Best Outdoor Smokers
Other highlights include a water pan, built-in thermometer, individual vents on the bowl and lid, a heat-resistant nylon handle, and a storage cover. At Weber, they continue that tradition of excellence in everything they do from the development of new grills and accessories to the services they provide to customer and dealers. Performance Weber grills have been and will continue to be the true definition of performance in backyard grilling. 2012 Weber Smokey Mountain Cooker Smokers 18.5" Silver. 22.5" Silver Cooking System Color / Item Black / 721001. Black / 731001 Two plated-steel cooking grates •. • Cooking Area Diameter 18-1/2 inches. 22-1/2 inches Total cooking area 481 square inches. 726 square inches Construction Porcelain-enameled bowl, lid, and water pan •. • Four rust-resistant aluminum vents •. • Rust-resistant aluminum fuel door •. • Glass-reinforced nylon handle(s) •. • Features Lid thermometer •. • Premium cover included •. • Owner's guide •. • Limited warranty •. • Dimensions LxWxH (inches) 21 x 19 x 41. 24 x 23 x 48.5. Size: 18-Inch |. Style: Smoker. Cooking System 2 heavy-duty, plated-steel, cooking grates Two 18.5 inch diameter cooking areas Cooking area = 481 square inches Premium grade cover included Weber cookbook Limited warranty Available lid and bowl color: black Construction Porcelain-enameled bowl, lid, and waterpan No-rust aluminum vents No-rust aluminum fuel door 1 Glass-reinforced nylon handle Built-in lid thermometer Dimensions (With the lid open) Height: 41 inches Width R-L: 19 inches Depth: 19 inches Additional Information A durable built-in thermometer allows you to easily monitor your grills temperature. Water pan; built-in thermometer; individual vents on bowl and lid; storage cover.
Reviews
Find Best Price at Amazon"After much research and measuring, I realized the 18 inch version was too big as well (& must be equally heavy) - the 18 inch seems like the right size for someone who entertains for 40+ people regularly - overkill for someone wanting to invite his family over or cook for his own family. To put it in perspective, you can fit two pork butts on the 14 and 4 butts on the 18 - I recently did one butt and had enough pulled pork for 6 adults and 6 kids, and there were left overs that could have fed at least one more family (2 adults and 2 kids) - this means I can feed 12-16 with one butt and 24-32 with 2 on the 14 - more than enough. Also, the 14 uses less fuel and will cost less per use in the long run (for example if you smoke 2 butts in the 18 (versus its capacity of 4) u need to use more fuel because of the bigger space to heat up. Remember the unit is engineered/designed for use of Both racks (which makes the 18 more efficient for 4 pork butts versus the 22 for example)."
"November 2017 Update: All it takes is one WSM-18 to win a Rib Championship, even caveman pitmaster style when no foil or electricity is allowed. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One - cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. Dry heat allows the crust to form faster on the meat (called the bark). To test for properly formed bark, use your finger nail and scrape the meat surface. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. --------------------------------------------------------------. Updated March 18, 2014 - in response to questions on fire and temp management on the WSM-18, I added a link with more tips [...]. OK. A reader notified me that Amazon deleted my link to my bbq team website where I feature easy recipes of the backyard cook. Regardless of the pit you're using, they all have three major components that you'll need to learn to control to maintain proper cooking temperatures: 1) the air intake, 2) fuel you're using, and 3) the exhaust vent/chimney. Besides, I buy them on sale in the summer months for half price and stockpile them for my classes and contest year where I use over a hundred 20-lb bags annually. Yes, I do use other types of fuel like lump charcoal and pellets but I like to compete using KF Blue (no, they are not my sponsor) because I can fly into any city in America and drive my rental car to Walmart to pick up one bag of KF Blue and win a Grand Championship. In the WSM, there are three circular intake damper vents at the bottom that can be opened or closed as needed to allow more or less air to enter the pit. If you're cooking brisket and pork butt (> 12 hours), you want to fill it all the way going past the top of the charcoal ring until it is overflowing. When you're ready to start cooking, carefully dump a half charcoal chimney of lit briquettes into the crater. If you have access to a WSM circa 2008 and earlier, those older WSMs come with a shallow water pan that does not bump into the briquettes. Alternatively, you can go to Home Depot and get yourself a terra cotta planter base that's the same diameter as the WSM water pan. I don't like the terra cotta approach as it's added weight I have to carry when I transport my WSMs which have already accumulated over 100,000 miles of travel all over the US. All seasoned pitmasters know how to intuitively draft their pit using "clean" smoke to color and flavor their barbecue meats. With both of these quick fix approaches, do not leave your WSM unattended as the temps could rise fast and you'll burn your meats."
"I will keep this short, because I know youve already read all about this thing."
"My husband LOVES this smoker."
"He really likes the Weber brand and doesn't think you can go wrong with any of their products!"
When cleaning the smoker, use 50/50 hot water and apple cider vinegar in a spray bottle and shake well. It is very important not to use harsh chemicals to clean the smoker.
Reviews
Find Best Price at Amazon"They are small plastic coaster type wheels, so don't expect to be rolling it over rough areas or for long distances. I like having the glass door on the front, but I do have to admit that once you get some smoke rolling, and if you have moisture in there (from the meat or if you add it in the pan), the door is going to smoke and steam up pretty quickly and you won't be able to see inside for long. (For instance I put apple juice in the pan with turkey breast to keep it moist.). To easily clean the glass, use Weber's grill cleaner and rinse after with water. With the included remote, you can check on your meat temps without ever leaving your chair. After a year of moderate use, the temperature set button is not working on our front panel. They do sell replacement panels for the front, but the problem is easily remedied by simply using the remote to set the temp. We usually keep the chips burning steady for the first part of cooking to add lots of smoke, and then let them die down near the end. Don't forget you will get fluctuations because there is air coming in from the chip tray and exiting out your vent. Take one of those rotisserie chickens from your local grocery and warm it up in the smoker, add some smoke, and get good smoked chicken in the time it takes you to warm it up."
"If you want to smoke Meats this is your machine keeps a very accurate temperature very easy to operate and the food is delicious."
"I ended up buying a (Yellow Jacket 2883 12/3 Heavy-Duty 15-Amp SJTW Contractor Extension Cord with Lighted Ends,25-Feet) bought on amazon and smoker heated up quick & worked it the way it was meant to work. 6 MONTH UPDATE 11/23/12. well after 6 months and 200+ hours of smoking time, this smoker still works great. the cover I bought for this smoker is the Veranda Square 30" Smoker Cover for Price: $29.00 bought on amazon its a great cover. I did buy the cold smoker adapter for it and that works GREAT, I don't put chips in the main smoker anymore. the cold smoker adapter holds a lot more chips about three good handfuls and produces longer and better smoke then just using chips in the main smoker. you can run the main smoker and the cold smoker at the same time even when using a extension cord in fact I can run the main smoker, cold smoker and my Weber rotisserie at the same time without any problems."
Porcelain-enameled charcoal chamber helps keep your fuel in a concentrated area to help control temperatures.
Reviews
Find Best Price at Amazon"After much research and measuring, I realized the 18 inch version was too big as well (& must be equally heavy) - the 18 inch seems like the right size for someone who entertains for 40+ people regularly - overkill for someone wanting to invite his family over or cook for his own family. To put it in perspective, you can fit two pork butts on the 14 and 4 butts on the 18 - I recently did one butt and had enough pulled pork for 6 adults and 6 kids, and there were left overs that could have fed at least one more family (2 adults and 2 kids) - this means I can feed 12-16 with one butt and 24-32 with 2 on the 14 - more than enough. Also, the 14 uses less fuel and will cost less per use in the long run (for example if you smoke 2 butts in the 18 (versus its capacity of 4) u need to use more fuel because of the bigger space to heat up. Remember the unit is engineered/designed for use of Both racks (which makes the 18 more efficient for 4 pork butts versus the 22 for example)."
"November 2017 Update: All it takes is one WSM-18 to win a Rib Championship, even caveman pitmaster style when no foil or electricity is allowed. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One - cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. Dry heat allows the crust to form faster on the meat (called the bark). To test for properly formed bark, use your finger nail and scrape the meat surface. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. --------------------------------------------------------------. Updated March 18, 2014 - in response to questions on fire and temp management on the WSM-18, I added a link with more tips [...]. OK. A reader notified me that Amazon deleted my link to my bbq team website where I feature easy recipes of the backyard cook. Regardless of the pit you're using, they all have three major components that you'll need to learn to control to maintain proper cooking temperatures: 1) the air intake, 2) fuel you're using, and 3) the exhaust vent/chimney. Besides, I buy them on sale in the summer months for half price and stockpile them for my classes and contest year where I use over a hundred 20-lb bags annually. Yes, I do use other types of fuel like lump charcoal and pellets but I like to compete using KF Blue (no, they are not my sponsor) because I can fly into any city in America and drive my rental car to Walmart to pick up one bag of KF Blue and win a Grand Championship. In the WSM, there are three circular intake damper vents at the bottom that can be opened or closed as needed to allow more or less air to enter the pit. If you're cooking brisket and pork butt (> 12 hours), you want to fill it all the way going past the top of the charcoal ring until it is overflowing. When you're ready to start cooking, carefully dump a half charcoal chimney of lit briquettes into the crater. If you have access to a WSM circa 2008 and earlier, those older WSMs come with a shallow water pan that does not bump into the briquettes. Alternatively, you can go to Home Depot and get yourself a terra cotta planter base that's the same diameter as the WSM water pan. I don't like the terra cotta approach as it's added weight I have to carry when I transport my WSMs which have already accumulated over 100,000 miles of travel all over the US. All seasoned pitmasters know how to intuitively draft their pit using "clean" smoke to color and flavor their barbecue meats. With both of these quick fix approaches, do not leave your WSM unattended as the temps could rise fast and you'll burn your meats."
"I will keep this short, because I know youve already read all about this thing."
"My husband LOVES this smoker."
"He really likes the Weber brand and doesn't think you can go wrong with any of their products!"
Best Outdoor Fryers
The unique V-bottom design keeps base oil temperature cooler than frying temperature so the batter does not burn and your cooking oil stays clean and lasts longer.Includes a preset high pressure regulator assembly with stainless-steel braided hose. Features a V-bottom design that keeps the base oil temperature cooler than the top frying temperature so batter does not burn and oil stays cleaner.
Reviews
Find Best Price at Amazon"I have used the unit twice and would say its a big improvement over a conventional fish fryer ( I also have the Bayou Classic SP1 Jet cooker). I purchased a 5 gallon resealable bucket from Lowes, washed it thoroughly, and quickly drained the oil (after it cooled). I love the fact that its just safer to use than having a pot of hot crease exposed on the conventional bayou classic jet cooker."
"My husband absolutely loves this fryer."
"The 4 gallons of oil holds heat well, which makes cooking more uniform."
"Works awesome, buy the cart so it's easy to move because you will be bringing it to parties to cook stuff."
"Great Fryer!!"
"Held temperature for several hours and didn't burn the oil."
"We purchased the rolling cart with side table for the fryer to stand in which made for an easy storage."
"went together fine works good no complaints."
Best Combination Grill-Smokers
The Woodwind is fueled by premium hardwood pellets to generate heat and smoke, infusing your food with a savory wood-fire taste that’ll make your taste buds sing. And when you’re finished cooking, cleanup is a breeze with our patented Ash Cleanout system. Cook how you want with a huge temperature range at your fingertips, from 160° F up to 500° F. HUGE COOKING AREA- 570 square inches of cooking surface area and a removable upper warming rack give you enough room to cook for the entire neighborhood. Smoke burgers, steaks, chicken, and more on the grill, then transfer to the propane-fueled Sear Box to finish.
Reviews
Find Best Price at Amazon"I bought my Camp Chef Woodwind Grill a few weeks ago and couldn't be happier. This lack of tempurature also made it difficult to cook chicken breasts, hamburgers, dogs, etc in any kind of timely manner. Why would I want to have to constantly adjust a setting to make it hold a temp within +/- 5 degrees. This particular problem was so frustrating I went and bought an igrill 2 to monitor the internal smoker temp. Because I like to learn from my mistakes I decided to go with the Camp Chef Woodwind grill with Searbox and I couldn't be more pleased! We can use the Searbox to quickly grill our chicken (4-5 minutes) while smoking pork tenderloin! I'm happy to report the Woodwind holds the temp nice and steady within 5 degrees, and aside from the initial test I haven't used my igrill since! Traeger does a lot of things really well, but if you want better features for half the price, I'd consider a Camp Chef Woodwind."
"Only had it for a few days, but have cooked a spatchcock chicken, Tri Tip, and some chicken wings. The chicken breast on the spatchcock chicken was so moist, even my kids, who don't like chicken breast, loved it."
"This grill will not disappoint."
"Works great, happy with my choice."
"The propane grill didn't get hot enough to sear meats effectively. 2. The smoker cooked well, but the smoke flavor was minimal. The Camp Chef Woodwind grill solves both problems for me."
"I purchased a RecTec grill for work earlier this year and to be honest it is a higher quality unit if you are looking at the thickness of the metal, I do not see any difference in the temperature control unit, the RecTec is just a more solid unit. Overall the Woodwind wins, sear station rocks and the thickness of the Rectec metal is pleasing butt does not out wiegh the overall performance of the woodwind.."