Weber Smokey Mountain Tips: 10 Things I Learned in 2 Years
Disclosure: This post isn't sponsored by Weber, and I bought my smoker with my own money. Some links earn me a commission at no extra cost to you, including links to BBQGuys. As an Amazon Associate I earn from qualifying purchases.
I've cooked on my Weber Smokey Mountain 18 for about two years, from 3-2-1 ribs to pork shoulders. These are the tips I wish I'd known on day one.
1. Close the Vents Before You Hit Your Target Temp
This is my number one tip. Start closing the bottom vents before you reach your target temperature. It's much easier to nudge a WSM up a few degrees than to bring it back down after it overshoots.
2. Leave the Top Vent Open
I leave the top vent open and make small changes with the bottom dampers, then give the smoker time to settle before adjusting again.
3. Use the Minion Method for Long Cooks
Fill the charcoal ring with unlit briquettes, mix in a few wood chunks, then pour a partial chimney of lit coals on top. You get a long, steady burn instead of a big spike of heat. Here's my full Minion method setup.
4. Don't Trust the Lid Thermometer
It reads the temperature at the dome, which can differ from what's happening at grate level. A wireless probe thermometer at the grate is worth it.
5. Line the Water Pan With Foil
The water pan helps regulate temperature and adds moisture, but it gets messy. Lining it with foil makes cleanup much easier.
6. Use the Fuel Door, but Close It Fast
The side fuel door lets you add charcoal or wood without lifting the lid and losing heat. It doesn't seal perfectly, so it can leak a little air and smoke.
7. Plan for Ash Cleanup
There's no ash-catcher drawer, so you'll be scooping ash out of the bowl between cooks.
8. Expect More Babysitting in Wind and Cold
Wind and cold affect a charcoal fire. On rough days, expect to adjust the vents more often.
9. Wrap Ribs in Butcher Paper
For 3-2-1 ribs, I do about 3 hours unwrapped, 2 hours wrapped in pink butcher paper (or foil) with a little liquid, then 1 hour unwrapped so the sauce can set. For smaller baby back ribs, shorten the times.
10. Use Gloves for Hot Grates
Moving hot grates or adding charcoal mid-cook is a lot easier with heat-resistant waterproof gloves.
Gear I Use With My WSM
Don't have a WSM yet? See which size fits you in my 14 vs. 18 vs. 22 guide, or read my full Weber Smokey Mountain 18 review.
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