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! 😂
@SlapYoDaddyBBQ6 жыл бұрын
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.
@MrOldrock16 жыл бұрын
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!
@harsoo4 жыл бұрын
@@MrOldrock1 cheers back at ya in Georgia!
@darrenwake1745 жыл бұрын
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
@SlapYoDaddyBBQ5 жыл бұрын
Hey Darren, say hi to Dean for me. Hopefully he's been spreading BBQ love in the family! Thanks for stopping by.
@jeromestaab34557 ай бұрын
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.
@SlapYoDaddyBBQ7 ай бұрын
my pleasure. it's a privilege to be part of your barbecue journey!
@Miiike6044 жыл бұрын
What an absolute blessing to have such great skill in bbq and to share that vast knowledge with us. Appreciate everything you do Harry.
@SlapYoDaddyBBQ4 жыл бұрын
So nice of you Mike!
@ScottysBackYardBBQ4 жыл бұрын
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..
@SlapYoDaddyBBQ4 жыл бұрын
Can't go wrong with them!
@andrewgoldin69052 жыл бұрын
I’m looking to buy the 18” Smokey mountain. Do you think it’s a good size for brisket though?
@1BuckeyeRob2 жыл бұрын
Webers are basically indestructible
@analreviews57422 жыл бұрын
@@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
@dank9288639Ай бұрын
no the 22 for brisket @andrewgoldin6905
@rondunsmore14864 жыл бұрын
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.
@SlapYoDaddyBBQ4 жыл бұрын
Love back at ya in NC from LA!
@Brian3xm4 жыл бұрын
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.
@mmckellar64174 жыл бұрын
Just did my first cook on the WSM 18. Love this smoker! Thanks for all the advice.
@SlapYoDaddyBBQ4 жыл бұрын
You're very welcome!
@BabyBackManiac6 жыл бұрын
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.
@SlapYoDaddyBBQ6 жыл бұрын
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
@stephanieyeminez896 жыл бұрын
Harry Soo its very smokey in California city ca. Can't see the mountains. We are in the Mojave desert.
@stephanieyeminez896 жыл бұрын
Baby Back Maniac hi Jason aka justin lol
@mptemplin5 жыл бұрын
@@SlapYoDaddyBBQ what's your opinion on using water in the water pan? I know T-Roy Cooks uses water, just want your opinion
@SlapYoDaddyBBQ5 жыл бұрын
@@mptemplin no water for me!
@SteelKicker015 жыл бұрын
Just started smoking and got myself a WSM. I feel like a pro just by watching this. This guy did a fantastic job.
@SlapYoDaddyBBQ5 жыл бұрын
Welcome to my channel where you will master BBQ from my 200+ videos and 30 Playlists. Have fun!
@danehannon96583 ай бұрын
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.
@TROYCOOKS6 жыл бұрын
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
@SlapYoDaddyBBQ6 жыл бұрын
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
@throwaway6923 жыл бұрын
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. :)
@TROYCOOKS3 жыл бұрын
@@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!!!!!
@jasont20743 жыл бұрын
Just got one of these for Father’s Day!! Happy Father’s Day to all the bbq dads out there watching
@SlapYoDaddyBBQ3 жыл бұрын
Right on!
@fernandogutierrez40435 жыл бұрын
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
@SlapYoDaddyBBQ5 жыл бұрын
Well done Fernando! Glad to hear my videos helped
@fernandogutierrez40435 жыл бұрын
BBQ love how do i send you a picture? Facebook?
@XiCynx3 жыл бұрын
After watching this video, this was the easiest subscription I've ever thought about! Mine is on my way!
@SlapYoDaddyBBQ3 жыл бұрын
Enjoy your new WSM. Be sure to watch my video on how to season it before use!
@optimusprime36925 жыл бұрын
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
@SlapYoDaddyBBQ5 жыл бұрын
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! :-)
@robertjason68852 жыл бұрын
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.
@SlapYoDaddyBBQ2 жыл бұрын
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/
@robertjason688510 ай бұрын
A re-watch for grins. Love this vid.
@jkbbq6 жыл бұрын
I've never thought about putting the wood chunks at the bottom. Thanks for that tip!
@SlapYoDaddyBBQ6 жыл бұрын
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
@bobbyspencer1577 Жыл бұрын
WSM are hard to beat! Love your videos! Smoke on!
@SlapYoDaddyBBQ Жыл бұрын
Thanks Bobby. Mine are from 2008 and they still work flawlessly!
@garythorsell50613 жыл бұрын
Harry you are the ultimate BBQ master in my opinion you are the total package Your technique is unsurpassed
@SlapYoDaddyBBQ3 жыл бұрын
Happy to spread BBQ love so you can share more kindness in the world
@crowbrocawАй бұрын
This is great information and thank you I subscribed
@SlapYoDaddyBBQАй бұрын
Thanks for the sub! I have 800 videos with many on the WSM which is one of my fav cookers
@countrycookin76286 жыл бұрын
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!👍
@stevenmorris22932 жыл бұрын
Dude, thats some impressive wins my friend ! Thanks for the video
@SlapYoDaddyBBQ2 жыл бұрын
You're very welcome!
@rustykc6 жыл бұрын
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!
@SlapYoDaddyBBQ6 жыл бұрын
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
@W2IRT6 жыл бұрын
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?
@AWMKWHITE2 жыл бұрын
Just saw yhe competition you were in and I love you guys great attitude and my favorite smomer
@mynamea.n.s.s54724 жыл бұрын
Thank you for thewood tips ill use that tomorrow
@charlesmoore58404 ай бұрын
Thank you sir you are a great teacher
@SlapYoDaddyBBQ3 ай бұрын
It's my pleasure. Thanks for stopping by
@j.a.garcia8686 жыл бұрын
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!!
@SlapYoDaddyBBQ6 жыл бұрын
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.
@RadicalZack4 жыл бұрын
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.
@chadhoes6063 жыл бұрын
Harry. Man you are a legend. Thanks for this. I don't own a Smokey mountain. But now I want one.
@SlapYoDaddyBBQ3 жыл бұрын
Can't go wrong with a WSM and the price is right also!
@jose8a8645 жыл бұрын
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
@SlapYoDaddyBBQ5 жыл бұрын
Thanks for stopping by Jose
@j.a.1785 Жыл бұрын
Harry, you're a legend. Great content. Thank you!
@SlapYoDaddyBBQ Жыл бұрын
My pleasure!
@Brian-dh2zz5 жыл бұрын
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.
@SlapYoDaddyBBQ5 жыл бұрын
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.
@mmckellar64174 жыл бұрын
Just tried that today--worked perfectly.
@cindycrandall13276 жыл бұрын
Thanks Harry. That was educational. Very useful. Had my 14 set up similar to that today.
@SlapYoDaddyBBQ6 жыл бұрын
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
@890mikes3 жыл бұрын
Just bought a WSM 18.5 last week. Did a pork shoulder. Wish I had watched this first. Thanks for the tips.
@SlapYoDaddyBBQ3 жыл бұрын
Glad to help! Feel free to browse my 400 videos when you have time as many are done with WSM
@chrisolevich75385 жыл бұрын
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.
@SlapYoDaddyBBQ5 жыл бұрын
Be sure to watch my Keanu rib video as the PBC is also very good in the $300 budget range of world class pits
@scottchrystal95875 жыл бұрын
Agreed
@RoastedHVAC Жыл бұрын
This was perfect. Thank you very much.
@SlapYoDaddyBBQ Жыл бұрын
You're very welcome!
@fathernojoy27064 жыл бұрын
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.
@SlapYoDaddyBBQ4 жыл бұрын
LOL! When I leave the world, I want my WSMs to be buried with me like the pharoahs!
@paulinenguyen43913 жыл бұрын
I love this video so much. You are very informational. Def a new smoker here.
@SlapYoDaddyBBQ3 жыл бұрын
Welcome Pauline to my channel of 420 videos to help you master BBQ so you can spread love!
@happytyler418926 жыл бұрын
Hey! It's the guy from the Amazon reviews! :P
@SlapYoDaddyBBQ6 жыл бұрын
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
@johnsaniga12694 жыл бұрын
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!
@SlapYoDaddyBBQ4 жыл бұрын
Thanks for watching John. Feel free to browse 360 videos 35 playlists to up your game!
@ericescorcia31616 жыл бұрын
This is awesome :), T-Roy introduced me to your channel.
@SlapYoDaddyBBQ6 жыл бұрын
Welcome Eric. We had such a fun time in BBM/s backyard. We need to cook together again.
@daveou85633 жыл бұрын
Good set up video. Just bought a 22" wsm. Glad to learn from a wsm professional.
@SlapYoDaddyBBQ3 жыл бұрын
Glad to help
@gomboman6 жыл бұрын
Great videos Harry. Can you show us how you fit a large brisket into your 18.5” WSM? Your subs are picking up quick....
@SlapYoDaddyBBQ6 жыл бұрын
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.
@CookinWithJames6 жыл бұрын
nice trophies!! Awesome video. I am getting WSM next month!! Thanks!
@SlapYoDaddyBBQ6 жыл бұрын
You will enjoy your wsm James. They are easy to use and give championship results if you know what to do
@WhiteThunderBBQ6 жыл бұрын
Do you still have the mini wsm? One of my favorite articles on your site - that and the airflow one.
@BabyBackManiac6 жыл бұрын
White Thunder BBQ Yeah that was one of my favorites too
@SlapYoDaddyBBQ6 жыл бұрын
You read my mind. I have follow up videos on my mini tamale pot wsm and my wsm 14 coming soon
@ralphfurley1234 жыл бұрын
Mr. Soo, thanks again for another great video!!! ☮️🖖🏽
@SlapYoDaddyBBQ4 жыл бұрын
You are very welcome
@hoss60485 жыл бұрын
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.
@xxmillhouse9776 жыл бұрын
Never thought of using the gas grill sideburner to light my chimney! Brilliant!
@SlapYoDaddyBBQ6 жыл бұрын
You can also use a sterno, Weber lighter cubes, newspaper
@robhymers91495 жыл бұрын
I just learned this and it's a game changer
@Brewmanbru3 жыл бұрын
I like that you keep them stock and not doing crazy mods, like you see others do.
@SlapYoDaddyBBQ3 жыл бұрын
Mods are fun but I'm too cost efficient and process efficient aka cheap and lazy! 🤪😁😇
@Brewmanbru3 жыл бұрын
@@SlapYoDaddyBBQ LMAO 🤣😂 I'm all about CHEAP and lazy.😊
@SlapYoDaddyBBQ3 жыл бұрын
@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! 😆
@frankhernandez14952 жыл бұрын
Please give us an updated video on current air blower. I have learned so much, thanks so much
@SlapYoDaddyBBQ2 жыл бұрын
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
@edwrd19905 жыл бұрын
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.
@SlapYoDaddyBBQ5 жыл бұрын
I believe Jim Minion's method is to start your pit. I don't refuel during my cook.
@mrobofco46112 жыл бұрын
AWESOME VIDEO Im getting the 22' great content just subscribed ,.... all the best from Santa Fe N.M.
@SlapYoDaddyBBQ2 жыл бұрын
Awesome! Thank you!
@MiddletownMike6 жыл бұрын
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?
@SlapYoDaddyBBQ6 жыл бұрын
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.
@Drohead205 ай бұрын
Great video thank you
@SlapYoDaddyBBQ5 ай бұрын
You're very welcome!
@waynewelshans12496 жыл бұрын
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.
@SlapYoDaddyBBQ6 жыл бұрын
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
@nickma717 ай бұрын
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.
@SlapYoDaddyBBQ7 ай бұрын
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
@nickma717 ай бұрын
@@SlapYoDaddyBBQ I hope you guys put up a video.
@davido69154 жыл бұрын
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
@SlapYoDaddyBBQ4 жыл бұрын
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!
@jroc22012 жыл бұрын
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
@SlapYoDaddyBBQ2 жыл бұрын
Way to Go!
@jeffmb456 жыл бұрын
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 ?
@SlapYoDaddyBBQ6 жыл бұрын
Yes, my usual is KF Blue. I prefer JD now.
@huckinator4 жыл бұрын
I see a bag of kingsford blue at 05:31 lol
@jimmckee22585 жыл бұрын
Excellent video. My brother just gave me a wsm and this video will get me off to a great start.
@SlapYoDaddyBBQ5 жыл бұрын
Jim, your brother did well as now you can cook some great Q for him! :-)
@gstavra6 жыл бұрын
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?
@SlapYoDaddyBBQ6 жыл бұрын
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?
@garrywhitelaw87234 жыл бұрын
First time watcher. You got a good vibe that makes me believe you. Thanks for all your effort this has been great. Subed
@SlapYoDaddyBBQ4 жыл бұрын
Awesome, thank you Gary! Feel free to browse my 300+ videos 35 playlists when you have time.
@garrywhitelaw87234 жыл бұрын
@@SlapYoDaddyBBQ sir it will be my pleasure.
@TheJohnnyMannion6 жыл бұрын
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
@SlapYoDaddyBBQ6 жыл бұрын
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
@TheJohnnyMannion6 жыл бұрын
Harry Soo I’ll always be watching
@TheJohnnyMannion6 жыл бұрын
Harry Soo do you lay it on its side to shoe horn it?
@fldays67986 жыл бұрын
Very good stuff thanks for sharing I actually watched it twice to make sure I got it right
@SlapYoDaddyBBQ6 жыл бұрын
Well done my Paduan. Learn you must! May the force be with you! :-)
@PicklesBBQandCooking6 жыл бұрын
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!
@SlapYoDaddyBBQ6 жыл бұрын
Thanks. I'll be poached a cook on my Gateway 30 that Tim Scheer sent to me. Awesome pit
@PicklesBBQandCooking6 жыл бұрын
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.
@W2IRT6 жыл бұрын
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°.
@RadicalZack4 жыл бұрын
Dude that automated blower is tight. Get the convenience of a pellet smoker with the fun and the taste of cooking on wood.
@canefirebbq20714 жыл бұрын
Just ordered a 22.5 WSM. Can’t wait to use it! Thank you for the knowledge! You and @T-ROY COOKS are awesome!
@SlapYoDaddyBBQ4 жыл бұрын
Thanks Kim! We are headed to hang out with Troy when this pandemic lets up!
@Giftedmike3596 жыл бұрын
Fantastic video. I would love to see the same detail for your UDS
@SlapYoDaddyBBQ6 жыл бұрын
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
@monkeyb18205 жыл бұрын
wow, those smokers look like they've been through some (bbq) battles!
@SlapYoDaddyBBQ5 жыл бұрын
They are 10 years old and have survived many cooks!
@robertofisher6 жыл бұрын
No nonsense, and useful videos. Seen a bunch now. You da man!
@SlapYoDaddyBBQ6 жыл бұрын
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)
@cancun06ify3 жыл бұрын
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.
@SlapYoDaddyBBQ3 жыл бұрын
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.
@MrSuperbarrage3 жыл бұрын
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.
@MarkWoodChannel4 жыл бұрын
7:50, I learned the "Minion" method from a newspaper column called "Hints From Heloise" in the 70's, we used paint cans and newspaper.
@SlapYoDaddyBBQ4 жыл бұрын
Awesome. Send me link if you can to harsoo@yahoo.com
@MarkWoodChannel4 жыл бұрын
@@SlapYoDaddyBBQ LOL I'm sure there's an archive of her column somewhere. Right beside the Dear Abbey archive. 😂 I wore out many paint cans over the years until Weber made their chimney.
@TheWheatthins7503 жыл бұрын
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?
@SlapYoDaddyBBQ3 жыл бұрын
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
@TheWheatthins7503 жыл бұрын
@@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?
@SlapYoDaddyBBQ3 жыл бұрын
@@TheWheatthins750 The wood needs to smolder. No need to burn it. See my smoke science videos for why
@TheWheatthins7503 жыл бұрын
@@SlapYoDaddyBBQ I did a deep dive on all your wood videos. Thank you!
@aikaterinimak2 жыл бұрын
@@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!!!
@shadowdog5005 жыл бұрын
I tried your trick of putting the chunks on first before the charcoal. Nice clean smoke for the entire cook!
@SlapYoDaddyBBQ5 жыл бұрын
Glad to hear. When you have time watch my science of smoking wood and wood selection videos.
@shadowdog5005 жыл бұрын
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
@harsoo5 жыл бұрын
@@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.
@shadowdog5005 жыл бұрын
harsoo thanks for the tip!
@theashehousehold27174 жыл бұрын
Awesome video!! Thanks for the good information
@SlapYoDaddyBBQ4 жыл бұрын
Any time!
@scottcarter997510 ай бұрын
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.
@SlapYoDaddyBBQ10 ай бұрын
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.
@scottcarter997510 ай бұрын
Thanks so much Harry. Very thoughtful of you to give me your good advice. Will do. Scott@@SlapYoDaddyBBQ
@SlapYoDaddyBBQ10 ай бұрын
@@scottcarter9975 27 lb on WSM18 - www.dropbox.com/s/45rvfv82f32fy0f/IMAG5491.jpg?dl=0
@BBQandBottles6 жыл бұрын
Great tips as usual Harry!!
@SlapYoDaddyBBQ6 жыл бұрын
Thank you very much. Follow up video posting in 48 hours as being edited
@jbhodj20126 жыл бұрын
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
@SlapYoDaddyBBQ6 жыл бұрын
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!
@mexican7076 жыл бұрын
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.
@SlapYoDaddyBBQ6 жыл бұрын
Sure thing. Please watch all my team coaching videos
@mexican7076 жыл бұрын
Harry Soo yes im going watch everythjng
@larrycavanaugh74106 жыл бұрын
Great video lots of information thank you very much
@SlapYoDaddyBBQ6 жыл бұрын
Thanks for stopping by Larry. Feel free to binge watch my 100+ videos on various topics kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists
@timaldridge42366 жыл бұрын
This is exactly the video I'd been looking for for a long time. Thanks Harry!
@SlapYoDaddyBBQ6 жыл бұрын
Glad you found it useful. Watch out for my follow-up video on how to clean a WSM.
@michaelgabriel89483 жыл бұрын
Great stuff for us newbies
@SlapYoDaddyBBQ3 жыл бұрын
Glad it was helpful!
@brianbrown36096 жыл бұрын
Thanks Harry I will be visiting the wood shed now. I'm local too we should bbq some time ...
@SlapYoDaddyBBQ6 жыл бұрын
Super. Ask Patty for Harry's special and say hello to her crew. My rub and sauce are sold there
@isagsd55026 жыл бұрын
Me too
@dbutler276 жыл бұрын
Thanks for sharing Harry
@SlapYoDaddyBBQ6 жыл бұрын
You are very welcome. Thanks Dave for watching and taking time to comment. Watch my follow-up video on how I clean my WSM after a cook. I don't think anyone shows how they clean a pit so I figured I might as well share some of my tips in that mundane task that all of have to do. Best, Harry
@LMF50004 жыл бұрын
That PID-controlled fan is a great idea. I'm an engineer so I could probably DIY one, it just didn't occur to me until watching yours in action!
@SlapYoDaddyBBQ4 жыл бұрын
Yes, there are several manufacturers of PID automated blower systems. I build datacenters for a water agency for a living and deploy SCADA and RTU infrastructure
@natthancleaver63413 жыл бұрын
Hi Harry. What was the brand of the PID blower system you are using. Looks like a beast that has stood the test of time. Cheers from Australia. 🤙
@garyfowler63805 жыл бұрын
THANK YOU FOR SHARING YOUR YEARS OF EXPERIENCE WITH US GREAT VIDEO
@dougbarker2936 ай бұрын
Thank you!
@SlapYoDaddyBBQ6 ай бұрын
You're welcome!
@britter19553 жыл бұрын
Thanks for this video I’m so excited to get one!!
@SlapYoDaddyBBQ3 жыл бұрын
Let me know how you like it!
@michelespagnolo9174 жыл бұрын
Thanks Harry for share with us this awesome video 💙💙👍👍,just wondering why you not out any water in the smoker?any reason?thanks
@SlapYoDaddyBBQ4 жыл бұрын
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
@marcusfielding2586 жыл бұрын
Really helpful video for helping to load the hot box thank you
@SlapYoDaddyBBQ6 жыл бұрын
Thanks Marcus for stopping by. Be sure to watch the one on how to clean also. Clean up WSM - kzbin.info/www/bejne/e2ipiH18q8alm5I. I also like cooking on the WSM-14, tamale pots, and Weber Charcoal Summit Weber Charcoal Summit 1 - kzbin.info/www/bejne/pHq7eJKvaNmDecWLeber Charcoal Summit 2 - kzbin.info/www/bejne/d3-yZ3SkmJ6LrbOLorld's Smallest Kettle Grill - kzbin.info/www/bejne/ZoeugYmQg86gZsWIamale Pot Smokey Joe - kzbin.info/www/bejne/fqTbn4GOa7GLf5acttp://virtualweberbullet.com/miniwsm.htmlWeber 14 - kzbin.info/www/bejne/q6OVhJudlJqVe5aIurbeque - kzbin.info/www/bejne/qpq4aISin5esesk
@ulcme69694 жыл бұрын
Thank you for all the tips Harry. Keep up the good job. Much appreciated
@SlapYoDaddyBBQ4 жыл бұрын
Thanks, will do Petrika!
@W2IRT6 жыл бұрын
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.
@SlapYoDaddyBBQ6 жыл бұрын
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.
@W2IRT6 жыл бұрын
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.
@billbeckett10216 жыл бұрын
I like how you make the process look so easy. You explain things like you are talking to me one on one.
@SlapYoDaddyBBQ6 жыл бұрын
Hey Bill, glad you found the videos useful. I teach you how to master barbecue so you can spread BBQ love. Thanks for watching and commenting.
@stephenandrade74045 жыл бұрын
Hi Harry. I wanted to let you know that after watching your videos on how to set up the WSM and your caveman competition I made the best ribs on my WSM. Thanks so much for showing the steps... very helpful in demonstrating that its not intimidating to use a smoker.
@SlapYoDaddyBBQ5 жыл бұрын
You're very welcome. Keep spreading BBQ love
@kevinkreft51875 жыл бұрын
@@SlapYoDaddyBBQ Do you wrap your Brisket.
@SlapYoDaddyBBQ5 жыл бұрын
@@kevinkreft5187 Yes, and here are some how-to cook ideas SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs REDO 7 Fundamentals - kzbin.info/www/bejne/pHzXoZZ4frOqr6M Brisket Cooked in Butter - ttps://kzbin.info/www/bejne/qnaXZ4p8jL2IepI
@prestonbuffington9546 жыл бұрын
Thanks Harry. I really appreciate your doing this video. I'll fire up my WSM and get going.
@SlapYoDaddyBBQ6 жыл бұрын
You're very welcome. I help you master barbeque so you can spread BBQ love
@prestonbuffington9546 жыл бұрын
Thanks Harry, you're top shelf.
@billymuellerTikTok3 жыл бұрын
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.
@SlapYoDaddyBBQ3 жыл бұрын
The WSM is a keeper and does a great job at a value price! Keep spreading BBQ love Billy and Happy New Year
@Paparoach-hc6il6 жыл бұрын
Thank you for sharing your expertise.
@SlapYoDaddyBBQ6 жыл бұрын
You are very welcome. Thanks for stopping by and commenting. I teach you how to master barbecue so you can spread BBQ love in the world. Warm regards, Harry
@David7pm4 жыл бұрын
thank you - happy new years, 2021!
@SlapYoDaddyBBQ4 жыл бұрын
Same to you David!
@MarkWoodChannel5 жыл бұрын
Thanks for this video, being new to my WSM I haven't really been very happy with the results, going to buy some of that charcoal and give this technique a try. FYI regarding the "Minion method", I'm 56 and when I was a kid there used to be a newspaper column called "Hints from Heloise" and my dad started doing the "Minion method" as it's now called using a paint can with the bottom cut out and triangle holes punched around the bottom with a can opener. Don't know when the "Minion method" was first used, but in my family it's the "Heloise method". :-) Dad was an old school engineer though, he did lots of stuff that people today still "invent".
@SlapYoDaddyBBQ5 жыл бұрын
Hey Mark, I'm pushing 60 and that's what I learned about the Minion method. I met Jim Minion in person before. Maybe Jim did not invent it but he popularized the idea. No worries, between you and I, we can call it the Heloise method? Thanks for stopping by. If you are looking for grilling ideas, I have 100+ videos covering a wide range of topics kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
@MarkWoodChannel5 жыл бұрын
@@SlapYoDaddyBBQ Thanks a ton, just found your channel the other day and so far the content is awesome. I probably won't go to the extent of the competition cooking like you do but I do want to learn how to better use my WSM. While I have your attention, I have the 14 in unit how long do you think I can smoke with your setup here? Using regular Kingsford Charcoal I always have to add coals during the day to keep the temperature up.
@SlapYoDaddyBBQ5 жыл бұрын
@@MarkWoodChannel with ambient temps 75F, the little WSM-14 will go 4-5 hours fully loaded
@MarkWoodChannel5 жыл бұрын
@@SlapYoDaddyBBQ Thanks that makes sense. Since I live in Wisconsin it'll be a while before I get to try it.
@deezy236 жыл бұрын
Awesome, thanks so much Harry!
@SlapYoDaddyBBQ6 жыл бұрын
Hey Denver, glad you found it helpful. Sometimes folks don't realize we have to do the mundane tasks and it's not all glory as there are guts moments. Hopefully, the cleaning chore will be easier with my tips on how I do mine pits. If you like such videos, please let me know as cleaning pits is a genre that is underserved, I think.