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Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker
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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..../ Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker / Grills Weber
- The Weber Smokey Mountain charcoal smoker helps you achieve an authentic smokehouse flavor at home
- It can accommodate a whole turkey and an entire ham at the same time
- Made of porcelain-enameled steel, this smoker comes with 2 nickel-plated 18-1/2-inch-wide cooking grates
- Includes a water pan, thermometer, individual vents on bowl and lid, heat-resistant nylon handle, and cover
- Measures approximately 19 by 19 by 41 inches; 10-year limited warranty
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Model Of Item : 721001
Product Brand : Weber
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Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker
Grills Weber
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### Product / Rating Information and Prices Stored : Jan 03, 2012 00:52:05 ###
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Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker
Grills Weber
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Customer Review :
Great improvement of a great product! : Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker
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.
