Weber Smokey Mountain Cooker 22-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers
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Size: 22"
Style: Smoker
Features
- Porcelain enameled lid, bowl, and center section retain heat and wont rust or peel
- Two cooking grates provide ample room for smoking two large items at once
- Silicone temperature grommet monitors the internal temperature of your smoker
- Control the temperature of your smoker by easily adjusting the dampers. Smokey Mountain large aluminum fuel door allows grill masters to easily add charcoal
- Fuel door comes off to make adding charcoal or wood easier while smoking
Description
Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker,Black
Brand: Weber
Model Name: Weber 22-inch Smokey Mountain Cooker Charcoal Smoker
Power Source: charcoal
Color: Black
Outer Material: Aluminum
Item Weight: 68 Pounds
Product Dimensions: 24"D x 23"W x 48.5"H
Fuel Type: Charcoal
Manufacturer: WEBER
UPC:
Brand Name: Weber
Model Name: Weber 22-inch Smokey Mountain Cooker Charcoal Smoker
Manufacturer: WEBER
UPC: 779240814844 077924081484
Global Trade Identification Number: 84,
Part Number: 731001
Model Number: 731001
Unit Count: 1.00 Count
Included Components: Weber Smokey Mountain Cooker 22-Inch Charcoal Smoker - 731001
Warranty Description: 10 year limited
Power Source: charcoal
Fuel Type: Charcoal
Item Weight: 68 Pounds
Item Dimensions D x W x H: 24"D x 23"W x 48.5"H
Color: Black
Outer Material: Aluminum
Inner Material: stainless_steel
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Top Amazon Reviews
Size: 18"
Style: Smoker
This is the first smoker I've used/owned. I chose Weber because of my years of experience with their charcoal and propane grills. I decided to get into the realm of smoking after cooking chicken low-and-slow on my Weber kettle with fantastic results. I chose the WSM after reading so many wonderful reviews from novices and experienced users. I honestly didn't compare any other brands so take this review how you will but so far I think this thing is fantastic. I chose the smaller WSM after comparing it to the larger WSM after reading that I can smoke a whole turkey AND a ham on the 18 ½" smoker. Also it's quite a bit less expensive. The WSM arrived intact and in perfect condition. The instructions are simple and assembly a breeze. After reading about the different methods for starting the coals, different recipes, meat prep/trimming etc. (check The Virtual Weber Bullet site) I decided to give the smoker a try by fileting 3 whole chickens. They turned out ok but I was really just testing temperature control and didn't brine my chicken or use wood chunks. The chicken was quite tasty but not what I was after but I felt confident going to my next try, pork butt (shoulder). For this I used an Alton Brown recipe for the brine and rub and it turned out excellent. I didn't add any wood chunks and experienced smokers are probably rolling their eyes at me but it really did turn out great. I wanted to do things in steps so that I could familiarize myself with the temperature control. This pork butt took 11 hours for 2-8 lb butts at around 210 degrees. Amazing how long the charcoal briquettes last in this thing and how steady the temperature runs. For the record I used Kingsford Competition Briquettes (Costco). My third try with the WSM was this past weekend where I did 3 racks of baby back ribs. I used a rib rack and it worked pretty well where nearly all rib parts were exposed to the heat/smoke. I decided to skip the brining and just added a dry rub only and then added bbq sauce and honey mixture during the last hour and smoked them a total of 4 hours. This time I used wood chunks; I didn't have any fruit trees so I grabbed a bag of apple wood chunks packaged by Weber and they definitely helped make a fantastic smoke flavor. After removing the ribs and letting them cool I coated them with another round of sauce/honey glaze and seared them on my Genesis until the glaze bubbled. They turned out very good although I think next time I'll brine them; not that they were dry but I think it might let me smoke them longer. I didn't go for fall-off-the-bone as I kind of prefer to have a little pull left in my rib but let's just say I look forward to experimenting with this terrific smoker all summer long. I couldn't be more pleased with this product after just 3 tries I'm feeling much more confident and have plans to do another double pork butt for a buddy's birthday this weekend. Also I tested the lid's thermometer last night by dipping the end of it (using tongs) in boiling water and it was pretty much spot on at 212F. That's good to know as it gives me some reassurance that the cooking temperature is pretty accurate at least at the lid. Weber got this right. I don't know what I'd do differently on this but I may get lazy later on and invest in a remote thermometer so I can track the kettle and meat temps from inside.
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Reviewed in the United States on July 5, 2011 by The Dad
Size: 14.5"
Style: Smoker
I have probably a dozen cooks on this smoker so far and all have turned out well. I like the small size of this smoker...perfect for smoking 2 slabs of pork spare ribs on the top grill with room on the bottom grill for more. I'm using this smoker with a Maverick digital thermometer I bought from Amazon too...the type of thermometer that shows pit temps and has a probe for food. My advice, buy the Maverick thermometer and forget about using the thermometer that comes in the lid. You want to measure the temp at the food grate where you are cooking and not the temp in the top of the lid, and the Maverick Thermometer has both a transmitter and a receiver so you can view pit and food temps up to 200' away from the smoker. I often use the smoker while I'm inside while it's hot outside, and by having a receiver thermometer, you can keep an eye on your cook w/o standing over it FWIW I also have the 18.5" WSM and I bought a pit blower for it. The pit blower is a fun gadget to use but not really necessary so I don't use the pit blower on my 14.5" WSM. As stated...it just isn't needed. You can keep a fire going at a steady rate (temperature) in this pit without the blower, and by using the Minnion Method of charcoal keeping, you can read about elsewhere, and speaking of which, there is a great online community for the Weber Smokey Mountain smokers (Virtual Weber Bullet). In fact, that forum links to Amazon's website to purchase this pit and other Weber accessories for this smoker I have absolutely no complaints using this smoker, and I felt I did a lot of research before buying it. If you've ever used a Weber grill, then you will realize this smoker will reflect Weber's high quality standards found in their other products. Seriously, if you are looking for an easy to use smoker, then look no further, and buy and use Kingsford charcoal with it (in the blue bag). There's quite a bit of information about what type of charcoal to use and not to use on the Virtual Weber Bullet Forum By adding chunks of specific wood for smoking, you can achieve true wood smoking on this charcoal smoker. I had a horizontal wood fired smoker 14 years ago which was lost through a move, and I wanted to replace it with another smoker of the same type, but I'm glad I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood smoke taste with this one, and use less wood, and the fire is way easier to keep at a constant temperature I'll say this...if you want to smoke packer briskets, you'll need to use the larger Weber Smokey Mountain smokers, and is why I bought the 18.5 WSM smoker, which easily accommodated a 15 lb. packer brisket, after trimming. You could smoke a brisket flat on this 14.5" WSM but if you want to smoke a packer (point and flat) then you'll need the either the 18.5" or the 22" WSM. I think I have the best of both worlds owning two of these (one 14.5" and one 18.5")
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Reviewed in the United States on August 2, 2014 by shakin_jake