Weber Smokey Mountain How-To Cook Smoke Win BBQ Grand Champion Pitmaster Harry Soo SlapYoDaddyBBQ

[@Chris-sr1id]

It appears to me that with your new videos you are gonna blow up. I can see you are very decorated and I have much respect for you. I mean blow up on KZbin !!! No nonsense bbq by the man. I live in Yuma Az which is not to far from you, I would love to take a pit master class as it’s only a five hr drive from me to you! 😂

[@SlapYoDaddyBBQ]

Hey Chris, I'm sure it's hot in Yuma as it is in Los Angeles. Glad you found the info helpful. I help you master barbecue so you can spread BBQ love. Thanks for stopping by and commenting. Thank you for your support on my new channel. I have plenty more videos coming so please tell your online friends.

[@MrOldrock1]

Thanks for the info on the charcoal. I've been using Kingsford blue and with pretty good results, but I want to take it to the next level. Also, the tip on where you place your wood chunks was great too and the combination. Thanks again for the info and cheers from Georgia!

[@harsoo]

@@MrOldrock1 cheers back at ya in Georgia!

[@darrenwake174]

It’s so crazy, I remember a couple years ago my brother told me he went to take a brisket smoking class out in diamond bar. When he got back he was so excited to share what he learned, especially telling us that this teacher had the coolest name in “Slap Yo Daddy”. So long story short, I never asked who that teacher was until I started getting into smoking BBQ, I came across your videos..remembered that name and the fact that you live in diamond bar. Then I thought to myself...oh my god that’s the guy!!!! That’s slap yo daddy!!!! Haha. Thank you so much for spreading BBQ love Mr. Soo

[@SlapYoDaddyBBQ]

Hey Darren, say hi to Dean for me. Hopefully he's been spreading BBQ love in the family! Thanks for stopping by.

[@jeromestaab3455]

The best thing about bbq is when I started, I watched many of Harry's videos and than I branched out and started adding different things here and there but every once in a while when a cook doesn't go well, I come back to the basics and watch more Harry videos. It's my ASMR treat. Thanks for all the hard work Harry and spreading bbq love. You elevate all of us.

[@SlapYoDaddyBBQ]

my pleasure. it's a privilege to be part of your barbecue journey!

[@rondunsmore1486]

Just wanted to comment, I decided to get into smoking 3-4 weeks ago, spent a week trying to figure out the type of smoker to get. I almost decided on an electric smoker, but I then stumbled upon your channel. You then convinced me through this video, to go with the Smokey Mountain. Thank you, thank you thank you! I've found quite an enjoyable hobby! Though it is hard to go wrong with a hobby that incorporates fire, smoke, and meat. I've been watching many of your videos, and trying to learn as many black belt skills as I can! Stay safe, stay smart, continue bbqing, and hopefully when things become more normal you can make your way to NC.

[@SlapYoDaddyBBQ]

Love back at ya in NC from LA!

[@ScottysBackYardBBQ]

i bought my first 18in wsm in 1981 when they first came out. won many contest with. i still use it today..they do last for ever..

[@SlapYoDaddyBBQ]

Can't go wrong with them!

[@andrewgoldin6905]

I’m looking to buy the 18” Smokey mountain. Do you think it’s a good size for brisket though?

[@1BuckeyeRob]

Webers are basically indestructible

[@analreviews5742]

@@andrewgoldin6905 yea probably not a 22lb one though unless you lift the center enough to fit it, if you put a wood chunks underneath the middle of the brisket it shortens it to fit

[@Miiike604]

What an absolute blessing to have such great skill in bbq and to share that vast knowledge with us. Appreciate everything you do Harry.

[@SlapYoDaddyBBQ]

So nice of you Mike!

[@danehannon9658]

I've had WSM18 for over ten years and it's been stored outdoors year round in Michigan. It hasn't been under a canopy and I only put the cover on during winter. It's been through a few winters uncovered too. The only things I've replaced were the upper cooking grates.

[@Brian3xm]

Thank you, Harry, for sharing this information. I have really been doing my setup wrong, but no more. After watching you do so well on bbq pitmasters and perform so well with these cookers while everyone else had the very expensive ones, you convinced me, the expensive ones are not needed. I bought 2 of them, the 22 and 18 inch ones seven years ago, and I have be totally satisfied. Your perfect sayings, "it is the cook and not the cooker" that make all the sense in the world. Thank you, again, Sir.

[@BabyBackManiac]

Nobody can accuse you of not getting the most out of your equipment. Battle tested! I’m going to check out that charcoal. Great video, my friend.

[@SlapYoDaddyBBQ]

Thanks Justin. The follow up is posting in 48 hours. Also my Tamale Pot mini and my WSM Baby 14 videos to follow. Has it cooled in Dallas. We are having wildfires in Calif. OBR has been deployed to help feed first responders

[@stephanieyeminez89]

Harry Soo its very smokey in California city ca. Can't see the mountains. We are in the Mojave desert.

[@stephanieyeminez89]

Baby Back Maniac hi Jason aka justin lol

[@mptemplin]

@@SlapYoDaddyBBQ what's your opinion on using water in the water pan? I know T-Roy Cooks uses water, just want your opinion

[@SlapYoDaddyBBQ]

@@mptemplin no water for me!

[@metalkicker23]

Just started smoking and got myself a WSM. I feel like a pro just by watching this. This guy did a fantastic job.

[@SlapYoDaddyBBQ]

Welcome to my channel where you will master BBQ from my 200+ videos and 30 Playlists. Have fun!

[@jasont2074]

Just got one of these for Father’s Day!! Happy Father’s Day to all the bbq dads out there watching

[@SlapYoDaddyBBQ]

Right on!

[@TROYCOOKS]

Another great video Harry! I really appreciate you sharing what you've learned over the years. I think I've heard of that lump wood you were using? Don't they use that wood to forge steel swords in Asia? It burns really hot, right? Or maybe I'm thinking of another wood type? Anywho, great video my friend!!! Cheers, Troy

[@SlapYoDaddyBBQ]

Thanks Troy for watching and commenting. The wood is a type of hardwood called Axewood because it breaks axes in South America. I've used a lot of brands and kinds of lump in my cooking. The JD works really well and I'll use it when I can find it. A little pricey but the price includes shipping a 35lb bag from Amazon to your doorstep so it is super convenient. I also drop ship around the country when I compete so I don't have to carry it on a plane. The TSA does not like folks to ship flammable products! Cheers, Harry

[@throwaway692]

T-Roy! I have to say I'm surprised, though pleased, to see you and Harry hanging out together. I've watched many videos of each of you. Thanks for all the effort and info. You guys are gods among men. :)

[@TROYCOOKS]

@@throwaway692 It's always a great time getting to hang out with Harry Soo. I'm always amazed at the food he cooks. I think he likes my cooking also! LOL Thanks for watching!!!!!

[@mmckellar6417]

Just did my first cook on the WSM 18. Love this smoker! Thanks for all the advice.

[@SlapYoDaddyBBQ]

You're very welcome!

[@rustykc]

Hello Harry, man I'm so glad to see a legend like you using a humble WSM. That's what I have and honestly I feel a bit intimidated seeing people with their huge offsets and trailer smokers etc. I've never seen anyone start a WSM with wood in the bottom like that nor have I seen anyone use that much wood. The first cook I ever did with my WSM I had that much wood but on top of the charcoal and man it came out bitter. Im going to give your method a shot on my next cook. Thanks for sharing your wisdom with us!

[@SlapYoDaddyBBQ]

Yes, give it a go and let me know if you like it my way or your way. Watch for my followup video on how to clean the WSM18. Best, Harry

[@W2IRT]

I have to ask a question about the wood chunks at the bottom. If you're using briquettes (I use comp. K for long cooks), I can get about 14-16 hours out of a full load of charcoal, but I wrap my briskets when they hit the stall, typically after about 4 or 5 hours. The smoke woods probably wouldn't have gotten going by the time the briskets got wrapped. How or when would I get the wood smoke into the meat in that case? The briskets will be in butcher paper and cooking away by the time the fire has burned down to allow the wood to catch, no?

[@garythorsell5061]

Harry you are the ultimate BBQ master in my opinion you are the total package Your technique is unsurpassed

[@SlapYoDaddyBBQ]

Happy to spread BBQ love so you can share more kindness in the world

[@optimusprime3692]

After seeing the slap you Daddy review on Amazon I was sold on getting one. Just got one today and I'm hyped about this video

[@SlapYoDaddyBBQ]

Awesome. Hopefully you used the Amazon store link in my Description so the small comission Amazon gives me, at no additional cost to you, helps fund my video projects! :-)

[@fernandogutierrez4043]

Hey Harry so I finally got my weber smoky mountain and I did my first brisket on it for the inaugural cook and with all your tips it came out perfect and the weber smoky mountain is a champion did help Tampa study without a fan

[@SlapYoDaddyBBQ]

Well done Fernando! Glad to hear my videos helped

[@fernandogutierrez4043]

BBQ love how do i send you a picture? Facebook?

[@countrycookin7628]

Nice video...just purchased my first 22"wsm and am excited to do a lot of bbqing on it. Its guys like you and T-Roy that are such an inspiration to us little guys. Thanks so much!👍

[@jose8a864]

This guy kepps it real its not about the smoker its all about the pit master. I shop at the wood shed in orange too a lil pricey for hickory but its worth it

[@SlapYoDaddyBBQ]

Thanks for stopping by Jose

[@j.a.garcia868]

Harry, seeing you on the pit masters show inspired me to start with a WSM. After learning Bbq (not a pro by any means) I wanted to graduate to a larger stick burner, but now seeing your KZbin videos and realizing your success, I think I’ve decided to just add another WSM to the Family.... I am also interested in your idea for teaching BBQ to at risk youth!!

[@SlapYoDaddyBBQ]

Yes, I'm working on the video and downloadable document kit so you can volunteer 6 hours on Sat partnered with your local social worker to create your own Life Skills Grilling class for at-risk youths in your area. Stay tuned.

[@RadicalZack]

I bought my first offset smoker and I've been looking into more high-end smokers. I'm thinking one of these is going to be my next pit.

[@johnsaniga1269]

Got a WSM 18 for Christmas and used it for the first time yesterday. First lesson I learned (I should have watched this video first) was that you can never have too much charcoal. I used the recommended amount from the Weber instruction manual - woefully insufficient. Ended up adding about an hour to my Salmon smoke time because I was chasing the temp. Came out a bit dry because of that, I think. Looking forward to a lot of great smoking. Great video - thanks!

[@SlapYoDaddyBBQ]

Thanks for watching John. Feel free to browse 360 videos 35 playlists to up your game!

[@jkbbq]

I've never thought about putting the wood chunks at the bottom. Thanks for that tip!

[@SlapYoDaddyBBQ]

Yes, the science of smoke is why you do that. Try it my way to see in you like it. If you don't, switch back to your method. I always tell people there are many ways to get to the top of the mountain. If you way is best, stick to it. Regards, Harry

[@happytyler41892]

Hey! It's the guy from the Amazon reviews! :P

[@SlapYoDaddyBBQ]

Welcome Tyler to my KZbin channel. Feel free to binge watch my 100+ videos when you have time. If you have questions, please ask. SlapYoDaddyBBQ.com Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity) KZbin - tinyurl.com/l6guzzz Facebook Slap Yo Daddy BBQ - tinyurl.com/lh3r4l2 Facebook Harry Soo - tinyurl.com/msgn2jh Twitter - @slapyodaddybq Instagram - tinyurl.com/k4eaya4 Printerest - tinyurl.com/k34kgq6 Food Gawker - tinyurl.com/klnclwu LinkedIn - tinyurl.com/y822ydho Yelp - tinyurl.com/yc2s2ebu Patreon - www.patreon.com/HarrySoo Teespring - tinyurl.com/yc6ez8xy Harry’s Awards - tinyurl.com/ybxl4mlc

[@XiCynx]

After watching this video, this was the easiest subscription I've ever thought about! Mine is on my way!

[@SlapYoDaddyBBQ]

Enjoy your new WSM. Be sure to watch my video on how to season it before use!

[@Brian-dh2zz]

Hey Harry Soo, Have you ever heard of someone using neodymium magnets on each upper corner of the Weber smokey mountain. I tried it and it completely seals the factory door, you can use magnets in an old hard drive or those refrigerator hooks with magnets on them so they can be more easily removed. What I did was ordered some with formed handles on them from Amazon. A low budget fix for the leaky factory door.

[@SlapYoDaddyBBQ]

My buddy Chris Perez of cajunbandit.com sells a heavy stainless steel door that last forever (almost) for about $20. I have his door on all my WSMs.

[@mmckellar6417]

Just tried that today--worked perfectly.

[@chadhoes606]

Harry. Man you are a legend. Thanks for this. I don't own a Smokey mountain. But now I want one.

[@SlapYoDaddyBBQ]

Can't go wrong with a WSM and the price is right also!

[@mynamea.n.s.s5472]

Thank you for thewood tips ill use that tomorrow

[@robertjason6885]

Harry...what a wonderful video. That you share your expertise in this manner exemplifies your generosity. I was gratified to see lump charcoal...as I swear I can taste briquettes flavor in my longer cooks...say 4 hours. BTW, the 2 rubs of yours I purchased...Moolah for beef, and jailbird Chicken are just SO good. Best spatchcock chicken ever. My only regret is not seeing this video earlier. I love my WSM. It's a great partner to my Weber Spirit gasser.

[@SlapYoDaddyBBQ]

You are very welcome Robert! Thank you so very much for being a customer and helping send part proceeds from your purchase to charity! www.slapyodaddybbq.com/about/charities/

[@robertjason6885]

A re-watch for grins. Love this vid.

[@fathernojoy2706]

These pits should go to the BBQ Hall of Fame when you are done with them. It would be worth the price of admission just to get to smell these iconic smokers.

[@SlapYoDaddyBBQ]

LOL! When I leave the world, I want my WSMs to be buried with me like the pharoahs!

[@crimzn872]

Hey Harry, long time fan of your content. It's what really got me into the hobby. You really are spreading the passion and love for bbq, so thank you for that. I want to ask you what your primary reason is for spraying vs using the water pan? I have a WSM 18 with the deep pan, and I find when I run with the water pan full it’s significantly more stable and hands off, which I like. However, I also want to make the best bbq I possibly can. Am I giving up a quality element or bark development by not running dry and spraying?

[@SlapYoDaddyBBQ]

I cook dry to create maximum crust and then spray water to create maximum smoke ring. Please take a look at my Smoke Ring videos and Wood Science videos for more info. Thanks for your support and kind words!

[@chrisolevich7538]

Thankyou!! I’m new to smokers and looking to purchase a smoker. Your video was super helpful in regards to setup and type of charcoal and wood setup to use. Made up my mind to buy that model Weber as well.

[@SlapYoDaddyBBQ]

Be sure to watch my Keanu rib video as the PBC is also very good in the $300 budget range of world class pits

[@scottchrystal9587]

Agreed

[@jroc2201]

Hi Harry, smoked my first beer can chicken yesterday using apple wood , had it in the wsm for about five hours paid close attention to the temperature, stayedunder 250° with a mix of briquettes and natural lump charcoal, took it out when it reached 170°, let it rest about 20 min, I can't believe how good it is! Thanks for the inspiration and the expert info, Happy New Yera Harry

[@SlapYoDaddyBBQ]

Way to Go!

[@Brewmanbru]

I like that you keep them stock and not doing crazy mods, like you see others do.

[@SlapYoDaddyBBQ]

Mods are fun but I'm too cost efficient and process efficient aka cheap and lazy! 🤪😁😇

[@Brewmanbru]

@@SlapYoDaddyBBQ LMAO 🤣😂 I'm all about CHEAP and lazy.😊

[@SlapYoDaddyBBQ]

@B M I should tinker with some mods but I've won over $250K prize money on these puppies over the years and I don't want to upset the WSM mojo gods! 😆

[@890mikes]

Just bought a WSM 18.5 last week. Did a pork shoulder. Wish I had watched this first. Thanks for the tips.

[@SlapYoDaddyBBQ]

Glad to help! Feel free to browse my 400 videos when you have time as many are done with WSM

[@MiddletownMike]

Harry, I know you said that you get some long cooking times from your charcoal but do you ever need to add more during the cook? And where can I get one of your fan units?

[@SlapYoDaddyBBQ]

The links to all the products I use in the Description. Or you can goto here for the Stoker blower system I use www.rocksbarbque.com/ If you need to add fuel, just open the door and toss them in. Thanks for stopping by.

[@frankhernandez1495]

Please give us an updated video on current air blower. I have learned so much, thanks so much

[@SlapYoDaddyBBQ]

My pleasure Frank. My buddy John Jackson of Stoker Systems retired. The IQ and BBQ Guru ones work www.amazon.com/ideas/amzn1.account.AELIDH3CAS523DSRPJLNAGHJ7FWA/16UZVWLJTZVVQ?ref=idea_lv_lole_&type=explore

[@edwrd1990]

Hey Harry, I always wondered if the minion method is good for your health (burning new charcoal while your food cooks and releasing that heavy smoke). I know the quality of the charcoal makes a difference but I'm still kinda cautions to use this method, even though it's very convenient.

[@SlapYoDaddyBBQ]

I believe Jim Minion's method is to start your pit. I don't refuel during my cook.

[@Invisible-k9b]

Harry i got a couple of weber grills and. Looking to buy a. Weber smoker wich one you rexommend the 18 inch or 22 inc let me know thanks

[@SlapYoDaddyBBQ]

For small groups under 10 guests or family, the 18 is plenty. For bigger groups, the 22 works better.

[@gomboman]

Great videos Harry. Can you show us how you fit a large brisket into your 18.5” WSM? Your subs are picking up quick....

[@SlapYoDaddyBBQ]

Be happy to do that in an upcoming video. Thanks for your support and letting everyone online know of my channel of black belt tips and techniques. I teach you how to master barbecue so you can spread BBQ love.

[@stevenmorris2293]

Dude, thats some impressive wins my friend ! Thanks for the video

[@SlapYoDaddyBBQ]

You're very welcome!

[@waynewelshans1249]

Love the smokey mountains as well . I have a 22" and 18" and that's all i use. but to my understanding meat doesn't take on smoke after 160 degrees . doesn't burning your wood that deep keep it from getting smoke before that temp.

[@SlapYoDaddyBBQ]

There is a chunk in middle the smolders right away. Look closely at my wood arrangement. You get several hours of smoke enough for a world class smoke ring. Please see my smoke ring video for more info

[@scottcarter9975]

Thanks Harry. I just acquired a WSM 18.5. Planning to cook a 15 pound brisket on it. Worried About singeing the ends. Thinking about cutting the brisket in half (not separating flat and point, just cut in half) and cooking one part on the lower grate, and the other on the upper. Would you do it that way? Thanks! Scott.

[@SlapYoDaddyBBQ]

Hi Scott, I prefer to cook a whole packer. The WSM18 will fit a 27-lb brisket. Just put wood blocks under the brisket (to avoid pooling) and wedge it between the top handles.

[@scottcarter9975]

Thanks so much Harry. Very thoughtful of you to give me your good advice. Will do. Scott@@SlapYoDaddyBBQ

[@SlapYoDaddyBBQ]

@@scottcarter9975 27 lb on WSM18 - www.dropbox.com/s/45rvfv82f32fy0f/IMAG5491.jpg?dl=0

[@ericescorcia3161]

This is awesome :), T-Roy introduced me to your channel.

[@SlapYoDaddyBBQ]

Welcome Eric. We had such a fun time in BBM/s backyard. We need to cook together again.

[@PicklesBBQandCooking]

WSM is my go to as well. I just got a Cajun bandit door since after 10+ years their sad little door fell apart. I also just got the gateway hanging kit for 30 gal. It works really great. Great video Harry!

[@SlapYoDaddyBBQ]

Thanks. I'll be poached a cook on my Gateway 30 that Tim Scheer sent to me. Awesome pit

[@PicklesBBQandCooking]

Harry Soo It’s really cool, and more than that you set the tone for the bbq community. Energy like crazy and nice as all get out. You’re a great teacher. Thank you.

[@W2IRT]

For my identical 18" 2008 WSM I also bought a Cajun Bandit door to replace the original. It's a great upgrade. I kept the original door, and, on the two corners beside the knob, I drilled a hole and fitted a 4" long 18/8 stainless steel #8-32 machine screw (with stainless lockwashers and nuts). For hot-and-fast cooks I don't use the Cajun Bandit door, but instead I use this one, turned upside down, so the tab is inserted up, rather than down into the smoker. The door rests on the two screws, allowing them to be moved in or out, to allow increased airflow when I'm cooking over 300°.

[@gstavra]

Thanks for the video Harry! Would love to know how you set up your meats for comp. Do you just use one smoker, cook the big meats first, cambro them and then put on ribs and chicken? Or do you use two smokers, one for big meats and the second for the small?

[@SlapYoDaddyBBQ]

Only one WSM needed. Brisket top grate 10 PM. 2 butts bottom grate midnight. Foil 5 am. Both done 7 am. Ribs in 740 am. Chicken in 940 am. Kapish?

[@DaveDabomb]

Hello Harry! I learned quite a bit from this video! Not new to smoking on the WSM, but new to your channel. I plan to incorporate some of your techniques into my cooks...wood underneath charcoal and trying some lump charcoal. I gave this vid a big👍 I subscribed and rang the bell. Thanks so much for taking the time to share your winning tips with us. I also really enjoyed your collabs with Troy over at T-Roy Cooks, Kenneth over at What’s New BBQ, and Justin over at Baby Back Maniac. Thanks again! This is Dave DaBomb...peace out my friend✌️😎

[@SlapYoDaddyBBQ]

Thanks Dave. Feel free to browse my 300 videos across 35 Playlists when you have time

[@davido6915]

Harry my wife doesn’t like smoked meat, i love it of course, you have any tips to get her use to it? Maybe a light not so strong wood I could try? Any suggestions? Thanks dave

[@SlapYoDaddyBBQ]

Try cooking with Jealous Devil charcoal without adding any wood. It's mild and a great way to introduce smoked meats to your wife. Happy Wife = Happy Life!

[@cindycrandall1327]

Thanks Harry. That was educational. Very useful. Had my 14 set up similar to that today.

[@SlapYoDaddyBBQ]

You're very welcome Cindy. I am editing my How-To on the WSM14 and will post shortly. Also, will be posting how-to on my Tamale Pit Mini WSM which I took 5 walks at a KCBS contest. Thanks for stopping by and leaving a comment. Regards, Harry

[@hoss6048]

I tried to light my Jealous Devil like you showed. I should have stayed put because the whole basket was inferno and handle melting on chimney. Breezy that day so fire was fed by air in no time.

[@bobbyspencer1577]

WSM are hard to beat! Love your videos! Smoke on!

[@SlapYoDaddyBBQ]

Thanks Bobby. Mine are from 2008 and they still work flawlessly!

[@jeffmb45]

The wsm is a fantastic cooker. I have several different types of cookers, but my 18" wsm has been with me the longest @ 23 years old. Still holding together and cooks as good as when it was new. Harry, did you ever compete using Kingsford blue and white ?

[@SlapYoDaddyBBQ]

Yes, my usual is KF Blue. I prefer JD now.

[@huckinator]

I see a bag of kingsford blue at 05:31 lol

[@AWMKWHITE]

Just saw yhe competition you were in and I love you guys great attitude and my favorite smomer

[@WhiteThunderBBQ]

Do you still have the mini wsm? One of my favorite articles on your site - that and the airflow one.

[@BabyBackManiac]

White Thunder BBQ Yeah that was one of my favorites too

[@SlapYoDaddyBBQ]

You read my mind. I have follow up videos on my mini tamale pot wsm and my wsm 14 coming soon

[@daveou8563]

Good set up video. Just bought a 22" wsm. Glad to learn from a wsm professional.

[@SlapYoDaddyBBQ]

Glad to help

[@cancun06ify]

Harry I used my WSM 18” for the first time this weekend. It’s a hand me down so I thought I’d give it a shot after watching many of your videos. I had a lot of trouble maintaining the temperature. Even after I shut down all the vents at the bottom the temperature still increased after the fifth hour of cooking. I’m not sure what I did wrong. I have a feeling the barrel may be bent causing to much air flow.

[@SlapYoDaddyBBQ]

Sound like a few possible issues including but not limited to unseasoned WSM resulting in excessive infrared reflectivity, too much lit charcoal, improper set-up, wrong charcoal, and numerous other reasons.

[@MrSuperbarrage]

Fill your ring with unlit briquettes, then add 12 to 15 perfectly lit (gray) briquettes in a hole in the middle as Harry showed you in this video. Open all the vents, carefully monitor the temp on your probe, and when you are 20°C below your target temp then close the bottom vents half. The temp will rise slowly, then adjust as necessary. For me it works every time. As a rule of thumb, 12 lit briquettes is 120°C (250F), 15 for 150°F, count a factor 10, it's just a rule of thumb but it works.

[@canefirebbq2071]

Just ordered a 22.5 WSM. Can’t wait to use it! Thank you for the knowledge! You and @T-ROY COOKS are awesome!

[@SlapYoDaddyBBQ]

Thanks Kim! We are headed to hang out with Troy when this pandemic lets up!

[@michelespagnolo917]

Thanks Harry for share with us this awesome video 💙💙👍👍,just wondering why you not out any water in the smoker?any reason?thanks

[@SlapYoDaddyBBQ]

Cook dry for better and faster crust/bark. Use $0.99 spray bottle to control moisture. See my Brisket Playlist for many black belt tips

[@RadicalZack]

Dude that automated blower is tight. Get the convenience of a pellet smoker with the fun and the taste of cooking on wood.

[@SonicBoomC98]

Are we using the 18 or 22 in this video? I think i will look into getting the gasket. I like the idea of setting the probe in the hole as opposed t have to run it to a clip on the top or bottom of grate

[@SlapYoDaddyBBQ]

I have the 18 in this video. The new WSMs (14, 18, 22) have a silicone gasket to push your temp probe cable through so you don't crimp your temp cable

[@Giftedmike359]

Fantastic video. I would love to see the same detail for your UDS

[@SlapYoDaddyBBQ]

I have 65 videos so I'm sure I already showed you the UDS setup? I cook with my Big Poppa UDS often on my videos. If you don't see it, let me know. Thanks

[@russellnewbury3702]

Great video, thank you very much for posting it. I am new to smoking and have only done probably 6 or so cooks (a six hour cook has been my longest), but I’m preparing for my first brisket. I have buried my wood chunks with great results thus far, but my cooks did not require a lot of charcoal so I had no concerns about the wood smoldering. If I fill up my WSM with charcoal, but bury my wood chunks at the bottom, will it take a while for them to begin smoldering? For reference I would be using the minion method. I’m wondering if I would be better off still burying the wood chunks, but a different levels. Thank you very much for your time.

[@SlapYoDaddyBBQ]

If your cook is shorter, you just need less briquettes or charcoal. Just be sure you can get the wood chunk to smolder (at different heights, as needed) and you should get nice smoke flavor in your barbecue.

[@russellnewbury3702]

@@SlapYoDaddyBBQ thank you so much, good to know layering is the way to go. I have some Jealous Devil on the way per your recommendation, looking for ward to trying it!

[@TheJohnnyMannion]

Man I don’t feel bad at all about not cleaning my Weber’s!!! I’ll never worry about it again!,, thanks Harry for sharing your knowledge with us... but how did you fit a 22lb brisket on that 18” WSM

[@SlapYoDaddyBBQ]

You use the grate handles to shoe horn your 22 lb onto a WSM18. I've cooked a 27.5lb brisket on my WSM as my personal best heaviest on an 18. Watch my next video on how to clean a WSM18. Thanks for dropping by. Warm regards, Harry

[@TheJohnnyMannion]

Harry Soo I’ll always be watching

[@TheJohnnyMannion]

Harry Soo do you lay it on its side to shoe horn it?

[@nickma71]

I have adopted several of his important things and added them to the basic instruction I saw on Jeremy Yoder's videos. Including putting the wood under the charcoal in my Weber. I also use Worcestershire sauce as a smear and use more than salt and pepper. And Jeremy has also noticed that salt and pepper can be improved upon, and people were bullshitting when they said they used only salt and pepper down in Texas.

[@SlapYoDaddyBBQ]

Thanks for stopping by. I'm going to be cooking again with Jeremy in July when I visit Famous Dave in Louisville to judge the WFC championship BBQ series

[@nickma71]

@@SlapYoDaddyBBQ I hope you guys put up a video.

[@TheWheatthins750]

Hey Harry, I have followed this exact method using the Jealous Devil coals, same amount as you have here, same "coffee can" method to get the fire started, and my fire ran away from me bad. It was at 325 for like 30 minutes! I used a BBQ Guru set at 250 with all vents closed as directed by the Guru. Is there any reason for this? It was also my very first smoke in the Smokey Mountain at the time, could that have been the reason? Also, what is a good method to quickly cool a run away fire mid smoke?

[@SlapYoDaddyBBQ]

Its due to infrared reflectivity in a new pit as the insides act as a mirror reflecting heat which is electromagnetic radiation. Season your WSM with 10 cooks and it will calm down. If you want a faster hack, just rub the insides of your WSM with pork fat (Farmer Johns 1 lbs for $1.65 from Walmart works well). Run it after you smear and dull the insides with the lard. Your WSM will purr after that

[@TheWheatthins750]

@@SlapYoDaddyBBQ Awesome, that makes sense. I used your method recently after 15+ cooks and she held steady with my BBQ guru attachment. Another question, offset pitmasters always talk about burning a hot clean fire and smoldering produces the wrong "dirty smoke" compounds. How is this methodology different for a WSM, where our wood is never really combusted and just smoldering the whole time? how is that not dirty smoke?

[@SlapYoDaddyBBQ]

@@TheWheatthins750 The wood needs to smolder. No need to burn it. See my smoke science videos for why

[@TheWheatthins750]

@@SlapYoDaddyBBQ I did a deep dive on all your wood videos. Thank you!

[@aikaterinimak]

@@SlapYoDaddyBBQ thank you for that tid bit!!! I just got my WSM 18, and I cooked ribs for the first time but they were dry bc it kept running too hot. I will try the lard!!!

[@j.a.1785]

Harry, you're a legend. Great content. Thank you!

[@SlapYoDaddyBBQ]

My pleasure!

[@monkeyb1820]

wow, those smokers look like they've been through some (bbq) battles!

[@SlapYoDaddyBBQ]

They are 10 years old and have survived many cooks!

[@davidjohnston1374]

Hi Harry, I'm Dave from Sydney Australia, I used to own a 18.5 WSM, one of the early ones. I'm a bit confused by some of you guys who just foil the pan rather than use it as a water smoker as it was designed. So the question I have is, if you place meat on the bottom grate, wouldn't the hot radiant heat overcook or burn the meat before the top meat? I know that when you use water as a heat sink, it will in turn take a bit longer for the bottom meat to cook compared to the top but when you don't have water to cool the cooking chamber, I'd be afraid to end up with overcooked meat on the bottom.

[@xxmillhouse977]

Never thought of using the gas grill sideburner to light my chimney! Brilliant!

[@SlapYoDaddyBBQ]

You can also use a sterno, Weber lighter cubes, newspaper

[@robhymers9149]

I just learned this and it's a game changer

[@waltercordemans5123]

Thank you for the great instructional video on the use of a WSM. I'm in the proces of building one myself and I wonder if you use the access door very often? I'm thinking about not putting one on the smoker. Thanks for your advice

[@ralphfurley123]

Mr. Soo, thanks again for another great video!!! ☮️🖖🏽

[@SlapYoDaddyBBQ]

You are very welcome

[@johnfoley4858]

Thank you for the video and sharing your art. I'm new to the BBQ blower system. The unit you have is not longer available. Any alternatives? Thank you again and much continued mojo

[@SlapYoDaddyBBQ]

I am testing a few products to find my Rocks BBQ System replacement since it's obsolete

[@mexican707]

Wow you've inspired me to go to these competition. Ive been smokey and learning from other pit masters for about 5 years. I have a huge passion now to join the tournaments. I always thought you needed a huge smoker. Thank you so much. Next year im going to join some of these local comps next year.

[@SlapYoDaddyBBQ]

Sure thing. Please watch all my team coaching videos

[@mexican707]

Harry Soo yes im going watch everythjng

[@jbhodj2012]

Great video Harry. I have a WSM that I sort of let gather some dust. Use in rare occasions since I a got a pellet cooker. This inspires me to dig it back out and try your techniques out

[@SlapYoDaddyBBQ]

There is joy in cooking on various smokers. Each has a unique personality and will speak to you as you tease each to its full potential. Sometimes the ritual of a manual cook, without electricity caveman style, is refreshing and it takes you back to our Neanderthal roots of fire, meat, and smoke Unga Unga Unga!

[@DrunkardTV]

Was wondering if I should pull the trigger and get a WSM18. Because of this video I did, thanks!

[@SlapYoDaddyBBQ]

Thanks for watching. If you need more BBQ gear that's torture tested and approved by me. Lots of BBQ Gear on Amazon that Harry likes: tinyurl.com/y7m5xsab

[@davidwyatt6617]

Hi Harry - I have learned a lot from you...thanks! I have a pellet smoker and gravity fed charcoal/wood chunk unit as well. I have had success with brisket using both. I would like to get a WSM and try brisket (primarily) doing direct heat (so without the water pan/deflector). From reading the comments, it appears you are now recommending Jealous Devil Maxx XL briquets over their lump...true? If I do the direct heat method, would I use your same charcoal/wood setup you have here or something different? Would you recommend I get the 18 or 22 inch model if I am primarily doing brisket? Any other thoughts you might have for me on a WSM direct heat brisket cook would be appreciated. Thanks so much. As a side note...I have always wondered why I don't recall ever seeing you use/cook on an offset...why is that?...is it - "it's the pit master, not the pit"?

[@SlapYoDaddyBBQ]

Hi David, love offsets but I live in a tiny lot home in SoCal so I when I want to cook on offsets, I go to my buddies places in Cali and Texas and all over the USA. Search offsets among my 800+ videos. I like Maxx as they are less messy than JD Lump. I have all WSM sizes and I use one 18 in comps and my 100+ first places are all on the WSM-18. I cook with my empty water pan as deflector on my WSM. If I'm doing direct, I use my Big Poppa UDS. Thanks for stopping by. I launched a new grill company on Feb 15 so please check out PrimalGrillsUSA.com.

[@W2IRT]

The video finished just as it was getting going! I wanted to see that brisket cook! I'll never cook comp, but would love to see you do a nice ~16 pounder on that 18" WSM backyard-style. No wagyu or prime, no Creekstone or SRF meat, just good old CAB Choice, basic rub, etc, from startup to slicing. I bet that would be one of your most popular videos ever.

[@SlapYoDaddyBBQ]

Hey Peter, the follow-on video was Part 2. I have about 70 videos online now so please forgive my crappy production quality as I'm trying to get 600 videos of what's in my head out to the world so I can teach you how to master barbecue so you can spread BBQ love. Please keep watching (some folks binge watch my channel) and let your friends know all the black belt tips and techniques your are learning.

[@W2IRT]

Absolutely. I didn't see Part 2 show up in my feed. I'm looking for it now. Brisket is SO popular but it's intimidating for novice cooks. For me, I learned through trial and error, watching Aaron Franklin's videos a few years ago, and yours now on YT. I'm 85% of the way to brisket heaven. Just gotta work on that last 15%. I do put the love into it, but I don't think I put enough skill! Thanks for giving back so much to the community. In my own favorite hobby (ham radio) I use exactly that philosophy to mentor new operators and give back.

[@billymuellerTikTok]

Nice video.. gonna use my WSM today to do some salmon for Christmas Eve… haven’t used it since summer of 2019 (I usually only use it for parties) when we still lived in NY (now we’re in Florida). I usually use a snake method for setting up my kingsford charcoal in a U shape and place the wood chunks on top. I use newspaper in my chimney starter to get it going and pour the hot coals on one end of the snake and it goes around slowly. I also don’t use water in my water pan. I used to use “play sand” in it instead which helps maintain an even temp and lets you keep the vents closed more to save fuel. I get about 6-8 hours using about half the fuel as a minion method. Today I’m gonna use ceramic briquettes in it and cover with foil like you do for easier clean-up. I usually smoke ribs using 3-2-1 method, salmon, pork chops, sausages and a few trays of spices to make my own smoked paprika, smoked salt, etc. so for the most part it’s an hour getting everything going and up to temp and then about a 3-6 hour cook. and only have done small brisket and pork shoulder / pork butt a couple of times (in that case I have to add fuel halfway through). My wife and daughter are not huge fans of smoked food (except for the salmon). They prefer crispy skin wings and pork and like ribs in the oven and then grilled on BBQ, so that’s why I haven’t used my smoker in so long because it’s usually just me that prefers the smoked flavor and with covid we haven’t had any big summer parties like we used to. I also had to stop smoking cigars for my health- which was part of the fun (sitting outside listening to nature with a cigar and a beer or glass of scotch in front of my WSM and pretending it was hard work LOL). I learned a lot watching this video, gonna try some of your methods next time. That Axe Wood looks cool. It’s nice to see a professional using the same smoker I use. And I think I would be less intimidated doing a long smoke with some of your methods.

[@SlapYoDaddyBBQ]

The WSM is a keeper and does a great job at a value price! Keep spreading BBQ love Billy and Happy New Year

[@dballestas84]

Great video! Do you have any suggestions for an automatic blower for the current model WSM?

[@SlapYoDaddyBBQ]

I'm testing a few brands. See my Amazon store link in Description for suggestions

[@BradGouldEsq]

I thought you always used Kingford BLue for comps, when did you switch to hardwood? thanks for sharing your knowledge and making the videos.

[@SlapYoDaddyBBQ]

Brad, I bought Jealous Devil charcoal to try and loved the flavor, burn times, little ash, and fantastic smoke ring! I'm a convert and only use JD products.

[@luuk4089]

Thanks for all the info! What is the reason you don't use briquettes?

[@SlapYoDaddyBBQ]

I use KF blue and KF comp also

[@rickzabala6020]

Hi Mr. Soo, Rock's blower system link not available. Could not find on Web. Did they go out of business or recommended another hopefully without drilling.

[@SlapYoDaddyBBQ]

They went out of business so please see my Amazon store link in the video Description for other blower systems.

[@RoastedHVAC]

This was perfect. Thank you very much.

[@SlapYoDaddyBBQ]

You're very welcome!

[@markcopeland57]

Hello Harry - thank you for the education. Picking up WSM 18" tomorrow. Popular smoker and sort of hard to find now during COVID. First brisket this weekend. Do you have simple go-to recipe for a rookie? Will try and get 10lb brisket as only 3 of us. Any WSM break-in tips? Enjoy your post, most helpful out of all I have viewed. Best regards! Mark

[@SlapYoDaddyBBQ]

Hey Mark, fastest way to reach black belt brisket is to check our this Playlist kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@L3Kev]

Ok, you got me. I've been watching your videos for some time now and I gave in and ordered a WSM 22. It should be here in two days. I'd like to get more detail on the accessories you've integrated into your WSM. I've been cooking for over 15 years with my Cook Shack Smokette. It's just as good today as it was when I first unboxed it. It doesn't have the real estate that the WSM does, but it seems so much easier to maintain. Looking forward to experimenting and stepping up my charcoal game. Thanks for all the videos and pointers!

[@SlapYoDaddyBBQ]

Thanks for watching my videos. Hopefully you found them useful and you bought your WSM using my Amazon store link which is the same prices and a small commission goes to help fund my video projects. Thanks for supporting my channel

[@JohnG-cw6zm]

Thanks for sharing. I'm a WSM BBQ novice myself. I have the 22" for meats and the 18" one for fish. I look forward to learning from you.

[@SlapYoDaddyBBQ]

Welcome to my channel John where you learn how to master barbeque so you can spread BBQ love. Please tell all your friends about the black belt tips and tricks and let me know if there is any topic you'd like to know

[@robertofisher]

No nonsense, and useful videos. Seen a bunch now. You da man!

[@SlapYoDaddyBBQ]

Thanks Roberto for stopping by. More holidays recipes like 60-day butter aged prime rib, Peking Duck, and Filet Mignon coming next few days. Please tell all your friends about my channel. Merry Christmas. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

[@paulinenguyen4391]

I love this video so much. You are very informational. Def a new smoker here.

[@SlapYoDaddyBBQ]

Welcome Pauline to my channel of 420 videos to help you master BBQ so you can spread love!

[@homebound-g3o]

Harry do you prefer the 18 over the 22 and if so why. Thanks

[@SlapYoDaddyBBQ]

I like the 18 as I'm a one-man team so lighter to carry and fit in my van. Also, since I'm cost-efficient and process-efficient, aka cheap and lazy, the 18 burns a lot less briquettes.

[@TheKerstingm]

I couldn't agree with you more, my 22"WSM is my go to smoker. How would you compare B&B to Jealous devil lump? B&B is my go to lump

[@SlapYoDaddyBBQ]

I like JD Maxx briquettes. No spark, burns long, clean, and neutral smoke flavor.

[@TheKerstingm]

@Harry Soo Definitely going to try, also going to follow your wood and charcoal setup.

[@stevelewis8919]

Hello! Since Rocks doesn't sell stokers any more do you have a recommendation on what to use now?

[@task82]

Over the next 12mths I want to learn how to make slow cooked BBQ. I've been really overwhelmed just with working out what style and brand of BBQ to buy. Knowing you've made such tremendous achievements with the WSM gives me faith that this is more than capable to achieve great things, as you said, it's all about the cook, not the cooker. Thanks so much for sharing your knowledge. I've just hit the subscribe button, looking forward to learning so much more 🙌🏾❤

[@SlapYoDaddyBBQ]

You can do it! Feel free to browse my 400 videos 35 playlists when you have time!

[@timaldridge4236]

This is exactly the video I'd been looking for for a long time. Thanks Harry!

[@SlapYoDaddyBBQ]

Glad you found it useful. Watch out for my follow-up video on how to clean a WSM.

[@homebound-g3o]

Harry do you know if you can get two racks of ribs on the top rack of the 18inch smokey mountain. That would meet my personal needs.

[@SlapYoDaddyBBQ]

Yes, laying flat will be two racks. If you use a rib rack, you can get five on the top grate. You can also curl in spiral and fasten with skewer if you don't have a rib rack and you can do 4 racks on the top grate.

[@lou_mat8256]

How should I set this up for a pork belly burnt ends cook?

[@avalosj23]

Great video! Just wondering on how you maintain the temp without the water and blower system.

[@SlapYoDaddyBBQ]

It purrs all day 225 to 250F once seasoned

[@timetraveler6615]

Hey Harry, I got two questions for you. Have you ever hanged smoked some meat on the Weber Smokey mountain? When you put the lid of the WSM down do you align it with the door or opposite of it? I am just curious about that little detail whether it does something different or it doesn’t really matter.

[@SlapYoDaddyBBQ]

You can hang meats like ribs and chicken in the WSM. They sell hangars online so the WSM performs like a PBC (pit barrel cooker)

[@malachieveritt3273]

I just unboxed and assembled a WSM 14.5. Harry any tips getting the rubber thermometer grommet installed? I had to give up and go to bed. Really looking forward to following your steps on seasoning and setup! You are awesome!

[@SlapYoDaddyBBQ]

LOL! Yes, the grommet is tricky. Please see my buddy Chris Allingham's video from the Virtual Weber Bullet website kzbin.info/www/bejne/p4WrgZVmqZqJpqc

[@jimmckee2258]

Excellent video. My brother just gave me a wsm and this video will get me off to a great start.

[@SlapYoDaddyBBQ]

Jim, your brother did well as now you can cook some great Q for him! :-)

[@ER-me1ii]

Wow. Great tips. I have a wsm. Been dreaming of an expensive offset for a while but after watching this I don’t see a rush to go out and spend.

[@SlapYoDaddyBBQ]

Remember it's the Pitmaster and not the Pit! Thanks for watching and commenting

[@shadowdog500]

I tried your trick of putting the chunks on first before the charcoal. Nice clean smoke for the entire cook!

[@SlapYoDaddyBBQ]

Glad to hear. When you have time watch my science of smoking wood and wood selection videos.

[@shadowdog500]

Harry Soo I have watched those videos and really liked them. The kingsford charcoal started to run out after 12 hours into a 15 hour cook, so I added coals when the temps dropped by 25°f. I wonder if you could do a video on any tricks you may have on adding coals mid cook. Thanks! Chris

[@harsoo]

@@shadowdog500 you open the door and toss your briquettes or lump charcoal into the fire ring before all the original coals are burnt. Don't add too much too quickly to risk smothering the fire.

[@shadowdog500]

harsoo thanks for the tip!