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Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker,Black

4.7 4.7 out of 5 stars 5,425 ratings
Amazon's Choice highlights highly rated, well-priced products available to ship immediately.
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$549.00

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Size: 22"
Style: Smoker
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Purchase options and add-ons

Brand Weber
Model Name 731001
Power Source charcoal
Color Black
Outer Material Aluminum
Item Weight 68 Pounds
Product Dimensions 24"D x 23"W x 48.5"H
Inner Material stainless_steel
Fuel Type Charcoal
Manufacturer Weber

About this item

  • Porcelain enameled lid, bowl, and center section retain heat and won’t rust or peel
  • Two cooking grates provide ample room for smoking two large items at once
  • Silicone temperature grommet monitors the internal temperature of your smoker
  • Control the temperature of your smoker by easily adjusting the dampers. Smokey Mountain large aluminum fuel door allows grill masters to easily add charcoal
  • Fuel door comes off to make adding charcoal or wood easier while smoking

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This item: Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker,Black
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From the manufacturer

Weber Smokey Mountain Cooker
Weber Smokey Mountain Cooker in Three Sizes

Weber Smokey Mountain Cooker for Low and Slow Charcoal Smoking

Wake up and light the smoker, because succulent pulled pork and fall-off-the-bone ribs come to those who wait. The Smokey Mountain Cooker smoker has two cooking grates for smoking multiple items at once, with a removable door and dampers that adjust easily so that you’re always in control of the heat—and your feast.

Get the Perfect Fit

3 sizes available: 14", 18", and 22" (or if you think like us - 2, 4, or 6 racks of ribs!)

Weber Smokey Mountain Cooker

Superior Heat Retention, Lid Thermometer, and Double Dampers

Consistent Heat:

The porcelain-enameled lid, bowl, and center section retain heat for consistent smoking. The finish also prevents rusting, cracking, and peeling while withstanding high temps.

Heat Control:

Control the temperature of your smoker by easily adjusting the dampers. Closing the dampers completely will cut the oxygen flow to help extinguish coals.

Weber Smokey Mountain Cooker

Quality

Weber Smokey Mountain Cooker Capacity

Capacity

Weber Smokey Mountain Cooker

Control

Weber Smokey Mountain Cooker Silicone Grommet

Connect

Weber Connect Smart Grilling Hub
Weber Connect Smart Grilling Hub
Weber Hickory Wood Chunks
Weber Hickory Wood Chunks
Weber Silicone Grilling Gloves
Weber Silicone Gloves
Weber Butcher Paper
Weber Butcher Paper
Weber Rib and Roast Rack
Weber Rib and Roast Rack
Weber Precision Tool Set
Weber 3 pc Precision Tool Set
Customer Reviews
4.2 out of 5 stars 630
4.7 out of 5 stars 12,127
4.0 out of 5 stars 135
4.3 out of 5 stars 18
4.6 out of 5 stars 5,283
4.8 out of 5 stars 977
Price $82.99 $10.99 $24.99 $53.99 $29.99
Everything You Need to Get Started: Bluetooth compatible smart thermometer with meat probes to monitor your cook. Wood chunks add flavor and burn slowly, perfect for multi-hour smoking. Easy clean, FDA compliant silicone and protects hands up to 400° F Wrapping your meat at the tail end of a low and slow smoke helps to retain moisture. 2-in-1 design to help with your first rack of ribs and creating the perfect roast. All of the tools you need to get started with your smoker.
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Product information

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For warranty information about this product, please click here [PDF ]

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Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker,Black


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Product Description

Slow down the pace and let barbecue fill the air. The Smokey Mountain Cooker smoker has two cooking grates to smoke two large items at once or plenty of ribs. The fuel door is removable so that adding charcoal and wood is easy, and the dampers allow you to be in control of the heat for tender, fall-off-the-bone meat.

Product guides and documents

Top Brand: Weber

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Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker,Black
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Price$549.00$56.95-8% $419.00
List:$454.80
-28% $179.99
List:$249.99
$299.00-20% $39.99
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Important information

Safety Information

• WARNING: This product can expose you to chemicals including nickel, which is known to the State of California to cause cancer. For more information go to www.P65Warnings.ca.gov. • Combustion byproducts produced when using this product contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. • WARNING: This product can expose you to soot, which is known to the State of California to cause cancer, and carbon monoxide, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

Customer reviews

4.7 out of 5 stars
5,425 global ratings

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Customers say

Customers find the food smoker easy to use and assemble. They appreciate its consistent temperature control, making it great for almost all types of smoking. The smoker is well-constructed with no flaws or damage after assembly. It works well for its intended purposes and produces fantastic results.

AI-generated from the text of customer reviews

776 customers mention "Smoke quality"745 positive31 negative

Customers like the smoke quality of the smoker. They mention it's great for almost all types of smoking, and will even fit large butts. It makes smoking meats a little better and more controlled. The smoker is easy to learn, an amazing bullet style smoker, and can easily keep the temperature at 235 to 250 for the entire smoke using thermodynamics and the smoke will coat and it won't rust.

"...The ribs were perfect and moist - the brisket was perfectly smoked and tender...." Read more

"...It's a great smoker...." Read more

"...There were no smoke leaks and temperature was simple to control leaving top vent open all the way and adjusting the bottom vents once and a while to..." Read more

"...Great smoke ring and bark on the outside and melt in your mouth pork; I made a Carolina based sauce to accompany it and wow was that good!..." Read more

709 customers mention "Temperature hold"601 positive108 negative

Customers appreciate the food smoker's temperature control. It maintains a consistent temperature, is easy to regulate, and uses less charcoal. The rotating vents control the temperature well. Setting the temperature is simple, and it maintains a steady 250 degrees throughout the 5 hour cook.

"...taste with this one, and use less wood, and the fire is way easier to keep at a constant temperature..." Read more

"...First, I have found it even easier to control the temperature and keep a steady burn in the 225-250 range on the larger model...." Read more

"...There were no smoke leaks and temperature was simple to control leaving top vent open all the way and adjusting the bottom vents once and a while to..." Read more

"...Great smoke ring and bark on the outside and melt in your mouth pork; I made a Carolina based sauce to accompany it and wow was that good!..." Read more

643 customers mention "Ease of use"582 positive61 negative

Customers find the food smoker easy to use and assemble. It performs well, requires less effort than other smokers, and is simple to control. The thermometers are convenient and don't take long to cook.

"...the same type, but I'm glad I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood..." Read more

"...Assembly is a piece of cake and all of the materials are of high quality (a cover is included in the package as well)...." Read more

"...Setup was really simple and following the instructions on [...] (a great resource!)..." Read more

"...From start to finish it takes about 30 minutes to put this together and anyone can do it...." Read more

542 customers mention "Build quality"471 positive71 negative

Customers appreciate the food smoker's build quality. They mention it's well-constructed, with no flaws or damage after assembly. The smoker is steady for long cooks, has a long life, and no signs of deteriorating metal or rusting. The wood chunks last forever and don't oversmoke or burn too quickly, providing an amazing smoke flavor with perfect bark.

"...grill, then you will realize this smoker will reflect Weber's high quality standards found in their other products...." Read more

"...Still happy though with this purchase and it’s 5 year service life. Great intro to smoking foods. End 2021 Update...." Read more

"...Assembly is a piece of cake and all of the materials are of high quality (a cover is included in the package as well)...." Read more

"...one from George Stephens back in the 1950's - they are top quality charcoal grills and allow for indirect cooking which is the key to excellent..." Read more

502 customers mention "Works well"497 positive5 negative

Customers like the food smoker. They say it works well, the access door works quite well, and the size of the opening is suitable. The result was fantastic, and it's one of the best products for its intended purposes they've ever bought. The gutter guard will work perfectly, honeycomb silicone pot holders worked well, and this smoker will work best with a water pan. Space, cooking surface, and operation requirements are mentioned as good.

"...A great site to get started with is [...]. Great site for anyone, but particularly useful for those that are just getting started with a WSM...." Read more

"...The result was fantastic! The chicken was so moist and tasty it did not need any kind of bbq sauce...." Read more

"...It maintains a stable temperature with ease and delivers excellent results every time...." Read more

"...it sideways to remove and replace the access door, it really does work quite well and the size of the opening makes it easy to add fuel or wood..." Read more

492 customers mention "Value for money"441 positive51 negative

Customers appreciate the food smoker's value for money. They say it's a great product and worth the effort. While it's not cheap, it's a quality purchase that will last for years.

"...I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood smoke taste with this one,..." Read more

"...I've also posted a couple pics of the cooked pork and pulled pork. Great stuff." Read more

"...This smoker isn't cheap but it also isn't a Big Green Egg or a decent side smoker in terms of expense...." Read more

"...Weber makes good products and it is more expensive than foreign units, but then I fully expect it will last much, much longer without rusting..." Read more

470 customers mention "Taste"466 positive4 negative

Customers enjoy the food produced by the food smoker. They say it produces amazing, quality-tasting barbecue and smoked sausages. It easily cooks food for both amateurs and pros, with an impressive cooking area.

"...to use, smaller, less expensive and you can still get the same great wood smoke taste with this one, and use less wood, and the fire is way easier..." Read more

"...The ribs were perfect and moist - the brisket was perfectly smoked and tender...." Read more

"...and would recommend it to anyone that is interested in making some delicious bbq...." Read more

"...The result was fantastic! The chicken was so moist and tasty it did not need any kind of bbq sauce...." Read more

337 customers mention "Size"226 positive111 negative

Customers have mixed opinions about the size of the food smoker. Some find it fits their space, cooking surface, and operability requirements, being smaller and less expensive. The 18-1/2 inch cooker is plenty big to do a turkey or a few pork butts, and you can fit a brisket flat. Others say the 22.5 inch is surprisingly big when you take it out of the box, with a slightly smaller lower grill. The Weber chimney is really big for this sized unit, but it works and gets it going. The only downfall is the limited size of the charcoal area for ashes, and the side door has a poor fit.

"...but I'm glad I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood smoke taste..." Read more

"...a reason Weber started making the 14" again - it is perfect for a small gathering...." Read more

"...The 22.5 is a surprisingly big boy for sure when you take it out of the box but now I can do 8 racks of ribs if I want...." Read more

"...Second advantage is the grate size. I like to bbq large briskets (12-13 lbs) and big racks of ribs as well as 25 lb turkeys...." Read more

28 Grand Championships on this smoker and counting
5 out of 5 stars
28 Grand Championships on this smoker and counting
November 2017 Update:All it takes is one WSM-18 to win a Rib Championship, even caveman pitmaster style when no foil or electricity is allowed. See pics.-----------------------------------------------------------------------My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing using these smokers which I bought off Amazon with free Prime shipping. They work flawlessly and are easy to use and clean up. Our WSMs regularly allow us to win Grand Championships even when we go up against other smokers costing over $15,000.The key step once your smoker arrives is to ensure you season it properly. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One - cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Clean out the ash and proceed to phase two.Phase Two - fill the charcoal basket 1/2 full of unlit briquettes. Then put in a 1/2 chimney of lit Kingsford briquettes in the middle. This will allow a slow burn for 3-5 hours at 72 degrees outside temperature. Adjust the vents to get 275 degrees on the dome thermometer. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. The key is to get fatty meats to generate lots of grease. Toss in a couple of tennis-sized wood chunks to generate smoke. Repeat Phase Two at least twice before you cook meat that you want to eat.Phase Three - When you cook meat you plan to eat, take a tip from me and don't use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don't have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don't spray until it sets. Let it cook longer and check back in 15 mins. You'll get much better results this way. We've won many awards with this technique.When it comes to cleaning your WSM, never wash the insides. Get a good grill brush and scrape down the insides and dome. You need the "aroma" which takes several years to build up. I NEVER mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma faster than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That's why you should buy a pair if you plan to cook seafood/fish/hotdogs. Better yet, get a Weber Kettle for those meats. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. When you need to clean the grates, put the grates in a big plastic trash bag, put on gloves, and spray oven cleaner on the grates while in the bag and let sit for 1/2 hour. Hose off the grates. It's as easy as that. To clean the outsides, I use Simple Green spray.Enjoy your WSMs. They are awesome and built to last.--------------------------------------------------------------Updated March 18, 2014 - in response to questions on fire and temp management on the WSM-18, I added a link with more tips [...]OK. A reader notified me that Amazon deleted my link to my bbq team website where I feature easy recipes of the backyard cook.No worries, you can find it if you Google my team name. It's got pics and such. For the words, I cut and pasted the info for you as follows:Fire ControlBefore I describe how to season your new WSM, I want to explain the basics of fire control in a barbecue pit. Regardless of the pit you're using, they all have three major components that you'll need to learn to control to maintain proper cooking temperatures: 1) the air intake, 2) fuel you're using, and 3) the exhaust vent/chimney. I use Kingsford Blue briquettes so my description assumes you use the same fuel. If you use something else, your mileage will vary.I've used KF Blue since I started competing in 2008 and with over two dozen Grand Championships and 80+ first places including a first place USA in chicken in the Kansas City Barbecue Society Team of the Year 2012; I know KF Blue works well. Besides, I buy them on sale in the summer months for half price and stockpile them for my classes and contest year where I use over a hundred 20-lb bags annually. Yes, I do use other types of fuel like lump charcoal and pellets but I like to compete using KF Blue (no, they are not my sponsor) because I can fly into any city in America and drive my rental car to Walmart to pick up one bag of KF Blue and win a Grand Championship.In the WSM, there are three circular intake damper vents at the bottom that can be opened or closed as needed to allow more or less air to enter the pit. More air and the temperature goes up and less air causes the pit temperature to go down. The circular fire steel fire ring holds your charcoal and you can adjust the amount of charcoal depending on how long you need to run the pit.If you run it for chicken (2 hours), you only need to fill the ring about 1/3 way. If you want to cook ribs (6 hours), you will fill it about 2/3 way. If you're cooking brisket and pork butt (> 12 hours), you want to fill it all the way going past the top of the charcoal ring until it is overflowing. Be sure to remove the excess briquettes that have fallen over the side of the charcoal ring. Do a bit of Jenga and create a volcano shaped crater at in the middle of the overflowing mound of charcoal by removing excess briquettes and returning them to the charcoal bag. When you're ready to start cooking, carefully dump a half charcoal chimney of lit briquettes into the crater. Over the next 12-16 hours, the briquettes will burn gradually outwards as the temperature stays constant. I cook my long haul meats at 250F and everything else (chicken, ribs, tri tip, beef ribs, etc) at 275F.If you are using a full overflowing load of briquettes for a 12+ hour cook, the standard deep WSM water pan won't work because it sits too low and will bump up against the top of your briquettes. No worries. Just remove the deep water pan and use the silver aluminum heat shield instead. You need to unsnap the heat shield and wrap it in double layer of aluminum foil and use that ultra-light pan in place of the deep water pan. If you have access to a WSM circa 2008 and earlier, those older WSMs come with a shallow water pan that does not bump into the briquettes. Alternatively, you can go to Home Depot and get yourself a terra cotta planter base that's the same diameter as the WSM water pan. I don't like the terra cotta approach as it's added weight I have to carry when I transport my WSMs which have already accumulated over 100,000 miles of travel all over the US.Of the three components I mentioned: intake, fuel choice and amount, and the exhaust, the most effective component to maintain constant temperature is not the intake nor the fuel. It's the exhaust. Many beginners I come across are not aware of that. All seasoned pitmasters know how to intuitively draft their pit using "clean" smoke to color and flavor their barbecue meats. The draft refers to the vacuum effect when you open or close the exhaust vent of your pit.When you open the exhaust vent on the WSM, you allow hot air to leave the pit and this creates a vacuum suction to draw air in from the bottom intakes. Thus, by skillfully manipulating the top vent, you can control your WSM like a pro. Many beginners constantly fiddle with their intake dampers in hopes to maintain a constant temperature with less success than leaving the bottom vents untouched and fiddling with the top vent to control the draft within their WSM. In future articles, I'll address the mechanics of damper control on the WSM (e.g., old school versus automated blower systems) and the science on dirty smoke, white smoke, clean smoke, blue smoke, sour smoke, etc. For now, just give my technique a try and see if it works for you.Once you have seasoned your WSM using the steps below, follow my technique to light your pit and leave one bottom vent open and the top vent half open. Allow your pit to come slowly up to temp (it may take 30-45 minutes). If the pit starts to over temp, gradually shut down the top vent and it will calm down. New WSMs invariably overheat until after half a dozen cooks so be prepared to cook with top and bottom vents all completely closed in your first few cooks. If you have the top vent completely open and one bottom vent completely open and your pit does not come up in temp, you can open a second bottom vent, followed by a third. Usually when you open the second or third, it means you're out of fuel. You can toss 20 briquettes through the fire door and be careful not to snuff out the fire. If your fire is already out, you have to light your briquettes before you toss them into the WSM.Here's are a couple of tips if you need ramp up temps quickly. You can prop a ½ inch piece of wood to keep the WSM dome lid ajar. Alternatively, you can open the WSM fire door and let air in to crank up the temps. With both of these quick fix approaches, do not leave your WSM unattended as the temps could rise fast and you'll burn your meats.
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Top reviews from the United States

  • Reviewed in the United States on August 2, 2014
    Size: 14.5"Style: SmokerVerified Purchase
    I have probably a dozen cooks on this smoker so far and all have turned out well. I like the small size of this smoker...perfect for smoking 2 slabs of pork spare ribs on the top grill with room on the bottom grill for more. I'm using this smoker with a Maverick digital thermometer I bought from Amazon too...the type of thermometer that shows pit temps and has a probe for food. My advice, buy the Maverick thermometer and forget about using the thermometer that comes in the lid. You want to measure the temp at the food grate where you are cooking and not the temp in the top of the lid, and the Maverick Thermometer has both a transmitter and a receiver so you can view pit and food temps up to 200' away from the smoker. I often use the smoker while I'm inside while it's hot outside, and by having a receiver thermometer, you can keep an eye on your cook w/o standing over it

    FWIW I also have the 18.5" WSM and I bought a pit blower for it. The pit blower is a fun gadget to use but not really necessary so I don't use the pit blower on my 14.5" WSM. As stated...it just isn't needed. You can keep a fire going at a steady rate (temperature) in this pit without the blower, and by using the Minnion Method of charcoal keeping, you can read about elsewhere, and speaking of which, there is a great online community for the Weber Smokey Mountain smokers (Virtual Weber Bullet). In fact, that forum links to Amazon's website to purchase this pit and other Weber accessories for this smoker

    I have absolutely no complaints using this smoker, and I felt I did a lot of research before buying it. If you've ever used a Weber grill, then you will realize this smoker will reflect Weber's high quality standards found in their other products. Seriously, if you are looking for an easy to use smoker, then look no further, and buy and use Kingsford charcoal with it (in the blue bag). There's quite a bit of information about what type of charcoal to use and not to use on the Virtual Weber Bullet Forum

    By adding chunks of specific wood for smoking, you can achieve true wood smoking on this charcoal smoker. I had a horizontal wood fired smoker 14 years ago which was lost through a move, and I wanted to replace it with another smoker of the same type, but I'm glad I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood smoke taste with this one, and use less wood, and the fire is way easier to keep at a constant temperature

    I'll say this...if you want to smoke packer briskets, you'll need to use the larger Weber Smokey Mountain smokers, and is why I bought the 18.5 WSM smoker, which easily accommodated a 15 lb. packer brisket, after trimming. You could smoke a brisket flat on this 14.5" WSM but if you want to smoke a packer (point and flat) then you'll need the either the 18.5" or the 22" WSM. I think I have the best of both worlds owning two of these (one 14.5" and one 18.5")
    8 people found this helpful
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  • Reviewed in the United States on June 11, 2016
    Size: 14.5"Style: SmokerVerified Purchase
    2021 Update:

    The smoker finally got stuff growing inside after about 5 years, which made me sad. My final thoughts are The 14 was definitely the right choice for me. It gave food lots of smoke flavor we loved. The only drawback for these things is the monitoring of the heat as with very long overnight cooks the wood/charcoal can get critically low impacting the cook. This is also why the 14 was a good choice as was not heavy with food loaded to remove the top pieces from the pit and add more fuel.

    That’s really the main drawback with these things, the monitoring part. That’s why I didn’t replace the unit when it failed and bought a Traeger instead Ironwood instead. Still happy though with this purchase and it’s 5 year service life. Great intro to smoking foods.

    End 2021 Update.

    First off after reading all the reviews I was convinced to go with the 22inch version and call it a day. That would have been a big mistake - that is the problem with buying products online, you don't get a sense of the product. Fortunately I have a bbq shop near my home that stocks the 22 & I can tell you it is huge (like a New York style round trashcan) and heavy (50-60 pounds?) Looks like more for commercial purposes than home cooking.

    Once I saw that monstrosity, I realized my choice was between the 18&14 inch size. After much research and measuring, I realized the 18 inch version was too big as well (& must be equally heavy) - the 18 inch seems like the right size for someone who entertains for 40+ people regularly - overkill for someone wanting to invite his family over or cook for his own family. To put it in perspective, you can fit two pork butts on the 14 and 4 butts on the 18 - I recently did one butt and had enough pulled pork for 6 adults and 6 kids, and there were left overs that could have fed at least one more family (2 adults and 2 kids) - this means I can feed 12-16 with one butt and 24-32 with 2 on the 14 - more than enough. There is a reason Weber started making the 14" again - it is perfect for a small gathering.

    Also, the 14 uses less fuel and will cost less per use in the long run (for example if you smoke 2 butts in the 18 (versus its capacity of 4) u need to use more fuel because of the bigger space to heat up. Remember the unit is engineered/designed for use of Both racks (which makes the 18 more efficient for 4 pork butts versus the 22 for example).

    Another bonus is the 14 kept the temperature very consistent and did not overheat like some have noticed with the bigger models (must be all that charcoal) Finally the 14 is portable (and used around the world by bbq teams that compete) and easier to clean given its smaller footprint.

    My 14 had enough room for us to cook a slab of 5 pound brisket bought at our local warehouse club and an entire slab of baby back ribs cut up into 3 parts. The ribs were perfect and moist - the brisket was perfectly smoked and tender. I did this for my family and we could have easily fed another 8 people. Using the minion method of heating coal (in middle area) there is was enough fuel for an overnight cook 13+ hours at 200-210. I couldn't be happier with the 14inch size and am convinced it was the right call as it is efficient and portable. As a bonus cleaning it was easy as well. If you are on the fence, go with the 14" and use the 100 bucks saved on accessories and food. You will thank me as the others are overkill unless you have a business or cook regularly for 40 (18") or 70 people (22"). Happy smoking!
    Customer image
    EU
    5.0 out of 5 stars
    14inch is way to go, 22 & 18 too big

    Reviewed in the United States on June 11, 2016
    2021 Update:

    The smoker finally got stuff growing inside after about 5 years, which made me sad. My final thoughts are The 14 was definitely the right choice for me. It gave food lots of smoke flavor we loved. The only drawback for these things is the monitoring of the heat as with very long overnight cooks the wood/charcoal can get critically low impacting the cook. This is also why the 14 was a good choice as was not heavy with food loaded to remove the top pieces from the pit and add more fuel.

    That’s really the main drawback with these things, the monitoring part. That’s why I didn’t replace the unit when it failed and bought a Traeger instead Ironwood instead. Still happy though with this purchase and it’s 5 year service life. Great intro to smoking foods.

    End 2021 Update.

    First off after reading all the reviews I was convinced to go with the 22inch version and call it a day. That would have been a big mistake - that is the problem with buying products online, you don't get a sense of the product. Fortunately I have a bbq shop near my home that stocks the 22 & I can tell you it is huge (like a New York style round trashcan) and heavy (50-60 pounds?) Looks like more for commercial purposes than home cooking.

    Once I saw that monstrosity, I realized my choice was between the 18&14 inch size. After much research and measuring, I realized the 18 inch version was too big as well (& must be equally heavy) - the 18 inch seems like the right size for someone who entertains for 40+ people regularly - overkill for someone wanting to invite his family over or cook for his own family. To put it in perspective, you can fit two pork butts on the 14 and 4 butts on the 18 - I recently did one butt and had enough pulled pork for 6 adults and 6 kids, and there were left overs that could have fed at least one more family (2 adults and 2 kids) - this means I can feed 12-16 with one butt and 24-32 with 2 on the 14 - more than enough. There is a reason Weber started making the 14" again - it is perfect for a small gathering.

    Also, the 14 uses less fuel and will cost less per use in the long run (for example if you smoke 2 butts in the 18 (versus its capacity of 4) u need to use more fuel because of the bigger space to heat up. Remember the unit is engineered/designed for use of Both racks (which makes the 18 more efficient for 4 pork butts versus the 22 for example).

    Another bonus is the 14 kept the temperature very consistent and did not overheat like some have noticed with the bigger models (must be all that charcoal) Finally the 14 is portable (and used around the world by bbq teams that compete) and easier to clean given its smaller footprint.

    My 14 had enough room for us to cook a slab of 5 pound brisket bought at our local warehouse club and an entire slab of baby back ribs cut up into 3 parts. The ribs were perfect and moist - the brisket was perfectly smoked and tender. I did this for my family and we could have easily fed another 8 people. Using the minion method of heating coal (in middle area) there is was enough fuel for an overnight cook 13+ hours at 200-210. I couldn't be happier with the 14inch size and am convinced it was the right call as it is efficient and portable. As a bonus cleaning it was easy as well. If you are on the fence, go with the 14" and use the 100 bucks saved on accessories and food. You will thank me as the others are overkill unless you have a business or cook regularly for 40 (18") or 70 people (22"). Happy smoking!
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    2,169 people found this helpful
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Top reviews from other countries

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  • JESUS J. FELIX
    5.0 out of 5 stars el mejor
    Reviewed in Mexico on August 3, 2024
    Size: 14.5"Style: SmokerVerified Purchase
    muy buen asador, weber es garantía!
  • Alfonso Garcia
    5.0 out of 5 stars Excelente
    Reviewed in Mexico on June 30, 2023
    Size: 22"Style: SmokerVerified Purchase
    Excelente producto, con el respaldo de que es weber, llego antes de lo previsto, facil de ensamblar, una chulada!
  • Monik
    5.0 out of 5 stars Excelente por precio y calidad
    Reviewed in Mexico on September 29, 2021
    Size: 18"Style: SmokerVerified Purchase
    Fue un regalo para mi esposo, estaba buscando algo de buena calidad a un costo accesible y fue una gran decisión. Ha preparado cosas deliciosas, muy recomendable
  • RB
    5.0 out of 5 stars The Weber Smokey Mountain is fun to use and the food tastes great!
    Reviewed in Canada on September 26, 2017
    Size: 22"Style: SmokerVerified Purchase
    I'll preface my five star rating by saying I did about seven upgrades to the Weber Smokey Mountain Cooker before using it. It voids the warranty but I did not care about that. Unlike parts in gas BBQs, there really isn't much to go wrong with the WSM. The WSM was delivered promptly, in excellent condition and as advertised. I have only used it once so far but the family vote was unanimous: the WSM flavours the food better than either of my propane BBQs which cost 3-4 times as much. The WSM is fun to use but the trick is patience. You need to get the temp stable before you start cooking. If you want to smoke meat you should be in the 200 to 225F range although the WSM can get much hotter around 350-400 to BBQ. Here are the upgrades I did based on research before I made the purchase:
    1) Upgraded to 5" River Country (RC-T5) adjustable thermometer (available from Amazon) so I could see the temps from much farther away
    2) Added a second charcoal grate (available from Amazon) perpendicular to the stock charcoal grate and held in place with wire. This slows down the rate at which coals fall to the bottom
    3) Upgraded the top grate with flexible hinges for indirect cooking (available from Amazon)
    4) The stock door is flimsy tin and some people said they have leaks so I upgraded to stainless steel with better handle (cajun bandit)
    5) I added the stainless steel hinge for the WSM (available from Amazon)
    6) I added locking caster wheels to the bottom of the aluminum legs so I could wheel it around my deck (available from Amazon or your local hardware)
    7) I added steel handles to the drum center section so I could pick up the top and middle section together.

    I will also say that the mods above are not necessary to using the WSM but they certainly make using it much better and easier. Remember, if you do any mods and drill holes into the WSM, use heat rated rust paint for touch ups. There are online videos where you can watch many of these upgrades and decide for yourself.

    June 28 2024 Update: Am still using the Weber Smokey Mountain and luvin' it! It is covered when not in use and still looks great. For beef jerky I recommend between 160F and 180F for between 5 to 6 hours. For cedar smoked salmon (with Dill, lemon juice, salt & pepper) I recommend about 2 to 2.5 hours at around 225F.
    2 people found this helpful
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  • GreyMittens
    5.0 out of 5 stars Seriously the best ever
    Reviewed in Canada on January 31, 2015
    Size: 18"Style: SmokerVerified Purchase
    Edit: June 26th 2015 - I see this smoker is no longer available via amazon.ca (amazon prime) and that the other two stores who sell it have it priced over $500.00. I paid 360.00 for this early January with amazon.ca. Local bbq stores / home depot also sell it for $360.00 still. Do not pay much more than that for it, or at least shop around!

    What an absolute joy this smoker is. Purchased it off the positive reviews from amazon.ca and the 600+ 5 star reviews from amazon.com. I ordered this from amazon.ca and paid the extra 2 or 3 bucks for next day shipping - hoping to have it arrive before the weekend as a chinook was to be passing through and temps were around 15C.

    The smoker arrived in time, however, it didn't ship with the 3 grills needed to cook (boo!). Yes I was bummed but I have to say the Weber customer support was *awesome*. Phone support from 7am - 9pm Central time was a nice surprise as I called after work and assumed to get an automated message saying to call back between 9-5 or something. The lady on the phone took my serial number down (on the top lid vent) and said she would expedite the grills to me right away - no questions asked. These arrived 2 business days later via FedEx. Mishaps do happen from time to time at assembly but support was great to get me back in grilling action.

    Now for the smoking:
    I read a few tips on the weber and there was a great write up for this unit on amazon.com (it's the top rated review - can't miss it) where the guy is basically a competitor and runs a school on smoking. Follow his tips and you'll be pleased. I did my first smoke with beef ribs. Temp was about 2C and pour cold coals in the smoker. Then you light the coals in your chimney starter:

    http://www.amazon.ca/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_10?ie=UTF8&qid=1422715633&sr=8-10&keywords=weber+kettle

    I was new to smoking and didn't quite get you had to prelight coals and use those to get your smoker going. At least that seems to be the most common method. I let that chimney starter sit on my gas BBQ and stuff paper under it (or light it on the coals on bottom rack of smoker). It doesn't take long for the briquettes to start up and go on their own after.

    Once those are glowing hot you pour them over top the unlit coals in your smoker. Open up all the vents (top and bottom) and let it get to around 200F. Ribs go on and temp was around 225-250. I closed the 3 bottom vents 1/2 way to keep it around that temp. The top vent ALWAYS leave fully open. I was able to manage the temperature quite well by bottom vents.

    These beef ribs cooked for about 3.5 hrs at 225 and were awesome. Basic seasoning with salt, pepper and some garlic powder. I also used 3 chunks of weber hickory wood.

    http://www.amazon.ca/Webber-17056-Hickory-Chunks-5-Pound/dp/B000LNY4C6/ref=sr_1_1?ie=UTF8&qid=1422715927&sr=8-1&keywords=weber+hickory

    This really gave the ribs an amazing taste but some find it pretty strong. Over all, I was really pleased with the ribs.

    Smoke 2 - Pork ribs
    Same steps above but this time 2 hours into the smoke I took them off and put some sauce on all sides. Wrapped them in foil and put them back on for another hour. Wow - just amazing. Wife and I loved them and had friends over to enjoy too (after initial trial run I felt confident to serve guests :) ) Turned out perfect. I also put on some potatoes, dill, butter and onions in a foil wrap and let them stay on for 3 hours too. Veggies turned out great. (poked a few little holes in foil to let smoke in). On this run I used the weber Applewood chunks. It doesn't take like apple but the smoke taste was a little weaker than hickory.

    Rib update: For absolute fall off the bone ribs, I have found the key is to cook around 200 - 225 for 3 hours. Then take them off, sauce them up with bbq sauce or even salsa and wrap in foil. Put back on the smoker for another 2-3 hours. Insanely good. Yes you are looking at a 5-6 hour cook but you have *got* to try it. I also would put on a wood chunk every hour for the first 3 hours. Once wrapped in foil I did not bother.

    I find the smoker easy to use and more importantly - fun!. It's now Feb and I suspect I will do a few more winter smokes but really looking forward to summer and trying a 12 hour smoke on some larger types of meat. Having this simmer all day long giving off smokey goodness ... For the price of this thing, it can't beat. Add to cart and move along!

    gm

    Edit: The smokers after 2009 I believe (as shown in the picture) do have a built in thermometer. I bought a second one and inserted in the side cut out for a probe (also built in by design now from weber) to see if the one from weber was accurate. Both read exactly the same so if you buy this newer model, you should be fine with the default weber gauge.

    Edit 2: I recently did a roast and purchased the igrill mini to monitor inside temps:
    http://www.amazon.ca/iDevices-IGR0001-iGrill-Mini-Thermometer/dp/B00I25PGZO/ref=sr_1_sc_1?ie=UTF8&qid=1423847806&sr=8-1-spell&keywords=igril+mini

    This thing is really awesome and for long cooks or meat that you need to monitor temp, it's a breeze and could watch the temp of the meat while inside on my ipad or iphone (also works with android)

    Edit 3 (Oct 8th): Have used this all summer almost every weekend. Briquette prices seemed best from Walmart or the odd Super store special. Walmart also surprised me with their selection of wood chunks in the bbq section. Very large chunks, inexpensive and wide range of wood.