|
Weber 721001 Smokey Mountain Cooker 18.5-Inch Smoker | 
 enlarge
| Brand: Weber
Category: Lawn & Patio
List Price: $349.00
Buy New: $274.59
as of 9/7/2010 05:43:59 EDT details
You Save: $74.41 (21%)
New (11) Used (1) from $274.59
Rating:  80 reviews
Sales Rank: 146
Media: Kitchen
Size: 18-1/2-Inch
Shipping Weight (lbs): 47
Dimensions (in): 29.4 x 22.2 x 21.5
MPN: 721001
Model: 721001
UPC: 077924081576
EAN: 0077924081576
ASIN: B001I8ZTJ0
Availability: Usually ships in 1-2 business days
| |
| Features:
| • | Charcoal smoker for authentic smokehouse flavor at home | | • | Can accommodate a whole turkey and an entire ham at the same time | | • | Made of porcelain-enameled steel; 2 nickel-plated 18-1/2-inch-wide cooking grates | | • | Water pan; thermometer; individual vents on bowl and lid; heat-resistant nylon handle | | • | Measures approximately 19 by 19 by 41 inches; 10-year limited warranty |
|
| Accessories:
|
| Similar Items:
| |
| Editorial Reviews:
Product Description
18'' porcelain enameled bowl and lid, plated steel cooking grate, lid mounted thermometer, 2.5 gallon water pan capacity, procelain charcoal ring, and heavy duty legs. 726 sq. in. cooking area.
|
| Customer Reviews:
Showing reviews 1-5 of 80
Best smoker ever! September 3, 2010
Brent Wells (DFW, Tx USA)
My family has grilled and smoked meat ever since I was a small boy. We have used 12' x 12' cinder block smoke houses all the way to a small offset smoker. This weber has got to be the best home or family sized smoker around. It will smoke 2 brisket to perfection at the same time or 6-8 racks of ribs rolled or even a full sized turkey.
I cannot recommend it enough!
p.s. Buy the Weber Rapidfire Chimney to start your coal with, its a life saver...
Great Smoker September 3, 2010
Loves2BBQ
I have built smokers in the past and the hardest thing to perfect is temp consistency. This smoker makes you look like a pro! I have already smoked Baby Backs and a pork shoulder, looking forward to a brisket this weekend!
In hindsight, I wish I had the 22 inch smoker because I like to cook for a crowd but this one is just fine for small groups.
I also recommend [...], this is a great site where you will pick up some excellent recipes and get some good advise about cooking with your new weber.
Over 10 Grand Championships on this smoker and counting August 17, 2010
Harry Soo (Diamond Bar, CA USA)
6 out of 6 found this review helpful
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.
Amazing difference in Quality over competitors August 15, 2010
Chi-Hao Hu (MC CALLA, AL, US)
I've owned a Brinkmann smoker for a while and I can honestly tell a difference in quality as soon as I lifted Weber's Smokey Mountain Cooker contents out of the box. Immediately the grate feels more heavy duty. The sides of the mid section of the smoker feel solid compared to the thin metal of the Brinkmann that eventually warped.
The main pieces of this Weber fit together very well with hardly any gaps where heat and smoke could escape. I was concerned with the fact there are no handles on the middle section because I was use to having to add coals in my last smoker often during a cookout. But after my first smoke of a 6 pound pork butt, my fears were laid to rest. I did a midnight smoke without having to re-fuel on kingsford and wood chunks using what is called the Minion Method (which is explained at the Virtual Weber Bullet website ). I woke up the next morning 6-7 hours later and the thermometer was reading a steady 250 degrees. In fact, by the 9th hour the temperature was going up! I kid you not, this is a very efficient smoker.
Another huge difference between this and some cheaper smokers is the temperature control vents. Such a small detail but makes an enormous difference. You save money by not having to use as much charcoal AND it allows to cook a large range of meats that may require higher or lower temps.
I have to give a lot of credit to the operators of the Virtual Weber Bullet website. Their advice and articles eased my mind on everything involved with the WSM cooker. There's even a section on modifications to add those handles i mentioned earlier.
Honestly, if I had a time machine, I'd tell that younger me to just spend the extra money on this Weber smoker rather than the Brinkmann.
One of my favorite things August 13, 2010
Luan C. Do (Vienna, VA United States)
Maybe I'm biased but this Weber smoker is a second Weber product I've purchased and I absolutely love it. I've made smoked tea ducks, pork ribs, pork butt, Cha xiu (chinese bbq), beer-can chicken, etc. with it. It has never let me down. I use a wireless thermometer to monitor the temperature. It's a miracle how the temperature stays consistently constant. If you love to smoke your food (i.e., slow cook), this is worth your money and time, in my opinion. It will take some time to learn how to adjust the temperature. However, once it's reached a constant temperature, there is not much to do but to drink some beers and wait for food to be smoked.
Showing reviews 1-5 of 80
|
|
|
| |
