do a KZbin search.