AimToFind via Walmart has
18.5" Weber Smokey Mountain Cooker Smoker on sale for
$319.99.
Shipping is free.
Thanks to Community Member
LanceKong for sharing this deal.
About this product:
- Includes owner's manual, two 18-1/2-inch grates vertically stacked for maximum holding capacity and a premium-grade cover
- Weber smokey mountain smoker is wood-burning
- 481 square inches of cooking room
- Weber 18-1/2-inch smoker is free-standing for easy transport
- Large enough to smoke a full-size turkey with room left over
- Built-in lid thermometer for easy temperature readings
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58 Comments
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With a charcoal smoker you'll spend a fair amount of time (at least at the start of the cook) fiddling with the right amount of coals, airflow, and managing temps to get ready to cook. Once it gets going for a nice long cook you're probably fine unless there's a significant change in temperatures or wind or whatever, but since it's a totally analog smoker you're constantly watching temps (or using something like a Weber iGrill monitor to set temp alarms), but then when the temps deviate you're back to adjusting airflow or charcoal levels. During the summer it's not hard to smoke with, but if you want to smoke a Thanksgiving/Christmas turkey or something else during during the cold months (maybe you just want ribs and wings for the big football game) it can be a real challenge getting it up to temp and keeping it there. With one of those fancy electric pellet jobs, if it needs more temp it just adjusts the fuel delivery to get you there on its own.
All that said, if you're a charcoal smoking enthusiast it's a fantastic smoker. If you're more casual, or you're less interested in learning all of the tips and tricks and just want great-tasting food then I'd find something else.
I'm not clear on the mechanics of it, but it's something about the breakdown of the collagen and something something moisture evaporation that has a cooling effect on the meat, so while it's taking in heat that process is also creating an offsetting cooling effect.
I'm not clear on the mechanics of it, but it's something about the breakdown of the collagen and something something moisture evaporation that has a cooling effect on the meat, so while it's taking in heat that process is also creating an offsetting cooling effect.
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Comparing the WSM to a 22" kettle, yes it's true there is some overlap. But I found it made a lot more sense to give away my kettles and keep the WSM's. They can do everything a kettle can, plus they can cook a brisket unattended for hours and hours.
Comparing the WSM to a Big Green Egg, I prefer the WSM. Nothing scientific here, but the WSM seems to have much greater convection and the food always tastes better to me. Not to mention WSM has much more cooking capacity. At some point, I gave away my BGE because I never used it anymore.
Comparing WSM to a pro $2000+ insulated smoker… obviously the professional smoker will be easier to cook on with features like slide out grates and thick heavy duty walls. But all that said, the food from the two cookers won't be much different.
If it's not readily apparent, I love my WSM smokers and highly recommmend them.
I did see someone make a comment saying that he prefers pellet grills to charcoal smokers. There's some validity to this and this probably applies to a lot of people. WSM is not hard to use, but it does require getting your hands dirty. In contrast, although I would never buy a pellet grill, many of my friends have them and find them really easy to use, and they make entirely decent bbq. So they may be a better choice for some people.
With a charcoal smoker you'll spend a fair amount of time (at least at the start of the cook) fiddling with the right amount of coals, airflow, and managing temps to get ready to cook. Once it gets going for a nice long cook you're probably fine unless there's a significant change in temperatures or wind or whatever, but since it's a totally analog smoker you're constantly watching temps (or using something like a Weber iGrill monitor to set temp alarms), but then when the temps deviate you're back to adjusting airflow or charcoal levels. During the summer it's not hard to smoke with, but if you want to smoke a Thanksgiving/Christmas turkey or something else during during the cold months (maybe you just want ribs and wings for the big football game) it can be a real challenge getting it up to temp and keeping it there. With one of those fancy electric pellet jobs, if it needs more temp it just adjusts the fuel delivery to get you there on its own.
All that said, if you're a charcoal smoking enthusiast it's a fantastic smoker. If you're more casual, or you're less interested in learning all of the tips and tricks and just want great-tasting food then I'd find something else.
My typical setup time:
Dump old charcoal, grab chimney, newspaper, charcoal, lighter, welding gloves- 10 minutes
Crumple paper, add charcoal to chimney, light newspaper, make sure it is lit- 5 minutes
Wait 20 minutes for chimney charcoal to fully light (no need ro watch it, but it is time spent.
Move chimney from bottom of wsm, add unused charcoal to bottom, dump in chimney of lit charcoal- 5 mins.
Stick thermometer in probe hole, open vent(s), wait for it to stabilize around target temp- 20 to 30 mins depending.
When it's finally ready, put on the meat or whatever I'm smoking. I usually check temp about once an hour. Mine can run a few load of charcoal for about 4 or 5 hours depending on external temps and how hot I'm running it. After that I'll have to add some more or the temp starts dropping over time. Only really an issue with pulled pork and brisket in my experience.
I've owned the 14 and 18. Partly considering the 22 but it's gigantic I'm sure. Bought the 18 on Facebook market place and it barely fit in an outlander. Plus the weight and awkwardness of carrying these. I typically grab the top two sections and then moved the bottom. Trying to pick up with all three pieces attached is pretty heavy and like a big cylinder.
This price is higher than I'd pay personally. Take a look at used local options. Some are barely used for a very reasonable price.
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