Easily the most underrated cooker on the market. Got an 18" from brother-in-law because he "didn't like having to fool with the charcoal and wood". Thx BIL!

@volvo09

3 ай бұрын

Too many good coolers get trashed for that reason... Used once or maybe a few times more and left to rot.

@BrianMiller1973

Ай бұрын

@@volvo09Coolers and cookers.

@BoogityBarnes

8 күн бұрын

You are fortunate! After my first cook on the 18” Weber I felt like a dummkopf for not buying one sooner! I’m 76! It’s fantastic! Now I own two and own a Fornetto also! I gave another Fornetto away before I knew how great they are. Dummkopf!

Really glad to have you back uploading BBQ videos! Watched this video from the Great State of Oklahoma this morning. Note to self... Buy a green Sharpie. Talk to you soon, Justin!

@BabyBackManiac

3 ай бұрын

Oklahoma is OK! Thanks for watching!

What? No foil, no butter, no tallow, honey, sugar, hot sauce??? I love that you made simple, no frills ribs, the way they’re meant to be.

Nice seeing your video again. Yes please, brisket and pork butt demo would be welcomed. Always like the way you explain things.

@BabyBackManiac

3 ай бұрын

Noted. Thank you for watching!

@thepeavine

3 ай бұрын

Great video. Going to try it out on my 22”

You crack me up the way you put humor into your videos. I like the green marker to add a little greenery to the food!!! That's just plain classy right there! LOL Glad you pulled that water pan out of the trash too. Ya never know when you may want to breed some Texas sized skeeters! Cheers bro!!!!!

@BabyBackManiac

3 ай бұрын

LOL. I appreciate it, buddy. Often when I'm editing I seriously think about you laughing when watching it...especially the WSM vids.

@stevehilliard1495

3 ай бұрын

Troy and Justin I learned so many things from you both, I used to worry about all the details and thanks to you both I have gained enough knowledge and confidence to just let it rip & enjoy the rewards

@stevehilliard1495

3 ай бұрын

Troy and Justin I learned so many things from you both, I used to worry about all the details and thanks to you both I have gained enough knowledge and confidence to just let it rip & enjoy the rewards.

@BabyBackManiac

3 ай бұрын

@@stevehilliard1495 Thanks Steve. I'm glad we could help!

@TROYCOOKS

3 ай бұрын

@@stevehilliard1495 So Steve, when are you gonna make some videos so Justin and I can retire? LOL We are always happy to help a brother out. We appreciate your support and wish you much continued success with your cooks. Cheers brother!

I most often use my WSM without water pan, hanging meat on a Hunsaker ring, similar to the PBC. Key is NOT filling up the WSM fuel ring with charcoal. Instead, I place a Vortex "upside down" (large diameter on top), filling that with the charcoal and wood chunks. Less fuel, much better temp control. I'll get 3-4 hours from it and top off if I need longer. Cooking another big event next week for ~80 people, hanging 14 tri tips (no problem, done it a few times before, no complaints) and using a couple kettles to knock out a lot of chicken. Fat smoke? Hang a couple chicken halves from the "ring bridge" directly over the coals, simple. Ribs are also a natural this way as well, seeing Mad Swine BBQ do 23 racks of pork ribs, single cook. For a set-up occupying less than 4 sq ft on the ground and easily transported, I doubt it can be bested by anything. Have fun!

After watching the last video, I decided to do a pork shoulder without the water pan, I must say, it was one of the best I've ever done. Thanks for the advice!!

@lcglazer

Ай бұрын

w/o water pan equals Hello PAH carcinogen

youre the king bro. that backyard collection and set up are just so legendary. damn.

@BabyBackManiac

3 ай бұрын

Thank you for watching. I appreciate the kind words.

Love the video Justin! "it's just math." So good!

@BabyBackManiac

3 ай бұрын

Thanks man. Appreciate it.

Great video Justin - Love the mix of cooking, comedey, calamity, and superior editing! - Cheers!

lol I miss you, buddy. Hope to see you this summer again. This goes without saying but, AWESOME VIDEO! Blessings to you and the fam. Love you buddy.

@BabyBackManiac

3 ай бұрын

I hope so too! Thanks for watching, Mike!

Glad to see you posting a video again. Looking good!

Dude..your video editing skills are ELITE. Well done. Love my WSM.

Thanks, Justin. Another excellent video.

Awesome video Justin! You just gave me an idea for a soon to do video!

@BabyBackManiac

3 ай бұрын

Thanks for watching, buddy. I can't wait to see what you come up with.

Good to see you posting more often

@BabyBackManiac

3 ай бұрын

Thanks, Steve. It feels good.

Just subscribed - been watching your videos for a while now. They are always so wholesome/encouraging (not to forget, informative!). Thanks for being you, keep it up.

Man, I sooooo missed your videos! Nothing new for me with cooking without water pan but it didn’t prevent me from enjoying your humor. Cheers!

Glad you're back

@BabyBackManiac

3 ай бұрын

Thanks, Billy. Glad to be back!

This is the most underrated channel on KZread! Great video rib man!

@BabyBackManiac

3 ай бұрын

I appreciate that! Thanks buddy.

Thanks! Gonna try this weekend… well done

Glad you’re back making bbq vids. You and T Roy are first ppl I subbed to years ago. Great vids man. Keep it up. I hate using the water pan. I just put a tin pan on second rack if I’m doing pork butt.

Great video Justin! I've seen others using the Gateway 55G drum diffuser plate in place of the water pan and they're turning out great results on ribs, brisket and pork butts. Keep the videos coming Sir...glad to see you posting more often.

I too like chunky bits. Good stuff brother! Hope all is well.

@BabyBackManiac

3 ай бұрын

Thanks, buddy. Thought of you several times the other day when I wore your hat...representing in Texas!

Definitely wanna see you do a brisket like this. I have an 18" WSM and I'll take whatever knowledge I can get from more experienced cooks.

@x2100

2 ай бұрын

I’ve tried ribs without waterpan and it was ok. I tried a brisket without waterpan over the weekend and it gets too much of the grease flavor from all the fat that burns up. This wasn’t even a Prime grade. I have a temp controlling device or I’m sure I would have had flair ups since it was windy.

Great Video as usual , thanks for posting !!

@BabyBackManiac

3 ай бұрын

Thanks for watching!

We are definitely going to try this now. Love that 'pointer' by the way!

@BabyBackManiac

3 ай бұрын

The thermapen is the gift that keeps on giving!

Another fun and entertaining video by the man, the myth, the legend. Those ribs looked awesome. That was some nice lump charcoal too!

You make all this just fun to do and keep us all entertained and engaged! I’d like to see a brisket done without a water pan, then I’ll copy that for myself. Keep up the great work Justin, hope all is and stays well!

Your gold.... A one off, A one of a kind🤣🤣🤣🤣🤣🤣 Good stuff buddy. That opening seemed so natural and funny. Good content as usual!

@BabyBackManiac

3 ай бұрын

Ha ha ha. That was funny. Thank you so much for watching, Tommy!

i've been smoking on mine w/o the water pan for years. I use the Minion method w/ everything I smoke on there and let the fat drip down and sizzle and add a little flavor. It's about as close to old school whole hog cooking over live coals...Puts a great bark on everyting I smoke. Thanks for sharing.

@BabyBackManiac

3 ай бұрын

I love it! Thanks for sharing, Kevin. It's a great way to do it!

@lcglazer

Ай бұрын

don't forget another plus: added carcinogen from fat and sugars dripping into fire.

I will DEFINITELY do this when I'm cooking in the winter time. I've used the water bowl with water in the winter time in Las Vegas and with double the amount of coals and vents wide open, I'm lucky to see 230 degrees sometimes. So from now on in the summer I'll use the water bowl with water and in the winter I'll use the water bowl with NO water or no bowl at all. Great video! Thanks!

I’m team water pan, but I still enjoyed the video!! I’m glad I watched to the very end though as I was about to go dumpster diving.

@BabyBackManiac

3 ай бұрын

You passed the "loyal follower" test. Thanks for watching to the end. Hope you are doing well.

I would watch a video in which you cook oatmeal. You always impart some knowledge and a big chunk of fun. Thank you

Missed your videos. Love your content man. Hope all is well!

I'm glad you retrieved the water pan! The no pan method makes the WSM seem new again somehow. Right on Justin!

@BabyBackManiac

3 ай бұрын

It's a fun alternative. Keeps things interesting.

Lovely video, thanks man. Definitely want to see videos on pulled pork and brisket!

Immensely entertaining and informative👍😂

Glad to see you are back into BBQ videos.

Great video! Would love to see a video on a brisket!

Loving the comedy element to the videos lately 👍

Direct heat is the way, awesome video!

Loved you in Pick of Destiny. Big fan.

Great to see you back, brother! Hilarious video as always… While I’ve never attempted to cook on my Smokey Mountain without the pan… I have cooked without water in it… I just felt it might diffuse the heat around the meat some… I know it’s a ton of work, but you excel at it… Keep the videos coming! 🔥🔥💨💨

Good to see you back!! FIRE DIAL ALL DAY!! Best of both worlds!!

Started my smoking journey on a WSM 18.5. Placed a terra cotta plate, covered with foil, into the water bowl. Really liked the heat diversion with it in, almost indirect cooking.

I tried it I love it!!!! Easy baby back ribs and a pork butt. Best smoke ring ever and the best tasting meat ever!!! Thanks for sharing this.

Not only are your videos informative but always entertaining. Keep on keeping on with what you do. And if you ever get tired of eating brisket in Texas, come to Lexington North Carolina for some great pork BBQ

If you want to cook at 225 in the summer you pretty much need that pan or some other kind of controller the Weber seems to like to stay around 240-250 when it’s hot outside. On cooler days the thing is optional. I did ruin a brisket once a few Easter’s ago when it was around 40 outside I thought it would be fine and toasted the bottom without the pan, it was a 16 hour smoke so there’s that. I always use the pan on overnight cooks now.

@BabyBackManiac

3 ай бұрын

Yeah, I wouldn't do a direct brisket for 16 hours. I've made that mistake before too.

Justin! My favorite BBQ Master! Nice experiment. Will try that myself at the next opportunity. Btw. thats not a "Balloon"... Thats a Montgolfière. A "Hot Air" Balloon. (The Montage was EPIC! Now i'm Hungary...) Sending some BBQ Love from Germany!

Great to see you back in action, and that you are still your same creative, hilarious, genius self. I took out my water bowl and never looked back, didn't like the steam collecting under the lid and condensing back down. You could always leave the bowl in with no water just as a diffuser. When you threw the bowl in the can, it reminded me of your buddy Dave's buddy who threw his SlowNSear in the trash. But he must've pulled it back out because he made more videos to tell us how much he hates it 😂

@BabyBackManiac

3 ай бұрын

Thanks David. (That's really funny, by the way)

Looking good! 💯

@BabyBackManiac

3 ай бұрын

Top of the marnin' to ya!

One of my girlfriends use to call me "Lickety Splits". Love your review...much better than most.

Direct fire ribs are pretty amazing. Great video.

Hell yeah our boys rocking Fogo!!!!!

Good seeing your work again! It appears to me that the WSM cooks similarly to the Pit Barrel Cooker except you can control temps better with the Weber. Even with ribs hanging in the Pit Barrel, I have never had them burn despite the decrease in distance from the heat source. Great video as usual buddy!

No water pan in my 14 and 18 wsm but I am running a hunsaker vortex plate on the charcoal ring. Way more control, better flavor, burns way less fuel! Thank you for making this video!

Been using my 18" for over 25 years, always with the water pan. I guess i can try without once. Great video .. Jeff

@mattmills9869

3 ай бұрын

I tried a couple weeks ago without it. Not for me, I'm keeping it.

I enjoy your videos! My kind of humor, and I like ribs!

I quit adding water to the pan years ago and just cover the top with foil, lightly pressed down so the drippings pool in the middle. I made ribs several times without the pan in there at all and they came out great. I just smoked my first slab of homemade bacon in my WSM on Sun. Best bacon I've ever had but I'm probably biased there. Good to see BBM making good BBQ vids again.

@greeneyesfromohio4103

3 ай бұрын

What’s your preference of using the water pan covered with foil vs no water pan at all since you’ve done both? I’m to afraid that no water pan will put to much direct heat on my meat and burn OR cook the meat to fast. I leave it empty and cover it with foil for easy clean up.

@dawnpelz8570

3 ай бұрын

@greeneyesfromohio4103 I prefer to cover the pan for longer cooks and no pan for shorter cooks. I usually run it at 250 or up to 275 if I'm trying to get it done. I'm not shy about finishing in a 250 oven especially if the meat is wrapped

I agree with this method 100%

I used the water pan once in all my cooks. I’ve used a terra cotta saucer covered in foil for many years and works like a champ!

The wsm is my cooler and I love it. I’ll watch all your wsm video twice.

Been using my 18.5 WSM since 1998, same one, it's had a charcoal grate change as the original rusted away this year (been kept outside in UK weather all this time, what a thing it is!!) and its been changed for a Kettle grate which fits over the top of the dampers, I still use the HUGE water pot/Diffuser but have been running mine with 2 bags of penroc in it, even with lumpwood the temps are rock solid, all lower dampers shut, uper damper half to fully open. Will go for 8 hrs without touching it, just have to not leave the bloody lid off or it runs away quickly.

Just got an 18.5 WSM and have ONLY cooked direct on it and have already cooked some of the best meat on my life. However, I am having a difficult time finding videos on temperature control, specifically when running without the water pan and would love to see more as I am still learning how to keep it around 275-300. Thanks for the videos!

@greeneyesfromohio4103

3 ай бұрын

275-300 is pretty high for BBQ….I never go above 250.

@jeremywilliams9039

3 ай бұрын

@@greeneyesfromohio4103 for indirect yes it is. For direct heat that is typical, from everything I have seen between videos and recipes and some of my own experience that turned out wonderfully.

I completely agree about the water pan. I use a piece of cut steel instead to block the direct heat. Cleanup is much easier as is access to charcoal.

Great to see you cooking again!! Miss your vids! What are your thoughts on products like the FireDial or Vortex?

I bought a flat stainless steel cover for my water bowl. Drilled 5 each 1/4" holes in it for steam to escape. Works great.

I have been planning to do "Barbacoa de borrego" this is typically made in a hole under the ground and then covered with Maguey leaves and then hole is sealed and covered for slow cook. I am thinking to use this cooker but not sure how the temperature is maintained, the idea of using a hole is to basically use geothermal cooking but without active fire, just the charcoal or wood.

Great seeing you doing BBQ video's again

Great video, Justin! I used to cook tri-tip in a homemade barrel (using stainless steel hooks to hang the meat), and it always turned out perfect. I'll bet the Weber Smokey Mountain would do the same thing. I may have to get one of those. :)

SO cool to see you back, brother! Love me some WSM! Ribs don't even tend to burn when I hang them on my WSM...turns it into a drum that way. Oh, and I still say, if you want a diffuser, use a 19" pizza pan in place of the water pan. Acts as a diffuser but doesn't take up space, so still gives easy access to coals. Also acts as a drip pan because of the slight lip. Great looking direct-heat ribs!

@BabyBackManiac

3 ай бұрын

Yes, I totally agree. When I use a diffuser that's exactly what I do...though sometimes with ribs I use a cake pan since it's easier to foil and sorta matches the shape of the ribs. Thank you for watching !

Great to see you back 🔥👍 hope you got more videos coming but what’s happening to your mate TRoy? Not seen any of his videos 🤷

Amazing looking ribs. Cheers, Justin! 👍🏻👍🏻✌️

@BabyBackManiac

3 ай бұрын

Thanks alot!

Ditched the water pan a few years back. I like to hang them in the WSM. I also have a 10"-cylinder extension and a Gateway rib hanger rack.

Thanks for the video. I been using as a food catcher. Never put water lol . I will remove it going forward now

I love the WSM. If you really think about it, it’s 3 smokers in 1 depending on how u configure it A bullet smoker the way it was intended A pit barrel cooker And a drum smoker

I had done this the last year of owning my WSM. I miss that thing… so versatile. I preferred that flavor profile for pork and chicken.

Awesome video! Comments were accurate and entertaining. The only the only thing missing was T-Roy. ❤️🔥🥩

Missed you… greetings from Canada

Awesome!

@BabyBackManiac

3 ай бұрын

Glad you think so!

I love my ribs on the PBC. same deal only hanging! Cheers!

I ditched my water pan shortly after getting my WSM many years ago and never looked back. I replaced it with a fire dial and have been more than happy with it's performance for years

@greeneyesfromohio4103

3 ай бұрын

What is a fire dial?? Link?

Yes! We absolutely need to see a video about cooking pulled pork and brisket with no water pan! Appreciated this video… I will force myself to try it because I sincerely dislike the water pan 😅

I decided to try this out straight away, but I have one of those fan controllers from Thermo works, it's never quite delivered on its promise before but suddenly with no water pan it's working brilliantly, temps almost as steady as sous vide. I would never have guessed it, maybe the water pan sucking so much thermal energy just made it too hard for the fan to establish a responsive fire? So pleased I tried this. Only thing is I learned about an hour in that you need to rig a little diffuser for the air probe or it gets blasted by the direct heat and gives you bad readings. Thanks for the great tip!

Yes show us all kinds of cooks without the water pan!

Great video I hate that water pan also….so much easier without it…..I did 2 pork butts on mine… unbelievable results! Thanks for posting!

Ah the waterpan debate, the fight that keeps moderators busy on WSM forums everywhere. I use mine depending on weather. Hot and dry out, water pan with water. Cold (midwest here, i smoke below freezing regularly) I put a empty pan in so I dont drain heat but protect from the bigger flame. When weather is mid I usually no pan (mostly to avoid cleaning it) or empty pan. While a lot of the community has really strong opinions about, I think taking case by case is going to yield best results. WSM is a versatile cooker, dont be afraid to try it in different ways. Great video as always and great to have you back.

@BabyBackManiac

3 ай бұрын

Great points all around. Variety and versatility makes it fun, eh?

they look great! you should try that recipe where they pre cut the ribs then smoke them I have been seeing it all over social media.

In the northeast I am well team waterpan. I find that the 22 sometimes overheats and the waterpan is helpful to control temps, though I am looking at replacing the basket.

So I still use the water pan. Only difference, I wrapped it in Tin foil and now use it as a giant diffuser. I never fill it with water. What I do use for temp control [especially for overnight cooks] i use a food tray and fill it with water and utilize the bottom rack to hold the water tray. For pork product. I use no diffuser or water tray. Just use the smoker as a barrel cooker. Same way as you. Just keep the fire temps down. For briskets and thick cuts. I'll use the water pan diffuser method. All situational cooking. Cheers to a awesome video as always!

I never used the water pan. I put a 15 inch pizza stone on my WSM and it fit perfect. Gives you the defused heat and no burning underneath. It also has all the benefits you said. I also got a metal guy to make me a 15 inch Steel and the drippings give a lot of extra flavor without direct fire.

Click bait got me again... ;) Great video, brother! Seeing the experiences you have with the wsm makes me wish I had one in my BBQ arsenal. Cheers!

@BabyBackManiac

3 ай бұрын

It's never too late!

Removing the water pan is sort of like running the WSM like a Pit Barrel Cooker. I'd love to see how you do a larger cut like a shoulder.

@BabyBackManiac

3 ай бұрын

I totally agree, Eric! Thanks for the suggestion. Noted.

You can use it for a sled just like in Christmas vacation! Killer b-roll brother, Cheers

@BabyBackManiac

3 ай бұрын

"I don't think I should be going down this here hill with nothing between the ground and my brain but a peace of government plastic, Clark."

I really wanted to buy a wsm, but the pit barrel pbx is on sale for 279 at my local bucees, kinda steering me in that direction. Any way great video glad to see you back man!!

My WSM 18.5 came w the oversized water bowl, I don’t use it. I use my WSM as u have demonstrated here, as a direct heat cooker. The spacing between fire & cooking grate is just right. If u are worried about the fire getting too hot u can place a diffuser plate over the fire. For the money they are a great cooker.

I have the 18” WSM…..I don’t put water in the water pan but still use it during cooks to deflect direct heat and avoid any burning. I just put foil in it to catch any drippings for easy cleanup. If I want to use water I just fill up a normal sized pie pan and put it on the bottom rack. Much easier to clean.

I go with or without the pan depending on what I'm doing. I also use the vortex plate in place of the water pan sometimes. Flexibility is the best part of the WSM.

Ok - so I was trying to eat my chilli and when you threw down that green pen - bloody chilli and rice all over my laptop! 😂 😂 😂 So glad you’re back - keep up buddy - love ya! 🖖

@BabyBackManiac

Ай бұрын

LOL. Sorry about that. (not really) Thanks for the comment