Weber Smokey Mountain Cooker Smoker

Blue2500CC · April 17, 2013

Anyone have one? I have been looking at one of these ( 18.5" or 22.5"- not sure which yet ) to add to the gas grill. I have found the tvwbb.com forum which is the Forum for Weber Grills like this site is for our trucks! I also know the Smokering, Amazing Ribs, and the BBQ-Brethren forums as well.

I lean toward the 18.5" when I consider hauling it with us when we go camping, though I don't carry much in the bed of the truck, so the 22.5" would probably fit as well. Then I think about ribs ( without cutting them up ) and maybe trying my hand at a beef brisket as well which don't fit as well on the 18.5". Decisions, decisions!!!

Just wondering if any fellow members here have one, and which model you chose and why?

TY!

Chris

brantjs · April 17, 2013

I have the 18.5". Haven't tried a brisket yet, but I've done ribs, butts, chickens, turkeys, and a couple other things. Love it. I usually do 3 racks of ribs at a time. I cut the racks in half and use one of the rib racks that you stack the ribs in. i could probably fit double that. Other than not trying a brisket, I haven't had a problem with space so far.

Blue2500CC · April 17, 2013

How large of a turkey have you smoked? Were you able to lay it down or did you have to stand it up? MOST of the time when we have turkey it is maybe 14lbs. I may even try to find a couple slightly smaller turkey 10lbs or so, and smoke one, and deep fry the other!

As for ribs, I don't have an issue if I have to cut them in half, and have considered a rack as well.

Probably 90% of the time the 18.5" will be more than big enough, just trying to make sure ( over analyze maybe??? Lol ) that the infamous "Should have gone bigger!" doesn't happen!

TY!

brantjs · April 20, 2013

I have done about a 17 pound or so turkey on the top shelf laid down, and you could probably go quite a bit larger if you needed to. If you buy a fullsize brisket you might not be able to fit it without cutting, but I was looking at the grocery store yesterday and you can definitely find smaller portions. I'm excited...doing some ribs tomorrow on it.

Blue2500CC · May 5, 2013

How did the ribs turn out? Do you have any mods done to your wsm?

18.5" was ordered yesterday! Can't wait!!!

Chris

brantjs · May 5, 2013

Ribs came out awesome, from what I can remember (had a couple too many beverages that day). I just used the 'best ribs in the universe' recipe off virtualweberbullet.com with cherry for smoke wood. I have no mods, other than I don't bother with the heat shield underneath. I am strongly considering a pitmaster iq110 for the longer runs, but it holds temp really well as is most of the time, and the pitmaster is not inexpensive.

Blue2500CC · May 6, 2013

Glad to hear the ribs were good!

Debating on what to try for my first smoke! It has been a while since I have used charcoal, and I read ribs are tough for a first smoke???? Not really sure why though.

Thinking maybe a couple mods, temp grommets, maybe handles for the mid section, etc. Just basic ones.

Probably going to order a Maverick ET 732 tonight.

brantjs · May 7, 2013

If you follow the directions for any of the recipes on virtualweberbullet.com you will turn out fine. I did ribs for the first smoke and had no problems. The smoker will likely run hot for the first smoke or two, but you can choke down the vents easily enough to stay where you need to. If you don't have one already, get a weber chimney starter for the charcoal. Some people swear by lump hardwood charcoal. I've heard that the temperature is sometimes harder to control with it, but I haven't tried it. Regular kingsford is all I use. Not sure what you would want handles on the mid section for? Other than finishing chicken directly over the coals, I never take the mid section off when it's hot, and I would think handles would mess up the fit of the cover if you leave it outside, but I'm just guessing on that. That's a pretty fancy thermometer you're getting. The only thing I've used a thermometer for is Boston butt, and I have a fairly inexpensive Taylor 'instant read' for that. My wife informed me today that I'm doing a chicken after work on Friday...takes 1/2 hour to get it set up and hot, 1 hour to cook, and 1/2 hour to clean when it's all cooled down...hardly worth it for that short of cooking time but who am I to argue.

AzDragonLord · May 7, 2013

Check out http://www.bbq-brethren.com/forum/ for recipes, cooker ideas, etc. It's a great site!

Blue2500CC · May 17, 2013

Haven't been on in a bit, Sorry!!!

Brantjs,

How did the chicken turn out?

I have read so much on the TWBB that stuff is "mixing" together!!! Lol Have read that it may run hot the first couple times or so, but TY for the heads up as well!

Tomorrow is the big day! Have a pork loin thawing that is from "Porky", which I got on a game ranch. Wish I had some Apple wood, but do have a bag of Cherry wood so that should be ok. Planning on a Lemmon Pepper rub. I got a chimney starter free from a buddy who said he will never use it again. It isn't the Weber, but for free it should get me started.

The handle idea is for the few times you may need to add charcoal, and since it is tougher on the 18" w/ the small door, just lift the mid section. Going to wait on that for now though.

When Home Depot had the 2-20lb bags of KBB for $9.99 about a month ago, I bought 5 packs, so I should be set with 200lbs of charcoal for a while. Not sure if I will try lump or not. Have a lot to learn still at this point!

Az,

TY for the link! I have been on that site as well. As I mentioned, I need to stop reading for a few due to information overload! Lol

Hope the weather holds out!

brantjs · May 18, 2013

Chicken turned out great (as usual). I cheated and just put the Stubbs BBQ rub on it instead of making my own, then finished it with Sweet Baby Ray's. I have a Weber grill, and have most of the Weber grilling cookbooks. If you haven't tried the Weber books, everything I've tried out of them has tasted great and come out perfect since they base all the cooking times and temp settings on their grills. They also have a bunch of marinade and rub mixtures in the front of the books, which is what I'll usually pick from if I'm grilling or smoking.

I think I've only ever added charcoal once, towards the end of a 12 hour cook. I can't say it was real convenient (I have the 18" too), but it wasn't too bad to take the door off and just toss pieces of charcoal in by hand, and move them where I wanted with a stick.

Good luck w/ your pork loin, let us know how it turned out! I haven't tried a pork loin on the smoker yet. I haven't tried apple wood yet either. I do woodworking stuff as well, so I've got more cherry cutoffs than I can smoke in 5 years. Also have plenty of oak, which is mild and does well too. A friend of mine did his kitchen with hickory, so I have some hickory scraps as well but haven't tried it.

Blue2500CC · May 20, 2013

TY for the Weber Books tip! Will have to look into them! Is there one you would suggest for the first?

First smoke is under my belt as of yesterday! The pork loin, with a butter infused olive oil w/ a garlic pepper rub, turned out great!

Of course a couple pics!

Smoked w/ cherry wood!

TY for all the help! Temp stayed pretty consisntent, just edging above 280* near the end, & that was with the smoker in full sun from about 1/2 way on!

Heading north to the in-laws this coming w/e, may take the wsm with, just not sure what to cook.

TY again!

Chris

Blue2500CC · May 26, 2013

Up at the in-laws in Northern Mi, and smoked a couple pork loins, both stuffed with bacon, caramelized onions, and cheese in one (can't remember what my wife used-she helped prep) , with a butter infused olive oil and garlic pepper dry rub! Turned out great smoked with apple and cherry!

Now to decide what the next cook will be!!!

Blue2500CC · January 3, 2017

Hard to believe how long it's been since I bought the 18" WSM!!! Still loving it when time allows for low and slow.

The 18" is just large enough that it doesn't fit in the truck bed with the lid on due to the cab high topper. Otherwise, hauling it isn't to bad. BUT to make it easier, I picked up the 14" WSM to take with and strictly use the 18" at home. So far I have smoked a couple pork butts on the 14" trying to get it "broke in". I figured for the $50 price tag for a brand new 14" WSM, I couldn't pass it up!!!