Weber 2820 Smokey Mountain Cooker/Smoker

this is a really good smoker/grill and I have made some fantastic ribs and chicken with it. The temperature is stable although you will need to buy a thermometer as it does not have one built in (which was surprising).

Good points: smokes well, sturdy, comes with a cover for out side storage, good sized smoking area, fair sized grilling area, easy to clean.

Bad points: the seals could of been tighter (although this can be worked round with aluminum foil but I have not needed to), you have to buy a thermometer.

The 2820 Smokey Mountain Cooker/Smoker seems good on paper, but the quality is poor. The finish on mine was chipped upon arrival and chipped further upon use. The center grilling portion does not fit properly. It does come with instructions and hints, but so far, I have not been able to adjust the vents to maintain a constant temperature, and the instructions are not detailed enough to get me there. The fire is either too hot or extinguishing. Worst, the goofy door must have been designed by an accountant to save money. No self respecting engineer would put a pathetically thin and ill fitting door on a heavy cast iron (steel?) smoker.

It requires nearly constant attention, but I have managed to make some pretty good food in it. I am not sure of what to buy, but I don't think this smoker is ready for market.

E.B. Weber 2820 Smokey Mountain Cooker/Smoker

After using a Brinkman smoker I decided to take out my wallet and get a Weber. The weber is a much better built smoker and easier to use. If your using a Brinkman vertical smoker and thinking about buying a weber just stop thinking and do it. You won't be disappointed.

I've been able to use the WSMC three times since I received shipment of the smoker. It is easy to set up and assemble. All smokes were easy to get going. Maintaining the internal temperature is easy and effecient. This my first time with a smoker. I have a Weber Genises Grill also. It's hard to beat Webers products. If you're considering a "smoker", this is the one to get. There is a web site which is great for "newbies". Lots of help, great recipes, etc. A great buy!

So I have only used this three times to date. Ribs, pork shoulder, and brisket. I am still learning how to build the charcoal/wood fire and set the air vents so you can get the temp between 180 and 200 degrees and LEAVE it alone fof 2-3 hours. The construction is very sturdy and durable, it does not take up too much space, and is easy to use.

I love the fact there are two levels, just make sure, if you use both levels, put the meat that needs less attention below. It is somewhat of a pain to get the grate off the top level to access the lower level. By the time you are all heat is lost and you have to have a good stable place to rest the top rack while you do what you need to do. It would be best for the smoker to come with a top grill that has the side flip-ups so you can sneak a long brush or mop to do your thing below (I will probably look to buy one).

It definitely keeps the food moist with the water pan, and the side access door is awesome for fire maintenance. The grip on the lid handle is nice and thick, and doesn't get hot. Construction is a snap, and it comes with a nice fitting cover, a key to longevity when storing outdoors.