Video

Old Country BBQ Pits puts out a fantastic smoker!!! Been using mine for years and still love it. It’s a brisket cooking machine!!!

Great video man, especially the part about when to put the meat on. A lot of videos tell you to chuck the meat on immediately so i did that my first cook and the dirty smoke ruined the meat flavor.

Really great work. Concise and to the point.

I like your style dude. Subbed

I just got mine and the lid stuck really tight during the cook. Any tips on how to get it to lossen back up?

I had to retire my Chargriller offset just got Oklahoma joes center smoker,i still use 14.5 wsm for butts

Ny checking in,thanks for wsm videos.

I've had mine for years and I love it ! works great for chicken and fish, Briskets roasts etc . one thing i did was use rebar wire to lash the fire ring to the bottom grate , makes cleanup a lot easier , great video man!

Stupid question is the chicken covered in something in the fridge to avoid contamination of other foods like a ziplock or something

Subscribed, really enjoyed WSM video since I am planning to buy my first smoker. remember my granddad smoking with smoker where firepit was under ground and pipe was running underground to smoke chamber made of wood above the ground. But I guess I will be not building this one:) Can You post an uncensored version as well of this video

Love the style of video man, im in my late 30's and i feel like you would have been our friend, movie references and language, fantastic video. have you considered burying your wood underneath the charcoal in the minion method? ive been watching a lot of videos waiting for my WSM to come, Harry Soo seems like a good place to pick up some knowledge but he does skip a lot of steps.

That stack looks a bit short by at least a foot. I make my grates using stainless.

New subscriber here from BRANTFORD ONTARIO

love the edits!

Dang! I'm stoked to try these!

I'm not done with the video yet, but did you use the water pan?

One mistake I seem to be making is putting the meat (regardless, low temp or high temp as this video) before the wood starts to smoke. I'm confused as to why you'd want the smoke to dissipate before adding the meat. Wouldn't the smoke effect be gone? Totally perplexed. Another great video though! I'm down with spatchcocking. I butterflied a turkey and grilled it on my Weber Genesis for Thanksgiving. Perfect.

Your videos are hilarious,subbed for the cause bro

I want to interject. The temps are not consistent with water in the pan. As the water evaporates, the temperature goes up. As he said, you have to learn it. It isn't a big process.

comment for algorithm. good video

After many many many years of smoking and grilling I have only one piece of advice. That's to practice and practice and practice. Soon it will all come together.

Great video brother! Getting back in to smoking with my WSM and this video helped.

Thanks for the tips! I got a 14.5” WSM, since it’s must me and hubby. I think I should’ve gotten the 18” but it is what it is. It seems like the 14.5” doesn’t get as much love as its bigger brothers. But your tips are great! I tried the Minion method once and it simply did not work. So the few times I’ve used my WSM I’ve used the wax or compressed wood igniters. Hubby is going out of town soon so I’ll try again with just myself as the guinea pig!

I used felt strips on the door opening and on the top where you place the lid, worked perfectly for taking care of the bad seal especialy at the door, so you sont need to buy the 100 dollar door mod to get a good seal, just Mcgyver it. i only used it 5 times last year, got it late in the seison, first smoked hams wich were awesome, then porc belly wich was not as good as from the oven, need to retry that, and then a couple of huge cote-a-los, allowed to rest covered in bone marrow and reversed seared to finish, best steak i ever made/ate, and i made/ate alot of steaks :p. Starting again in 2 days with some hams =)

Thank you.

Great video!! Huge fan of the WSM so glad to see another user. Cheers

If I were feeding a crew and required several birds, with no water pan. Can you still use the second rack? I would think no, and that I’m SOL other than spending the time to double the routine.

A friend Just gave me a Weber 18” Smoker, it’s a disaster and will probably take a day to clean it up. I just found your channel. Thank God for that.

I love the "profane video clips". UBU man. Where do you find all those?

all the folks complaining about the profanity and vid clips should probably just stick to going to famous dave’s for their BBQ experience!!!

Your videos are really well produced. I can’t believe you have less than 1k subs. Keep it up!

Great video brother. Super informative and funny at the same time. Dont let the haters get to ya. This video was a million times more helpful to me getting started than a bunch of other, better "produced" big name ones.

Back with another banger 🍽️ 🦴

I just bought a WSM, I've never smoked before, and I'm gonna follow your instructions and your minion method because you're brilliant with smoking! I'm so excited to smoke my first chicken this Monday!

Great video. Answered all the questions I had watching other videos.

Always great stuff, dude. Appreciate the content!

Amazing process and condensed into a 10 minute video! Great work as usual, keep it up! I use this process for pork as well (chops specifically, preferably double bone in). The brine is almost essential on pork and chicken. The fridge drying process is fantastic for steak too (just salt it before hand / don't brine unless you are going for pastrami / corned beef).

I like to smoke mine fat cap up. The only reason I do that is so I can keep an eye on how the fat is rendering and that'll give me an indication on when I want to wrap, or more often, foil boat the butt. Great video, great info. Good stuff!

Dropping my receipt that I was a subscriber before 1k🎉

WSM is a great direct heat cooker and that's my favorite way to do chicken

Great editing hahaha, great info too!

Great vid. Loved the cussn’! U ever do any overnights on your WSM. Cheers from Canada

Great video! Everything I need to know right here. Found this hidden gem and won't give this channel too long before it takes off.

This is some quality stuff and that looks delicious 👌

Great tips. Looking at a Smokey mountain as my first smoker.

Love the Doc cameo!!!

Love the humor, love the profanity - excellent video! Ty!!

Dude, that Doc clip had me lol'ing. Nice choice

Great information. I've been running a vertical pellet smoker for 4 years, and the WSM 18 for the past year. I was winging it with the WSM and getting decent BBQ, but mistakes were made. Appreciate this primer of the different fire building methods. Makes sense!

Great video. Only thing is when do you add the meat? Right away?