Weber 2820 Smokey Mountain Cooker/Smoker review and price compare 2025- fishinghub

Brand	Weber
Power Source	Charcoal
Color	Black
Item Weight	43 Pounds
Item Dimensions LxWxH	18.88 x 18.88 x 41 inches
Fuel Type	Charcoal

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Charcoal smoker for authentic smokehouse flavor at home
The bowl and lid are made of premium-grade steel coated with porcelain enamel that won't rust or fade
Made of porcelain-enameled steel; 2 nickel-plated 18-1/2-inch-wide cooking grates
Can accommodate a whole turkey and an entire ham at the same time
Measures 41 by 19 by 19 inches; 10-year limited warranty

Product Description

When there is no denying your hunger for slow-cooked barbecue, the Smokey Mountain Cooker can handle your craving. With two 18-1/2-inch cooking grates, the Smokey Mountain Cooker can smoke a turkey and a ham at the same time. With it's porcelain-on-steel coating, rust-resistant aluminum fuel door, solid wood handle, it's designed to last for years to come.

Amazon.com

There's nothing better than slow-cooked barbecue. And, there's no better way to get authentic smokehouse flavor at home than with the Smokey Mountain Cooker/Smoker. Perfect for large gatherings, it's easy to cook a whole turkey and an entire ham at the same time in this roomy charcoal smoker. So there's no need to plunge straight into ham prep when you still haven't recovered from baking the turkey. Made of premium-grade steel, the smoker has two, triple-nickel-plated cooking grates measuring 18-1/2 inches in diameter-plenty of room for larger birds. Individual vents on the bowl and lid offer optimal air-flow control for tender meats and longer-burning charcoal. Rust-resistant aluminum vents and an aluminum fuel door ensure years of clean use. The bowl and lid are coated with porcelain enamel for optimal corrosion resistance. And, a porcelain-enameled water pan adds steam to the cooking process, so meats stay moist and juicy. Maintenance-free, glass-reinforced, nylon handles withstand the elements for the life of this innovative charcoal grill. The Smoky Mountain measures 41 by 19 by 19 inches, and rests easily on a park bench or patio. The purchase includes a Weber cookbook, a heavy-duty vinyl cover, and is covered by a 10-year limited warranty. --Brian Olson

From the Manufacturer

Charcoal fueled
Rust-resistant fuel door
Two triple nickel-plated cooking grates
The cooking grate surface area is 18-1/2 inches in diameter
The bowl and lid are constructed of premium-grade steel coated with porcelain enamel for years of rust-free, dependable service.
Includes Weber cookbook
Heavy-duty vinyl cover keeps your grill protected from the elements.
Maintenance-free handles withstand the elements for the life of the grill.
Individual vents on bowl and lid control air flow, affecting cooking heat and charcoal life.
Porcelain-enameled water pan adds steam to the cooking process, so meats stay juicy.
Made in the USA.

Q:

SO... Anyone selling their used one?

Answer: I am selling my brand new, unassembled in box at $100 off this listed price.and no sales tax. Comes with cover. But I am in northeastern PA and would need you to pick it up - too much to ship

Answer: Check your local CL, or TVWBB

Q:

Can you use wood chips with this smoker?

Answer:

Answer: Can use chunks and chips, soak them first :)

Answer: If you wrap them in foil packets, they can be OK, but bigger (tennis ball / fist size) CHUNKS work better.

Q:

Does it come with the Cover?

Answer: Hello! Yes, all of our Smokey Mountain Cooker smokers include covers. Thanks!

Answer: When I bought mine 10 years ago it did.

Q:

Is there a replacement charcoal grate ?

Answer: Hello! The replacement charcoal grate is part # 63013. We have it available through our call center at 1-800-446-1071. Thanks!

Answer: I believe that it uses the same charcoal grate as the 18-inch kettle grill.

Answer: Yes, I think I've seen them at Home Depot and Lowes.

Q:

how are the 2820 and 72001 different?

Answer: Different sizes - big works better for ribs and large batches to feed more people, but also uses more charcoal. If this will be your FIRST, I’d start with the medium size.

Q:

Is it possible to use this for grilling as well as smoking? Can the charcoal pan be raised closer to the top grill plate?

Answer: Hello, we can't recommend using this model for standard grilling, as the distance between the cooking grates and charcoal is greater than what would be needed for good results, and the grates are not adjustable. Thanks.

Answer: The charcoal cannot be raised a and this is a smoker, not a grill. It's a great smoker and I love mine.

Answer: Not really. The Smoky Mountain Series is really intended for “low and slow” cooking. You CAN crank-up the heat by opening the bottom vents and omitting the Water Pan, (supposed to work great for Prime Rib, gets it off the flames). For Grilling, I’d pick up a used Weber Kettle to go with it.

Q:

can it be used indoors?

Answer: No, I hope that this question is a joke, but using ANYTHING that burns charcoal indoors is a recipe for Carbon Monoxide poisoning. So, not just no, but NO WAY!

Answer: No, it uses charcoal, must be used outdoors only.

Answer: Since it burns off charcoal and emits smoke it can only be used outdoors.

Answer: Absolutely not! This cooks using actual charcoal and under no circumstances should this ever be used indoors.

Answer: Never use a charcoal inside

Q:

Area of grate?

Answer: Hi! The upper cooking grate measures 17.5" and the lower cooking grate measures 17." Thanks!

Answer: The grate is a circle 18 1/2 inches in diameter.

Q:

Can the smoker also be used to grill? Steaks, burgers? Sorry for the naive question.

Answer: Hello, our smokers are best suited strictly for smoking food using the "low and slow" cooking method. Grilling foods that require high, direct heat, such as steaks or burgers, would best be grilled on one of our Charcoal Kettles, gas, or electric grills. Thanks.

Answer: It isnt ideal for grilling since the cooking surface is far from the heat source. This is designed for primarily cooking at low temperatures. That being said you can finish steaks though.

Answer: Yes, just use the bottom section and the cooking grate from the top. Small, but can be done.

Q:

Can you use it for fish and chees smoking?

Answer: For fish like Salmon or Trout, with a LOW fire and the right wood / brined fish, but some pros recommend not mixing use for meats and fish, due to "cross-contamination of flavors.

Q:

does anyone know if any of the vendors can ship to Australia ( Melbourne)

Q:

Why can't I find a replacement charcoal grill for this product?

Answer: Hi Debbie. Are you looking for a specific part for your grill?

Answer: Try this site http://www.virtualweberbullet.com/partschematic.html

Q:

Can/should you leave this smoker unattended?

Answer:

Answer: Sure you can-that's the beauty of that smoker- I smoke my briskets 12 to 14 hours-usually all night-just make sure it is stabilized before you go to bed.

Answer:

Answer: It is made to be used unattended, just use common sense. Use outdoors only, away from anything that can catch fire. I've used mine overnight and while I ran errands during the day.

Answer: Yes, once you have used it a few times you can let it go with only an occasional check every few hours.

mr.Kennedy : awesome smoker

This smoker is everything that people said it was. I have smoked 3 chickens, 10lbs. pork shoulder, 12lbs. turkey, and just last week 4 slabs of ribs. The family ask me every weekend, dad what are you smoking us this weekend. I give it 10 out of 10.

Rodney T. : Awesome.

Love it. Easy to use and meat was amazing!!

E. Wood : Great Smoker

I bought this smoker back in 2005 for my husband. We have been using it ever since on a pretty much weekly basis. It is a wonderful smoker for those of you who BBQ for your family. We've done ribs, whole chicken, brisket, pork shoulder and more on here from start to finish and they always turn out great. You will have to watch it a little, as with all BBQ, but it really doesn't take that much messing to keep the temperature right and the smoker going. We also use it as a grill, which works just great. I don't think it is too intimidating so even if you are trying to break into smoking this one will work just fine for you. This model is a little small for us now that our family has grown and we may have to invest in a larger one, but has worked wonderful for 6 years. It's a great one for individuals or small families. I highly recommend it.

Amazon Customer : Awesome and easy...

I purchased my Weber Smoker several years ago, and it is incredible. A website that is extremely helpful is [...] -- all the tips you need to never ever have even one attempt feel like failure. I studied it, was nervous, but my very first attempt was a terrific success. It isn't hard. The website I mentioned is completely dedicated to this smoker -- tons of tips and ideas and how to best do the coals with a long burn time. Don't go cheap and get those "other" brands -- seen more problems and struggles keeping the temperature just right on those. This is real American Quality through and through. If you've ever wanted to try real BBQ done at home, don't worry and give yourself stress. Just buy the Bullet.

Joseph C. Harter : Awesome cooker

I was passing the info on to a friend about this smoker an remembered I haven't reviewed this item. This smoker is great, just put your meat on it an let it do its job. It not only serves a a smoker, but works as a grill. The elevation of the trays will not allow the drippings to flash, no more burnt meat. I believe you could put a shoe on this thing and make it taste good. I bought our smoker in 2002 and it still is in good shape. The cover they provide is heavy duty as all the Weber products are. We haven't gone out to a restaurant for steak and ribs since we purchased this smoker, why bother. So save the money you would have spent at the restaurant and buy this smoker. The only thing I had to do was drill a hole in the top and install a temperature indicator that I bought.

Tom Bux : Low and Slow made easy!

This is a great product. It lives up to the Weber name. The WSM is well built with tight tolerances so heat does not escape. It is easily possible to get a consistent even burn at 215 degrees for 6 or more hours with a single chimney of charcoal.

The two cooking grates allow you to cook a lot of food at a time, and either grate can easily fit several racks of ribs, a 15 pound brisket, or 2 or 3 pork sholders.

The water/drip pan holds about a gallon of water and allows for warm moist heat, causing a natural convection and ensuring even heating.

It is a breeze to put together and out of the box you will be cooking delicious slow cooked authentic barbeque!

padlnjones : fantastic! highly recommended!

Had my WSM for 3 months or so, used it for ribs, pork butts, turkey, chicken, and a 7 lb standing rib roast. It was easy to use, and everything turned out great with major kudos for the cook. look up the WSM forum on the net for all the help you'll need getting started.

Amazon Customer : Weber All The Way!

Awesome smoker if you want a traditional charcoal smoker.

Christine : Recommend

Great smoker with a lot of room.

Adriansr : almost perfect smoker can be improved on.

I like the sturdiness of the metal , the size and shape. It needs a temperature gauge on it to help minimize guessing and handles on the mid section for easier removal and adding foods to it while smoking. perhaps designing it so one can have easily base meats on the lower rack will also help. cooks great otherwise.

Joe Schmo : I really just want one. UPDATE

UPDATE - 8/19/08

Ok, as promised, I am amending my review... Weber did send me the new bottom bowl "hand picked" from the assembly line. Incredibly, the ring has a slight marred mark on it along the same lines as the last three! - not bad enough to be out of round, so it fits snug in the middle cylinder, so I am keeping it and moving on... There is CLEARLY a manufacturing issue here!!

Now to the good part... I put the new smoker to the test yesterday. LOADED it with 4 full racks of baby back ribs and 2 4lb shoulders. Ribs took ~5 hours and shoulders ~7 hours. Very, VERY good. I have been smoking on a traditional charcoal grill previously, which is a pain, and I have to say that the Weber is very easy - basically fool proof. I believe it's the design - the shape and tight airflow enable you to load it up with coal/wood and basically just tweak the vents for a very long time. It basically sits at 225-250 degrees by itself.

Ordered three different types of wood tonight on Amazon to experiment with...

Even with the manufacturing/return issue, I am so immpressed with the usability of this smoker, I'll give it a 4.75 ranking.

ORIGINAL POST:

Well, I really would just actually like to have one of these grills, but I'm on my third try to get one that isn't damaged.

I am a Charcoal Grill Nut and have toyed alot with slow smoking meats on my traditional Brinkmann charcoal grill. I've gotten pretty good at it but it's a pain separating the coal to one side, meat to the other, regulating the heat, etc.

...So I did all the research on smokers and decided the Weber SM smoker was the best choice. I am a big Amazon user and fan. So I ordered a few weeks ago.

The smoker arrived in an undamaged package. Opened it up and both the top bowl and the bottom bowl had a very uniform marred/flattened spot on the ring. The rings were too far out of round to use and didn't fit in the middle cylinder correctly.

I returned to Amazon and they immediately sent a new one. As an aside, I have to say from this and other experiences that Amazon is absolutely fantastic on returns.

The new one came in a few days. Opened it up. Top bowl fine. Bottom bowl - same exact flaw. Box was undamaged.

I did not want to go through this again - I was 80% sure a third one from Amazon would be damaged. This is not an Amazon issue that I can tell. Everything I saw tells me this is a manufacturing issue and there is probably an entire mfg lot of the bowls that are flawed.

I instead called Weber directly. They are "hand picking" one off the assembly line and sending it to me. I am current waiting for it.

Once I receive it in good condition and try the smoker I'll revisit my rating on this....

Amazon Customer : Weber All The Way!

Awesome smoker if you want a traditional charcoal smoker.

Michael Leonard : Smoker

The best!!!!!!!!!!!!!!!!!! I would not hesitate to purchase another, But they may be a while. It is still smoking stron and will last another 5 or so years. already is 5 years old. great product

BBQ'in : Legendary

I was just catching up on some reviews for past purchases and saw I never reviewed this purchase. Bought this as a housewarming gift for my brother 5 years ago. Didnt know alot about the wsm at the time. wow. Talk about a pandora's box of BBQ this purchase opened up. We now have a BBQ competition team and I can not even begin to estimate how many lbs of ribs, shoulder, chicken, brisket, bacon have been cooked on his. I went on to ditch my cheap offset to get a 22" wsm because of this purchase. I totally recommend weber smokey mountains to anyone. no mater your skill range. you can set this smoker up and not touch a vent for 15hrs. not kidding. might have to add a little water if your still using the waterpan. BBQ is tough and fun, why not take worrying about your smokers performance out from the start.

A2Davidr : Buy The Best First

I just completed my second summer with my WSM and I LOVE IT!!!
This is the second smoker I've owned and it proves the old saying:
Buy the best first and only cry once... I wish I would've listened.

Adriansr : almost perfect smoker can be improved on.

I like the sturdiness of the metal , the size and shape. It needs a temperature gauge on it to help minimize guessing and handles on the mid section for easier removal and adding foods to it while smoking. perhaps designing it so one can have easily base meats on the lower rack will also help. cooks great otherwise.

Overweight : Great Smoker

If you are looking for a smoker, spend the money and buy This One! You will be BBQ ing like a pro in NO TIME. REAL Q, really! At least after checking out the <[...]> sight.

Barn Spotter : Weber Smokey Mountain Smoker

The shipping on this product was lightening quick! Thank you Amazon. My husband is loving his new toy and we are having a blast smoking everything from cheddar cheese to salmon to beef brisket. Delicious!!!

BuckeyeGuy : Great Unit

Seems expensive but when compared to others it is a great unit for the money. Does a lot better job than the cheaper brinkman's etc and just as good as the more expensive green egg

Patrick R. Spooner : Weber Smoker

I purchased my Weber Smokey Mountain Cooker in August 2003 after talking about doing so for years and after looking at many competing models. I am not disappointed. From an engineering prespective it's design is simple and straightforward and it is extremely well built (just compare it to competing models and you will quickly see the difference). By reviewing the Thermometer installation procedures available at "virtualweberbullet" web site, adding an industrial grade thermometer by drilling a small hole in the cover was completed easily.
The results have been fantastic!! I have used the noted web site to learn about techniques to extend the cooking period without having to add charcoal and the rib recipe (The Best Ribs in the Universe) is out of this world! Smoked Turkey, smoked chicken, smoked salmon and smoked almonds have all been easy to prepare and the results outstanding.
I easily designed and constructed a side simple shelf (from two shelf brackets, a 10"x12" piece of oak, and a 1/8"x1" by 30" piece of steel straping available at Home Depot) that can be temporarily attached to the cooking section for use during any smoking session and easily removed so that you can then place the cover on the smoker for storage.
You will not be disappointed with the results of you efforts with this smoker!

Mark Borders : Outstanding Smoker

This smoker is head and shoulders above the less expensive smokers you can buy--yes a little bit pricey but worth it. I purchased a Brinkman smoker 2 month's prior to buying the Weber, used it 3 times with poor results, then I purchased the WSM. Smoking already requires some work and the WSM simplified this process. It is very well constructed and holds temperature over the entire cook time. I have used it a half dozen times with outstanding results. My only knock is that it does not have a thermometer, you will need to mount one.

P. Bradt : The best

This is a great outdoor cooker, easy to use, easy to clean, a good investment. I've done chuck roasts, spare ribs, chickens and lamb, as well as re-setting the grill to make steaks and burgers, and it's worked well for all of them.

In addition, the price ($199) was unbeatable. Don't wait, labor day is coming, buy this and get cookin'.

C. Martin : Outstanding Smoker at a Reasonable Price

I purchased the Smokey Mountain Smoker after a fair amount of research on the net and have not been disappointed. (...)The BIG Plus's are (1)very air tight (2) heavy gauge material (3) Porcelain covered (3)heavy enough so it won't blow away (4)should last for years
(5)Weber supplies a good quality tight fitting cover. I've cooked at least several Pork Butt's and Picnic's, 1 whole turkey, 1 turkey hotel breast, several chicken's, numerous racks of Pork Ribs,chicken wings and thighs and last but not lease Corned Beef and Pastrami. Yes I've given this unit a good workout over the past 4 months. I've cooked some of the meat over night. I would put the Butt's on around 9pm and the temp would still be at 210 - 225 the next morning at 7am. And I didn't stay up all night tending to the charcoal. (...)In closing one of the few really good products that I have purchased in quite awhile

Bob in Richmond : Taking Smokers out from the Age of the Flintstones

This is a well-built unit typical of anything made by Weber. The finish is just like that of my charcoal (propane fired for easy charcoal lighting) grill and will last for many years.

The design is also quite intelligent. As with their charcoal grills, the charcoal rests on its own grill. This permits the ashes to drop down where they won't smother the fire. In addition, there are three vents on the bottom. These permit you to control the amount of heat reaching your food, which is a must when barbecuing. You want the heat low enough, i.e. ususally from a low of 225 degrees to a high of 275 degrees, depending on where you are measuring the heat. But you don't want it so low, i.e. approximately 140 to 160, where nasty botulism bacteria will thrive. There is also a vent on the top, which almost all of the time remains 100% open. The unit is also quite heavy duty.

You'll need other accessories, including a thermometer which measures smoker temperature and one that measures food temperature so that you can be as precise as the fine art of barbecuing permits.

You'll also need good information and can find it at: [...]. My only association with this site, which I believe is associated with Amazon, is that it convinced me buying the Weber was the right thing to do. There's a wealth of information available here but keep in mind, it may take a couple of tries (no more) to get things right.

The ribs are DELICIOUS and better than anything we could buy in town!

James Barclay : Did not know what I was missing until smokey joe came along

This is a great device. Very simple to assemble and use. Maintains consistent heat for what seems like ever. I had a fifteen hour cook without adding more charcoal (using method described at [...]) Also, don't judge smoked food by what you buy in the supermarket, it does not compare.

If you are looking at this grill to compare to others at this price range, don't bother. Stop here and buy now. The only negative I see is being able to find smoking wood other that hickory or mesquite locally. It galls me that I had to buy wood online and have it delivered. Also, get the charcoal starter by Weber, it is a necessity.

Jesse Milligan : BBQ Like a Pro

I bought this smoker last year after extensive research and viewing the excellent web page, [...] This smoker holds its temps for long cooks (15+ hours) with little intervention - unless it's exposed to wind. Otherwise, I use this baby every opportunity I can. Be sure to buy the Brinkman charcoal pan to replace the Weber water pan. That's my only beef - it's a little skimpy.

T. D. Greenwood : Awesome!!!

As an avid backyard bbq'er I was frustated with my new braunfels side box smoker until a saw a friend use his weber bullet. He being a salesman, I was a little reluctant to believe his tales of how easy to use it was and the great results it produced. Well, after watching how simple it was to use I bought one last year and haven't touched my new braunfels since. My bullet maintains a perfect temp for up to 12 hours. I've beeen preaching this thing to others I know that BBQ. I love to use this thing. It makes BBQ'ing so easy.

Barn Spotter : Weber Smokey Mountain Smoker

The shipping on this product was lightening quick! Thank you Amazon. My husband is loving his new toy and we are having a blast smoking everything from cheddar cheese to salmon to beef brisket. Delicious!!!

Hakeem Shabazz : Best Smoker Around

Ahhhh. What can I say. Weber has done a great job with this smoker. I did make a couple of modifications to it by getting a larger water pan, putting in another charcoal grid and adding a chamber thermometer. I love this cooker. A great value!!!!!!!

Thomas Klamerus : Great smoker.

My favorite charcoal Smoker.

AU_Law : Truly Amazing

I want to start by saying that I have used many bbq cookers over the years. At one time I owned a trailered BBQ rig that would cook enough meat to serve 800 people in a single session. I also cooked competitively with that rig.

I must say that the Weber Smokey Mountain smoker is the easiest cooker I have ever used. It has more capacity than you think. It takes very little work to tend, and maintains a near constant temperature (given the type of charcoal used) for hours. A twenty pound bag of charcoal will stay hot for more than 16 hours, which is plenty of time to cook just about anything you can fit in the smoker. The only modification I have used with the basic set up is to add a silicone stopper thermometer to one of the holes in the lid vent. (Available from the BBQ Guru).

Here are some quick instructions (similar to the Minion method on virtualweberbullet) Load as much of 20lbs of charcoal briquettes in the bottom as you can. Then put about 12-15 lit pieces on the top of the pile (these should be white (ashen) hot). Fill the water pan with warm water. Put the meat on the grates (after applying a good rub). Put the lid on (I leave the vent fully open when the thermometer is in the top hole). The bottom vents I set at about 1/3 to half open. LEAVE IT ALONE for about 3 hours. Come back and check the water level in the pan by opening the access door not the lid (in fact never open the lid until it is time for the meat to be done). Check the water level every 3 hours our so and add hot tap water if needed (be careful not to overfill - the fire will go out if you do). I also will shake the charcoal fire ring a bit at each inspection to get the fire going. That is it.

So far I have cooked three different meats. I cooked 4 picnic pork shoulders at once. They were rubbed well before cooking. I left them on for 13 hours and they were perfect. Last weekend I cooked two packer cut beef briskets they smoked for 10 hours, and were as moist as any I have ever cooked. These probably could have stayed on a little longer (11-12 hours) and would have been even more tender. Next project is a good rib cooking. Probably St. Louis cut spares. I expect great results as well.

If you are new to smoke BBQ cooking this is a no brainer purchase. The results are as good as those with cookers that cost thousands of dollars.

Don't hesitate just buy one. You will love it.

Konrad Haskins : This is one of the greatest smokers ever!

The Weber Smokey Mountain (WSM) has taken 1st Place in both Pork shoulder and Beef Brisket at the Jack Daniel's Invitational Barbecue World Championship. I wish I'd won those awards but was only a witness to those two.

I have taken first place in Ribs at the Montana state BBQ championship with a WSM. The American Royal Invitational in Kansas city requires you to be a state grand champion just to enter. Cooking against the best of the best we took home tenth place in ribs on a WSM.

The WSM turns out world class BBQ. It will run for up to 18 hours on a single load of charcoal and wood chunks (which are better than chips). If you need to refuel you do NOT need to lift the top there is a side door for adding charcoal and wood chunks.

The the hardest contest in the world to earn an invitation to is the Jack Daniel's Invitational Barbecue World Championship. At the Jack you'll find many teams cooking on the WSM.

My credentials include over 70 BBQ awards. Five time Grand Champion including two time Montana State BBQ Grand Champion and the Nebraska Grand Champion. Invitations to six invitation only world championship BBQ contests.

Bob in Richmond : Taking Smokers out from the Age of the Flintstones

This is a well-built unit typical of anything made by Weber. The finish is just like that of my charcoal (propane fired for easy charcoal lighting) grill and will last for many years.

The design is also quite intelligent. As with their charcoal grills, the charcoal rests on its own grill. This permits the ashes to drop down where they won't smother the fire. In addition, there are three vents on the bottom. These permit you to control the amount of heat reaching your food, which is a must when barbecuing. You want the heat low enough, i.e. ususally from a low of 225 degrees to a high of 275 degrees, depending on where you are measuring the heat. But you don't want it so low, i.e. approximately 140 to 160, where nasty botulism bacteria will thrive. There is also a vent on the top, which almost all of the time remains 100% open. The unit is also quite heavy duty.

You'll need other accessories, including a thermometer which measures smoker temperature and one that measures food temperature so that you can be as precise as the fine art of barbecuing permits.

You'll also need good information and can find it at: [...]. My only association with this site, which I believe is associated with Amazon, is that it convinced me buying the Weber was the right thing to do. There's a wealth of information available here but keep in mind, it may take a couple of tries (no more) to get things right.

The ribs are DELICIOUS and better than anything we could buy in town!

William C. Boggs : Outstanding

I bought the Weber Smoky Mountain to augment my other smoker and grills. I chose this model since so many competition and professional smokers speak so highly of them and they are right. This smoker has a surprising capacity; 4 pork butts or 2 full packer beef briskets, for example. This is my smoker of choice for baking pizzas too since the fire is right under the food (I use the water pan filled with sand and covered with foil to keep it clean). This smoker is incredibly fuel efficient too; a full load of charcoal can give you 18 hours of cooking at 225 degrees. For the price, for a backyard smoker or starter smoker you cant beat this one.

AU_Law : Truly Amazing

I want to start by saying that I have used many bbq cookers over the years. At one time I owned a trailered BBQ rig that would cook enough meat to serve 800 people in a single session. I also cooked competitively with that rig.

I must say that the Weber Smokey Mountain smoker is the easiest cooker I have ever used. It has more capacity than you think. It takes very little work to tend, and maintains a near constant temperature (given the type of charcoal used) for hours. A twenty pound bag of charcoal will stay hot for more than 16 hours, which is plenty of time to cook just about anything you can fit in the smoker. The only modification I have used with the basic set up is to add a silicone stopper thermometer to one of the holes in the lid vent. (Available from the BBQ Guru).

Here are some quick instructions (similar to the Minion method on virtualweberbullet) Load as much of 20lbs of charcoal briquettes in the bottom as you can. Then put about 12-15 lit pieces on the top of the pile (these should be white (ashen) hot). Fill the water pan with warm water. Put the meat on the grates (after applying a good rub). Put the lid on (I leave the vent fully open when the thermometer is in the top hole). The bottom vents I set at about 1/3 to half open. LEAVE IT ALONE for about 3 hours. Come back and check the water level in the pan by opening the access door not the lid (in fact never open the lid until it is time for the meat to be done). Check the water level every 3 hours our so and add hot tap water if needed (be careful not to overfill - the fire will go out if you do). I also will shake the charcoal fire ring a bit at each inspection to get the fire going. That is it.

So far I have cooked three different meats. I cooked 4 picnic pork shoulders at once. They were rubbed well before cooking. I left them on for 13 hours and they were perfect. Last weekend I cooked two packer cut beef briskets they smoked for 10 hours, and were as moist as any I have ever cooked. These probably could have stayed on a little longer (11-12 hours) and would have been even more tender. Next project is a good rib cooking. Probably St. Louis cut spares. I expect great results as well.

If you are new to smoke BBQ cooking this is a no brainer purchase. The results are as good as those with cookers that cost thousands of dollars.

Don't hesitate just buy one. You will love it.

Jim : Wonderful little smoker, especially for the price!

Today marks my second weekend smoking session with my new Weber Smokey Mountain - what a great little machine!

Last weekend I turned out two racks of babyback pork ribs, mmmmmmmmmm.... Today I'm almost finished with a 6-hour cook of a rack of big ol' beef ribs, and they look great so far! This smoker holds temperature extremely well, is efficient with fuel use and does a fine job.

But, and this is significant, it really needs a thermometer - don't smoke without one if you want to do this right! Get a decent ($20-30) permanent-mount BBQ thermometer, with at least a 2" (preferably 3") dial so you can read it from inside the house or 15-20 feet away. Take a deep breath, bore a hole in the lid, and install one of these! In addition, if you do roasts, briskets, pork butts and other large cuts, you should get a remote-reading probe thermometer so you can accurately read the inside-the-meat temp, which is critical to getting it cooked properly without overcooking.

Knowing and holding your temp where it should be makes all the difference, and you'll be able to dial in the various vents to do it perfectly (I keep top vent wide open and just mess with the lower vents to do a fine job; the lower vents are never open more than 50%, and often fully closed, to keep the smoker at 225-250F).

Make sure to check in at virtualwebberbullet dot com - you can purchase from Amazon via their link, giving the site a little commission, and everything you want/need to know about this smoker is there.

Off to baste and taste . . . . . . .

Tom : tender meats require much tending

the smoked meat product is great, but has to be monitored every 30-40 minutes for 10-12 hours or more.If I knew that before purchacing, I may have bought the electric version,it's thermostatically controlled.

Tom Bux : Low and Slow made easy!

This is a great product. It lives up to the Weber name. The WSM is well built with tight tolerances so heat does not escape. It is easily possible to get a consistent even burn at 215 degrees for 6 or more hours with a single chimney of charcoal.

The two cooking grates allow you to cook a lot of food at a time, and either grate can easily fit several racks of ribs, a 15 pound brisket, or 2 or 3 pork sholders.

The water/drip pan holds about a gallon of water and allows for warm moist heat, causing a natural convection and ensuring even heating.

It is a breeze to put together and out of the box you will be cooking delicious slow cooked authentic barbeque!

Christine : Recommend

Great smoker with a lot of room.

BBQ'in : Legendary

I was just catching up on some reviews for past purchases and saw I never reviewed this purchase. Bought this as a housewarming gift for my brother 5 years ago. Didnt know alot about the wsm at the time. wow. Talk about a pandora's box of BBQ this purchase opened up. We now have a BBQ competition team and I can not even begin to estimate how many lbs of ribs, shoulder, chicken, brisket, bacon have been cooked on his. I went on to ditch my cheap offset to get a 22" wsm because of this purchase. I totally recommend weber smokey mountains to anyone. no mater your skill range. you can set this smoker up and not touch a vent for 15hrs. not kidding. might have to add a little water if your still using the waterpan. BBQ is tough and fun, why not take worrying about your smokers performance out from the start.

C. Martin : Outstanding Smoker at a Reasonable Price

I purchased the Smokey Mountain Smoker after a fair amount of research on the net and have not been disappointed. (...)The BIG Plus's are (1)very air tight (2) heavy gauge material (3) Porcelain covered (3)heavy enough so it won't blow away (4)should last for years
(5)Weber supplies a good quality tight fitting cover. I've cooked at least several Pork Butt's and Picnic's, 1 whole turkey, 1 turkey hotel breast, several chicken's, numerous racks of Pork Ribs,chicken wings and thighs and last but not lease Corned Beef and Pastrami. Yes I've given this unit a good workout over the past 4 months. I've cooked some of the meat over night. I would put the Butt's on around 9pm and the temp would still be at 210 - 225 the next morning at 7am. And I didn't stay up all night tending to the charcoal. (...)In closing one of the few really good products that I have purchased in quite awhile

Quilter_Diane : Makes a great gift!

We gave the Weber bullet as a gift to our son for his 38th birthday. When it arrived we checked to see that the parts went together well. It assembled nicely. The smoker was a great hit at the birthday party. The next weekend we were invited over to have slow-cooked ribs. What a wonderful way to cook. Very tasty.

Amazon does a great job. The package arrived promptly and in excellent shape.

Chad Harwick : The BEST vertical cooker

What can I say, this thing is the best smoker I have used to date. It's so user friendly and especially great for first timers. I love it's "set it and forget it" mentality. I got mine with a bent up bottom vent. I contacted Weber directly and they had a whole new set of vents the next day. Thumbs up for a great company and great smoker!!

L. Hagen : Still getting the hang of it...

I've used the smoker about 5 times now. I am still getting the hang of it. My chicken comes out wonderful, tender with a great smokey flavor. I haven't had much luck with other meats. They have the smokey flavor I am looking for, but they tend to come out dry. I've even use a meat thermometer so that I don't have to open the lid, but the temperature in the cooker fluctuates enough that the meat temp fluctuates. The cooker is very handy in that it can be used as a bbq pit also.

J Garrett : Thank you Weber-Stephen Products LLC

The Weber Smokey Mountain Cooker has been the best purchase that I have ever made in my life on Amazon. Not only did I get a great price, but a great product, that will last me a lifetime. I have cooked many a meals and served many people food cooked on the WSM and never, ever had a complaint.

AU_Law : Truly Amazing

I want to start by saying that I have used many bbq cookers over the years. At one time I owned a trailered BBQ rig that would cook enough meat to serve 800 people in a single session. I also cooked competitively with that rig.

I must say that the Weber Smokey Mountain smoker is the easiest cooker I have ever used. It has more capacity than you think. It takes very little work to tend, and maintains a near constant temperature (given the type of charcoal used) for hours. A twenty pound bag of charcoal will stay hot for more than 16 hours, which is plenty of time to cook just about anything you can fit in the smoker. The only modification I have used with the basic set up is to add a silicone stopper thermometer to one of the holes in the lid vent. (Available from the BBQ Guru).

Here are some quick instructions (similar to the Minion method on virtualweberbullet) Load as much of 20lbs of charcoal briquettes in the bottom as you can. Then put about 12-15 lit pieces on the top of the pile (these should be white (ashen) hot). Fill the water pan with warm water. Put the meat on the grates (after applying a good rub). Put the lid on (I leave the vent fully open when the thermometer is in the top hole). The bottom vents I set at about 1/3 to half open. LEAVE IT ALONE for about 3 hours. Come back and check the water level in the pan by opening the access door not the lid (in fact never open the lid until it is time for the meat to be done). Check the water level every 3 hours our so and add hot tap water if needed (be careful not to overfill - the fire will go out if you do). I also will shake the charcoal fire ring a bit at each inspection to get the fire going. That is it.

So far I have cooked three different meats. I cooked 4 picnic pork shoulders at once. They were rubbed well before cooking. I left them on for 13 hours and they were perfect. Last weekend I cooked two packer cut beef briskets they smoked for 10 hours, and were as moist as any I have ever cooked. These probably could have stayed on a little longer (11-12 hours) and would have been even more tender. Next project is a good rib cooking. Probably St. Louis cut spares. I expect great results as well.

If you are new to smoke BBQ cooking this is a no brainer purchase. The results are as good as those with cookers that cost thousands of dollars.

Don't hesitate just buy one. You will love it.

Overweight : Great Smoker

If you are looking for a smoker, spend the money and buy This One! You will be BBQ ing like a pro in NO TIME. REAL Q, really! At least after checking out the <[...]> sight.

Rick : Nothing but Success

I did a fair amount of research prior to buying this smoker. The information on the virtual Weber bullet site convinced me to give this smoker a try. I've never done true barbecue (low temp and slow cooking), so can't compare to other cookers, but this one works great. Out of the box, assembly went quickly.

Since assembly, over the past month and a half, I've had three cooking sessions in the smoker. The first was three chickens that took about four hours and were fantastic! Second session was on the fourth of July, when I did four chickens and two racks of ribs. Again, fantastic! Most recent cooking session was an eighteen hour slow cook of pork butts and the Weber smoker handled the entire cooking time with the original (very full) load of charcoal. How'd they taste? What comes after fantastic? Out of this world, I guess, because they were beyond fantastic.

If you're going to buy a smoker, skip the cheap ones and get this one. Holds temperature very well over long times, which is required for low and slow cooking. A great smoker I expect I'll be using for many years to come.

Update: After some two and a half months, it now totals nineteen whole chickens, eight racks of ribs, eight pork butts totaling around sixty pounds, and six meatloaves of 2.5 pounds each. I tend to barbecue in abundance and freeze so that we can make use if it in the busier times of the week. Great smoker, turns out great food, you won't be sorry.

Second update: Was wandering around the site and, since I'm using it today, decided to add a new update to this one. I've had this now for about a year and a half, currently doing three racks of ribs for "finger food" later today. I've done 36lbs of pork shoulder at one time, on another time I smoked eight whole chickens at one time (over 31lbs), but both of those extended the cook time a fair amount, so I do less and do it more often now. Still a great little smoker!

Christine : Recommend

Great smoker with a lot of room.

T. Villemure : I love my Weber Smokey Mountain!

I was a little skeptical when I read all of the other great reviews for this product. I mean, how good could it be? It seemed kind of gimmicky to me. However, the thought of barbecue and all of the great reviews finally won me over and I took the plunge and bought it. Boy, am I glad that I did!

The Weber Smokey Mountain produces delicious, restaurant quality barbecue! So far I have cooked chicken, turkey, baby back ribs, and spare ribs. All have come out excellent - nice and tender with the right amount of smokey flavor.

The Smokey Mountain is very well made, assembles quickly with minimal tools, and it works great. It has a nice durable finish, and it comes with a nice cover. Plus, there are several websites dedicated to its use. If you like barbecue, you owe it to yourself to get one of these.

Weber 2820 Smokey Mountain Cooker/Smoker review and price compare 2025

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Questions about Weber 2820 Smokey Mountain Cooker/Smoker

SO... Anyone selling their used one?

Can you use wood chips with this smoker?

Does it come with the Cover?

Is there a replacement charcoal grate ?

how are the 2820 and 72001 different?

Is it possible to use this for grilling as well as smoking? Can the charcoal pan be raised closer to the top grill plate?

can it be used indoors?

Area of grate?

Can the smoker also be used to grill? Steaks, burgers? Sorry for the naive question.

Can you use it for fish and chees smoking?

does anyone know if any of the vendors can ship to Australia ( Melbourne)

Why can't I find a replacement charcoal grill for this product?

Can/should you leave this smoker unattended?

Product reviews of Weber 2820 Smokey Mountain Cooker/Smoker