Weber smokey mountain BBQ thread
Discussion
The sun finally turns up in dear old Blighty, just in time for the parcel man to arrive with my 22inch Weber Smokey mountain BBQ. 
"Do you want me to bring it up the steps coz it's heavy", he shouts, ok then that would cool. The bloke grabs it on his Yeti like arms and wanders up the steps as if it weighed just a feather on a light zephyr . I'll take it from here I proclaim and suddenly discover it actually weighs 30kg or 65lb. Jeez. Pant pant.
Time to unwrap the beast. Perhaps a beer first though
Well this point the thing is in about a dozen bits or so and I thought "hey up" I'll be struggling with a Chinese manual and the fact that nothing will align when screwing together because that is how things are nowadays, cheap as chips construction and maximise the profit.So time for another beer.
On the whole though it turned out really well. This was built in the U S of A
Kerching! ....
The Eagle had landed. It even has a heat shield at the bottom to stop hot coals blowing all over tranquility base. Check out the air vents, the aluminum legs ( not aluminium
) the gauge and the ..., er slightly wonky lower handle due to poor factory hole drilling .. pfft. Oh well. Cue Mexicans....another beer
Here is mission control... the thermometer, it's in something called Fahrenheit, the scale invented by Fanny Cradock.
Nice work, tells you where you need to be when cooking. And finally let me introduce the test pilot -
Chick Yeager! He'll be donning his BBQ flavour space suit tonight in ready for the launch tomorrow.
Interestingly the manual recommends 150 BBQ brickets rather than the 50 I have bought so meaning the fuel will cost 3x the cost of Chick ... hmmm that can't be right. I will be going to bed tonight praying to Papoo to lend me guidance. I haven't got anything to smoke it with either. Perhaps a few twigs off the apple tree in our garden will do the trick. I'm really doing this on a wing and a prayer. Chick Yeager is getting nervous.
GodSpeed Chick and Godspeed BBQ1 and all who fry in her.
Andy
PS For some reason I am really drunk, hope that does not spoil the countdown tomorrow.
"Do you want me to bring it up the steps coz it's heavy", he shouts, ok then that would cool. The bloke grabs it on his Yeti like arms and wanders up the steps as if it weighed just a feather on a light zephyr . I'll take it from here I proclaim and suddenly discover it actually weighs 30kg or 65lb. Jeez. Pant pant.
Time to unwrap the beast. Perhaps a beer first though
Well this point the thing is in about a dozen bits or so and I thought "hey up" I'll be struggling with a Chinese manual and the fact that nothing will align when screwing together because that is how things are nowadays, cheap as chips construction and maximise the profit.So time for another beer.
On the whole though it turned out really well. This was built in the U S of A
Kerching! ....
The Eagle had landed. It even has a heat shield at the bottom to stop hot coals blowing all over tranquility base. Check out the air vents, the aluminum legs ( not aluminium
) the gauge and the ..., er slightly wonky lower handle due to poor factory hole drilling .. pfft. Oh well. Cue Mexicans....another beerHere is mission control... the thermometer, it's in something called Fahrenheit, the scale invented by Fanny Cradock.
Nice work, tells you where you need to be when cooking. And finally let me introduce the test pilot -
Chick Yeager! He'll be donning his BBQ flavour space suit tonight in ready for the launch tomorrow.
Interestingly the manual recommends 150 BBQ brickets rather than the 50 I have bought so meaning the fuel will cost 3x the cost of Chick ... hmmm that can't be right. I will be going to bed tonight praying to Papoo to lend me guidance. I haven't got anything to smoke it with either. Perhaps a few twigs off the apple tree in our garden will do the trick. I'm really doing this on a wing and a prayer. Chick Yeager is getting nervous.
GodSpeed Chick and Godspeed BBQ1 and all who fry in her.
Andy
PS For some reason I am really drunk, hope that does not spoil the countdown tomorrow.
Edited by zakelwe on Thursday 8th April 19:28
Good man ! Another WSM owner on here. You're going to have fun with that
Here's some of mine in action -
Bear Can Chicken
Prime Rib Roast
Tomorrow is set aside for 4 racks Baby Backs, and those lovely sounding stuffed japenos that Papoo recommended.
They really are brilliant bits of kit..One tip - when its been cooking for a few hours and you open the access door to add more fuel - stand back a bit as sometimes it can create a terrific back-draft once all that oxygen is suddenly added to the coals ! (Singed few eyebrows/hair that way)
Lefty Two Drams said:
f
k me! That rib roast looks AMAZING! How long did that take?
Where did you chaps get the barbie from? I have man-gadget envy.
From memory - about 5 hours I think..Didn't cook to a time - but to internal temp (hence the Meat thermometer)k me! That rib roast looks AMAZING! How long did that take?Where did you chaps get the barbie from? I have man-gadget envy.
I Bought mine locally here last year, as I was converted by Papoo's postings about how good they were...I only went out to get a screwdriver at the hardware store and came back with mine
ETA Andy - that's the new model eh ? - got a temp gauge and everything - flash git.
How many vents has it got in the bottom - is it still 3 on the new model ?
Edited by juice on Thursday 8th April 21:05
juice said:
Lefty Two Drams said:
fk me! That rib roast looks AMAZING! How long did that take?
Where did you chaps get the barbie from? I have man-gadget envy.
From memory - about 5 hours I think..Didn't cook to a time - but to internal temp (hence the Meat thermometer)k me! That rib roast looks AMAZING! How long did that take?Where did you chaps get the barbie from? I have man-gadget envy.
I Bought mine locally here last year, as I was converted by Papoo's postings about how good they were...I only went out to get a screwdriver at the hardware store and came back with mine
ETA Andy - that's the new model eh ? - got a temp gauge and everything - flash git.
How many vents has it got in the bottom - is it still 3 on the new model ?
Edited by juice on Thursday 8th April 21:05
It does have 3 vents at the bottom, according to Papoo you keep the top one 1/3 open and then juggle the bottom ones, should I start them off at half, quarter or the full monty? Also, do I really have to fill that bowl up with water? Papoo mentioned using his spritz when he did his huge writeup but no water. Good tip about putting the wood next to the coals not on them, I still have to cut them off the apple tree ...Juice you are officially 2nd in command of this mission. Someone at mission control has a hangover at the moment, but Chick is raring to go. So the countdown continues.
Andy ( on holiday and lovely English spring weather ).
PS When my wife comes home from France and sees the size of it she will say "that's ridculous". That's her favourite term when I have one my special insights on what I need to buy
Oh no ... no .. no ....
I leave it 30 minutes whilst I walk the dog and my temps have dropped to 150F. Chick is in there screaming for more heat as he's hardly getting a sun tan.
Don't panic Mr Mainwearing, don't panic.
I AM PANICKING !
Open all vents, shovel coal like mad
Get the petrol out of the car at 124p a litre....
Noooooooooooooooooo.
There will now be a brief beer intermission
http://www.youtube.com/watch?v=p-wmbM6EpZU
Andy
I leave it 30 minutes whilst I walk the dog and my temps have dropped to 150F. Chick is in there screaming for more heat as he's hardly getting a sun tan.
Don't panic Mr Mainwearing, don't panic.
I AM PANICKING !
Open all vents, shovel coal like mad
Get the petrol out of the car at 124p a litre....
Noooooooooooooooooo.
There will now be a brief beer intermission
http://www.youtube.com/watch?v=p-wmbM6EpZU
Andy
Mission update status
We had main engines alight at 10 hundred hours
10 30 hours and we are ready for Chick to begin his mission where no battery hen had gone before.
Chick Yeager about to start the mission. He gives a final salute with his right wing and mumbles "It's time to kick ass and chew bubblegum and I'm all out of bubblegum" before being transported to the capsule. Chick has the latest space suit designed by bacofoil.
After 4-5 hours in orbit we conclude the successful mission
Suddenly one of the other members of the team suddenly decide to get out of bed to welcome Chick home -
And a bit of normal grilling at the end, the beast is still going strong.
Well, what a great adventure! Who would have though an entire chicken was so easy. Next it is brisket, shoulder of pork, spatchcocked Bison or even Blue Whale in breadcombs
Now I just have to make some friends. Most of ours are veggies !
Andy
We had main engines alight at 10 hundred hours
10 30 hours and we are ready for Chick to begin his mission where no battery hen had gone before.
Chick Yeager about to start the mission. He gives a final salute with his right wing and mumbles "It's time to kick ass and chew bubblegum and I'm all out of bubblegum" before being transported to the capsule. Chick has the latest space suit designed by bacofoil.
After 4-5 hours in orbit we conclude the successful mission
Suddenly one of the other members of the team suddenly decide to get out of bed to welcome Chick home -
And a bit of normal grilling at the end, the beast is still going strong.
Well, what a great adventure! Who would have though an entire chicken was so easy. Next it is brisket, shoulder of pork, spatchcocked Bison or even Blue Whale in breadcombs
Now I just have to make some friends. Most of ours are veggies !
Andy
Papoo said:
Andy, Andy, Andy...
You ARE Swedish Chef.
But, that chicken looks bloody fantastic. The colour on it is beautiful.
I'll be back a little later for some charcoal chit-chat, but to be frank, that's pretty damn good for a first go on a smoker..
Well you can imagine can't you Papoo - they say check it every 15 minutes and yet there was me like some expectant father checking it every 2 minutes and "fiddling about" for the first hour. Glad I chose a simple dish as a chicken to get me going and that it wasn't a disaster.You ARE Swedish Chef.
But, that chicken looks bloody fantastic. The colour on it is beautiful.
I'll be back a little later for some charcoal chit-chat, but to be frank, that's pretty damn good for a first go on a smoker..
There are an awful lot of permutations to get right when it comes to 4 vents plus water bowl for doing a "proper" joint like a large shoulder of pork over twice as long me thinks. So your experience and Juices will then be invaluable.
It's just a shame only me and my dog got to be amazed by it.
Andy
Looks superb that chicken...As Papoo says - good first go.
Its not that hard to get used to the WSM - my problem was what you were experiencing - opening the lid to check way too often. Soon as you get used to it more, you'll realise that its not necessary, probably only an hour or so is needed to check the temp/smoke output.
Its a brilliant way of cooking - probably my favourite way now. There's something really satisfying about fire, smoke, long cooking and food which I really "get" now. Also its way more technical than I thought it would be - I mean, at first glance its just rub with spices, cook, serve...But its more than that, wood choice, rub spices, cook temps, length of cooking all combine to affect what the end result is...I honestly think that no two BBQ's come out the same.
Its not that hard to get used to the WSM - my problem was what you were experiencing - opening the lid to check way too often. Soon as you get used to it more, you'll realise that its not necessary, probably only an hour or so is needed to check the temp/smoke output.
Its a brilliant way of cooking - probably my favourite way now. There's something really satisfying about fire, smoke, long cooking and food which I really "get" now. Also its way more technical than I thought it would be - I mean, at first glance its just rub with spices, cook, serve...But its more than that, wood choice, rub spices, cook temps, length of cooking all combine to affect what the end result is...I honestly think that no two BBQ's come out the same.
Edited by juice on Friday 9th April 16:59
The 'over-controlling' is a pretty hard habit to break. Now, when you consider that most ovens won't cycle on/off until the temperature deviates by some 15'f, you can start to take pleasure in the accuracy of your work..
Firstly; now and again (I do it every couple of months) re-calibrate your thermometer. They are calibrated, but under the factory conditions (altitude, pressure, humidity etc) which will be different to yours.
There will be a hexagonal bolt probably, on the back of the thermometer, which will allow you to adjust the needle. Get some water boiling, as soon as it hits a decent boil, stick the thermometer tip into the water. It should read 212'f. It could be as much as 30'f off in my experience. Twist the needle around accordingly, and verify by dipping the thermometer in again. Good tip.
With regard to how you want the vents, I try to set up a WSM with LOADS of coal. You want it stabilized at your temp + 25'f with the bottom vents just cracked open. This way, you have a greater 'range' of control; as temp drops, you just crack them open a little more, and a little more until eventually you need them fully open to maintain temp (your cue to light some more coals).
Try not to chase it. For a sheet metal unit, WSMs are very stable. Just get the unit stabilized where you want it (+25'f before meat goes on). Put the meat on, leave it for 15 minutes and see where it has settled. Adjustments should be small, thereafter, and accompanied by a 10 minute wait. Then re-assess. Don't be alarmed with immediate readings when you adjust vents. Sudden increases in oxygen can cause a quick flame-up which will make you think you've over done it. They'll die down fast, so just give it a little time. (I'm telling you this as if I don't chase my temperatures all over the shop)
You'll find that once you've made a few adjustments, you're away; the WSM will behave nicely, and last for a very long time on one full load.
The thing with sheet-metal smokers is that you mustn't peak. Because the walls of it don't store heat, you will lose heat each time you open it. You'll also lose moisture drastically. Only open it up if you need to (spritzing, adding coal/wood). Certainly use the water pan in the WSM. If nothing else, it is a great heat-sink. Some folk I know fill it up with sand. They swear no additional moisture retention when using water, but the sand is a very effective heat regulator.
My advice for your first real long smoke would be to go with some babyback ribs (everyone, especially kids love them), or a pork shoulder for pulled pork. They are both very forgiving. Brisket is not, by comparison.
If you're really up for perfect temperature control, google 'rock's stoker', or look for something like 'stoker on WSM on youtube. It fits the WSM, and it is incredible. I have one for my smoker. I put the coals in, light it, heat up, attach the stoker and add the meat and go to bed.
These things maintain temperature +/- 3'f. It will make your WSM look like it's on life-support.
If you can't get it in the UK, give me a shout, I'll be glad to send you one.
One last thing, without sounding like your mum, is to be careful using cuttings off trees. Smoking wood that you buy has been completely dried out, whereas stuff you chop off your apple tree hasn't, and may contain all kinds of crap. Now, I know you'd be unlucky to get poisoned by it, much like with food, but if you do, you'll have to believe me that it ain't pretty!
Firstly; now and again (I do it every couple of months) re-calibrate your thermometer. They are calibrated, but under the factory conditions (altitude, pressure, humidity etc) which will be different to yours.
There will be a hexagonal bolt probably, on the back of the thermometer, which will allow you to adjust the needle. Get some water boiling, as soon as it hits a decent boil, stick the thermometer tip into the water. It should read 212'f. It could be as much as 30'f off in my experience. Twist the needle around accordingly, and verify by dipping the thermometer in again. Good tip.
With regard to how you want the vents, I try to set up a WSM with LOADS of coal. You want it stabilized at your temp + 25'f with the bottom vents just cracked open. This way, you have a greater 'range' of control; as temp drops, you just crack them open a little more, and a little more until eventually you need them fully open to maintain temp (your cue to light some more coals).
Try not to chase it. For a sheet metal unit, WSMs are very stable. Just get the unit stabilized where you want it (+25'f before meat goes on). Put the meat on, leave it for 15 minutes and see where it has settled. Adjustments should be small, thereafter, and accompanied by a 10 minute wait. Then re-assess. Don't be alarmed with immediate readings when you adjust vents. Sudden increases in oxygen can cause a quick flame-up which will make you think you've over done it. They'll die down fast, so just give it a little time. (I'm telling you this as if I don't chase my temperatures all over the shop)
You'll find that once you've made a few adjustments, you're away; the WSM will behave nicely, and last for a very long time on one full load.
The thing with sheet-metal smokers is that you mustn't peak. Because the walls of it don't store heat, you will lose heat each time you open it. You'll also lose moisture drastically. Only open it up if you need to (spritzing, adding coal/wood). Certainly use the water pan in the WSM. If nothing else, it is a great heat-sink. Some folk I know fill it up with sand. They swear no additional moisture retention when using water, but the sand is a very effective heat regulator.
My advice for your first real long smoke would be to go with some babyback ribs (everyone, especially kids love them), or a pork shoulder for pulled pork. They are both very forgiving. Brisket is not, by comparison.
If you're really up for perfect temperature control, google 'rock's stoker', or look for something like 'stoker on WSM on youtube. It fits the WSM, and it is incredible. I have one for my smoker. I put the coals in, light it, heat up, attach the stoker and add the meat and go to bed.
These things maintain temperature +/- 3'f. It will make your WSM look like it's on life-support.
If you can't get it in the UK, give me a shout, I'll be glad to send you one.
One last thing, without sounding like your mum, is to be careful using cuttings off trees. Smoking wood that you buy has been completely dried out, whereas stuff you chop off your apple tree hasn't, and may contain all kinds of crap. Now, I know you'd be unlucky to get poisoned by it, much like with food, but if you do, you'll have to believe me that it ain't pretty!
OK - Papoo - got my ribs in the fridge. Have the mustard on and your rub applied liberally.
I found a Webber chimney starter for sale and so picked one up. Is one full chimney enough for the full cooking time for my 4 racks of ribs, or should I go for unlit brickets on the bottom and a full chimney on top ?
I found a Webber chimney starter for sale and so picked one up. Is one full chimney enough for the full cooking time for my 4 racks of ribs, or should I go for unlit brickets on the bottom and a full chimney on top ?
juice said:
OK - Papoo - got my ribs in the fridge. Have the mustard on and your rub applied liberally.
I found a Webber chimney starter for sale and so picked one up. Is one full chimney enough for the full cooking time for my 4 racks of ribs, or should I go for unlit brickets on the bottom and a full chimney on top ?
fI found a Webber chimney starter for sale and so picked one up. Is one full chimney enough for the full cooking time for my 4 racks of ribs, or should I go for unlit brickets on the bottom and a full chimney on top ?
k me, they look great, mate. Looks like they have the perfect amount of meat on them. Obviously you want plenty, but not so much that it cocks-up the cooking times! They all look similar in dimension too, which makes life simple. I'll always advocate a full load of coals, so yes, a chimneys worth on top of a heap of unlit. It just means you won't have to worry about re-stocking the coal.
Always have more than you need.
I pretty much always fill my ceramic up to the brim, and I only light a tiny part in middle. The coal lasts comedy long at 225 (28hours, on one instance!), but it's always a good idea to have excess in there, because one superfluous piece may bridge the gap between coals, which could make the difference between deep joy, or a fire which goes out!
juice said:
Cheers that's great !
One more question - what do you think about rib racks versus just laying them 2 and 2 (top and bottom).
I got a rack too, just not sure if its worth doing that way ? The ribs are near as dammit 3lbs each.
If you've got the space to lay them down, just lay them down. I have to use racks sometimes, as I don't have a 'double-decker'. Just lay them bone-side down.One more question - what do you think about rib racks versus just laying them 2 and 2 (top and bottom).
I got a rack too, just not sure if its worth doing that way ? The ribs are near as dammit 3lbs each.
Edited by juice on Friday 9th April 18:09
Racks are great, but they do have a tendency to scrape off your delicious rub/bark, and if you get really meaty ribs, I've had issues fitting the damn things in.
Glory-be to the size of the WSM. The cooking area is the one gripe I have with my smokers. This is why I have a few, not that my wife agrees..
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