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Cooking Topics

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Introduction

This section of The Virtual Weber Bullet demonstrates how to cook barbecue on the WSM using a number of methods and techniques. You’ll also find a variety of reference topics at the end of the page.

This is not an exhaustive list of recipes, and the cooking examples shown here should not be interpreted as the only way or the best way to prepare a certain item on the Weber Bullet. Rather, they are examples of things I have cooked with success on the Weber Bullet and that you might enjoy trying for yourself.

Note: All of these cooking examples assume the use of the 18.5″ Weber Smokey Mountain Cooker, not the 14.5″ or 22.5″ WSM.

About The Time/Temp Tables

You will find time/temperature tables in most of these cooking articles. They are meant only to illustrate how easy it is to maintain and control temperature in the Weber Bullet, which I think is important for new or future WSM owners to know. You should not try to mimic the temperature patterns shown, nor do you have to measure temperature every 15-30 minutes the way I do in some of these articles.

Please enjoy browsing the items below…but don’t blame me if you start getting hungry!


Basic barbecued chicken halves, finished over direct heatBeginner Recipes

For New WSM Owners

Basic Barbecued Chicken: Two whole chickens split into halves and seasoned with an all-purpose rub. Finished over direct heat for crispy skin.

Basic Marinated Chicken: Two whole chickens split into halves and marinated in Italian dressing. Finished over direct heat for crispy skin.

Basic Baby Back Ribs: Three slabs of pork loin back ribs rubbed and smoked until tender, then finished with barbecue sauce.

Whole Turkey – Self-Basting: A 12-14 pound Butterball turkey seasoned with your favorite homemade or store-bought rub and cooked at high temperature.

PorkBest Ribs in the Universe with sauce applied

Ribs

Best Ribs In The Universe: Baby Back Ribs By The Legendary Mike Scrutchfield: This championship recipe makes some of the best ribs you’ve ever tasted. Commonly known as “BRITU”.

Pork Butt

Pork Butt – The Renowned Mr. Brown: This is the famous recipe from Smoke & Spice, mop and all. An all-time favorite, good and spicy.

Ham

Loin

Bacon

Close-up of brisket smoke ringBeef

Brisket

Brisket – High Heat: This method combines higher-than-usual cooking temperatures and aluminum foil for tender brisket in 4-5 hours!

Rib Roast

Prime Rib – Herb Crusted: USDA Prime beef coated with a garlicky herb paste, roasted to perfection at high temperature in the WSM.

Other Beef Cuts

Smoked Tri-Tip: A California barbecue classic!

Two finished beer can chickens, cooling before servingPoultry

Chicken

Beer Can Chicken: Barbecued vertically on a beer can, this unique method for cooking chicken will impress your family and friends.

Turkey

Whole Turkey – Basic Brine: Create moist, flavorful turkey through the miracle of brining, followed by high-temperature roasting in the WSM.

Salmon after three hours of curingFish

Salmon – Brown Sugar Rub: This moist, dinner-style salmon is given a thick layer of rub, rinsed and re-rubbed, then smoked over alder.

Slice of meatloaf with sauce on the sideOther Meats

Smoked Meatloaf: Try your Mom’s meatloaf recipe in the WSM for a smoky twist on this classic comfort food.

Slow cooking beans in the Weber Smokey Mountain CookerAppetizers, Sides, Desserts, Beverages & More

Bush’s Beans – Doctored With Brown Sugar & Molasses: These sweet beans couldn’t be easier to make, and they taste great, too. Even the kids will love ’em!

Cornbread: Favorite recipes for moist, flavorful cornbread, including an Oklahoma State Fair first-prize winner!

Kolach after bakingGuest Features

Articles Submitted By Friends Of TVWB

Baking With The Weber Bullet: Convert your WSM into a charwood-fired bread oven. Pizza, foccacia, and other savory items baked to perfection. From Dave Stamper.

Dutch Oven Cookery In The Weber Smoker: Braising a lean moosemeat roast and vegetables in a Dutch oven inside the WSM, by Dean Torges.

Octopus: Japanese-style “tako” smoked over Hawaiian kiawe wood, by Geoff Hamamoto and Kevin Kawahara.

Wine & Barbecue: Therein Lies The Rub: A primer on pairing wine with barbecue based on type of meat, rub, sauce, and regional styles, by Jeff Davidson.

Turkey in a square bucketReference Topics

Cooking Log: Learn about the importance of tracking the details of each cooking session. Download a copy of the cooking log I use.

Pulling off the membrane with a paper towelVideos: Cooking Topics On YouTube