Customer Reviews
0 of 0 people found the following review helpful:
 Delvery service poor - product good, Sep 26, 2023
I received my Weber Smokey Moutain in very poor condition. The box was not damaged but all of the black porcelain covered products had either a dent, flake or other damage. One part was so dented it seemed as a fork life had bent it. It seemed as someone had repackaged the box. Weber customer service was outstanding and replaced all damaged parts. The smoker works very well and I am pleased with it's functionality and performance.
0 of 0 people found the following review helpful:
Truly Amazing, Sep 21, 2023
I want to start by saying that I have used many bbq cookers over the years. At one time I owned a trailered BBQ rig that would cook enough meat to serve 800 people in a single session. I also cooked competitively with that rig.
I must say that the Weber Smokey Mountain smoker is the easiest cooker I have ever used. It has more capacity than you think. It takes very little work to tend, and maintains a near constant temperature (given the type of charcoal used) for hours. A twenty pound bag of charcoal will stay hot for more than 16 hours, which is plenty of time to cook just about anything you can fit in the smoker. The only modification I have used with the basic set up is to add a silicone stopper thermometer to one of the holes in the lid vent. (Available from the BBQ Guru).
Here are some quick instructions (similar to the Minion method on virtualweberbullet) Load as much of 20lbs of charcoal briquettes in the bottom as you can. Then put about 12-15 lit pieces on the top of the pile (these should be white (ashen) hot). Fill the water pan with warm water. Put the meat on the grates (after applying a good rub). Put the lid on (I leave the vent fully open when the thermometer is in the top hole). The bottom vents I set at about 1/3 to half open. LEAVE IT ALONE for about 3 hours. Come back and check the water level in the pan by opening the access door not the lid (in fact never open the lid until it is time for the meat to be done). Check the water level every 3 hours our so and add hot tap water if needed (be careful not to overfill - the fire will go out if you do). I also will shake the charcoal fire ring a bit at each inspection to get the fire going. That is it.
So far I have cooked three different meats. I cooked 4 picnic pork shoulders at once. They were rubbed well before cooking. I left them on for 13 hours and they were perfect. Last weekend I cooked two packer cut beef briskets they smoked for 10 hours, and were as moist as any I have ever cooked. These probably could have stayed on a little longer (11-12 hours) and would have been even more tender. Next project is a good rib cooking. Probably St. Louis cut spares. I expect great results as well.
If you are new to smoke BBQ cooking this is a no brainer purchase. The results are as good as those with cookers that cost thousands of dollars.
Don't hesitate just buy one. You will love it.
1 of 1 people found the following review helpful:
Great Smoker !!, Sep 16, 2023
I thought at first this smoker was a little pricey but bought it anyway. Let me tell you that it is built to last and well worth the money like anything from Weber. It really holds temperature well. The first time I used it to cook ribs,which only take about 4 hours to cook. It held a temp of 250 for over 8 hours on only half a load of charcoal.
The only complaint I have ( and it's a small one) is the the water pan is a little undersized. [...]It also needs two thermometer's so you can be sure that it is holding temperature.
My advice is Buy it !! You won't regret it!
2 of 2 people found the following review helpful:
Weber Smokey Mountain- Delivered and Performed as Promised!, Sep 6, 2023
After reading about "true" barbeque being slow smoked over wood, and after always wanting to cook the "perfect" rack of ribs, I finally broke down and ordered the Weber Smokey Mountain. What a treat! My first try out of the box, I had not only the best ribs I had ever cooked, but also the best ribs I had ever eaten! And, it's only gotten better since then. The WSM arrived in perfect condition, took less than ten minutes to assemble (if by "assemble" you mean tighten sixteen bolts), and was incredibly easy to use. A couple of points that I've learned since then that are not in the manual: 1) I suspend a candy thermometer down the exhaust vent on the top of the grill to monitor the internal temperature. (I do wish that Weber would have one permanently mounted on the side on the next upgrade.) 2) As a proponent of lump charcoal, I find that the fire requires a little bit of manipulation to keep things going the way you want them. Just a long pair of tongs to move some of the coals around the edge onto the smoldering coals in the center keeps things going. I also look at my wood chunks in the fire to see when they need to be replaced. (Just watching the smoke that comes out the top is not the best way, as the wood will smolder for much longer than the smoke will indicate.) 3) If it's windy, keep the vent on the bottom that is facing the wind all the way closed, and the other two mostly closed. A good wind will drive up the heat and make your fire burn too quickly. With lump charcoal, it seems that you need to always have the vents open at least a little bit, though, to keep the fire in the perfect range of 220-250 degrees. Overall, this is an excellent smoker at a reasonable price. I am very pleased with my purchase, and would definitely suggest it other barbeque enthusiasts. Two thumbs way up!
1 of 1 people found the following review helpful:
Ooooh Baby!, Aug 31, 2023
When I lived on my boat in Marina del Rey, there was a guy at the end of the dock living on this huge rusting old hulk of a mega-yacht for a few months (before the Sherrifs impounded it for unpaid dock fees) and that guy smoked a turkey in one of these things for Thanksgiving. Oh man was that bird DELICIOUS!
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