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Smokenator 1000 – Smoker Kit for Weber 22 Inch Charcoal Grills
The Smokenator 1000 is our most popular water smoker for Weber style kettle grills. Made specially for 22.5″ kettle grills we use the highest quality American Made stainless steel for a product that will last you for many years.
Additional information
| Weight | 4 lbs |
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smokenator –
Love the Smokenator – been using for years. Quality product!
Tajh T –
Had one for several years now… just used it yesterday to smoke a pork shoulder and a brisket, plus a few chicken wings all at the same time. Fabulous results!
Grillin Cajun –
Wow, what a great device. I was really skeptical when I placed the order especially with the price but a friend said he liked his. It is just my wife and I and we don’t need a big smoker or one of the expensive eggs. I was very concerned with maintaining a good temperature but boy I was pleasantly surprised. I did a test run as the directions said and I found that I was having a hard time keeping the temp below 300. I was running 350 for a while before I started figuring out how my dampers worked with the ambit temp and winds. I felt pretty good and I fired it up for a Thanksgiving prime rib roast. I just didn’t know how long it would take with colder temps today and less wind. I was able to maintain 300 dome temp and held steady temp around 220 at the roast. Just after 3 hours my digital wireless thermometer in the roast reached 130 degrees and I removed it. I then dumped a chimney full of hot coals in the center of the Weber and browned/crisped up the outer part then let it rest for 20 minutes. Oh my goodness! It was fantastic with just the right charcoal grill flavor! I am so impressed and excited to use it again.
Harry S –
It works really well… but that story for charcoal to last 6 hours in the array with out adding more is superstitious, maybe a spirt feeds more charcoal or maybe it’s fairies and gnomes… because with perfect ventilation setup one has to feed the unit after 3 hours.
But other than this the thing is great! I love it and I recommend it.
Tested it with a brisket (9 hours)… and the result was impressive. I was thinking about buying a Smokey Mountain, which would have taken up space I don’t have… but now I can survive at least another full year.
Jerry’s BBQ –
It might be a little early to review this since I’ve only used it one time, but I just had to gush about the meal I just had. I skipped the recommended dry runs due to lack of time, though I might do that when I have more time. I followed the instructions — about 50 briquettes and wood in the Smokenator, and about 15 briquettes in my chimney starter. Once all the coals were in the Smokenator and the water pan was on, I placed a 3-4 lb loin pork roast on the grill. I rubbed salt, pepper, and brown sugar on the roast the night before, so it was good to go. With only a little bit of stoking, the Smokenator held 220-250 for about five hours. The internal temperature of the pork was about 145-150 when I took it off to let it rest. I guess I was expecting something like pulled pork, but what I got was so much better — 1/2 inch slices of the juiciest, most tender pork roast I’ve ever had! It was unbelievable. That’s my review for now, but I can’t wait to try a whole chicken and a brisket with this.
It was easy to install, though due to the uneven angle of my backyard, the Smokenator looked like it wanted to pull away from the side of the kettle there for a moment. It seems a little expensive for what you get, but if I continue to get the same results as I got the first time, It’ll be the best BBQ investment I’ve made since I got my Weber kettle. You can tell from the manual that the creator of the Smokenator really did his homework.
Mark S. –
I’ve been grilling out for close to forty years. I’ve owned MANY grills and numerous smokers. I don’t fire up my PRESENT smoker much anymore because it’s gas. I MUCH prefer the flavor of food cooked with charcoal.
I’m no pit master, but I know what’s good or what’s bad in a grill’s performance. I won’t go into detail on that, though. This is no GRILL review. I WILL say that’s I AM cheapskate. That’s why it took me a few minutes to invest $70 in this Smokenator.
I’ve experimented with various ways of smoking using my old Weber Performer. I’ve fashioned aluminum foil in some IMAGINATIVE ways to comprise a setup that offered some formula of heat supply and burn rate of the coals which suited me. No matter what contrived method I’d attempted, temperature regulation and how long the charcoal lasts was always a concern. I got pretty good at that, but it was still inconsistent and tedious.
So this evening, I monitored my first SHORT smoke using this Smokenator. Just some pork chops and chicken cuts. Off and on, I monitored the dome temperature and the smoke emanating from the Weber for well over an hour. I must say: This Smokenator worked VERY well. The kettle temperature remained near my 225-250° desired temperature for longer than I’d expected it would. The smoke kept coming for longer than I’d anticipated too.
AGAIN: Small cuts. No pork butt, brisket, whole chicken…or turkey. Just 8-10 pieces of chicken and pork chops. Now I’m tempted to smoke a larger cut of meat…for the first time EVER in my Weber. If it’s NOT so great, then I’ll update this. Meanwhile, I DO approve of the Smokenator’s performance.
For those who are new to smoking meats – bear in mind that the water in the pan (and the air you let in) are KEY factors of temperature regulation. The water absorbs a huge amount of heat at its 212° boiling point. Of course, the steam it gives off is also 212°. This helps to keep the grill’s temperature roughly in the desired 225-250° temperature range for smoking.
I’ll note that the water pan is small, so it needs refilling after an hour or so. The hint that I got was when I saw the grill’s temperature rising to above 250°. I popped the top and saw the water was getting low. I added more water and…fifteen minutes later – the cook temp settled back down closer to 225°.
All in all, I think the Smokenator is a worthwhile purchase if you own a Weber dome grill and you want to infuse that smoky flavor into your cookouts. Even if you actually own a full-sized smoker, this device allows an opportunity for a MUCH scaled-down smoking session – VERSUS the compulsion to go buy a hundred dollars of big hunks of meat merely to justify firing up the big smoker.