[1 - 1] today i'm going to show you how i set up
[1 - 3] my weber smoky mountain for low and slow
[4 - 5] cooking using the minion method so i'm still
[5 - 7] using the minion method so i'm still learning a lot about my weber smoky
[7 - 8] mountain but i promise that if you
[8 - 10] follow this video you'll be able to
[10 - 12] maintain your pit temps and produce
[12 - 13] great barbecue for your friends and
[14 - 16] family so let's get to it so first thing let's
[16 - 17] so let's get to it so first thing let's talk about wood
[17 - 19] so it doesn't really matter what type of
[19 - 22] wood you use it just has to be a hard
[22 - 24] wood so for this video i'm using a
[24 - 26] combination of hickory and apple wood
[26 - 28] also make sure that you're using wood
[28 - 30] chunks and not wood chips if you're
[30 - 32] using the weber smoky mountain
[32 - 33] this is because wood chips are going to
[33 - 35] burn way too fast and we want to make
[35 - 36] sure that we have smoke
[36 - 38] throughout our cook so that the meat has
[38 - 40] enough time to absorb that beautiful
[40 - 42] smoke flavor so for briskets and pork
[42 - 43] butt i use about seven to eight chunks
[44 - 46] and for ribs and chicken i use about
[46 - 48] four to five so arrange the wood in a
[48 - 50] circle and place one chunk in the center
[50 - 52] of the charcoal grate
[52 - 54] now i'll get back to why i put one in
[54 - 56] the center later on in the video
[56 - 57] notice that i'm putting the wood at the
[57 - 59] bottom of the grate and not on top of
[60 - 62] this will allow the wood to smolder and
[62 - 64] burn throughout the entire cook
[64 - 65] i learned this black belt trick from
[65 - 67] harry soo so make sure to check out his
[68 - 70] channel next let's talk about charcoal so you
[70 - 72] next let's talk about charcoal so you can pretty much use any type of charcoal
[72 - 74] you'd like because we are cooking at low
[75 - 77] temperatures but for me i use kingsford's original
[77 - 79] but for me i use kingsford's original charcoal because i can vouch that it's
[79 - 81] reliable and it burns efficiently
[81 - 84] one 20 pound bag has lasted me over 20
[84 - 86] hours of cooking time on numerous
[86 - 89] occasions also it's super cheap you can pick up
[89 - 91] also it's super cheap you can pick up two 20 pound bags at home depot or sam's
[91 - 93] club for under 20
[93 - 94] alright so now i'm going to show you how
[94 - 96] to set up for the minion method using
[96 - 97] the weber smoky mountain so dump the
[97 - 100] entire bag of charcoal into the ring
[100 - 101] over the wood chunks
[101 - 103] and make a crater in the center of the
[103 - 105] charcoal exposing the center wood chunk
[105 - 107] at the bottom of the grate
[107 - 108] next you want to take your charcoal
[108 - 110] chimney starter and flip it upside down
[110 - 112] and then place a tumbleweed or weber
[112 - 114] starter cube at the bottom of the
[114 - 116] chimney and then place about 10 briquettes
[116 - 118] and then place about 10 briquettes inside of it i would recommend about 10
[118 - 119] to 12 briquettes if you're cooking
[119 - 122] between 200 and 225 degrees fahrenheit
[122 - 124] and about 14 to 15 if you're cooking
[124 - 126] between 225 and 250.
[126 - 128] then light the cube and wait about 15
[128 - 130] minutes or until the coals get ashy and
[130 - 132] then dump it into the crater you made in
[132 - 134] the weber smoky mountain charcoal ring
[134 - 136] right over the center of that wood chunk
[136 - 138] because the wood chunk in the center is
[138 - 140] completely exposed to the hot coals it's
[140 - 141] gonna start smoking
[142 - 144] immediately this will let all of the
[144 - 145] thick white smoke finish while it's
[146 - 148] that way when it's time to put the meat
[148 - 150] on we're left with that nice
[150 - 152] thin almost transparent smoke since the
[152 - 154] hot coals are in the center of the
[154 - 155] charcoal gray
[155 - 157] they're going to slowly ignite the coals
[157 - 159] around it which will allow for low and
[160 - 161] slow long time cooking which is the purpose
[162 - 163] long time cooking which is the purpose of the minion method
[163 - 165] then assemble the weber smoky mountain
[165 - 166] and completely open up the three bottom
[166 - 168] vents and the top vent
[168 - 170] you can use the water pan if you'd like
[170 - 172] but me personally i don't use the water
[172 - 174] pan instead i just wrap it in tin foil that
[174 - 175] instead i just wrap it in tin foil that way when i'm done cooking it's really
[176 - 177] easy to clean up you just wrap it up
[177 - 179] and throw it away all right now that the
[179 - 181] cooker is fired up
[181 - 183] the last step is temperature management
[183 - 185] so i'm going to show you exactly how
[185 - 187] i set up my pit to stay within the range
[187 - 190] of 200 to 225 degrees fahrenheit
[190 - 192] all right disclaimer my weber smokey
[192 - 194] mountain doesn't have any mods it's
[194 - 195] pretty much just stock straight out of
[196 - 198] so if you do have mods to your weber
[198 - 200] smoky mountain so for instance you have
[200 - 201] the upgraded door
[201 - 204] or you used gasket to seal up any of the
[204 - 205] smoke leaks then
[205 - 207] your mileage will most definitely vary
[207 - 209] so don't touch any of the vents until
[209 - 211] the smoker reaches about 175 degrees
[212 - 214] fahrenheit at that point close up one of the bottom
[214 - 216] at that point close up one of the bottom vents then once the temperature hits
[216 - 218] about 200 degrees you're going to close
[218 - 219] up another vent
[219 - 221] and then once the temperature gets to
[221 - 224] about 215 to 220 degrees fahrenheit
[224 - 227] close the last bottom vent this should
[227 - 229] keep you within the range of 200 to 225
[230 - 231] degrees fahrenheit
[231 - 233] throughout the whole cook but if your
[233 - 235] temperatures start to dip a little bit
[235 - 237] just go ahead and crack open one of the
[237 - 238] bottom vents about halfway
[238 - 240] until you get back up to your range
[240 - 243] again so my smoker is unmodded
[243 - 245] so a lot of this leaks and cracks that
[246 - 248] occur within the parts of the smoker and also
[248 - 250] within the parts of the smoker and also at the door kind of act as additional
[250 - 252] ventilation so if your cooker goes way
[252 - 253] out of control in terms of temperature
[253 - 255] don't be afraid to close the top vent
[255 - 257] for about 15 minutes to bring the
[257 - 258] temperatures down
[258 - 260] and there you go this is exactly how i
[260 - 262] set up my weber smoky mountain for low
[262 - 263] and slow cooking
[263 - 265] using the minion method if you have any
[265 - 267] suggestions or better ways to run the
[267 - 268] weber smoky mountain for the minion
[269 - 270] method please let me know in the comment
[270 - 271] please let me know in the comment section below because i'm always looking
[272 - 273] to learn something new
[273 - 274] i hope you found this helpful and if you
[274 - 276] need any of the equipment that i talked
[276 - 277] about in this video
[277 - 278] make sure to check out my amazon links
[278 - 280] in the description below also if you're
[280 - 282] interested in fitness and barbecue
[282 - 283] related content
[283 - 284] make sure to subscribe and i will catch
[284 - 296] you guys on the next one