Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker

 

Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker

 

By : Weber
List Price : $349.00
Price : $299.00
You Save : $50.00 (14%)

Item Description

Amazon.com Product Description
There's nothing greater than slow-cooked barbecue, and there's no improved way to get authentic smokehouse flavor at dwelling than with this charcoal smoker. An updated version of the Weber 2820, the smoker supplies a spacious interior, which tends to make it achievable to cook a entire turkey and an whole ham at the identical time--perfect for large gatherings. Made of porcelain-enameled premium-grade steel, the smoker supplies two, heavy, nickel-plated cooking grates that measure 18-1/2 inches in diameter--a lot of area for larger birds. A porcelain-enameled steel water pan adds steam to the cooking process, so meats stay moist and juicy. Even much more, person vents on the bowl and lid offer you optimal air-flow manage for tender meats and longer-burning charcoal, the heat-resistant nylon handle on the lid stays cool to the touch, and a handy thermometer tends to make it straightforward to check internal temperatures at a glance. The charcoal smoker measures roughly 19 by 19 by 41 inches and carries a ten-year restricted warranty.
If you've been searching for the ideal addition to your backyard barbeque, appear no further than the Weber(r) 18.five-in Smokey Mountain Cooker(tm) smoker. A no-rust alumuminum door with a spring-loaded latch grants you simple access to the charcoal chamber and water pan, and a built-in thermometer permits you to monitor the grill's temperature.

Product Details

• Product Dimensions: 21.3 x 21.3 x 31.3 inches ; 46.7 pounds


• Shipping Weight: 52 pounds (View shipping rates and policies)


• Shipping: Currently, item can be shipped only within the U.S.


• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.


• ASIN: B001I8ZTJ0


• Item model number: 721001
  

Item Capabilities

• The Weber Smokey Mountain charcoal smoker aids you realize an authentic smokehouse flavor at household


• It can accommodate a complete turkey and an entire ham at the exact same time


• Produced of porcelain-enameled steel, this smoker comes with two nickel-plated 18-1/two-inch-wide cooking grates


• Includes a water pan, thermometer, person vents on bowl and lid, heat-resistant nylon handle, and cover


• Measures around 19 by 19 by 41 inches 10-year limited warranty

Customer Reviews

My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing implementing two of these smokers which I purchased off Amazon with 100 % free Prime shipping. They perform flawlessly and are uncomplicated to use and clean up. Our WSMs often allow us to win Grand Championships even when we go up against other smokers costing more than $15,000.
The essential step as soon as your smoker arrives is to make sure you season it properly. New WSMs will tend to overheat till you are able to get grease and gunk on the inside and around the rim exactly where the lid sits to make certain an air tight seal. The fastest way to season is to do the following: Phase 1 - cover the water pan entirely with aluminum foil and run a complete 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/two complete of unlit briquettes. Then place in a 1/two chimney of lit Kingsford briquettes in the middle. This will let a slow burn for three-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 do not program to consume. The essential 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 program to consume, take a tip from me and do not use any water in the pan. When I cook, I just cover the water pan with foil top rated and bottom. I foil it twice so I can take away the second layer just after the cook and refoil it. That way, I do not have to clean my pan. It operates just as well, Immediately after YOU SEASON YOUR WSM, when you cook with out water in the pan. Dry heat will allow the crust to form quicker on the meat (known as the bark). When the crust forms on the meat, you can introduce moisture. I just spray water with a ordinary spray bottle to encourage bark formation right after the initial crusting (Maillard reaction) has begun. To test for appropriately 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 (nonetheless wet) so do not spray until it sets. Let it cook longer and check back in 15 mins. You will get substantially greater results this way. We've won a lot of awards with this technique.
When it comes to cleaning your WSM, never wash the insides. Get a excellent grill brush and scrape down the insides and dome. You will need the "aroma" which takes numerous years to make up. I By no means mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma more rapidly than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That is why you should really buy a pair if you plan to cook seafood/fish/hotdogs. Greater but, get a Weber Kettle for those meats. Keep in mind to often empty the ash from the bottom and grease on the foiled water pan to stay away from fires and any rancid old oil smell just before you cook. When you need to have to clean the grates, place the grates in a large plastic trash bag, put on gloves, and spray oven cleaner on the grates though in the bag and let sit for 1/two hour. Hose off the grates. It really is as straightforward as that. To clean the outsides, I use Uncomplicated Green spray.
Appreciate your WSMs. They are awesome and built to last.

I bought this smoker immediately after substantial investigation. I have often been the "grill master" in my family members, but in no way invested in a smoker. Immediately after implementing the Weber webpage and a few other websites dedicated to smoker cooking, I was in a position to effectively smoke 2 whole chickens the very first time! The chickens were moist and had the most delicious, delicate, smoky favor!
I was so confident in my abilities that a few weeks later ( and just after substantially research) I had a BBQ at my house and smoked 15 lbs of chicken, four slabs of ribs, and two pork shoulders! I had to remain awake most of the night before (off on), but the thermometer and the ease of use in adding charcoal made it fairly effortless... I received rave reviews for my meat at the BBQ the subsequent day!
If you're in the industry for a smoker- this is it! It is amazing for everybody- knowledgeable or newbie- it is worth the capital 2x more than!
P.S.- I didn't bother with a lot of the extras but the following items had been 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...
Pleased Smoking!

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