Weber Smokey Mountain (Smoker) - 47cm + Free Cover + Free Delivery - £250 @ Garden and Leisure - HotUKDeals
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This will have a very limited audience, but for the BBQ's (and you will know who you are) out there. To clarify what I mean by this before I get flamed -

BBQ - Is the process of slow cooking food over 2-13hrs and infusing the smoke flavour with the food.
Grilling (Known as BBQ in UK) - Cooking food over open fires

The WSM is one of the best smokers out there. It can be used to do both cold smoking (ie cheese / fish) and hot smoking (ribs, ham, pulled pork etc).

Limited 10-year warranty Porcelain-enamelled bowl and lid 2 Triple-plated cooking grates Glass-reinforced nylon handle Premium grade cover included Two 18-1/2" (47 cm) diameter cooking areas Weber instruction manual with recipes.
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OktaneZA Avatar
5y, 7m agoFound 5 years, 7 months ago
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2 Likes #1
That looks like something I have always needed in my life, just can't afford it.
#2
Wow... tempted...
#3
I paid more than this 20 years ago. One of my best buys. You just have to taste meat smoked for a few hours to appreciate it's merits. Transforms chicken into something delicious. Also a great alternative way of cooking the turkey, If you are into quality food this is something you cannot afford to be without!
#4
i bet meat tastes amazing in this
#5
mmm!!! smoked meat!!!
#6
Can make one for less than £50, might be worth trying before spending this amount of money!
1 Like #7
I've got a Weber. It doesn't get any better. Heat.
#8
Top brand - I have the portable smokey Joe gold, its excellent. I would buy this if I had the faintest need.
#9
#10
intriguing.

Heres the dumb questions tho, seeing as never seen or heard of these before.

I take it the fuel you use would be wood or charcoal? If so, take it you need to use something like a gel to help get the fire started in it?
#11
Midnight Tboy
intriguing.

Heres the dumb questions tho, seeing as never seen or heard of these before.

I take it the fuel you use would be wood or charcoal? If so, take it you need to use something like a gel to help get the fire started in it?

Tboy - You start the charcoal in a chimney starter. Then once this is going you put the hot coals into the base of the WSM. I prefer to use what is known as the minion method, which is to have half the base full with unlit coals pushed to the outside of the charcoal basket, and then pour the lit coals into the middle of the basket. With 6kg charcoals I cab 13+ hours of 250 Farenheit.
1 Like #12
WorKid2
Can make one for less than £50, might be worth trying before spending this amount of money!

You could make something like this for 50+ quid, the best is to use an oil drum which many people call a UDS (Ultimate drum smoker), plans freely available online. However you need metal worki skills, welding/drilling kit and the raw materials, so for the mass market not really do-able. Alternatively you can by the Brinkman smoker - also known as the the ECB (El-Cheap-Brinkman), which has serious issues around maintaining heat and rusting to bits, but is a good way to get introduced to the smoking world for 50 sheet.s

There are other products (ie Excel/ProQ), which are good, but already push you into the high 100 sheets or over 200.
#13
This is my Easter Sunday pulled pork effort - Thats why I love this products

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/222761_10150232450995491_594890490_9040676_7134_n.jpg
#14
OktaneZA
This is my Easter Sunday pulled pork effort - Thats why I love this products

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/222761_10150232450995491_594890490_9040676_7134_n.jpg


I'm sorry but that looks vile and I'm a meat lover!
#15
This is a good deal. Heat added. Was checking it out today in the local weber dealer for £315.
I have two weber kettle bbq and the weber fireplace, but I am struggling to convince myself to lay out 280 notes on one of these, they cost £160 in USA. Seen the ProQ for just over £200 and think its a good price, but really want the Weber.... So will keep saving, maybe next year........
#16
subs
This is a good deal. Heat added. Was checking it out today in the local weber dealer for £315.
I have two weber kettle bbq and the weber fireplace, but I am struggling to convince myself to lay out 280 notes on one of these, they cost £160 in USA. Seen the ProQ for just over £200 and think its a good price, but really want the Weber.... So will keep saving, maybe next year........

Its a fair comment and I had the sane reservations. I bought a brinkman then upgraded to the ProQ which I have had for over a year and now this baby. ProQ is a solid price of kit and £ for £ is probably better value for money for your avg punter. However its heat retention is a problem and the stackers swell due to the heat so you cannot get a consistent result. If anyone is interested pm as I am selling my ProQ for any reasonable offers.
#17
OktaneZA
This is my Easter Sunday pulled pork effort - Thats why I love this products

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/222761_10150232450995491_594890490_9040676_7134_n.jpg


Mmmmmminging.....
#18
smokin :3
#19
Been pondering so heres a maths question for us tightwads :)

(And not saying this is the basis for me purchasing one, but more a curiosity).

How much would it cost to run, fuel etc and cook a big joint, turkey, pork, whatever, in one of these, nicely smoked (but nothing too extravagant).....versus, cooking the same turkey/whatever in a regular gas/electric oven base with a basic seasoning on for a few hours :)

Haven't even bought charcoal in many moons since having a regular gas bbq (which admittedly hasn't been used much of late)

Trying to persuade the missus now as think it'd be great (though are garden isn't too big)

Take it get some nice aromas coming off these too
#20
OktaneZA
This is my Easter Sunday pulled pork effort - Thats why I love this products

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/222761_10150232450995491_594890490_9040676_7134_n.jpg


Hope you enjoy the tapeworm from your undercooked pork... oO
#21
No chum. No tape worm. As you can see there is. Metal probe hanging out the back that is a thermometer. Internal temp of the meat was 195F. Ie cooked. However I dp agree picture looks weirdly red. Hahaah


roof30
OktaneZA
This is my Easter Sunday pulled pork effort - Thats why I love this products

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/222761_10150232450995491_594890490_9040676_7134_n.jpg

Hope you enjoy the tapeworm from your undercooked pork... oO
#22
its a smoker, its not a BBQ...

and it can be easily done for well under 50 quid...

many eastern europe countries use something like that to smoke meat, try adding some wood branches like cherry tree twigs or juniper branches - you'll see what I mean ;)
#23
Tboy, its all about heat management. An electric oven is well insulated and is not exposed to the elements as a result will not need to use as much energy to heat the food. This is hands down the cheapest, bit arguably not going to give you the flavour or pleasure of an outdoor cook. Gas is probably next cheapest, bit on doing the maths last year not by much. The last is charcoal. So to smoke a turkey or pork shoulder depending on the weight you are in for 6hrs to 13hrs. This will be at least 6kgs of charcoal or probably £6. This method is sustained low temps for long periods. If you cooked these items on a kettle BBQ using the same method as an oven or gas BBQ ie 2hrs at high temps you could do it with 2-3kg charcoal making it on a par with gas.


Midnight Tboy
Been pondering so heres a maths question for us tightwads :)

(And not saying this is the basis for me purchasing one, but more a curiosity).

How much would it cost to run, fuel etc and cook a big joint, turkey, pork, whatever, in one of these, nicely smoked (but nothing too extravagant).....versus, cooking the same turkey/whatever in a regular gas/electric oven base with a basic seasoning on for a few hours :)

Haven't even bought charcoal in many moons since having a regular gas bbq (which admittedly hasn't been used much of late)

Trying to persuade the missus now as think it'd be great (though are garden isn't too big)

Take it get some nice aromas coming off these too
#24
Yeah it's a smoker but In the US Smoking is what the call BBQ.

I really fancied getting one but it's way outta my budget, I'm still hoping to get hold of an old food grade Steel drum and use that. I really wanna smoke some ribs and Brisket, mmm!

Stupid Man Vs Food & the Food Network had made me want that stuff so badly!
#25
This is the cheapest option that I have seen people smoking with - An incenerator works quite well. But doesnt have the WAF (Wife Acceptance Factor).

http://www.twwholesale.co.uk/product.php/site/froogle/sn/NWH89

Eastern Europe has a long heritage of smoking, but I think they use dried wood as any wood with resin can be toxic or affect the flavour of the meat.

rudy691
its a smoker, its not a BBQ...

and it can be easily done for well under 50 quid...

many eastern europe countries use something like that to smoke meat, try adding some wood branches like cherry tree twigs or juniper branches - you'll see what I mean ;)
#26
this looks very similar but unsure of model/vat and delivery cost....so will reserve judgment. http://www.plantandharvest.co.uk/products/713
#27
I've got a Pro Q smoker and have been smoking for a while - the Weber is great, but there are cheaper models.

One key factor if you do want to do smoking is to buy GOOD charcoal brickets. I personally use the Weber ones as they have a much longer (and most sustained heat) burning time.

Wood to be used varies depending on the flavour you want to get from it. But one good tip is not to use dry wood (it burns too fast), soak it for at least 30 mins in water.

Another thing with smoking is that you want to ensure you have a good rub or marinade and also to make a "mop" that you'll rub over it once and hour.

I reguarly do a brisket on the smoker for parties, just this weekend I did one. 1-2 hours prep time, 8 hours smoking and then finely sliced. It disappeared SO fast and everyone loves it :)

So - great to do, would recommend it to anyone who likes BBQ's. Weber - excellent make but is also alot more expensive that you have to spend.
#28
Oh and one last tip - make sure any smoker you buy has 2-3 vents on the bottom. Alot of the older ones have one vent which basicaly means only half of the coal burns properly (near the vent due to air flow).

Termite
#29
Wibblers - Agree totally, I have a Pro Q as well and its a really good product. I initially started off with briquettes (Weber) as they make your life easier on long burns, but I have noticed recently that there is a yellow residue left after the burn. I contacted them regarding this and its turns out its the binding agent to bind the charcoal dust. Its food safe, but I didnt like it. So I have moved exclusively to lumpwood charcoal as it has zero additives. However, I wasnt happy with the standard stuff and was recommended the the restaurant grade lumpwood. Comes in a 12kg blue bag and the peices inside are massive (ie it actually looks like wood). The problem I had with this is that I had to full up the ProQ halfway through because the lumpwood was burning so quick. However a tip from another BBQ'er was to use a clay plate in the water pan instead of water (basically just a big flower pot base - non glazed - wrapped in foil). The energy then goes into heating the unit and not boiling the water. As a result I can use about 6-7kg of lumpwood and will easily get 13+hrs burn out of the ProQ.

Wibblers
I've got a Pro Q smoker and have been smoking for a while - the Weber is great, but there are cheaper models.

One key factor if you do want to do smoking is to buy GOOD charcoal brickets. I personally use the Weber ones as they have a much longer (and most sustained heat) burning time.

Wood to be used varies depending on the flavour you want to get from it. But one good tip is not to use dry wood (it burns too fast), soak it for at least 30 mins in water.

Another thing with smoking is that you want to ensure you have a good rub or marinade and also to make a "mop" that you'll rub over it once and hour.

I reguarly do a brisket on the smoker for parties, just this weekend I did one. 1-2 hours prep time, 8 hours smoking and then finely sliced. It disappeared SO fast and everyone loves it :)

So - great to do, would recommend it to anyone who likes BBQ's. Weber - excellent make but is also alot more expensive that you have to spend.
#30
roof30
OktaneZA
This is my Easter Sunday pulled pork effort - Thats why I love this products

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/222761_10150232450995491_594890490_9040676_7134_n.jpg


Hope you enjoy the tapeworm from your undercooked pork... oO

roadkill
#31
OktaneZA
subs
This is a good deal. Heat added. Was checking it out today in the local weber dealer for £315.
I have two weber kettle bbq and the weber fireplace, but I am struggling to convince myself to lay out 280 notes on one of these, they cost £160 in USA. Seen the ProQ for just over £200 and think its a good price, but really want the Weber.... So will keep saving, maybe next year........


Its a fair comment and I had the sane reservations. I bought a brinkman then upgraded to the ProQ which I have had for over a year and now this baby. ProQ is a solid price of kit and £ for £ is probably better value for money for your avg punter. However its heat retention is a problem and the stackers swell due to the heat so you cannot get a consistent result. If anyone is interested pm as I am selling my ProQ for any reasonable offers.


Yes, I will be getting the WSM at some point. Always prefer to buy once, so will buy the best. Putting the price over 15 years works out less than £20 a year. Can't argue with that. I'll continue with my Kettles for now, one of which is an 11 year old Platinum model which looks no older than 1 - 2 years, sat next to my 1 year old One Touch Silver, they both look the same age, build quality is amazing.

I was going to buy the rotisserie kit next week for £150 but I am now going to put that towards the WSM, will be going round the local dealers at the end of this season and see if I can bag a WSM for £250 or less.


Edited By: subs on Apr 26, 2011 10:35
#32
marty-401
this looks very similar but unsure of model/vat and delivery cost....so will reserve judgment. http://www.plantandharvest.co.uk/products/713


Loks like prices include VAT and delivery is free as it is over £100. No idea about the model comparison though.
#33
Tapeworm no no no my friend you have not been educated in the ways of the smoke as yet and when you are fortunate enough to you will indeed to salivating for the taste is like no other. this will have been smoked over many many hours will fall off the Bone and be so succulent that no matter how much you do your guests will be fighting for more.

Anyway to answer a few questions with quality briquettes you will probably need a bag and a half for a turkey over 13 hours. cost probably about 1£0.00, but not really the point the point is the taste and the texture and the sheer infatuation with temperature, smokey flavor, and timings.

please beware this is not for the easily addicted once bitten there is no going back.

i use a proQ smoker and cold smoker which i bought form these guys who are very helpful and service is second to none.

http://www.forfoodsmokers.co.uk/ great advice from Roy there.
also look at
http://proq.forumotion.com/ for more information on food smoking and hot and cold.

Also you will need some wood-chips or dust to provide the smoke flavor, oak, apple, hickory, beech, so many choices and so many flavors to experiment to get one that is just right for you,

wings and ribs are a quick and easy win, done in about 2-3 hours, we are talking low and slow.

anyway OktaneZA hope is tasted as good as it looks.

cheers
#34
PLEASE, nobody quote that picture again - no disrespect to the poster, and i'm sure it tasted scrummy, but that lump of meat looks pretty rank. oO

;)

Edited By: Goopster on Apr 26, 2011 13:31
#35
I have a Brinkmann smoker which is a lot cheaper than a Weber. The food cooked in it is wonderful. Although the meat appears to be pinkish and under-cooked, it isn't as it is smoked over a few hours.
#36
Hahahah

Goopster
PLEASE, nobody quote that picture again - no disrespect to the poster, and i'm sure it tasted scrummy, but that lump of meat looks pretty rank. oO

;)
1 Like #37
can you smoke bacon and sausages..... how long would it take to cook these?

i have had bacon and sausgaes from my local smoke house...

http://www.richardsonssmokehouse.co.uk/
#38
Yes you can smoke them. But the smoked bacon you get from the butchers is cold smoked (ie adds flavour but doesnt cook it). If you want to actually smoke them and cook them. It takes about 90min @ 225F. Sausages probaby 2 hours. You will be suprised how the plain porky can turn into something so amazing by slow smoking it for 2 hours.

Try Pig Candy - Smoke the bacon with brown sugar duster on both sides. After 90 mins, turn and dust again with brown sugar. After 3 hours it goes crispy and you the sugar caramelises. I normally do this as a starter along with Moink Balls (Moo + Oink) - ie a meat ball wrapped in bacon, smoked for 90 mins, then basted with bbq sauce. The generally dont last the trip from the smoker to the kitchen when we have guests.


MontBelzoni
can you smoke bacon and sausages..... how long would it take to cook these?

i have had bacon and sausgaes from my local smoke house...

http://www.richardsonssmokehouse.co.uk/
#39
I am now SOOOOOOOOOOO hungry from reading this thread.
#40
MontBelzoni
can you smoke bacon and sausages..... how long would it take to cook these?

i have had bacon and sausgaes from my local smoke house...

http://www.richardsonssmokehouse.co.uk/


Ooooohhh, that's not far from me. I shall take a look.

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