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Weber 57cm Smokey Mountain

Weber Smokey Mountain 57cm Charcoal Smoker


Weber Smokey Mountain 57cm Charcoal Smoker


RRP: £449.99 | Save 22%
£350.00

Qty:

In Stock - Same day dispatch when ordered before 2pm Mon to Fri

This item qualifies for free standard UK mainland delivery

 

If you're looking for that authentic smokehouse flavour then look no further than the Weber Smokey Mountain 57cm charcoal smoker. With a Porcelain-enamelled bowl and lid, glass reinforced nylon handle and 2 Triple-plated cooking grates this smoker will handle anything you throw at it!. The Smokey Mountain 57cm has a cooking area of 4683cm2.

The lower heat deflector keeps heat inside the BBQ, with the no-rust aluminium air vents you can keep an accurate control over the temperature allowing you to cook fast or smoke low and slow. Don't be fooled by the style of the smoker, you can use it as a standard kettle charcoal BBQ as well as a roaster, but as a smoker it will allow you to infuse exciting flavours into your food, a great addition to any garden.

• Silicone cap for use with thermometer probes
• Premium grade cover included
• Weber instruction manual with recipes
• Dimensions (cm): 124 x 59 x 65
• Diameter: 57cm
• Weight (kg) - 32
  • Part Number: 731004
  • Barcode: 077924009167
  • Shipping Weight (kg): 30
  • Main Cooking Area: 4683 sq cm
  • Catagory: Weber > Smoker > Charcoal > Weber Smokey Mountain 57cm Charcoal Smoker
  • Price Each: £350 GBP - In Stock

Read the Weber Smokey Mountain 57cm Charcoal Smoker Reviews (Overall Rating: 10 out of 10)

Excellent product  -  Bought this as a first time "smoker" and well impressed. Cooked a shoulder of pork for 7 hours and it was amazing. Easy to use.
(24/03/2014) Steve - West Sussex
Awesome BBQ Smoker  -  Bought this just before Christmas and we've been cooking up a storm. It'll comfortably take 6 pork shoulders at once and we did 2 whole turkeys for Christmas dinner. Excellent product.
(13/02/2013) James - Bristol
"12 Hour Brisket with Hickory & Cherry Smoke"
Ingredients:

• 1 whole brisket, approx. 5-6kg, trimmed but with some fat still on the meat.

Cure:

• 16 tbsp sea salt
• 3 tbsp black peppercorns
• 3 tbsp ground coriander
• 1 tbsp muscavado sugar
• 2 ground bay leaves
• 1 tsp cloves

Rub:

• 3 tbsp black peppercorns
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried dill
• 1 tsp English mustard powder
• 1 tsp celery salt
• 1 tsp pink peppercorns

Smoke:

• 12 chunks of Cherry wood and 12 chunks of Hickory wood

• Must have accessory: Weber® Firespice™ Cherry Wood Chunks

Method:

1. Use a pestle and mortar to make the cure and start by grinding the black peppercorns, dried bay leaves and cloves. Add in the salt and give a little grind to reduce the size of the crystals. Add in the remaining seasonings and mix thoroughly. With the brisket in a large food bag take the cure and coat evenly not forgetting to coat the sides and ends. Place in the fridge for 3-4 days, turning it over every 12 hours.
2. After the curing time, remove the brisket from the bag and wash thoroughly under cold running water. After rinsing the excess cure from the sink, put the brisket into the sink and fill with water to cover. With the brisket submerged, leave the cold tap running slowly and allow it to flow down the overflow. If you can’t do this simply drain and refill the sink every 30 minutes. The brisket needs to soak for 1-2 hours. Remove from the water and pat dry.
3. To make the rub. Use a pestle and mortar again and start by grinding up the pink and black peppercorns, add in the remaining dried herbs and spices and mix thoroughly. Coat the brisket all over, making sure to coat the sides and ends. Your brisket is now ready to hit the Smokey Mountain Cooker.
4. To set up your Smokey Mountain® Cooker™ put a layer of Weber® Briquettes into the cooking ring, followed by the 12 Cherry Wood Chunks, another layer of Weber® Briquettes, followed by the 12 Hickory Wood Chunks, followed by another layer of Weber® Briquettes. When you are ready to start cooking fill a Weber® Chimney Starter a third full with Weber® Briquettes and light. When they are lit pour the chimney onto the top of the Briquette/Chuck layers and arrange in the centre. The lit Briquettes will slowly burn down through the layers of unlit Briquettes and Wood Chunks, extend the cooking time of the Smokey Mountain® Cooker™, and also help to regulate the temperature.
5. Place the middle section of the Smokey Mountain® Cooker™ onto the base and fill the water pan ¾’s of the way with cold water. Place the brisket onto either cooking grate, fat side up, and place the lid on.
6. Start with all 3 bottom vents and the top vent fully open. As the temperature rises and the unlit fuel begins to burn, you can regulate the airflow through the Cooker by partially closing the bottom vents. *Do not fully close any of the bottom vents as this will starve the fire of oxygen, and do not alter the top vent as this should always be fully open.
7. Check the water level of the pan every 2-3 hours and keep it topped up to the ¾ level. If the temperature of the Cooker is correct, top up with warm water, but if the Cooker is running hotter than you would like top up with cold water. Ideal cooking temperature is 90°C-110°C.
8. After 6 hours, wrap your brisket in tin foil and return to the cooker and cook for a further 6 hours. Probe the brisket with a clean temperature probe and remove from the cooker when the internal temperature has reached 82°C.
9. Allow the brisket to rest for 20-30 minutes before slicing.