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Weber, 18-1/2", Black, Smokey Mountain Cooker Smoker, Includes Thermometer, Improved Heat Resistant Nylon Handle, Porcelain On Steel Smoker Has 2 Heavy, Bright Nickel Plated 18-1/2" Cooking Grates, Porcelain On Steel Water Pan With Increased Capacity, Rus
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Technical Details
- 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
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By P. Hanson (Texas)
I have finally gotten rid of all my other barbeque cookers (grills, smokers, etc) and use only Weber now. The quality of Weber products is so far above anything I have used in the past that I almost feel guilty for passing on my old stuff to the neighbors.
By William J. Mertens (Bethesda, MD USA)
I got one of these smokers a month ago and have been using it every weekend since. It's easy to use, and from the beginning, the results have been delicious.
I've grilled for many years but haven't used a proper smoker before. I should have started sooner. Even the simple recipes included with this Weber produce delicious results. Operating the Weber isn't difficult; it just requires patience (and planning so that your meal is done on time).
I don't have the experience to compare this Weber with other smokers, but here are some things I like: The fire door is wide enough to make it easy to add fuel. True, the door is just pressed metal and is held in place with a latch and by pressure. That's fine with me; a hinge could rust, and the simpler design should last. The built-in thermometer is very handy. This Weber is simple to take apart and clean between uses.
Weber recommends only charcoal briquettes, but I've used both briquettes and lump charcoal, and both worked fine. I didn't experience over-smoking with the lump charcoal. You don't want to contaminate the smoke by using lighter fluid. Paraffin cakes work fine to start the fire, but I've switched to a Weber chimney starter, which also is plenty fast.
By D. Boheman (USA)
I've used this a couple times now. Works great. I did a lot of reviewing before purchasing this unit. Search the web and you'll be reading for days about the WSM. It was a little more money than I wanted to spend, but it's clear to see why after using it. It does hold temperatures very well. The 18.5 is plenty big for my use. The improvements in this newer model are welcome and really add to it's function.
I'm a little disappointed in the accuracy of the included thermometer, which resulted in the 4 star rating, verses 5. But it is a nice addition, none the less.
I'm still experimenting. As nice as this unit is...real BBQ doesn't make itself. You have to do some work and learn how to use it.
By T. Baker
I just started grilling with charcoal this spring and enjoyed it. I figured I'd take it to the next level and get a smoker. I was tempted to buy a cheap one from a box store, but bought a Weber. I'm glad I did.
I have used this smoker twice with good results. I did two whole chickens on Saturday and a Boston butt on Sunday. Both had a pretty decent smoke ring. I was able to maintain temperature pretty easily. However, I'm not sure that the thermometer in the lid is all that accurate. I think I may be cooking a little high.
Clean up is pretty easy. I'm still working out a modified version of the Minion Method so I don't have to keep adding coals. The Boston butt was on for 7 hours and I never opened the side door. However, the fuel was pretty much spent at the end. I'd like to get a 10-12 hour cook on a brisket and I'm going to have to figure something out to maintain heat for that long.
I would buy this smoker again. [...]
By Rudy Begonia (The Northern Rockies)
Having been a Weber user since 1975, I figured that this was going to be a great little smoker. I had never smoked a thing in my life (Not entirely true, I grew up in the 60's).
It took about 15 minutes to assemble. A snap. And since it was in 3 major pieces, it was easy to get from the assembly area, the living room, to the smoking area outside. I poured in enough briquets to fill the briquet containment ring. Heck, I didn't know what was too much or not enough. Turned out it was a good amount.
I lit it up just like the Weber kettle I have and got the coals all toasty. Put on the middle stage, got the hose and filled the water bowl, put on the top grate, threw on a 6 pound pork roast that I had put a dry rub on (about.com, dry rub recipes, Kansas city style). Put on the lid and began smoking, the meat that is.
I fiddled with it for about an hour just getting a feel for the air adjustments. It didn't take much to get a temp set perfect.
I added briquets, 10-15, every 90-120 min or so and rustled the others around to keep the ash off of them. A long pair of cheesy, dollar store tongs was helpful for doing this. I also added a stick of well-seasoned plum wood at the same time. Nummy nummy!
8 hours later I had a smoked pork roast that was GONE after being done as all of the neighbors wanted to try some. Needless to say it was a hit with me and a crowd.
Next day I fired it up, put a brined whole chicken on it with NO rub or sauce. 3.5 hours later I had chicken to die for.
My wife told me I could NOT smoke our Westy.
Buy this thing. Painless, fiddleless, fool proof. Nuff said. Straight up. (Did I mention how well made and heavy duty it is?)
Y'all gotta smoke with this think.
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