 Smoker |
| Review Date: July 27, 2010 |
| Reviewer: Lisa Schmittling, HATTIESBURG, MS, US |
| We bought this smoker after doing quite alot of research. The research paid off. This is the best smoker we have ever owned. |
Weber WSM
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| Review Date: July 26, 2010 |
| Reviewer: Ronald J. Kerr, GREER, SC, US |
Had other smokers. This one is the best. Easy heat and smoke control. Can convert to a small charcoal grill.
Great product. Well made. Parts fit well. |
Love it!
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| Review Date: July 24, 2010 |
| Reviewer: L. Potterton, Closter, NJ USA |
Just got it yesterday, it was easy to assemble and was smokin today. First go at it we did turkey legs, pork ribs, a whole red snapper and a fillet of salmon.
I kept the temperature around 250 which I am learning was too high. 225 - 230 max.
Fix needs to come out in hour or less, legs and ribs 3 hrs were perfect.
Brining is key to poultry as I am reading (and even fish) so tomorrows round will have a brined salmon on the grill and I have salted a whole chicken to sit overnight and smoke tomorrow as well.
Love the ease of use and for additional instructions, the best website is
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Love weber! |
Become a Pit Master!
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| Review Date: July 18, 2010 |
| Reviewer: smg.2hnds, |
| Great unit - if you are interested in slow cooking, this will easily allow you to become a Pit Master with almost no effort. I generally do overnight smokes and basically can fire it up and leave it overnight while I sleep. The WSM allows you to choose to tend to your cook or not with very little fear of ruining your smoke - it's a very forgiving unit. I'd been putting this purchase off for years because of the cost and, like other weber products (I have the kettle, Genesis and portable gas grill), it is well worth the expense for the functionality and durability. |
Smoke City Baby!
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| Review Date: July 16, 2010 |
| Reviewer: Leif Ericson, NJ |
| This smoker is great, It works so well I have smoked three pork shoulders for pulled pork, and three briskets so far. The briskets took about 8-12 hours, and the pork shoulders were 18 hours for all three at once. I read up a lot on the web site the virtual weber bullet it is very helpful. So easy and tasty.!!! who doesnt love BBQ? |
Weber Smokey Mountain Cooker 18.5 inch
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| Review Date: July 16, 2010 |
| Reviewer: J. Shufelt, Central PA, USA |
| I bought this item based on numerous personal and online recommendations, as a replacement for an inexpensive Brinkman smoker. The new Weber does everything I wanted, all superbly. Since I purchased it, I have smoked country ribs, whole chickens, and two pork shoulders. All came out perfectly and were phenomenally better than when I tried to smoke similar items in my previous smoker. I am especially amazed at the efficiency of this device - it holds temperature well and, if you use some of the charcoal loading techniques (like the Minion Method) I discovered online, is surprisingly efficient in its use of charcoal and smoking wood. |
Great Smoker
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| Review Date: July 12, 2010 |
| Reviewer: Wayne A. Carlson, Conway, AR. |
| Good quality and very easy to use. I fill up the charcoal and water and usually go fishing for the day. Great for roast, small turkeys and ribs. |
The best I've used
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| Review Date: July 11, 2010 |
| Reviewer: Alex, Fly-over Country, USA |
| Ok, ok. I've only had two other smokers, a Brinkman and a custom-made, but this one is well made and easy to use. Features are excellent and I've had great results. Pricey, but I hear that customer support is wonderful from friends. I bought the 18.5 inch model but a 22.5 inch is available. Looking forward to many more succulent meals. |
Smokey Mountain
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| Review Date: July 10, 2010 |
| Reviewer: Patricia Mennella, |
| I purchased this a Father's day gift for my husband and we haven't stopped smoking since! Set up took him no more then 15 minutes and we had our first ribs on it the next day. I read up on other grills and found that the important part of smokers is that they maintain a constant temperature (250-275 degrees). When we made our first ribs (three racks of baby backs fit nicely on the top grating) it took about 4 hours. Never once did I have to add water or wood. The temperature remained at 250 degrees for the entire four hours and I'm sure I had another 2 hours left on that fire. Needless to say they fell off the bone and were amazing. The kids came home for the weekend so we had three racks of ribs going on the top grill and 2 cut up chickens on the lower grill (which were easily added to the smoker a couple of hours after the ribs). The food all came off at the same time and again the results were moist and tender ribs and chicken. It truly is a "set it and forget it" meal. |
Better than Gas
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| Review Date: July 10, 2010 |
| Reviewer: Bo Ling, OR |
My family and guests say the food that's slow cooked on the Weber bullet is fantastic. Maybe they're lying. Who knows? Whole turkeys and chickens, ribs, sausage, pork loin, salmon and steelhead that are patiently cooked (no peeking!) indirectly over coals and the wood of your choice, taste delicious. And the smell coming out of the top vents, I take hits off it.
The temperature holds steady for hours and I can use the leftover coals after I shut the vents down. It's carbon monoxide recycling. How cool! I agree with some of the reviewers about the flimsy door. So comes the makeshift route. I bent the door slightly to fit the curves of the bullet and I flattened and wedged some aluminum foil over the gaps and that works. Small complaints. Overall, it's solid.
Some advice. Check out the Virtual Weber Bullet website. Filled with fans and experts of the product. I was on that sight two months before I bought the smoker and I didn't even need to read the instructions on how to light it. I prefer the various lighting methods recommended on the sight. Great product. Cheers.
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