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? (1)

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!!