Here are some resources that you will find useful as a Weber Smokey Mountain Cooker Smoker owner. While this is by no means a comprehensive list of resources, it includes some of the most important ones to help get you started.
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You'll find information about the entire Weber product line here, as well
as great recipes, accessories, product usage tips, and other helpful
material. Replacement parts, books, t-shirts, and other
accessories can be ordered online through the website.
Harry Soo is an award-winning Barbecue Grand Champion pitmaster and cooking instructor, specializing in easy, mouth-watering recipes for the home cook. Awarded California Team of the Year 2010 & 2011; Arizona Team of the Year 2010 and 2011; 2010 Grand Champion in Langley, Canada; 2012 Hawaii State Champion; 2012 British BBQ Champion at Cartmel, UK; winner of 27 Grand Championships including a history-making 1st place in all four meat categories in the 2009 Way Out West BBQ Championship...Harry Soo has proven that he knows his stuff! And he competes using the Weber Smokey Mountain Cooker Smoker! Visit his site for recipes, blog postings, class schedules, catering, prize drawings, and more.
This website contains a wealth of articles, many with emphasis on the science of barbecue. It can be a bit overwhelming visually...each page is jammed full of content and ads...but your patience will be richly rewarded with great information and insights into the "zen of barbecuing, grilling, and outdoor cooking".
Founded by Ray Basso in 1995, The BBQ Forum is the grand-daddy of all barbecue discussion forums on the Web and the inspiration behind many barbecuing websites, including TVWB. The discussion covers the broadest range imaginable, including all brands of cookers, all styles of regional barbecue cooking, backyard and competition barbecue, and all skill levels from beginner to advanced. It's truly one of the most special places on the Web for barbecue enthusiasts.BBQ Brethren Forums
Another very popular forum catering to both backyard and competition barbecuers.The Smoke Ring
Here you'll find links to hundreds of barbecue-related websites, all in one place. Lots of interesting people, products, and information, including a discussion forum.
Cook's Illustrated Magazine
Home of the PBS series America's Test Kitchen, Cook's Illustrated is a bimonthly magazine that's a great resource for anyone who is serious about cooking. Each issue includes recipes, cookware ratings, ingredient tastings, quick tips, cookbook reviews, and more. While not strictly barbecue focused, the magazine routinely includes articles of interest to barbecuers such as Brining 101, charcoal grill ratings, chicken brand taste comparisons, and knife sharpening. Cook's accepts no advertising and is to cooking what Consumer Reports is to unbiased product reviews. Call for subscription rates.
Harry Soo's six-hour class teaches you how to apply competition-style barbecue techniques to your backyard cooking. Topics include food safety, meat selection, trimming, injection recipes, rubs, mops, sprays, sauces, temperature control, bark formation, determining doneness, and more. You will work side-by-side with Harry to smoke, grill, and bake 15 different types of meats and sides. Sauces and rubs are all prepared from regular pantry ingredients. And class includes an all-you-can-eat barbecue lunch!
A series of three informative videos from the Baron of Barbecue, 7-time barbecue world champion. Volume 1 covers ribs, chicken and basic rubs. Volume 2 covers brisket, pork butt, and basic barbecue sauces. Volume 3 covers whole hog, salmon, lamb, turkey, sauces, and rubs. $75.00 for all three, plus shipping and handling.
Paul Kirk presents a one day class in which students spend 12 grueling hours cooking and presenting the four competition barbecue meats—brisket, pork butt, pork ribs, and chicken. He also covers sauces and rubs, with students creating their own signature rub under Chef Paul's watchful eye. The day ends with a mock competition in which students present their four entries and participate in the judging process.
Paul Kirk's straight forward, no-nonsense approach to barbecue makes this a great class for anyone interested in learning how to create championship barbecue. Classes are usually organized by state or local barbecue associations. Cost ranges from $150-175.
"Supplying everything but the meat", Allied Kenco focuses on supplies for sausage making, jerky making, and outdoor cooking. This is your source for Morton Tender Quick, smoking bags for turkeys and hams, and tons of other interesting items you never knew you needed.Penzeys Spices
One of the best online sources for spices, herbs and seasonings. Penzeys has every spice imaginable—and some you've never heard of. These products are much fresher than the ones you buy in the grocery store, and most are available in 4 oz., 8 oz, and 1 lb. bags. Their catalog is pretty cool, too!Smoke Wood
The best smoke wood is free smoke wood! Check with local orchards, golf courses, and tree trimming services, especially after storms. Tell them that your hobby is barbecue and you're looking for a few split pieces of wood, and you're likely to get some for free.
If you have to purchase smoke wood, it's best to buy locally whenever possible because of the high cost of shipping.
Hickory and mesquite chunks are readily available at most hardware stores and home centers. Check-out Home Depot, Lowe's, Orchard Supply Hardware, Ace, True Value, and similar stores.
A wide variety of wood chunks are available from Amazon.com, including chunks from Weber and other third-party wood sellers.
Alder, apple, cherry, oak, and pecan can be purchased at specialty stores like Barbeques Galore and from suppliers like Chigger Creek Products (660-298-3188). Guava can be mail-ordered from Guava Wood Farms in Hawaii. You can also find a number of other smoke wood suppliers using this Google search.
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