Product Description
Weber, 22-1/2", Black, Smokey Mountain Cooker Smoker, Includes Thermometer, Improved Heat Resistant Nylon Handle, Porcelain On Steel Smoker Has 2 Heavy, Bright Nickel Plated 22-1/2" Cooking Grates, Porcelain On Steel Water Pan With Increased Capacity, Rus
Product Details
* Amazon Sales Rank: #6784 in Lawn & Patio
* Size: 22-1/2-Inch
* Brand: Weber
* Model: 731001
* Dimensions: 26.50" h x 26.50" w x 36.00" l, 75.50 pounds
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 22-1/2-inch-wide cooking grates
* Water pan; thermometer; individual vents on bowl and lid; heat-resistant nylon handle
* Measures approximately 23 by 23 by 42 inches; 10-year limited warranty
Editorial Reviews
Amazon.com Product Description
There's nothing better than slow-cooked barbecue, and there's no better way to get authentic smokehouse flavor at home than with this charcoal smoker. An updated version of the Weber 2820, the smoker provides a spacious interior, which makes it possible to cook a whole turkey and an entire ham at the same time--perfect for large gatherings. Made of porcelain-enameled premium-grade steel, the smoker provides two, heavy, nickel-plated cooking grates that measure 22-1/2 inches in diameter--plenty of room for larger birds. A porcelain-enameled steel water pan adds steam to the cooking process, so meats stay moist and juicy. Even more, individual vents on the bowl and lid offer optimal air-flow control for tender meats and longer-burning charcoal, the heat-resistant nylon handle on the lid stays cool to the touch, and a handy thermometer makes it simple to check internal temperatures at a glance. The charcoal smoker measures approximately 23 by 23 by 42 inches and carries a 10-year limited warranty.
Customer Reviews
Excellent, but a little pricey4
I am cooking ribs on my 22" WSM as I type this. This will be my third time cooking since I received it a few weeks ago and the results I've been getting have been some of the tastiest barbeque I've ever had. The design is excellent, the build quality is excellent, the instructions and support from Weber - all excellent. But after all this "hype" the reason I only gave it 4 stars out of 5 is because, as good as it is, I believe Weber has over-priced it somewhat. I would have expected something of this size and quality to be priced closer to $350 or so.
Anyway, the good news is, the key to successful barbeque is temperature control. I threw away money a few years ago on a cheaper smoker in which it was almost impossible to control and ruined several dollars worth of meat trying. But temperature control is what makes this unit great. The WSM almost feels like cheating. Once you get it set, it just seems to stay locked into a very narrow temperature range requiring very little adjustment as it cooks. It's as easy to keep it "locked in" at 200 degrees as it is to keep it at 325. However, there are a few little tips and tricks of the trade to cooking on a smoker and barbeque in general that require a little research, trial and error, and discussion with experienced "pit masters." For this I highly recommend The Virtual Weber Bullet website and The Virtual Weber Bulletin Board. There is a wealth of knowledge there and you can get questions answered by professionals as well as pit master wannabes who are just starting out and learning too.
I would recommend starting with a Weber Smokey Mountain, a high-quality, easy to use smoker, rather than wasting money on a cheaper one only to realize later that it's too frustrating to use and then have to break down and buy the good one later. That would be the MOST expensive way to get into barbeque at home.
Great cooker/Bad Thermometer4
Cooker holds temps for long cooks, but you will need to purchase an additional thermometer. The one in the lid runs actually lower than temps taken at the grate (it should be higher). Remote thermometers like the Maverick ET-73 will give you accurate temperature readings and you won't have to use the one in the lid. This cooker will hold a lot of food and is good if you do competition BBQ.
Excellent smoker - Hard to keep temperature low4
Really like the smoker. Two issues: 1) The door doesn't seal tight and lets smoke out and air in. 2) Hard a tough time keeping the temperature in the 200-250 degree range. I suspect that the "leaky" door may be the problem by letting air in even when the other vents are closed.
One suggestion also, the owner's manual says you need about 300 brickquets to cook a rack of ribs. I've only cooked ribs once, but I suspect you could get by with 1/2 that amount.
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