Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black

Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black

  • The Weber Smokey Mountain charcoal smoker helps you achieve an authentic smokehouse flavor at home
  • It can accommodate a whole turkey and an entire ham at the same time
  • Made of porcelain-enameled steel, this smoker comes with 2 nickel-plated 18-1/2-inch-wide cooking grates
  • Includes a water pan, thermometer, individual vents on bowl and lid, heat-resistant nylon handle, and cover
  • Measures approximately 19 by 19 by 41 inches; 10-year limited warranty
weber 18.5 Smokey Mtn Cooker Grill Porcelain-enameledbowl, lid, and water pan Cooking area = 481 square inches Two heavy-duty, plated-steel cooking grates Lid thermometer Four no-rust aluminum ventsNo-rust aluminum fuel door One glass-reinforcednylon handle Premium-grade cover included Webercookbook
Weber Smokey Mountain Cooker Smoker
Two heavy-duty cooking grates for simultaneous smoking. Click here for a larger image
Weber Smokey Mountain Cooker Smoker
Built-in thermometer makes it easy to monitor the temperature. Click here for a larger image
Weber Smokey Mountain Cooker Smoker
Lid and bowl constructed of premium-grade U.S. steel coated with porcelain enamel inside and out. Click here for a larger image
Weber Smokey Mountain Cooker Smoker
Premium cover included.

Weber Smokey Mountain Cooker Smoker

Taking Things Slow

For the moistest, juiciest cuts of meat, sometimes low and slow is the way to go. That's where Weber's two Smokey Mountain Cooker smokers come in. After one use, you'll want to slow things down every night.

18-1/2-Inch Smokey Mountain Cooker Smoker

Weber's 18-1/2-inch Smokey Mountain Cooker charcoal smoker makes it easy to enjoy authentic smokehouse flavor at home. The unit comes equipped with two nickel-plated 18-1/2-inch-wide cooking grates for a total of 481 square inches of cooking space. 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. Made of porcelain-enameled steel, the smoker measures approximately 21 by 19 by 41 inches and carries a 10-year limited warranty.

Features

Built-In Thermometer

A durable, built-in lid thermometer allows you to easily monitor your smoker's temperature.

Porcelain-Enameled Water Pan

Adds steam to the smoking process so meat stays moist and tender.

Heavy-Duty Cooking Grates

The two cooking grates are made of heavy-duty plated steel, providing ample room for smoking ribs and a roast at the same time.

What is Weber T.I.P.S.?

Tradition

When George Stephen created the first Weber grill, he wanted to be able to bring his family together for a good meal. He insisted on a product that would exceed customers' expectations.

In the years since then, the Weber name has become synonymous with backyard barbecues and the family, friends, and good times that go with them. 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.

Innovation

From the very beginning, Weber revolutionized backyard grilling. Since then, they have continued to develop products that enhance the grilling experience. From the original kettle with heat controlling dampers to electronic temperature controls and Flavorizer bars, Weber continues to be at the forefront of modern grilling, making the backyard a part of your kitchen.

Performance

Weber grills have been and will continue to be the true definition of performance in backyard grilling. Whether you're cooking a basic burger or an extensive meal, Weber grills are designed and engineered to give you the best performance every time.

Service

Service is of the utmost importance at Weber. Their Customer and Dealer Service associates work every day to ensure that their customers and dealers have the support they need.

2012 Weber Smokey Mountain Cooker Smokers

441001
18.5" Silver
741001
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

List Price: $ 349.00 Price: $ 294.99

3 thoughts on “Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black

  1. Harry Soo
    912 of 922 people found the following review helpful
    5.0 out of 5 stars
    28 Grand Championships on this smoker and counting, August 17, 2010
    By 
    Harry Soo (Diamond Bar, CA USA) –
    (REAL NAME)
      

    This review is from: Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black (Lawn & Patio)

    My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing using these smokers which I bought off Amazon with free Prime shipping. They work flawlessly and are easy to use and clean up. Our WSMs regularly allow us to win Grand Championships even when we go up against other smokers costing over $15,000.

    The key step once your smoker arrives is to ensure you season it properly. 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. Clean out the ash and proceed to phase two.

    Phase Two – fill the charcoal basket 1/2 full of unlit briquettes. Then put in a 1/2 chimney of lit Kingsford briquettes in the middle. This will allow a slow burn for 3-5 hours at 72 degrees outside temperature. Adjust the vents to get 275 degrees on the dome thermometer. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don’t plan to eat. The key is to get fatty meats to generate lots of grease. Toss in a couple of tennis-sized wood chunks to generate smoke. Repeat Phase Two at least twice before you cook meat that you want to eat.

    Phase Three – When you cook meat you plan to eat, take a tip from me and don’t use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don’t have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don’t spray until it sets. Let it cook longer and check back in 15 mins. You’ll get much better results this way. We’ve won many awards with this technique.

    When it comes to cleaning your WSM, never wash the insides. Get a good grill brush and scrape down the insides and dome. You need the “aroma” which takes several years to build up. I NEVER mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma faster than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That’s why you should buy a pair if you plan to cook seafood/fish/hotdogs. Better yet, get a Weber Kettle for those meats. 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. When you need to clean the grates, put the grates in a big plastic trash bag, put on gloves, and spray oven cleaner on the grates while in the bag and let sit for 1/2 hour. Hose off the grates. It’s as easy as that. To clean the outsides, I use Simple Green spray.

    Enjoy your WSMs. They are awesome and built to last.

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  2. Aaron Ueland
    467 of 470 people found the following review helpful
    5.0 out of 5 stars
    Great improvement of a great product!, March 7, 2009
    By 
    Aaron Ueland (Marysville, WA USA) –
    (REAL NAME)
      

    This review is from: Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black (Lawn & Patio)

    As a fan of the earlier Smokey Mountain Cooker, I’m surprised and gratified with the changes they made to the smoker.

    The previous smoker was an easy 5 stars in my book. I guess I’d have to give this one 6 stars, because it’s better!

    After using my old smoker for some time, I began finding ways to improve it. It seems that Weber thought so too, and their changes include all of mine plus a few more.

    Here are some important improvements:

    Wider door for adding charcoal & such. This is NOT a small detail but rather a much appreciated design change. The older model’s smaller door made it more difficult to place wood chunks or new charcoal where I wanted them and once upon a time I knocked the water pan down into the coals trying to put a wood chunk toward the back of the smoker.

    The door latch is spring loaded and features a lever type handle. The previous door latch is not spring loaded and had a featureless round knob. It was less secure and not always easy to tell if the latch was fully closed. Now it’s obvious — for those of us who need things to be obvious. :)

    Built-in thermometer! To think I paid more than Amazon’s current price on the smoker and then another $50 on a thermometer. Mine is even in the same place on the lid. Great minds think alike, I guess… and Weber added this useful feature while keeping the price under control.

    Bottom ash catch pan. I never thought of that one but then again I have a concrete pad set up and it was never a big deal to sweep up a few stray ashes.

    Overall, the smoker performs as well as the older model but is much easier to use. With the thermometer, it will be much easier to maintain temperature and smoke up some great grub right out of the box.

    I am by no means an expert, but here are a few quick tips for using this smoker.

    0. If you are interested in instant gratification, get a gas grill or go out for dinner. It takes some work, time and patience to use and maintain this smoker.
    1. Keep the temperature as stable as you can.
    2. Don’t lift the lid any more than you have to (for mopping, adding charcoal, etc.
    3. Use briquets, at least at first. It’s much easier to work with compared to lump charcoal. If you do choose to use lump charcoal, don’t add any extra wood chips or would chunks! You’ll oversmoke the food and that’s bad!
    4. Start early. Give the charcoal time to start up, and the liquid in the water pan to get up to temperature before you put on the food.
    5. Line the water pan with aluminum foil. Trust me; it will be much easier to clean later if you do!
    6. Make small changes to the vents when you need to adjust the temperature. Give it some time to work.
    7. Get a good book on smoking. I think we all know a good place to look for one…
    8. The internet is your friend. Check out Weber’s site, some of the bbq forums and most definitely Virtual Weber Bullet.

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  3. S. Imes
    151 of 151 people found the following review helpful
    5.0 out of 5 stars
    Great Smoker- even for Newbies!, May 11, 2009
    By 
    S. Imes (Greenville, SC) –
    (REAL NAME)
      

    Amazon Verified Purchase(What’s this?)
    This review is from: Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black (Lawn & Patio)

    I bought this smoker after extensive research. I have always been the “grill master” in my family, but never invested in a smoker. After using the Weber website and a few other websites dedicated to smoker cooking, I was able to successfully smoke 2 whole chickens the first time! The chickens were moist and had the most delicious, delicate, smoky favor!

    I was so confident in my skills that a few weeks later ( and after much research) I had a BBQ at my house and smoked 15 lbs of chicken, 4 slabs of ribs, and 2 pork shoulders! I had to stay awake most of the night before (off & on), but the thermometer and the ease of use in adding charcoal made it very easy… I received rave reviews for my meat at the BBQ the next day!

    If you’re in the market for a smoker- this is it! It’s great for everyone- experienced or newbie- it’s worth the money 2x over!!!

    P.S.- I didn’t bother with a lot of the extras but the following items were invaluable. I used paraffin cubes that worked wonders!!! (non-toxic/no taste- found at Lowes) Also, If you’re planning on ribs- invest $15 in a standing rib rack- you can stand 4 slabs up at a time- conserving space while not compromising on taste…
    Happy Smoking!

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