Weber Smokey Mountain. How To Beginners Guide. Start Making Great Barbecue

Congrats on your new barbecue purchase. If your considering this, I highly recommend and hope this video helps you make a decision.
I was overwhelmed and intimidated when I purchased this about 7 years ago. However, all I knew is that I wanted some good barbecue. I watched tons of videos and even purchased books on the Weber Smokey Mountain. It was fairly easy to use after getting the basics down. Just got to understand the mechanics. I'm not a pitmaster nor do I consider to be a pitmaster but I know for sure my barbecue will beat out some bbq joints. If you ever were to try my barbecue I assure you will be satisfied and happy. Although there was A LOT of trial and error. Still to this day I'm still learning from others and adjusting my cooks. Barbecue and Grilling is not like riding a bike. Its something your always working on. Finding new ways and trying new ideas (me at least) Barbecue is art. There is so many variables from rubs, time, temp, sauce, cuts of meat, wood selection, outdoor humidity and temp and so on and so forth. I bet you will be able to start making good barbecue with a little time and practice on the WSM. Anyone looking for information on Weber Smokey Mountain. Or if you need help feel free to contact through comment or email. Email list in my about section.
Please leave a comment and a thumbs up. If this is your first time watching me please consider subscribing to my channel. I put out new content weekly.
Please check out my Instagram and Facebook page. Both are ChrisHansenBBQ.
If you are new to my channel be aware that I always will provide feedback on any comments. Sometimes comments get lost or stuck within YouTube land. If you made it this far thank you on watch and listening/reading this.
#WSM #webersmokeymountain #ChrisHansenBBQ

00:21 Main Parts
00:50 Dampers/ Airflow
02:28 Body
02:40 Door
03:35 Water Pan
04:20 Bottom Grate
05:18 Charcoal Placement
05:55 Wood Placement
06:40 Filling Water Pan
07:30 Lighting Charcoal
08:40 Meat is on
09:05 Holding Temp
09:20 Spritz
10:00 Sauce
10:15 Done
10:30 Finished Product