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Product Description
Amazon.com Product Description
There's nothing better than slow-cooked barbecue, and there's no better way to get authentic smokehouse flavor at home than with this charcoal smoker. An updated version of the Weber 2820, the smoker provides a spacious interior, which makes it possible to cook a whole turkey and an entire ham at the same time--perfect for large gatherings. Made of porcelain-enameled premium-grade steel, the smoker provides two, heavy, nickel-plated cooking grates that measure 18-1/2 inches in diameter--plenty of room for larger birds. A porcelain-enameled steel water pan adds steam to the cooking process, so meats stay moist and juicy. Even more, individual vents on the bowl and lid offer optimal air-flow control for tender meats and longer-burning charcoal, the heat-resistant nylon handle on the lid stays cool to the touch, and a handy thermometer makes it simple to check internal temperatures at a glance. The charcoal smoker measures approximately 19 by 19 by 41 inches and carries a 10-year limited warranty.
Product Description
If you've been searching for the perfect addition to your backyard barbeque, look no further than the Weber(r) 18.5-in Smokey Mountain Cooker(tm) smoker. A no-rust alumuminum door with a spring-loaded latch grants you easy access to the charcoal chamber and water pan, and a built-in thermometer allows you to monitor the grill's temperature.
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Most Helpful Customer Reviews
462 of 465 people found the following review helpful:
5.0 out of 5 stars
Over 17 Grand Championships on this smoker and counting,
By
This review is from: Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker (Lawn & Patio)
My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing using two of these smokers which I bought off Amazon with free Prime shipping. They work flawlessly and are easy to use and clean up. Our WSMs regularly allow us to win Grand Championships even when we go up against other smokers costing over $15,000.The key step once your smoker arrives is to ensure you season it properly. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One - cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Clean out the ash and proceed to phase two. Phase Two - fill the charcoal basket 1/2 full of unlit briquettes. Then put in a 1/2 chimney of lit Kingsford briquettes in the middle. This will allow a slow burn for 3-5 hours at 72 degrees outside temperature. Adjust the vents to get 275 degrees on the dome thermometer. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. The key is to get fatty meats to generate lots of grease. Toss in a couple of tennis-sized wood chunks to generate smoke. Repeat Phase Two at least twice before you cook meat that you want to eat. Phase Three - When you cook meat you plan to eat, take a tip from me and don't use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don't have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don't spray until it sets. Let it cook longer and check back in 15 mins. You'll get much better results this way. We've won many awards with this technique. When it comes to cleaning your WSM, never wash the insides. Get a good grill brush and scrape down the insides and dome. You need the "aroma" which takes several years to build up. I NEVER mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma faster than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That's why you should buy a pair if you plan to cook seafood/fish/hotdogs. Better yet, get a Weber Kettle for those meats. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. When you need to clean the grates, put the grates in a big plastic trash bag, put on gloves, and spray oven cleaner on the grates while in the bag and let sit for 1/2 hour. Hose off the grates. It's as easy as that. To clean the outsides, I use Simple Green spray. Enjoy your WSMs. They are awesome and built to last.
404 of 407 people found the following review helpful:
5.0 out of 5 stars
Great improvement of a great product!,
By
This review is from: Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker (Lawn & Patio)
As a fan of the earlier Smokey Mountain Cooker, I'm surprised and gratified with the changes they made to the smoker.
The previous smoker was an easy 5 stars in my book. I guess I'd have to give this one 6 stars, because it's better! After using my old smoker for some time, I began finding ways to improve it. It seems that Weber thought so too, and their changes include all of mine plus a few more. Here are some important improvements: Wider door for adding charcoal & such. This is NOT a small detail but rather a much appreciated design change. The older model's smaller door made it more difficult to place wood chunks or new charcoal where I wanted them and once upon a time I knocked the water pan down into the coals trying to put a wood chunk toward the back of the smoker. The door latch is spring loaded and features a lever type handle. The previous door latch is not spring loaded and had a featureless round knob. It was less secure and not always easy to tell if the latch was fully closed. Now it's obvious -- for those of us who need things to be obvious. :) Built-in thermometer! To think I paid more than Amazon's current price on the smoker and then another $50 on a thermometer. Mine is even in the same place on the lid. Great minds think alike, I guess... and Weber added this useful feature while keeping the price under control. Bottom ash catch pan. I never thought of that one but then again I have a concrete pad set up and it was never a big deal to sweep up a few stray ashes. Overall, the smoker performs as well as the older model but is much easier to use. With the thermometer, it will be much easier to maintain temperature and smoke up some great grub right out of the box. I am by no means an expert, but here are a few quick tips for using this smoker. 0. If you are interested in instant gratification, get a gas grill or go out for dinner. It takes some work, time and patience to use and maintain this smoker. 1. Keep the temperature as stable as you can. 2. Don't lift the lid any more than you have to (for mopping, adding charcoal, etc. 3. Use briquets, at least at first. It's much easier to work with compared to lump charcoal. If you do choose to use lump charcoal, don't add any extra wood chips or would chunks! You'll oversmoke the food and that's bad! 4. Start early. Give the charcoal time to start up, and the liquid in the water pan to get up to temperature before you put on the food. 5. Line the water pan with aluminum foil. Trust me; it will be much easier to clean later if you do! 6. Make small changes to the vents when you need to adjust the temperature. Give it some time to work. 7. Get a good book on smoking. I think we all know a good place to look for one... 8. The internet is your friend. Check out Weber's site, some of the bbq forums and most definitely Virtual Weber Bullet.
111 of 111 people found the following review helpful:
5.0 out of 5 stars
Great Smoker- even for Newbies!,
By
This review is from: Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker (Lawn & Patio)
I bought this smoker after extensive research. I have always been the "grill master" in my family, but never invested in a smoker. After using the Weber website and a few other websites dedicated to smoker cooking, I was able to successfully smoke 2 whole chickens the first time! The chickens were moist and had the most delicious, delicate, smoky favor!
I was so confident in my skills that a few weeks later ( and after much research) I had a BBQ at my house and smoked 15 lbs of chicken, 4 slabs of ribs, and 2 pork shoulders! I had to stay awake most of the night before (off & on), but the thermometer and the ease of use in adding charcoal made it very easy... I received rave reviews for my meat at the BBQ the next day! If you're in the market for a smoker- this is it! It's great for everyone- experienced or newbie- it's worth the money 2x over!!! P.S.- I didn't bother with a lot of the extras but the following items were invaluable. I used paraffin cubes that worked wonders!!! (non-toxic/no taste- found at Lowes) Also, If you're planning on ribs- invest $15 in a standing rib rack- you can stand 4 slabs up at a time- conserving space while not compromising on taste... Happy Smoking!
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