[2 - 2] on my last video i showed you how i cook
[2 - 3] low and slow on the weber smoky mountain
[4 - 5] so today i'm going to show you how i
[5 - 7] cook hot and fast so i'm an absolute
[7 - 9] beginner when it comes to cooking hot
[9 - 10] and fast on the weber smokey mountain so
[10 - 12] i'm going to be using harry sue's video
[12 - 13] on the subject as a guide
[13 - 15] and you can find that video on baby back
[15 - 17] maniac's youtube channel
[17 - 18] and i'll have that linked on the screen
[18 - 20] right now however i don't have a fan
[20 - 22] system like harry did in his video
[22 - 24] so i will be modifying his method
[24 - 26] slightly so let's get to it
[26 - 28] so the first tip for my unmodded weber
[28 - 29] brothers and sisters is to make sure
[29 - 32] that your smoker is directly in the sun
[32 - 33] this will help give us a boost of about
[33 - 35] 25 to 50 degrees in our cooker
[35 - 37] which again because we're unmodded and
[37 - 39] we have no fan systems we need all the
[39 - 40] help we can get
[40 - 42] okay so let's talk about wood so if
[42 - 43] you're gonna use wood
[43 - 45] make sure to use hardwood and put them
[45 - 47] at the bottom of the charcoal grate now
[48 - 50] wrong in this but i do not think that
[50 - 52] it's absolutely necessary to have wood
[52 - 53] during a hot and fast cook
[53 - 55] the reason being is that the meat is
[55 - 56] gonna go up in temperature really
[56 - 58] quickly so it's not going to have a lot
[58 - 60] of time to absorb smoke flavor
[60 - 62] but with that said i use wood because
[62 - 63] some smoke is better than none
[63 - 65] and also because i'm unmodded the wood
[65 - 67] will act as additional fuel which will
[67 - 68] help boost the temps to get us to that
[68 - 71] target 450 degrees fahrenheit
[71 - 73] now on to charcoal so when using the
[73 - 74] weber smoky mountain for low and slow
[75 - 77] cooking it doesn't really matter what type of
[77 - 79] it doesn't really matter what type of coal you use because anything will get
[79 - 80] you to that low and slow temperature
[80 - 81] range you're looking for
[81 - 83] but with hot and fast charcoal most
[83 - 85] definitely matters i use kingsford's
[85 - 87] professional competition briquettes
[87 - 89] because they burn a lot hotter than the
[89 - 90] original ones do
[90 - 92] so i picked up this bag from costco but
[92 - 94] if you don't have any nearby you you can
[94 - 96] also use any type of lump charcoal
[96 - 98] so fill the entire ring with charcoal
[98 - 100] over the wood chunks if you're using
[100 - 102] them then take a charcoal chimney and fill it
[102 - 104] then take a charcoal chimney and fill it all the way to the top and light them
[104 - 106] you can use a weber starter cube or a
[106 - 108] tumbleweed but a propane burner works
[109 - 110] once the charcoals are white hot and
[110 - 112] flaming over spread them over the unlit
[112 - 114] coals in the smoker
[114 - 116] next we need to assemble the smoker so
[116 - 117] for our setup we need to take out the
[117 - 118] second cooking grate
[118 - 121] and the water pan that way whatever meat
[121 - 122] you're cooking will be directly over the
[123 - 125] coals after the smoker is assembled open up
[125 - 126] after the smoker is assembled open up all four of the vents
[126 - 128] it should take about 20 minutes for the
[128 - 130] weber smoky mountain to get to 400
[130 - 131] degrees fahrenheit
[131 - 134] so notice the stock temperature gauge on
[134 - 135] the weber smoky mountain
[135 - 137] it only goes up to 350 degrees
[137 - 139] fahrenheit so if you haven't swapped out
[139 - 141] your gauge you're going to need a wired
[141 - 142] probe thermometer
[142 - 143] and a great attachment to make sure
[143 - 145] we're hitting 400 degrees fahrenheit so
[145 - 147] i use this one by thermpro and i got it
[147 - 149] from amazon for like 20 bucks it's been
[149 - 151] working great for me since i bought it
[151 - 152] about nine months ago
[152 - 153] so if you're interested in buying one
[154 - 155] i'll have a link in the description
[156 - 157] below once the smoker gets to 400 degrees
[158 - 159] once the smoker gets to 400 degrees fahrenheit go ahead and close two of the
[160 - 162] and you should be able to hold steady at
[162 - 165] 400 to 425 degrees fahrenheit for the
[166 - 167] but if your temperatures start to dip or
[167 - 169] get too high then adjust your vents as
[170 - 172] needed and that's all there is to it using this
[172 - 175] and that's all there is to it using this method i was easily able to get to 425
[175 - 177] degrees in my unmodded weber smoky
[178 - 180] but before we conclude i do need to make
[180 - 181] a quick disclaimer
[182 - 184] so when i used this method i was
[184 - 185] actually living in southern california
[186 - 188] and it was also summer and triple digit
[188 - 189] weather at the time
[189 - 191] so if you're trying this in the cold or
[191 - 193] on a really windy day then you'll most
[193 - 195] likely need a fan system
[195 - 196] in harry sue's video they use the
[196 - 198] barbecue guru fan system so i'll have a
[198 - 200] link for that in the description
[200 - 202] if you need it along with all the other
[202 - 203] equipment i mentioned in this video
[204 - 206] and no i am not sponsored by barbecue
[207 - 208] any of the other brands that i mentioned
[208 - 210] in this video but i do get a kickback if
[210 - 212] you use my amazon affiliate
[212 - 213] links which helps me buy meat for this
[213 - 215] channel anyways i hope you're able to
[215 - 217] use this video to make some hot and fast
[217 - 218] barbecue on your own
[218 - 219] and if you're interested in barbecue and
[219 - 221] fitness related content please consider
[221 - 223] subscribing and i will catch you guys on
[223 - 231] the next one [Music] [Music] you