Usually, new smokers or grills need several uses to season them before producing top-quality food, but the results from the Weber Smokey Mountain Cooker were impressive even during the first trial. A large door allows for easy access to the charcoal, so adding wood chips or additional charcoal doesn’t interfere with the food above. To raise the temperature, merely open the vents more, and to lower the temperature, adjust them to reduce the airflow. Once the initial charcoal was started and the cooker assembled, temperature control was easy and stayed steady through the use of minor adjustments to the bottom vents. A built-in temperature gauge in the lid makes monitoring the progress of your items easy, and the two-level grill inside the unit provides plenty of surface area to barbecue larger quantities. The water pan held enough water to smoke for about three hours at a time, and refilling during the smoking process was as easy as pouring water out of a tea kettle into the pan. The Weber Smokey Mountain Cooker came up to temperature within 10 minutes of spreading the lit charcoal out in the base and assembling the smoker. Some cheap smokers have trouble maintaining temperature the water pan is too small in others, necessitating frequent opening of the smoker to refill water, which results in temperature fluctuations. The key temperature range is approximately 200 to 250 degrees Fahrenheit, so a quality smoker needs to be able to get up to temperature quickly and then steadily maintain the heat over time. Focus on rubs and sauces or just enjoy a cold beer while waiting for your meat to cook.Ī good smoker should be able to maintain a slow, steady heat for a long period of time, allowing the tough fibers in cuts like ribs or pork shoulder to slowly break down and become tender.
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