Thursday, August 14, 2008

Weber Smokey Mountain Cooker

Weber Smokey Mountain Cooker

Behold the latest object of our affection - the Weber Smokey Mountain Cooker. Inspired by the amazing barbecue we had on our road trip, we decided that we had to have a smoker. Initially we considered purchasing an electric version since they're reliable and ultra simple to operate. But that seemed boring. What fun is cooking with smoke if there's no fire?

We are definitely in love with this little guy. The first day we had it, we did a trial run. We smoked some tomatoes and some portobello mushrooms. They came out great, but the real star of the show was a piece of flank steak we got from Brandt Beef at the PB farmers market:

Smoked Flank Steak

Yum!


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7 comments:

  1. KirkKAugust 14, 2008 at 1:36 PM

    Niiiice! I was just telling Captain Jack that I was thinking of getting one of these. I look forward to your adventures in smoking......

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  2. MikeAugust 14, 2008 at 7:17 PM

    Kirk - definitely more smoking posts to come!

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  3. rich (them apples)April 3, 2009 at 11:27 PM

    I'm googling for one of those babies right now...

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  4. ToastMay 28, 2009 at 1:33 PM

    Hi guys, as always you inspire me to try more things. My dad always did flank steak heavily marinated and then over direct heat charcoal. I got to thinking that there had to be a better way after trying a dry rubbed direct heat london broil the other day which came out quite tough though flavorful. Since flank steak is so cheap its hard to pass it up. How long did you smoke it and to what temp did you shoot for? I followed your recipe on my side box smoker for smoked boston butt and had FANTASTIC results - several times in a row. I want to do some beef now :)

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  5. SherryMay 29, 2009 at 10:57 AM

    Hi Toast, Having a smoker really makes life better, doesn't it? :-)

    We did a nice, slow smoke for the flank steak: Seasoned with kosher salt and cracked black pepper; Smoked with Pecan wood for 2 1/2 hours at temps ranging from 195-215*F; Pulled when internal temp was 134*F. Wow, that was good stuff. Definitely give it a try!

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  6. CarolAugust 6, 2010 at 2:18 PM

    Hi Sherry and Mike! I finally caught up with all your smoking posts. I am going to work down your list of meat, minus the homemade sausages. :-) I have a duck in the freezer that I'll hope to smoke for upcoming Labor Day weekend. Hopefully mine will turn out as good as yours.

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  7. MikeAugust 6, 2010 at 4:32 PM

    Mmmm, smoked duck! The last few times we've made smoked duck it has been with guests. We need to do one all for ourselves :-)

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