Loving the Weber Smokey Mountain Cooker Smoker

Loving the Weber Smokey Mountain Cooker Smoker

Why do I love my Weber Smokey Mountain Cooker Smoker? There are too many reasons to count. Smoking has to be one of the most glorious ways of cooking food. The ritual of lighting the charcoal, seasoning the meat, and picking a wood flavor is relaxing and comforting.  The smell that engulfs the whole neighborhood during the hours in the smoking process builds anticipation like nothing else. 

Smoking is the ultimate lesson in patience because there is no way to cheat or speed up the process. The meat is simply done when it is done.  This fact makes the whole process fun and ever so challenging. 

One of the most discussed topics when it comes to smoking is consistency. Trying to recreate the perfect brisket, shoulder, ribs or chicken can be challenging. To make smoking easy, use the same fuel type, seasoning, injection, sauce, wood flavor, brand of meat, and most important, equipment. The one item that should always be consistent in that equation is the Weber Smokey Mountain Cooker Smoker.  No matter what happens, it always holds true and steady each and every time.  There are many of us out there that can’t get enough of our Weber Smokey Mountain Cooker Smokers. Let’s be sure to show them love all year round for the amazing meals they provide us with. 

What are your thoughts? (4)

08.31.16

Michael P

Kevin,
Just purchased a WSM 22.5 a little over a month ago. My first cook was a brisket flat, next was a pork shoulder (boneless) and today's cook was some beef ribs.
Everyone has seemed to enjoy everything that I have cooked I feel that The pork shoulder turned out the best, however we are always are own worst critic right ??
The question that I have for you is this. On the 2 beef cooks ( brisket flat & ribs ) the smoke flavor was much too strong for my liking. I'm very careful not to overload with wood chunks. 3-4 chunks depending on the size. Using a combination on hickory and apple (2-1 Appel to hickory) any thoughts ???? Truthfully I was looking forward to tasting the amazing beef ribs like I had in Texas and these to me were really disappointing.
Hoping for some of your expertise...... Thanks
~Michael

08.31.16

Kevin Kolman

Michael,
When it comes to the cook the pork is a much thicker piece or meat and also has a little more surface coverage which could have been the cause of the smoke flavor. If you are looking for the flavor you had in Texas they only use salt, pepper and post oak on there briskets. Nothing else. If the smoker was burning a little too hot the wood can release off flavors leaving your food tasting over smoked. I put my wood down first in the smoker. Then unlit charcoal and then lit charcoal on top. This gives my food some amazing flavor and consistency. Keep the questions coming here or on Facebook and Twitter at Kevin Kolman’s backyard and always Happy Grilling!

07.23.16

Gary H

I couldn't decide which to buy, which explains why I own all three!

07.22.16

Kevin Kolman

Gary,
Sounds like you have your BBQ priorities in the right place!! Congrats on all three amazing cookers!! Enjoy them and if you ever need any advice on you can find us here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

04.18.15

Peter W

Kevin

I am trying to decide between the 18.5 and 22.5. Generally there are only two of us. When we do entertain there usually only a couple of folk. I am thinking an 18.5 will serve but wondering what the down side is.

04.18.15

Kevin Kolman

Peter,
The 22.5 has 40 percent more capacity then the 18.5 For what you are doing I would go with the 18.5. You can get a large turkey on there. I have done a 26 pounder and had no problem. Either way you cannot go wrong. One thing I will tell you is that it might be hard to get a full packer cut brisket on the 18. Simple fix is place a piece of wood under the brisket which will raise it up in the middle and allow it to fit perfectly on the grate. Hope this helps and if you have any other questions you can find me here or on Facebook and Twitter at Kevin’s Backyard and always Happy Grilling!!

01.03.15

Mark D

Kevin - My wife bought me my Smokey Mountain last year, and I LOVE IT. I think I have mastered my own killer brisket. My question is, the last couple times I have smoked, I have had a terrible time keeping the temp up. I am thinking I may have overloaded the coal area with too many cools. Will that occur? Will too many coals/chunks of wood prevent the smoker from getting to 225+? Thanks!

01.03.15

Kevin Kolman

Mark-
What kind of smoker is it, 18.5 or 22.5? This will make a difference in the explanation. Here are a couple of things to look at if temps aren’t getting up to 225. One, too much fuel and not enough oxygen inside the smoker. Two, too much water in the water pan which is keeping temps down. Three, vents are not open enough to feed the fire. Keep me posted and you can always find me at Kevin’s Backyard on Facebook and Twitter and always Happy Grilling!!

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