Weber Smokey Mountain Stick Burner Method
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- čas přidán 26. 06. 2019
- So I thought I would do something special for my 300th video and that is turning the Weber Smokey Mountain into a Stick Burning smoker! These have had to be the best tasting ribs that I have ever made - smoke wise that is. Highly superior to cooking over
This is my 300th video on CZcams!
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Brilliant thinking outside the box you did here. Thanks! I have an 18 and a 22 WSM, it will work on the 18 where I propped the door open maybe 1/3 to 1/2 of the midsection's opening, resting on bricks for more air intake, used a 1/2 log of maple on a small bed of lump, cooked chicken pieces on the top grate, lid propped up just a little bit with rolled up foil to get a little more vent circulation for clean smoke. Definitely detected the difference in wood fire flavor vs. charcoal briquettes. It ran about 390-400F and I replaced a wood at the 40 min mark to maintain temperature. Outstanding chicken, and got potato chip crispy skin. Had the water bowl in place, dry, and wrapped with lots of foil on the bottom to protect the porcelain finish from the high heat of the flames licking it. I bet I can get lower temps using smaller pieces of wood and/or perhaps using water or sand as a heat sink in the pan for low/slow cooks. I don't think I'll need to get an offset smoker after seeing this video. Great job.
That sounds like awesome smoked chicken - Since I made this video, I have gotten an offset and sold my 22 WSM to my neighbor LOL. I still have the 18 that I use occasionally but I can tell you that it is way easier to maintain a fire in the offset than a WSM. Thanks my friend!!
I always appreciate your editing. Nice video and creative use of the wsm
thanks so much!!!
I've been wanting to try this on my Old Smokey, they look great!
Not sure if you have enough air flow on those? Never cooked on one. Good luck! Cheers brian!
Love your videos. Keep them coming.
Thanks Marty!!
Great video!! Ribs look great
Thanks so much Roger!! Cheers brother!
Congrats on your 3ooth post! I am net even keeping count. Beautiful set of ribs you made! Wow, awesome video as always, buddy!
Thanks John!!! I check every once in awhile just to get an idea of how many Ive made lol. Cheers buddy!
Works like charm my friend, when i smoke my ribs to where i think they have enough smokiness, (i like them heavy smoked with about 80% hickory and 20% applewood or oak) i wrap them to keep continue cooking. Nate, if people are complaining about the foil, which i noticed one poster already did, wrap them in parchment paper first and then foil, if they are getting a tinny/aluminum taste or after taste that will cure that problem, great recipe my friend, good meaty ribs
I only foiled because we were hungry. But there's nothing wrong with that. Ive never seen a chemical reaction with the foil cooking bbq. Thanks steve!!
@@WhiteThunderBBQ neither have i Nate, but some folks seem to have a negative comment to make to wrap things in foil, that is why i thought i'd give you some info/a suggestion to wrap it in parchment paper first before the foil my friend.
@@WhiteThunderBBQ Nate, since you like to remove your rib membranes like i do, i'm gonna give you a tip from a pitmaster that i learned many years ago in kentucky. Similar to how you did it. This works best if the ribs are room temp or just slightly cool. It works on baby backs, loin backs, st. Louis cut from spare ribs and spare ribs. With meat side down , find as close to you can between two bones in the middle of the rack, use a butter knife like you did, preferrably with no serration, smooth blade is best, work in onlly about an inch, then use your index finger to work across the rib, try not to tear in any way. Once you make it to the other side( if wide rack, do the same thing from the other side between the same 2 bones) until you have a hollow gap from side to side on your rack. Use your longest finger , index or middle, and work it in through that hollow gap, pull up and let the rib weight on each end do the work, the membrane will usually come off in one piece when you lift it and the ribs bend downward on each end. Rarely will you ever have to use paper towels to strip off that greasy/slick membrane. I could have taken the membrane off 12 racks of ribs in the time it took me to write and post this to you, lol. I hope that is a tip you can use, saves time , have a great day my good friend, btw, at the start of this video, i think that is the first time i have seen your face, nice to put a face to a friend you chat with, God bless you, the wife and kids buddy.
@@WhiteThunderBBQ Nate, did you receive my post on rib membrane removal tip ?, sometimes the posts do not go through on youtube, just checking my good friend.
@@WhiteThunderBBQ Nate, you know i am technology ignorant, especially on the internet which i'm still fairly new to, i did not see a post so does a thumbs up mean you received it ?, just wanted to know your opinion on that tip for membrane removal . I'm 56, recently retired and still have a lot to learn, i still am learning the abbreviations like, lol, btw, idk, lmao, etc... i do not care for wtf after my wife told me what it means . Buddy, i have never owned a cell phone, never text or got a text, i have a landline house phone, so you kind of have to spell things out for me like a kid, lol.
Omg my hubby did this last Thursday with chicken it was the best ever he used sticks from the back yard it was soooooo smokey and good.
That's what's up! I used top use sticks to smoke with from trees I cut down but now I have to order it be the cord lol. Thanks Candace!
Very nice. I’ve always had a harder time getting smoke rings when using the WSM compared to my offset. Thanks for sharing!
I wish I had an offset....What kind of fuel are you using in your wsm? Thanks for watching Brad!!
Almost the same as you. Except way more charcoal. I bought the WSM because I can put a brisket or pork butt on and go to sleep if I need to. Haha. An offset, you’re feeding it wood every 45 minutes. No sleepy for you! So with the WSM, I just put a big bag of Kingsford with a couple of logs. Oak, hickory or pecan. The usually suspects. I will try your method next time I do a brisket. 👍🏼👍🏼
Nice to finally see the guy who is behind this channel on camera! Good work mate!
Thanks Simon!! Now all I need is a cameraman hahahaha
You deserve way more subscribers!
hahahaha - tell all your friends :-) Thanks!!
I don’t have a SWM but do have a PBC. Your vid gave me some ideas for mine. Thanks.
Good luck and let me know how it turns out!! Thanks!
Great video! Just curious why you use ice cold apple cider vinegar? Thanks
I like vinegar for the bark. Its cold to help smoke adhere should help with the smoke ring. Cheers Sean!
Awesome idea and video!
Thanks man - you inspired me to dig out some of my really old cds and listen to EPMD/Keith Murray and a bunch of other stuff.
@@WhiteThunderBBQ - I always enjoy taking a walk down memory lane. It’s funny how music can have that affect on us.
BTW - I love your videos. Keep up the great work 👍🏾
@@millenialbroadcast Been going down memory lane again - if you got some time I recommend watching Of Mics and Men on youtube.
Do you think if you added another exhaust vent to the lid you would be able to put the boot on after the wood catches good
probably.... Def needs better airflow to keep the door on. Thanks for watching!
Excellent!
Thanks Issac!!
Killer man! It'd be hard to choose between my weber kettle and my smokey mountain if I had to have only one. Nice video again Nate!
Thanks Nate!! I've only done about half a dozen cooks on the wsm lol so I'm guessing I'd choose the kettle since that's my pizza oven lol cheers brother
Minus the mini wsm I built....i love that thing
The ribs definitely looked good enough
Just good enough Roel :-)
Nice lookin ribs - the WSM is very versatile
Yeah!! Love this thing! Thanks Louis!
They look beautiful. I’m soooo hungry now 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Word!! I've been thinking about breaking this technique out again. Sucks its like 20 out and windy. Maybe some beef ribs this weekend. Cheers Colorado!
This is the 22" WSM, what do you think would this work on the 18" or 14" WSM? Thanks, great vidjayo.
Thanks man! I think it would be a lot harder to maintain a fire to work on the 18.. and the 14 - i would say it's not worth it.
Thank you
Thank you!
boy howdy,,,,them came out pretty
What's up Keith! Thanks brother!!
best rib video ive ever seen.what was the temp during cook?
It varied - 2-300F. But didn't matter...ribs were amazing. Thanks Lynn!!
Besides the door being open, Where the other vents open all the way for all flow ?
Door off and all vents wide open. Thanks Frank!
Vents at top and bottom
Great video no one thought of that , what kind of temps did it reach ? Did it have that wood fire flavour ? top video champ this is why i love watching your stuff 👌👍😀
for sure it had that wood flavor. Best smoke on ribs I have ever made! I didnt monitor the grate temp but from the therm on the dome it was anywhere between 2-325F (when I wrapped I cranked the heat a bit to finish them faster). Not entirely sure how accurate that thermometer is though. Thanks so much Valerio!!
@@WhiteThunderBBQ i have a WSM, the difference between the grate temp and the dome gauge can be as much as 50 degrees hotter on the grate. 30-40 is common. your cooking much hotter than you think.
@@bobcarroll6649 Thanks Bob - I am well aware that the dome temp isnt the same as the grate temp. Cheers man!
Cool idea. I did a vid where I used all coals from burnt down wood and the ribs came out pretty good. I'll have to try the stick burner method. What temp where you cooking at?
Thanks Man!! it varied....200-300F.
@@WhiteThunderBBQ Did you try to maintain a constant temp or did you just let it run? 200-300 is a pretty big swing. You got me really thinking about trying it like that but am wondering if you were chasing the temps. I have a BBQ Guru and wonder if that would help keep steady temps. Also, you said you filled the water pan but the video shows it going in and you closing the lid on an empty pan. Did it get filled later on? Great video, btw. Definitely going to try it soon.
@@leekearly5037 sometimes the fire kinda died out - needed a bigger coal bed to maintain a more consistent temperature. Haven't tried a stoker yet - not sure how well those work with wood fires
@@WhiteThunderBBQ Son of a gun, LOL. Something else I get to play with. Maybe using smaller splits and spread them out a little more? I've never really thought about using wood in it but I'm going to have to now. Probably without the Guru first. Thanks!
Way cool Nate and man they turned out perfect! I think Phil did the same sorta thing, I’ve been meaning to try it. Did you notice a huge taste difference? Have a great weekend brother!
Ohh yeah?? I wish I had more time to watch other creators videos. Phil is a wizard on the wsm.... way better than I can hope to be. Thanks so much brother! Not sure if ever caught your first name....or ....just can't remember
They were way better than charcoal....noticeably different.
White Thunder BBQ Awesome Nate, definitely going to try this one. My names Charley. :)
Cheers Charley! - I think I knew that but just couldn't remember hahaha
What temp did you smoke your ribs at and was it difficult to keep it consistent?
I went around 275. Temp did fluctuate a lot but did not impact the end product. Thanks Blake!!
Tried this today but my 18inch wsm ran way too hot. I think my logs were too big.
Great vid. Where get music?
Thanks Rich - currently I am getting all my music from Epidemic Sound.
If you left the door open the whole time, how did you control the temperature?
by the size of the fire. Wasn't as easy as I made it look. Made some really good ribs though!!
well dmn, those looked incredible. What temp was the WSM at?
Mostly around 275. Thanks Bush!!
@@WhiteThunderBBQ very nice!
Nice video Nate, It's always nice to connect a name to a face, even yours.
We used to play racquetball together....I think you know what I look like bwahahahahah
Lou says hi
@@WhiteThunderBBQ
pickleball later?
They looked great. Love how you burned sticks. How did they taste? (Stupid question) I saw that guy on the intro. Ask him what he thought about it. Maybe you should ask him to drop back by at the end of the cook. Your viewers would love that.
Maybe Ill check with my staff to see if he can do make some more appearances. Thanks Phil!!!
@@WhiteThunderBBQ
Hahaha
@@WhiteThunderBBQ i thought that was you nate, since i had never seen you in person
Did you have water in the pan? I read fill water pan but never noticed water throughout video. I'm actually setting up to do this right now. Thanks
Yes! I didnt actually show filling it but I filled it all the way to help regulate the heat. Good Luck - tastes way better than charcoal :-)
@@WhiteThunderBBQ thanks. I filled with water and have a brisket on
how'd it turn out? that's a long time of tossing logs on the fire :-)
@@WhiteThunderBBQ flavor was fantastic. Tenderness was great. But I didn't get bark I wanted because I got impatient with adding logs for so long. Wrapped in paper and added lump to finish. Cut logs down to fist size chunks. Very easy to maintain between 250-275. It was fun to try. Appreciate your help/video
That's awesome!! Yeah I do not think I could do a brisket this way - just way too long. I need to get a dedicated stick burner at some point. Not that I have room for one LOL
I’m guessing the answer is yes! Great video! Hey you ever try the Minion Method with chunks of wood? I wonder if that works too.....
I have done minion but the wood chunks smolder in that method....not live fire like this.
Did you leave the door open for the entire cook to keep the wood burning?
That is correct. Cheers!
What kind of wood did you use.
Just some hard wood.
You did do something a little different this week! Got to see You! 👍 That was a good call to run the water pan to help keep temps down. I know you had to leave the door off to keep enough oxygen so the splits would burn clean. You might even have to crack the top lid a bit also. It's a fun way to have a stick burner without spending a lot of money for one. Not sure why more people haven't tried this? It's easy........heat and smoke naturally Go Up! :-)
So what are your thoughts on how they turned out? Looked like you kept a clean burning fire so I know they weren't over smoked. 🔥 Awesome Vid!!! \m/
For part of the cook I had a brick standing up lengthwise and had the door propped on that with about a 3 inch gap open on the top. I did that mostly when I had to do something where I couldn't watch the fire. Thanks Ken!!
I thought I seen White Thunder, Nice 👍 presentation, It looked successful the ribs looked good, It looked like you put water in water pan.
Yes on the water.....didnt film that part.... the hose was out front since i was washing cars at the same time lol. This weekend i need to find another hose. Thanks John!!
Yes friend, water in pan helps keep meat moist, plus drippings of any fat won't cause a fire flair up if caught in a pan of water, i do it all thetime even when cooking steaks on the grill, keeps all that charred goo off the bottom of the grill.
@@stevelogan5475 Thanks for the Response, I thought the engineers put it there for a reason. Do you foil your pan for easier cleanup, I also see they have a cover for wsm water pan what are your sentiments
On that. On a long cook if you have full water pan how much water is left or do you need to add water on lengthy cooks like a brisket.
@@johnknapp6328 fire is low, just check every few hours to see if you need to add water, it does not evaporate like boiling water would my friend , depends on the size of your pan, i'd start out filling the pan 1/2 way, and work from there, hope that helps you my friend
@@johnknapp6328 also, i forgot to answer you on foil lined water pan, i sometimes do lay a sheet of foil in the bottom before i add the water. Use the cheap dollar store foil for this as it is only for catching grease and water moistens the meat. Save the good heavy gauge foil for wrapping meat, veggies, etc... whatever food you may wrap in foil to keep it moist. Brand of good foil i use is Reynolds heavy duty foil, i think it is best. Also, on the water pan i use, it is designated only for use in the smoker or for the grill, i do not use it for anything else, so i really don't have to worry about cleaning it to often. I use a 9×13 heavy gauge metal pan, and even though grease may drip in the water, it really doesn't get all gooped up , i onle scrub it every 3-4 months, no food touches it. Also, i save empty milk gallon containers to get rid of the greasy water. Make sure the water is cooled before putting it in the plastic jug, lol, will melt right thru if hot, lol. I use a little funnel, pour it in the jug, and it goes out to the trash on trash day pickup. Hope this info helps you my friend
awesome music. track title please?
Thanks! So dont know off hand.
Can you tell us how you kept temp or about the vents?
Sorry man I tried it but it got way to hot. I have a 18 inch and temps keep fluctuating
This video was on the 22 inch. Did you run with the water pan full? I would think you would have to make a very small fire in the 18. Cheers Javier and good luck if you try it again.
@@WhiteThunderBBQ yea I had the pan full but I think my splits where to big. Thank you tho I will try again!
Dang it..... I’m hungry now!
Thanks Jerry!
What was your temp?smoking them that way?
it ranged a lot...probably anywhere from 200-325. But the end result was excellent!! Cheers Marvin!
did you leave the door off the whole time?
Thanks Evan!! Yes, I left the door time off the whole time. I have also seen the door propped upon to allow for more air flow. Harry Soo has a good video where he did that recently.
Is that a 18 or 22 wsm?
Thats the 22.
Do you leave the door off for the entire cook?
Yeah - I tried closing it but it was snuffing out the fire. Thanks Bill!!
@@WhiteThunderBBQ Thanks for the response. I wanna give this a try.
@@billfreiberger1627 Let me know how it turns out!
Good morning sir,wow you have a face and can talk...😂😂😂. Very nice video I don't have that smoker but you made it work good job on the ribs. The 1st slab you cut into were more to my liking,nice color,nice cut through without shredding and a clean bite thru.
Thanks Steve!! I liked the 3rd slab the best for some reason - just salt pepper and smoke. Really really tasty. Yeah it just goes to show that every slab cooks at a different rate. Second was a little overdone but that doesn't bother me :-)
This is a great video. Those ribs look good, man. Since the WSM is a relatively small confined unit, did you have any problems maintaining the temperature with the burning logs? Any excessive heat at the top?
It wasn't the easiest to maintain a constant temp but if it was anywhere between 200-275 I really wasn't worried. The main problem was the bottom grill grate and not creating a good coal bed. I think the next time I would use a bit smaller splits and add another charcoal grate or something to stop all the coals from falling through at it burned down. Thanks so much William!!
Bro... would you do a pizza on the WSM? Please... i dont have a Kettle
Do you have the 18 or the 22?
@@WhiteThunderBBQ 22"
Only way to get clean smoke on it, I’ve been doing it this way and will never go back using it the way weber intended it to be used
NEver even thought of that. Nice
Thanks Chris!! You would never need to with that lonestar you got 😉😉
So what about a wood fire in a WSM with a pizza kit ring on top!
I have seen people do that.....I am not sure it will work that well. I would just use the pizza ring with a regular weber 22. Cheers Lyall!
I was thinking the extra space between the fire and pizza stone might make more even heat. Without the water of course
I had know idea the weber smoker mountain 22"
could hold 3 slabs on the top rack. Now I know.
Word!!! Cheers Craig!
Did you leave that door open the whole time burning that wood for cook
Had t o.... not enough air flow to keep the fire going without it open
Could buy one those fans you put at the bottom of these grills.
@@hereweare9011 I dont think that would work well with a live fire - never tried it (actually sold this grill). those fans arent super necessary on the wsm - very easy temp control with just charcoal.
@@WhiteThunderBBQ I think ppl use those fans for super long cooks.
@Here We are yeah man some do...I have an 18inch wsm and a fan - I have never hooked it up to it. It's so easy to just set the vents and that thing rolls constant temps for long periods of time. I do use my fan on the kamado joe in the winter to help get it ready faster.
Damn this was a great one.. have to be tried here at my pit also..
Thanks Nate!!
Thanks Elton!!! You will have to let me know how it works on your pit! Cheers Brother!!
Sure will do.. I have an 18" but that wont be any problems..
Nice lack of commentary.
I aim to please!!
I’m not gonna lie, I quit wrapping ribs in foil and like it better.
I rarely wrap but sometimes do depending on how my guests like their ribs. Cheers!
I thought you where just hands this whole time. And there is nothing wrong with a Texas crutch
Damnit... shouldn't have let my secret out. I was just hungry and didn't want to wait lol..... takes like an hour of the cook. Cheers!
Cool experiment. I tried using my uds as a stickburner once, but airflow is too resteicted for it to work well. Wsm should work great.
Different episode for sure - pitmaster appearance :)
I tried for about an hour with the door on then just gave up and took the door off and it worked like a champ!! Thanks Lasse!!
White Thunder BBQ yes that would be the same as the uds. even with a fan it was too little :)
go to youtube charcoal bullseye for a simple safer way to light your smokey mountain
hmmmm....you didnt even watch the video did you Bruce?
@@WhiteThunderBBQ Watched, and appreciate your sharing an alternate to traditional charcoal, Hopefully you saw an alternate way to light your WSM without the use of a traditional charcoal chimney. I don't like to see hot charcoal, and flying embers being lifted and moved around. Have had problems in the past, and that is why we developed the charcoal bullseye. It keeps everything you light in the bottom of the smoker, on the charcoal grate where it belongs. Even if you are lighting less charcoal, and smoking with wood.
@@bruceloethen480 Ohh cool man - I sold that WSM, still have the 18'' in my grill arsenal though. Sounds cool!
we are now on Kickstarter, check us out www.kickstarter.com/projects/bullseye14/bullseye-14-a-charcoal-starter-by-charcoal-bullseye
Great vid, but the music made it feel like an 80's movie sex scene. Great looking food!
A movie sex scene or classic 80's porn? Thanks Niles!
Ha! That grooving music did make me hungry so good tactic!
I try :-)
Not trying to be rude but this is definitely not a stick burner method. All you're doing is just adding wood like you would chunks. Your still gonna get the "Charcoal" flavor.
Not really though....it was a hard wood fire the entire time i was cooking
@@WhiteThunderBBQ I've tried 3 different methods. The fire gets too hot. I did exactly what you did. Every time you throw a fresh piece of wood on there the catches on fire and the temperature jumps up. Did you ever havea grill grate thermometer set to see what your actual temperature was? I'm trying to smoke a brisket and wanted to use this method but it seems to me that you be adding wood all day long and would have to monitor the hell out. What kind of wood was you using in this video? I was using Post oak. Harry Soo's video I think it's straight BS
@@daviddrake9798 I was using cherry and maple and yes it was quite labor intensive. Need to use really small splits and keep an active coal bed...i recommend 2 charcoal grates so the coals don't fall through
👏👏👏😂😂😂
Thanks Jerry!!
Those ribs looked awesome
I appreciate that Jerry!! Thanks!
This method doesn't work worth a damn.. fire gets too hot.
Did you fill the water pan? Are you using the 22 or the 18?