Weber 18-inch Smokey Mountain Cooker, Charcoal Smoker review and price compare 2025
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Product overview
| Brand | Weber |
| Model Name | WEBER |
| Power Source | Charcoal |
| Color | Black |
| Item Weight | 39.1 Pounds |
| Item Dimensions LxWxH | 21 x 19 x 41 inches |
| Fuel Type | Charcoal |
product features
- by entering your model number.
- Material Type: Steel
- The Weber Smokey Mountain charcoal smoker helps you achieve an authentic smokehouse flavor at home
- It can accommodate a whole turkey and an entire ham at the same time. Item weight- 39.1 pounds
- Made of porcelain-enameled steel, this smoker comes with 2 nickel-plated 18-1/2-inch-wide cooking grates
- Includes a water pan, thermometer, individual vents on bowl and lid, and heat-resistant nylon handle
This fits your .
From the manufacturer
Weber Smokey Mountain Cooker 18 Inch Smoker
Do it for the love of classic barbecue. For tender meat falling off the bone and the first savory bite that makes taking it low- and-slow, in your Smokey Mountain Cooker smoker, worth every moment.
Features
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Plated steel cooking grates | Rust resistant metal legs | Built-in lid thermometer |
Capacity of the Smokey Mountain Cooker 18"
Taking it low-and-slow has never tasted so good. The big cooking area easily executes a large roast that'll feed the family for days.
product description
Size:18"
The first bite of tender, fall-off-the-bone meat makes taking it low-and-slow worth every moment. The Smokey Mountain Cooker™ smoker has two cooking grates for smoking multiple items at once, and easily adjustable dampers for precision heat control. There’s nothing quite like waiting all day for dinner.
product details
important information
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.
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Questions about Weber 18-inch Smokey Mountain Cooker, Charcoal Smoker
Q:
What is the country of orgin for this Smoker ?
Answer: 8th best country in the world! The United States.
Answer: best country in the world USA baby
Answer: Designed in the US,not made in the US.
Answer: Is it really made in USA? Can't find anything on Weber site about this.
Answer: Mani, where do you live?
Answer: Merica!!!
Q:
Am struggling with which size Weber Smokey Mountain Cooker to get - 18.5 inch or 22.5 inch. Can you tell me the advantages to both. Thank you.
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Answer: the 18.5 inch is great i have this one. i was going to buy the 22.5 inch one but i was told it is only good if you plan on having a large amount of food to smoke. i have smoked a 20 pound turkey and a 8 pound brisket at the same time. unless you plan on haveing a large amount of people to feed the 18.5 inch is the way to go.
Answer: I've had the 18.5 for a year and have had a dozen or more cooks on it. We've Cooked for 8 to 10 people and that's really pushing it. I'm considering buying the 22 inch model as you can't put full size ribs on the 18.5 - I have to cut them in half.
Answer: As others have said, it's all about what kind of cooking you do. I have an 18-inch and I'm fine, but if you get a 22 you just don't have to think about volume. Example: for Thanksgiving, I smoked a 15.5-lb bird on the 18-inch. It fit fine but would not hold another pound of turkey.
Answer: Remember, the 22.5 takes A LOT of fuel, everytime you cook. The 18.5 takes less. I've had both, and feel the 18.5 gets the job done 98% of the time.
Answer: I think it really depends on how much meat you want to cook, and your budget.I had an 18.5” one,and I loved it.I donated it to the church,and they are still using it.In fact the pastor is smoking ribs on it today.I only had a fewbtimes when I ran out of room for meat.They are both great cookers.I thinkif I ever replace mine'it will be with a 22” one.It uses more charcoal,but holds a lot more meat.I don’t think you can go wrong with either one.
Answer: 18.5" WSM
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How would you compare the performance between 14.5 an 18.5? same amount of charcoal? same amount of time to cook? any diff in temp control?
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Answer: Thus far I've found that the 14.5" model uses less charcoal (less volume) cook time remains the same. Something very important that I've learned - Wrap your wood chunks (2-3) in foil and cut several vent slits in the top to alot smoke to escape. Using this technique prevents the wood from catching on fire (increases the temperature which is a bad thing) and your chunks/smoke last much longer.
Answer: As good or better overall. I have the 14.5, two 18.5s and the 22.5. The 14 is nice for small cooks. I overloaded it once and had to add charcoal. If you stick to smaller cooks, you won't have that problem. I have had no issues with temp control on it. Either using water or without water. Have roasted chickens in the 320-335 range and have smoked fish at 200-225 and also have done ribs and butts in between.
Answer: Can't answer that I've never had an 18.5. I will say the 14.5 is excellent for my purposes, normally cooking for two but can cook enough meat for up to 8 folks. Great little smoker one of the best I have ever used.
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Answer: I can't directly compare, but can say that the smaller one didn't get hot enough and the cooking times had to be increased a lot because of this.
Answer: I bought it to use with our motorhome and unfortunately, have not had the opportunity to play with it much yet. The first time I was having a bit of trouble getting the temp where I wanted it but the second time I think I got a better feel and loved the result. I think it is a bit more efficient than the larger version. The size still shocks me every time I get it out. Really a convenient size for transporting or small spaces. Would buy it again in a minute.
Answer: How much heat goes out the bottom. I have a composite deck and am concerned about melting or distorting it.
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Will this cover fit? http://amzn.to/2sqpZnx
Answer: Hi! Our smoker's would all include a cover with the purchase of the grill. If you are having an issue with your current cover, please reach out to us at reviews@weberstephen.com and we would be happy to help find the replacement cover for your model. Thanks!
Answer: The smoker actually comes with its own cover. That was a nice surprise and it fits very well.
Answer: Yes. The cover will fit up to a 30 inch smoker and all the Weber ones here are shorter
Answer: It comes with a cover.
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In a power grid failure could you also bake breads?
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Answer: it's possible but the bread would be smokey. You can maintain a constant temperature for baking but it is designed for low temp (200-300) . For bread (350 & up) you would use a lot of charcoal .
Answer: You could probably bake bread in it when there is not a power grid failure. Not dependent on a failure
Answer: The smoker is capable of maintaining a constant temperature for hours, so yes you cook bread but I would not refer to it is baking.
Answer: Yes, there are folks that do it.. go to the "Virtual Weber Bullet" site (very good community reference on using these things, easily found in a web search), pick cooking topics, and scroll way down. Under guest features there's an article on baking with the bullet. They do pizza and bread, with suggested equipment setups to make it possible.
Answer: I'm not much of a baker, but when I left it unattended last weekend, the internal temp at grill level rose to well over 300 degrees. I usually keep it at 225 or so. I'm sure you could do it, but I would suggest moving the charcoal grate to the lower cooking grill to get a more direct/even heat.
Answer: I have not even tried to bake anything but I am sure you could. Check out http://www.virtualweberbullet.com/ for some really good info.
Answer: Cmon really?
Answer: Sure. Go for it.
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Cleaning the bullet...I have a build up of brown residue on the inside of the body and underneath the lid, what do I do? Grates, water bowl...?
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Answer: I used to take a soft brush and soap to the entire thing once a month or so. Now I use a pressure washer, it’s messy but effective. I clean the grates and bowl after every use. I guess some people thing that’s not necessary, but it grosses me out still.
Answer: I don't worry about the build-up inside the smoker since I don't do any fish in it...and if I did, the residue would have to be bad enough to drop onto my cooking foods before I'd clean it. The grates-I usually bring my smoker to a little higher temp than I'll cook at & let the grates get hot, then just clean them off with a grill brush.
Answer: We clean ours monthly during the summer. The residue makes it harder to maintain consistent temperature. Ours always struggles to get to temp when it's dirtier.
Answer: Have not used mine enough to have this problem. If build up includes grease, I.would clean. Otherwise,it's your
Answer: That's seasoning the grill, you leave it alone really. It forms a layer and helps stabilize the temps and create a seal
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Does this keeps all the geese in?
Answer: I am not sure about geese but the grease ends up in the water reservoir in the bottom.
Answer: Doesn't take all that long to clean. A few minutes to wipe down the grates and such. We use foil to make it easier to clean up the bottom.
Answer: Yes its sealed pretty good
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does smoker come with cover
Answer: Yes it does!
Answer: Yes
Answer: Yes it does.
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can you use wood,as well as charcoal?
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Answer: I use wood from a worthless pear tree in my back yard. I used to start off with charcoal and add wood chips. Now I start off with charcoal and the add only wood chunks or logs. I say logs but they are 2-3" diameter and ~10" long. I could start off on wood but I want to use my bag of charcoal. I have smoked 24# turkeys and 16# briskets which have seen only 10 pieces of charcoal to start and then 12 hours of nothing but wood. You do not have to use charcoal and I won't when my bag is empty. I have had my smoker for 35 years.
Answer: Home Depot now sells wood in several different sizes, each larger than briquettes. You can buy bags w/ wood pieces the size of your fist, and you can also buy small, split logs. I use them all, starting w/ charcoal and then adding the larger sizes of wood as needed. It's wonderful to just throw on a couple of the split logs and then just walk away for hours.
Answer: I have not in my 18.5, as I only used charcoal. I do add small chunks of Apple, Hickory, etc. to add smoke flavor, but the main fuel is charcoal.
Answer: When in the smoking configuration, you have to cook with charcoal. Only charcoal will hold the fire long and cool enough to get the job done. Wood can be added to the coal fire for the sake of smoking the food and should be!. I have used mesquite, hickory, apple, cherry...etc. If you buy bags of wood for smoking, I recommend you use chunks instead of chips. You get a longer, smoldering, smoky burn that way. If you set the unit up in the grilling configuration, you can cook with wood if you prefer campfire type grilling, as I do.
Answer: Yes you can, I have used mainly charcoal and mix it with about 15% of flavored woods. Hope this helps
Answer: Never use charcoal or lighter fluid, use royal oak and a starter chimney. Buy the book "Low and Slow", follow the directions and your friends will think you have been smoking meat your whole life.
Answer: Yes... You can use wood... I use small logs. Obviously KB.. 1st answer doesn't know what he's talking about... You can use both.. Go with larger wood chunks or smaller logs..
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How do you season the smoker? And how do you start the charcoal?
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Answer: I seasoned mine with pork fat. I put strips of pork fat on the grate and cooked at 300 degrees for about 3 hours. I start my charcoal with a Weber chimney.
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Answer: 1. I do not season the smoker, but food: meat, chicken, fish, vegetables, even apples, bananas, etc. :-)
Answer: There is a good explanation on how to season the smoker by Slap Yo Daddy BBQ in the reviews. When I start charcoal I fill my chimney and put some newspaper underneath and light it. Then I pour the lit coals on top of unlit coals this is called the Minion Method (google it) ...I never use lighter fluid !! You can taste it in the meat. There is a wealth of information on the Internet on how use this grill for cooking all types of meats. Just do a little research and Enjoy !
Answer: To season it i just did acouple of cooks with some fatty foods. Bacon or meat that you do not wish to eat just to seal up all the holes. To start the charcoal I use a chimney starter with some newspaper under it which lights it up real quick!
Answer: does this smoker come with a cover?
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Does it come with a weather cover or do you need to purchase separate?
Answer: Comes with the cover
Answer: Does not come with a cover. Some people get a cover that can be used while cooking. I find that in cooler temps,it can be difficult to sustain even heat. A friend of mine swears by his cover. He says he always uses it, and that helps maintain even heat.
Answer: the cover came with it.
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14-incher: How much meat can it hold? A 10-pound turkey? Two 5-pound chickens? We're a family of six
Answer: Yes and yes. Two racks upper and lower
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Is this the new model with the silcone grommet ?
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Answer: do not purchase from the amazon store "aim to find" they just sent me the older model without the grommet, even though I asked them if they could send me a newer box
Answer: Just to confirm, I ordered a little over a week ago, and the model I received IS the new version with the silicon probe grommet. At first I thought I was shipped an old stock model, because it says "2011" for the copyright date on the box under the weber logo.
Answer: I ordered this last week and it arrived yesterday and mine DOES have the silicone grommet. Happy Smoking!
Answer: Yes it is.
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Does this work with kettle pizza ring?
Answer: I have not used it personally but I have talked to many people who have and they say it works wonderfully.
Answer: I've never tried it or heard of people trying it. I'd check weber.com they might have some guidance, but I got to think with some ingenuity it could be done.
Answer: I'm sorry. I don't know the answer to that question.
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Buying for BF as a gift, going to get some wood chips to go with it - anything else I need to start him off?
Answer: I also recommend chunks not chips. They last longer. Chips need to be soaked in water. Save yourself the headache. We like Apple wood for pork and Pecan wood for lamb
Answer: Wood chunks work better. A Weber potholder, A good SMOKING cookbook. My husband and I just got the Weber Smokey Mountain, and we love it. We bought lots of cheaper smokers, but none compare to this one!!!!! ENJOY!!!!!!!
Answer: You will need charcoal also.
Answer: Perhaps a rib rack, bags of kingsford charcoal, an instand read thermometer, tongs, oh and a Weber Chimney starter--thats the most important thing. Tell him about the weber virtual bullet forum as well. Its a great resource!! Happy smoking.
Answer: Spray bottle for the apple juice you use in smoking
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Is it possible to deliver to Russia? Perhaps through a transport company?
Answer: Anything is possible...just try.
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Where do you add tbe eood to smoke?
Answer: Assuming you are meaning wood. ....when I do ribs, I add three medium size chunks of apple wood directly on top of coals. I filled briquettes ring about 2/3 full and bunch them up to the sides with a low spot in middle. I start 20 briquettes in a chimney and place them in the middle. Then place whatever chunks of wood directly on top of briquests.
Answer: Chunks of wood are usually added when the charcoal is ready to start smoking. A good book on smoking on the Weber will contain some excellent guidelines. I use applewood chunks. Chips don't work as well.
Answer: The Weber Smokey Mountain smokers, often referred to as WSM's --are likely the finest we mere mortals can ever afford. Love mine. Your owner's manual will guide you on wood placement among the charcoal. But you will place it among the charcoal. I urge you to Google your WSM a lot -- there's great information awaiting you out there. I also urge you to heavy-duty foil, inside and out, your water pan. Even foil over the top so you can not add water. At least try it a few times. Most of all -- enjoy it. It's rather forgiving, easy to use, and produces great smoked meat. Good luck.
Answer: I have the large and the small model. i copy a local commercial BBQ operator and use chunks of red oak that I buy bythe board at a woodworking specialtyshop since it does not growwhere we live. Milder than hickory a little stronger than apple
Answer: You mix the wood in with the hot coals.
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I'm planning to put it on the balcony but the floor is made of wood. Would this get hot enough to burn the floor?
Answer: Our back porch is constructed of wood, and that is where we use the smoker. We have never had any issues with the wood getting too hot... the base of the smoker is high enough off the ground that it protects the structure the smoker is sitting on.
Answer: No we keep ours on a wood deck. The legs hop it up high enough to prevent the heat from reaching the wood.
Answer: It possibly could get to hot. I would put some type of heat resistant underneath it.
Answer: Probably not, because there is an air gap between the charcoal grate and the bottom of the smoker. But I'd still be nervous about the possibility. Perhaps you could put down some kind of fireproof pad beneath the smoker.
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Can you get the temperature down to near 100 for cold smoking? Will filling the water tray with ice do the trick?
Answer: Yea smoke something else days before to learn with your thermometer.awesome quality put 50.50.apple juice and water in moisture pan and keep it full.
Answer: Maybe, if the outside air temperature is below freezing, and you had ice in the water bowl, and use just a little bit of charcoal and one chunk of wood. I never tried it.
Answer: If you buy a Weber a great site for info on usage is virualweberbullet.com. They have a page on cold smoking. Looks like a bit of work but it can be done. See this link - http://www.virtualweberbullet.com/coldsmoker.html
Answer: Just fill with less less coal. And use more water not ice.
Answer: Just fill with less less coal. And use more water not ice.
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Are both the 18 or 22 heavy enough to not topple over with strong Kansas winds?
Answer: How can you answer that , don't you get tornado's that lift houses? Yes they're heavy & stable, but!!!
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1) Weber vs Traeger? which one is better 2) How many times do i have to change the coal/wood during an 8-12 hour cooking? Thx !
Answer: I have an 18” I have gone twenty hours on a basket of charcoal and 6-8 chunks of wood at 225- easy to control and maintain
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Answer: Traeger is pellet, not charcoal. So not fair to compare. As for time, if you're keeping it at 225ish (smoking range) I've just dumped a full starter of unlit coals in, then after getting another full load lit in the starter dumped them on top ( Minion Method) and had it go well over 8 hours no problem.
Answer: I can't really compare it to a Trae get since I have never cooked on one. I will say now that I have 3 WSM's and 6 other Weber's including one that is a 1984 model, I obviously love my weber's. The longest cook I gave done on my 22 is in the 10 hour range and I never added anymore charcoal. I use Stubbs briquettes by the way, low ash compared to some others. That said it depends on a number of variables including water or no water in the pan, outside temperature, wind and the amount of food you are smoking. There are some great online communities to help you, check out tvwbb.com
Answer: I usually start out with a whole bag of charcoal. You can really control the heat. I just made a pork butt and smoked it for 12 hours. I added more coals at about the 8 hour mark. It was so tender the fork I used to pick it up tore right through it. I had my wife hold the flashlight while I picked up the shredded pork with a pair of tongs. Best damn pulled pork I have made. I should have made more because my friends and family didn't leave any leftovers. My vote would be for Weber. After I first used my Weber smoker the temperature gauge had some moisture in it. I called and they sent me a new one no questions asked.
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Answer: Weber vs. Traeger? It depends on much work you are willing to do. They are both great quality but the Weber uses coals and your choice of wood for smoking. The Weber will require constant observation to assure that your temp. stays at the required level by adding smoke wood or charocal or spraying water on the coals if it gets too hot. The Trager is a hopper fed pellet unit that has a constant heat regulator that assures the temp stays at the proper setting, so you will not have to stand over it to adjust smoke or heat, just set and walk away. Hope this helps shed some light on the two units.
Answer: I own both the Traeger and this Smokey Mountain smoker. If your taste buds crave that good smoke taste in your meats that make it barbecue, the pellet grills such as the Traeger does not compare to a charcoal smoker where you can add some wood chunks. If your main interest is ease of use, and no worry monitoring of the fire and a light smoke taste is acceptable to you, then I highly recommend the Traeger brand grills.
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Do you need to soak the chunks of wood in water? I always did with my offset unit.
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Answer: Different folks do different things, and this one almost becomes a religious question. I say it's not needed, although it doesn't hurt anything... I suggest that sometime you soak a chunk of wood it water for as long as you normally do, then pull it out split it with an axe.... You'd be surprised at how little penetration there is. 1/16 of an inch is pretty typical, maybe 1/8".
Answer: No, but I do depending on what wood I'm using and what I am cooking
Answer: I don't. I always use chunks and burry 3 or 4 in the charcoal. Seems to do the job even on a long cook.
Answer: There is no set rule. Everybody has their own idea on how you smoke something. You do whatever works for you and the flavor you like.
Answer: I do and works well
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What kind of Charcoal? Should I use regular briquets or the wood type charcoal? I don't really care for the oder regular charcoal puts off. Thinking of getting one for sure just because of the 5 star rating!
Answer: I use briquets but I'm sure wood type charcoal would be fine.
Answer: I prefer lump charcoal such as Royal Oak. The larger pieces hold heat much better and break down slower than briquettes. Lump charcoal seems to burn the fresh wood I sometimes use at a slower rate as well. I love using my smoker and hope you have a similar experience.
Answer: I've only used regular briquets {Kingsford} and haven't noticed any odor.
Answer: You can use either. I prefer briquets as the heat is more consistent.
Answer: The best is hardwood lump charcoal .
Answer: From both a health standpoint and for improved flavor, you might use the hardwood briquettes. These are excellent for imparting that superior smoked flavor for which these Weber smokers are known.
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Is it too heavy for a woman to use?
Answer: No, not at all. My wife is a small woman, and she doesn't have a problem using it.
Answer: I don't think so since the smoker has 3 sections that fit together nicely. I have the 22 1/2 inch smoker which I believe most any lady could handle. These smokers also come in 18 1/2 and I believe 16 1/2. Keep in mind how much food you might be smoking at any one time as that will guide you on the appropriate size to buy.
Answer: It breaks apart into three sections. The middle being the most heaviest and awkward to carry. My wife can move with relatively ease. I think most women can move it. The 18.5 is also smaller and more easily transportable. The great thing about the 22.5 is you will have no problem smoking whole briskets. The 18.5 sacrifices smoking space.
Answer: No, this smoker is in three sections, the bottom, the lid, and the center section with the cooking racks. Once it's set up and the charcoal is lit only the lid needs to be removed to check / remove whatever you're cooking.
Answer: Not at all. It breaks down into 3 different sections, bottom fire pit, middle grates and water pan and the top. I move it back and forth from the front yard to the back. Hope this helps.
Answer: Not at all. Very easy to handle and my wife can remove the lid with one arm without trouble. You will love it.
Answer: I dont think so, I use it without a problem.
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Is the included thermometer accurate? If not, how do you gauge the temp? TIA
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Answer: Mine is very accurate. I also bought a wireless thermometer so I can check the temp anywhere near by. Highly recommend one.
Answer: Not accurate enough to trust a cook to, the food is placed quiet a distance between where thermometer is. I use dual digi thermometer like the Maverick Et-732 Remote Bbq Smoker Thermometer
Answer: Mine is not accurate, but I've always used a Maverick digital anyway, so I was never concerned about it.
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how large a turkey can I cook in this ?
Answer: I have not yet done a turkey, but the grate area is quite large with lots of space to the top of the grill. If you are going to be smoking the turkey at a low temperature it would be best to keep the size to 16 pounds or less, otherwise it will take a long, long time. There is also a danger of bacterial contamination if it takes too long to reach the safe temperature.
Answer: I've done turkeys up to 25 pounds and they come out great. Incredibly juicy. But you MUST use a meat thermometer to ensure that you get to the right temperature.
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what is the minion method
Answer: hi, karen. the minion method is a way of lighting your charcoal to extend the burn time. basically you leave a blank space in the middle of the grate and build a ring of charcoal around that blank space. then you would fill the open or blank space with lit coals. this will burn toward the outside and slowly ignite the other charcoal as the burn goes on. the basis of this is to control and to prolong the burn time.. its actullay very simple but highly effective .. give it a search on youtube and there will be dozens of videos showing the process...
Answer: Fill the charcoal chamber with unlit charcoal then place a small bit of lit charcoal on top of the unlit charcoal. The idea is that the lit charcoal will maintain a consistent heat and slowly light the charcoal on the bottom over the course of several hours giving you a long, consistent burn time.
Answer: I don't know if this will post: virtualweberbulletDOTcom/fireup2.html (replace the DOT with a .) but it explains it well and is a great site for the Webber Bullet.
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what type of temperature probe can be used
Answer: Hello, thank you for your question! We suggest using a meat temperature probe like our iGrill 2 series. Thanks!
Answer: There is a grommet to insert the probe and the wire associated with it. It should fit pretty much any standard probe. I use a ThermoWorks probe in mine. It works fine.
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Is the cooking surface wide enough to accomatr a large piece of brisket?
Answer: The cooking surface is BIG-- I think the width of a big brisket is no problem but I've seen some briskets that their length might have to be bent to form to the roundness of the grill--but overall the cooking area is Huge
Answer: Although I haven't done a brisket on mine yet, I would be pretty confident you could put a 15-16lb brisket on pretty easily. There's a lot of cooking surface. Hope that helps!!!
Answer: We just fixed a 12-13 lb brisket on ours yesterday just on one rack, and maybe could of put something else on there also.
Answer: I would say so haven't done a brisket yet but had 2 racks of baby backs on last week end with room for 2 more.
Answer: With 363 sq in top grate should be able to. The unit is 22 1/2 in round. There is another grate below for more meat.
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Did the smoker arrive undamaged? I was wondering if it came in the Weber box or an extra box on the outside.
Answer: The smoker arrived undamaged. It was only in the original Weber box. But there was plenty of cardboard inside to protect the pieces.
Answer: My smoker arrived in perfect condition. No damage whatsoever. It arrived in a Weber Box, there was no extra Amazon packaging. That Weber Box has very good protection though.
Answer: Dont remember but it was well packed and undamaged. It is the best smoker for the money hands down. It keeps a steady temp. And will run for 8 to 10 hours without a refill.
Answer: My first smoker was two weeks late (used prime) and was bashed in badly...Needed to send back.
Answer: Yes it came in a weber box and was undamaged.
Answer: The smoker came undamaged...was packaged very well.
Q:
I'd like to give smoked turkey a whirl this Thanksgiving. Has anyone used this unit to smoke a whole turkey? If so, how big of a bird?
Answer: Yes, and they are delicious. As others have mentioned, smaller birds are easier to do. Although it is not difficult, I would not recommend doing a Thanksgiving turkey as a first cook. There are a few things to learn. The virtual weber bullet site is a goldmine of information on turkeys and all other aspects of smoke BBQ.
Answer: No problem. I like to do 12-15 lb turkeys. Give yourself plenty of time though. Plan on 25 minutes per lb if you are cooking at 250 degrees. I like to run my smoker hotter around 350. If you want crispier skin, place the turkey on the lower cooking rack with no water in the pan. Just foil it. Please be sure to check the temp in each thigh not just one. I also like to cook the turkey breast down.
Answer: Yes, it can be done but I would not recommend smoking much more than a 10 lb. turkey as you want to be sure the turkey reaches the proper internal temp. without drying the bird. Good luck!
Answer: We bought ours for same purpose. We practiced with capon and the theory is to do a 12# whole turkey but if that is too small you do another cut up on the other grate. They seem to be exactly the same temperature as its all smokey steam. I don't know how folks get the high temperatures with water in the tray
Answer: This version does a pretty good job and you should stick to the 10 lb bird like others have said. You may want to google search the virtual weber bullet as they have awesome recipes on there.
Answer: Also try alder wood. It is nice for poultry
Q:
How easy is it cleaned out ash-wise? Thanks! (PS: what is the product issue that Amazon is currently dealing with?)
Answer: Very easy. It's takes one minute to take down (3 pieces), simply dump the ash and wipe down. As for the product issue, I have no idea. The WSM is the best investment I've made. There is nothing on the market that can touch it for temperature control.
Answer: If your conservative and wish to save unburned coal you will have to come up with some kind of process to "rake" out the cold coals to seperate them from the ash. Im thinking of the same process to clean a cats litter box. I use my gloved hands in my WSM but am looking for a better way. If your not worried about saving coal just dump the COLD coals into the garbage. I dump mine into our fire pit and clean that out with a shovel about once a month. Not sure about the product issue AMAZON is dealing with. I know not to what you refer.
Answer: Take out the grate and dump in an ash barrel/bucket. Wipe off any dusty residue. Done. Dont know about any other issue you are inquiring on
Answer: Very easy. After a smoke, I shut all vents and usually let the smoker sit overnight to be sure all fire is out. Then simply remove the lid and body, and it's simply a matter of dumping the ash in the bottom into a garbage bag or whatever container you prefer. No problem!
Answer: The best smaker I have had, as a small portable unit. Very easy to take apart and clean.
Answer: Order the "scoop" and it is very easy. Also not hard with any sand box shovel or just pick it up and dump it
Q:
does thsi have the silicone grommet
Answer: I got mine 9 months ago and it did have the grommet. I am almost positive all of the ones being sent out now have the grommet. By the way, the grommet in my mind is a necessity. If you by chance get one without it, return it and tell them to send you a current model.
Answer: no it does at least my don,t have silicone grommet. hope this helpful
Answer: Yes it did. I have not used it, but it does. || Just read the other answer...You mean the access to a thermameter? If so, yes. I assume it is silicone. Plastic like rubber substance.
Answer: yes. I have used it and ti works good.
Q:
Torn between a pellet grill (green mt., etc.) and this nice 22" weber. what advantage does this have over a pellet grill? thanks!
Answer:
Answer:
Answer:
Answer:
Answer:
Answer:
Answer: The advantages relative to an electronic-controlled pellet grill:
Answer: Thanks! Good points. I'm also noticing that this smoker has quite the following!
Answer: the food will also taste way better with charcoal than pellets. requires more work but worth it
Answer: Great answer Alan. I'm convinced now. Thanks!
Q:
Does it come with the cover?
Answer: I ordered 18.5; cavern came with it. Absolutely love it
Answer: Yes it did. This smoker is awesome. The best value in my opinion.
Answer: Yes mine did
Answer: Yes it do
Answer: Yes it does
Answer: Yes.
Answer: Yes, a pretty good one at that.
Q:
Can char oal grate be raised to grill bettef.?
Answer: The charcoal grate can not be raised. However, you have 2 grills to choose from, so you can decide if you want your meat close or further away from your charcoal.
Answer: Hi! We do not recommend modifying our grills. Check out our blogs on Smoking here: https://www.weber.com/US/en/blog/tags/smoker for some great tips! Thanks.
Answer: There are two levels to the smoker. You could buy separate a grate that has a raised grate.
Q:
Does the 18in come with a cover?
Answer: Hello! A cover is included with our 18-inch Smokey Mountain Cooker. Thanks!
Answer: If you asking if this 18in come with a protective cover, yes. It is a nice cover.
Answer: Yes it does every Weber Smokey mountain smoker comes with cover that says Weber on it
Answer: Yes it comes with a cover :)
Answer: No it does not. You have to purchase the cover separately
Answer: Mine did
Answer: Yes
Answer: Yes
Q:
I love smoke northern Pike but cannot get that here in Indiana. Can anyone recommend a good whitefish or a fish that taste like pike?
Answer: try checking out fish suppliers in Oregon, they have some great places especially in Eugene, Oregon.
Q:
I have an order waiting but want to ensure the 22.5" weber smokey mountain is a 2014 model...is this the 2014 improved unit?
Answer: It's the 2009-2013, until Amazon runs out of old inventory, then it will be a 2014. The model number is unchanged, so the new ones will just work their way into the inventory stream over time.
Answer: This is the 2009-2013 WSM 22.5.
Answer: No, my husband said the 2014 will have a rubber grommet on the side to insert a temperature probe.
Q:
Can you get away with setting up the smoker and leaving it to cook over night while you sleep?
Answer:
Answer:
Answer: I would say No. The charcoal chamber holds enough for about 5 hours of heat. I guess only if the cook would allow the heat to dip to 200 than maybe.
Answer: How long do you sleep? Seriously, I have done an all-nigher smokin some butts, but woke up after 5 hours to check and add another chimney of lump coal. I do want to see what happens if you load the Weber to the gills and don't bother checking - it holds temp fine and might make it for 10ish hours for pork butts.
Answer: Using the half lit coals half new coals you could do that I think once vents are set right to keep it at 225 it should be good to go. I went 5 hours with no problem, but can't say for any more than that
Answer: You can, but I wouldn't recommend it. If you set up the coals perfectly in a pattern where they will gradually burn, you can get 4-5 hours of smoke time without adding coals. But if there's ever a need to adjust the Breathers for more/less air flow, you're a bit screwed. I'm guessing you're asking for a brisket. I've only done those all day for dinner.
Answer: I can't recommend leaving something burning unattendened but I have left mine for considerable amounts of time. I know people do leave them overnight but you still need to check and adjust the temp from time to time.
Answer: I don't think it is safe. We don't stand over the cooker, and leave it unattended for a a few hours if we need to. Still, overnight is a long time not to check on progress. If you follow the instructions and be sure that it is in a safe location, it could be okay. I would read everyrhing very carefully.
Answer: I would not recommend it. Better to have someone watch the coals and make sure your temp is consistent. We take turns sleeping
Answer: have not done that yet but i have got 4.5 hrs without doing anything i will try more coals next time maybe get more hrs
Q:
Which size (18.5 or 21.5)? - If I plan on using it mainly for gatherings of 12-15 people will the 18.5" work most of the time? Thoughts?
Answer: I would spend the extra $100 dollars or ao and go with the 21.5. I can easily do four full racks of spare ribs, could do six pork shoulders, four briskets, seven dozen wings etc. The 21.5" has about 1 1&2 times the cooking area of the 18.5".
Answer: I have had both sizes. If you are cooking for that large a crowd I would definitely recommend the 21.5 model. It is also much more durable than the 18.5 inch model and the aluminum door construction on the 21.5 inch is much superior.
Answer: I bought this for my son in law who lives in Virginia. We were visiting and ordered it while were there. He absolutely loves it. In conversations with his friends, everybody , everybody mentioned you should get the 21.5 inch if you are cooking for a group of 6 or more. He rants and raves about this smoker. He can't wait until Xmas when his family is coming for 4 days. He's practicing on it now so he will be ready for the visitors on Xmas. He loves the size of the door on the 21.5. He had a smaller smoker (another brand) and the door was small and it was a pain in the butt. The door on the 21.5 is pretty darn big.
Answer: That depends on what you are cooking for your guests. An 8 lb boneless pork butt yields about 5.5 lbs of pulled pork. I would serve 8 oz portions, so that would allow about 10 people per butt. I have smoked 6 such butts on my 21.5 inch WSM. I have also smoked 1 butt. Chickens are less efficient, servings to smoker space. Perhaps 2 people per chicken. I would cook no more than 8 chickens on my 21.5 inch WSM, thus 16 guests, more if some eat less than ½ of a chicken. I hope that helps.
Answer: 21.5 is the way to go
Answer: Go big. You won't regret it. Worth the additional cost. You'll never wonder if you'll have room for everything .
Q:
Does the 14 inch smoker come with a thermometer already installed? If so, why are they selling a thermometer? Maybe to check temp of the smoked meat??
Answer: The 14.5" Smokey Mountain is exactly like the 18 and 22 inch smokers, just smaller for smaller cuts of meat. It does have s thermometer as well. I have both 14.5 and 22! Love them!
Answer: Hello, Thanks for your question! Our 14" Smokey Mountain Cooker does feature a lid mounted thermometer. There is a small grommet in the side of the smoker that allows a probe style thermometer to be inserted in your food to check the internal temperature. Thanks!
Q:
Does this unit have the opening for temperature probe?
Answer: Yes, there is a round grey flexible plug just above and off to the right of the removable silver access door. It has two openings to accommodate temp probe cables. Take a look at an image of the WSM and Zoom on it. You should see it.
Answer: Hi! This model features a silicone grommet that you can slide a thermometer probe through to easily measure your temp. Thanks!
Answer: Not really, although you can probably fit a probe wire through the door on the side - it doesn't make a great seal so there is room at the edge. I just use the built in thermometer on the lid and have great results.
Answer: Yes, we have the 18" and it does
Answer: Yes
Q:
does this come with a water pan
Answer: Hello! Yes, this model does include a water pan. Thanks!
Answer: Yes it does
Answer: Yes
Q:
Is the charcoal pan fixed oe can it be separated from the body of the smoker?
Answer: Hi! Thank you for your interest in our Smokey Mountain Cooker! The section that holds the charcoal on this model is the bottom section and it can be separated from the other sections. Thanks!
Answer: The coal pan is in the lowest of the three sections that are all de-stackable. The middle section holds the water bowl and two grates.
Answer: It can be separated.
Q:
How difficult is the assembly. Should I pop for the expert assembly?
Answer: Hello! Our Smokey Mountain Cookers can typically be assembled in a very short amount of time, as there are very few components involved with their assembly. Thanks!
Answer: It was actually very easy to assemble. I wouldn't spend the extra money for expert assembly...it's not necessary.
Answer: assembly took less than 30 minutes
Answer: The assembly is very easy. I am not mechanically minded in the least, yet I had no problem doing it by myself. I have really enjoyed mine, and I know that you will enjoy yours as well for many years to come. Good luck!
Answer: No way!! Super easy! I bet there’s a YouTube video of how to - check it out, there’s one like 8 screws!! You can totally do it!
Answer: No. Is very easy. Screwdriver is about all you need I think.
Answer: It's easy !!!
Q:
who is selling the new 2014 model?
Q:
What is the size of the box this arrives in?
Answer: About 20x20x24"
Answer: No idea. Bought several years ago.
Q:
Any advice on getting the silicone thermometer port in place? I can't get it in.
Answer: I had to press it pretty hard through. Mine was closed upon getting it.
Answer: Yup, it's a pain to get in!! But it can be done - just keep at it - squeeze and compress - and try, try again. It took about 15 minutes, much complaining, but finally got it!!
Answer: I just compressed it and slip it in. It takes time to compress it to the right shape.
Answer: I soaked it in very warm water for a few minutes and it seemed to help
Q:
I'm having a hard time determined which size rib rack to buy for the model. Was hoping Amazon would suggest but it's not. Any owners out there with su
Answer: Hello, we currently do not manufacture a rib rack that is small enough to fit into our 14" Smokey Mountain Cooker models. Thanks.
Answer: I too am considering buying a rib rack but have not done so yet so I can't really help.
Product reviews of Weber 18-inch Smokey Mountain Cooker, Charcoal Smoker
Andee : Quite happy with tasty results from my smoker!
Okay, I have wanted a smoker for a long time. A really long time, but I have a much enjoyed Weber grill and felt like more deck space shouldn't be be given up. I was wrong. I really enjoy the smoker, too. The pros: (1) Despite the plethora of parts, it really was pretty easy to put together. Just before you do, flip through every page of the instruction book until you are comfortable with a sense of how things are put together. It took maybe 35 to 45 minutes. (2) It really does smoke well. Great pink smoke rings on my briskets and outstanding flavor. Just be sure to use enough briquets and do some tests to figure out which wood chunks you like best for flavor. (3) The included cover is a super perk. Fits perfectly. Has a nice velcro strap to prevent it from blowing away. (4) The 18 inch grill has plenty of space. I dithered about which size to get, decided the smaller 14 inch one was too small, and thought about the larger 22 inch version, but this 18 inch one fits my needs well. It easily fits a large brisket and some ribs and uses less fuel than the larger one. No problem. The 14 inch smaller one really would have been too small though, I can see that now that I have used my 18 inch one enough. (5) Weber customer service is great. (6) The rotating vents control the temperature well which surprised me, just be patient as changes take a few minutes to take effect. The cons: (1) Hard to add water if you need it in the middle of a smoke. Some people do need to add water, though I usually do not. The door and the placement of the grill just don't allow easy access. (2) You will likely need to add more briquets to the process before the end of a long smoke but it is hard knowing when and how much. The temperature gauge seems to stay in the ideal smoke temperature even when it is just not hot enough to get the job done. And hard to place new briquets carefully. And when you do place them be careful and gentle or you may end up with ash on your food. (3) The front door was a bit warped allowing too much smoke to escape and a few minor screws were missing in my package. Weber customer service is excellent though and got replacement parts to me very quickly. (4) It has two stacked grills surfaces but it is hard to get to the bottom grill to remove things if necessary while it is hot. You have to be very careful or you could easily burn yourself or a deck, etc. This issue is easier with the square cabinet types if you have concerns. (5) The instruction booklet and manual could be nicer and provide more recipes and general details on how to use for a item that costs this amount. It is fine, but could be better. (6) At the end of a smoke, I still seem to have plenty of water in my smoker in the water bowl, and it is heavy and greasy to remove. I like to dump mine in the sink and then wash it, but I worry about dropping it every time. It would be a big mess. Overall, I am very happy with my smoker. The results are tasty. I have long been a big Weber fan, and will definitely remain so.
Harry Soo : 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 Control
Before 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.
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 Control
Before 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.
Ray C : Happy, but.......
So, this review is in comparison to a $59 charcoal grill of the same configuration that I’ve used for the last 15 years, compared to this $460, Webber. I’m not sorry I bought it, but Webber would do well to make a couple inexpensive corrections. This first is that the center section has no handles, unlike my $59 grill. The center section is heavy and awkward. Two handles would solve this. The second issue is the supports for the top rack. The rack easily slides off the support and just now I narrowly saved a whole bunch of expensive meat down into the bbq fiery abyss. Come on Webber! another quarter inch of rack support would solve this. I really shouldn’t be having to tell Webber how to fix their expensive product!
Avid Buyer : This smoker is legit!
I have now used my smoker twice. A complete novice, I was very skeptical but did my homework and read tons of reviews. I decided to go with the charcoal smoker instead of the electric one because I believed the flavors would be better with charcoal and I'm glad I did. The instructions that came with it were lame especially for a beginner but I found a video on youtube that helped with putting it together. The water pan should not sit on the charcoal chamber as the instructions show and quite frankly that would be dangerous! I cannot stress enough how important it is to read the precautionary instructions and to watch other videos and material if you are using this smoker for the first time. DO NOT attempt to touch any part of it without insulated gloves; I've already burned my fingers once! I generally take the water pan out if I need to add water instead of risking pouring water into the hot charcoal. It took me a while to get the right temperature. You just have to be patient and keep adjusting the air vents until you get your ideal temps. Avoid the temptation to open the lid in the middle of smoking as that will add another 20-30 minutes before you can get back to the right temp. So far i have smoked ribs, chicken lollipops, chicken wings and beer can chicken. I use apple wood chips and the flavor is AMAZING. I will never cook my meat any other way. This smoker is legit!
The WB : Cheapo BBQ smokers v. WSM -- NO COMPARISON!
WOW!
Used mine for the very first time today. After years of use with cheap smokers and combo units, I decided not to replace my prior smoker with another cheapo unit. The price was right, pulled the trigger and choked up the $$$. I'm very glad I did.
I'm not going to go into all the technical aspects of this smoker, but I will say this -- set up (excluding the silicone temp probe grommet) took me about 30 minutes. The silicone grommet took far longer. The trick -- use some silicone spray around the opening. Fold the one edge over the through the hole, starting the lip on both sides. While holding the grommet, work your way around from one side, while holding the grommet steady on the back side. A tricky maneuver, but that is the only way to get it in. Don't worry, you will not tear it!
Started today with Mesquite Lump Coal (El Diablo brand). After picking through the logs, I had enough to fill the ring and chimney starter. Poured the burning coals on the bottom pot and I was off and running. Setting temp is super easy. Other smokers require constant watching, not this one. Load it up, set the dampers and watch the temp fro afar. In the past 1.5 hours, my temp varied only 4 degrees and that was due to the wind changing direction.
The water bowl is a problem. It sticks down way too far into the bottom of the fire pit. Like others, I will get a 14½" pizza pan and stick it in as a heat deflector. Then I will have better access to my fire box to place more charcoal in, when needed. In 2 hours of use, the coals look like they barely burned down.
Overall, I have never used a smoker that has been so easy to operate and maintain. I should have purchased this one years ago and foregone the frustration and pain of less expensive smokers. It has brought the joy's of BBQing back to me once again.
Looking forward to having Beef Ribs in a few hours.
*******
06/21/2016 - Update
Two more months have gone by. More cooks with lump and briquette charcoal.
Each cook makes me appreciate the easy of BBQing with this smoker. The joy has definitely returned!
I'm happier with my purchase today than I was two months ago. If you are on the fence, jump over and buy this smoker -- you will not be sorry!
*******
01/14/2017 - Update
The cooks continue. I'm blessed living in Las Vegas, NV since I can cook BBQ year round, not having the extremes in wind and cold unlike Michigan. I continue to do just that.
Brisket, Tri-Tip (a favorite here in the west), Ribs and cured Pork Loins have all been done since I bought this smoker. All turned out great and with far less effort on my part than with cheapo smokers or combo units.
One cook was with my son who flew into town for a long weekend. I gave him basic operating instructions and turned him lose to BBQ a 12 lb packer brisket. A second load of charcoal was needed, but in the end, we had excellent results. He is now sold on purchasing this model smoker.
Paint still looks great. I have to clean the smoke off the dome this spring when it warms back up. Other than that, not much else has been done.
My recommendation still stands. You will not have buyers remorse with this smoker!
Used mine for the very first time today. After years of use with cheap smokers and combo units, I decided not to replace my prior smoker with another cheapo unit. The price was right, pulled the trigger and choked up the $$$. I'm very glad I did.
I'm not going to go into all the technical aspects of this smoker, but I will say this -- set up (excluding the silicone temp probe grommet) took me about 30 minutes. The silicone grommet took far longer. The trick -- use some silicone spray around the opening. Fold the one edge over the through the hole, starting the lip on both sides. While holding the grommet, work your way around from one side, while holding the grommet steady on the back side. A tricky maneuver, but that is the only way to get it in. Don't worry, you will not tear it!
Started today with Mesquite Lump Coal (El Diablo brand). After picking through the logs, I had enough to fill the ring and chimney starter. Poured the burning coals on the bottom pot and I was off and running. Setting temp is super easy. Other smokers require constant watching, not this one. Load it up, set the dampers and watch the temp fro afar. In the past 1.5 hours, my temp varied only 4 degrees and that was due to the wind changing direction.
The water bowl is a problem. It sticks down way too far into the bottom of the fire pit. Like others, I will get a 14½" pizza pan and stick it in as a heat deflector. Then I will have better access to my fire box to place more charcoal in, when needed. In 2 hours of use, the coals look like they barely burned down.
Overall, I have never used a smoker that has been so easy to operate and maintain. I should have purchased this one years ago and foregone the frustration and pain of less expensive smokers. It has brought the joy's of BBQing back to me once again.
Looking forward to having Beef Ribs in a few hours.
*******
06/21/2016 - Update
Two more months have gone by. More cooks with lump and briquette charcoal.
Each cook makes me appreciate the easy of BBQing with this smoker. The joy has definitely returned!
I'm happier with my purchase today than I was two months ago. If you are on the fence, jump over and buy this smoker -- you will not be sorry!
*******
01/14/2017 - Update
The cooks continue. I'm blessed living in Las Vegas, NV since I can cook BBQ year round, not having the extremes in wind and cold unlike Michigan. I continue to do just that.
Brisket, Tri-Tip (a favorite here in the west), Ribs and cured Pork Loins have all been done since I bought this smoker. All turned out great and with far less effort on my part than with cheapo smokers or combo units.
One cook was with my son who flew into town for a long weekend. I gave him basic operating instructions and turned him lose to BBQ a 12 lb packer brisket. A second load of charcoal was needed, but in the end, we had excellent results. He is now sold on purchasing this model smoker.
Paint still looks great. I have to clean the smoke off the dome this spring when it warms back up. Other than that, not much else has been done.
My recommendation still stands. You will not have buyers remorse with this smoker!
chris : Great Smoker for the Neighborhood Dad
I believe this was the First purchase off Amazon for me. I had been wanting a smoker for awhile but wasn't sure on spending the money for this thing, I finally pulled the trigger and ordered it, After 3 years I could not be more happy with my purchase. Holds temps very well, have cooked several 12-14 hour runs(1 20lb bag charcoal) and as long as you don't keep opening the lid, or door you will be fine.
The size of the smoker is big and a little heavy when all put together, don't think you can haul this around to the park or tailgating, it has 2, 22 1/2 grates. just see the measurements of it and use a tape measure to get an idea on how tall it stands when put together.
I have Smoked 8 pork butts at one time, 60 lbs. of meat! Turkeys up to 19 lbs. fit nicely on the top grate, I can only get 2 full racks of spare ribs per grate unless I cut them in half and then I can double that. all that is to let you know just how much food it holds. so if you don't think you will need this much there is always the 18, but if we are smoking we want big right?? and when I need extra grilling room I take the middle section out and use it as a nice charcoal grill. I would recommend keeping it in a spot out of the wind, because wind is the only thing I have found that can make the temps not stay steady. The coldest I have cooked on it is -8 one night, it did burn a little more charcoal but I never had big temp ranges. I ended up building a small outhouse type building that mine fits inside nicely only because I smoke year round and in all types of weather and I it holds all of my BBQ supplies very nicely.
Quality on it is outstanding, the box had a few dings but the packaging protected the merchandise inside. It was very easy for me to put together, and I am impatient (my wife has to put the kids toys together because I get to frustrated) I believe you get what you pay for. This isn't a cheap piece of metal that will rust out after a few years like smokers you can get at the box stores. This will last for years. It sits right next to my Weber Gas Grill I purchased 17 years ago. So even though it is a little pricey you are buying something that will Last.
I would recommend you visiting the virtual weber bulletin board web site. There is a wealth of information there on how to smoke everything you could possibly want on these things. It is by far the greatest asset to smoking/cooking with one. If you are wanting to get into good BBQ that you make yourself for years to come then I can recommend this product without any reservations. I have been very happy with this purchase.
The size of the smoker is big and a little heavy when all put together, don't think you can haul this around to the park or tailgating, it has 2, 22 1/2 grates. just see the measurements of it and use a tape measure to get an idea on how tall it stands when put together.
I have Smoked 8 pork butts at one time, 60 lbs. of meat! Turkeys up to 19 lbs. fit nicely on the top grate, I can only get 2 full racks of spare ribs per grate unless I cut them in half and then I can double that. all that is to let you know just how much food it holds. so if you don't think you will need this much there is always the 18, but if we are smoking we want big right?? and when I need extra grilling room I take the middle section out and use it as a nice charcoal grill. I would recommend keeping it in a spot out of the wind, because wind is the only thing I have found that can make the temps not stay steady. The coldest I have cooked on it is -8 one night, it did burn a little more charcoal but I never had big temp ranges. I ended up building a small outhouse type building that mine fits inside nicely only because I smoke year round and in all types of weather and I it holds all of my BBQ supplies very nicely.
Quality on it is outstanding, the box had a few dings but the packaging protected the merchandise inside. It was very easy for me to put together, and I am impatient (my wife has to put the kids toys together because I get to frustrated) I believe you get what you pay for. This isn't a cheap piece of metal that will rust out after a few years like smokers you can get at the box stores. This will last for years. It sits right next to my Weber Gas Grill I purchased 17 years ago. So even though it is a little pricey you are buying something that will Last.
I would recommend you visiting the virtual weber bulletin board web site. There is a wealth of information there on how to smoke everything you could possibly want on these things. It is by far the greatest asset to smoking/cooking with one. If you are wanting to get into good BBQ that you make yourself for years to come then I can recommend this product without any reservations. I have been very happy with this purchase.
Yvette Ortega : Smokem!
This item is amazing for anyone who loves to bbq and wants to start their smoking meat hobby! Beware the box is very large and heavy, and need a good amount of space to put together. Assembly was easy for one person to do, but the bottom legs you may ask for help, it does go by easier with help. The only major flaw with this item is with the door. It doesn't fit securely, and like others have suggested, you have to do some tweaking with it to fit more snuggly, otherwise you loose smoke and accurate steady temperature. This item is very easy to use, easy to clean and would recommend it from beginners to experts. Just beware that too much smoke is very bad for meat! I did this mistake on my first go around on some ribs. However, now that I feel comfortable with it, I have made ribs, chicken, links, burgers and tri-tip using this item and most of the time it is "set it and forget it" for the amount of time expected to cook.
Raul T : One of the best affordable smokers
I bought the WSM because it was affordable and was manufactured by a great company- Weber. They have excellent customer service and other great products. The smoker was easy to assemble but also needs to have a dry run to get rid of the manufacture grease. I highly recommend that you get the bigger one rather than the 18.5", you will eventually want more space but you could also get a stacker kit later on from Cajun Bandit which gives you an extra rack. One major problem I have with the smoker is though is that I have lots of issues with temperature control. Usually I can't keep it at 230-250 and will need to reignite the charcoal. I believe this is due to the door not fitting flush to the barrel, so I went ahead an got a better one from Cajun Bandit. I also plan on installing a gasket. I recommend that you at least also get the gasket when buying this smoker. Other than that, you get a great smoker for the price.
TR : Best smoker in the price range
I've had my Smokey Mountain Bullet for 6 years. I have cooked up some awesome tasting meat on this cooker. I like the portability. I just load the 3 sections into the bed of my truck. I've now been cooking for about every holiday and family room that comes along and see myself doing it for the foreseeable future. Cooking on this smoker is just plain fun.
I highly recommend a Weber Smokey Mountain cooker.
I highly recommend a Weber Smokey Mountain cooker.
Pete6737 : Great smoker
I've been using this for several years. At the time of purchase, I bought casters, a gasket and hinge kit and a BBQ Guru controller. I've only used the WSM with these accessories, so my review is written with the use of the accessories. What I can say is that this is a very easy grill to use. I fill up the the ring with charcoal, and some wood chunks, and set the temp on the Guru. I put the meat on the grill, fill the water pan and pretty much forget about it. I used to stay up all night feeding the fire, fighting temps, etc on my other smokers. With this, once I see the temp where I want it, I go to bed. I wake up to awesome BBQ everytime with no issues. Once a year, I pressure wash the smoker. The temp gauge was useless, so I don't even bother. The Guru tells me the temps of the smoker and meat...Get a hinge kit! It makes getting to the meat so much easier, especially if you have limited places to put a hot lid. I have the 22inch, but lately I don't cook for as many people. I'm thinking of buying a smaller one since I use a lot of fuel to do only one pork butt...I almost got talked out of buying this for a green egg. I'm glad I got this. If you are planning to use the WSM for only low and slow smoking you don't need an egg.. This does it for 1/2 the price, loaded with the above accessories.. If you need one grill to smoke, seer, grill, and make a pizza, maybe the egg is a better choice....
EU : 14inch is way to go, 22 & 18 too big
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!
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!
Amazon Customer : Great little smoker!
After an ex-pat Texan buddy of mine served me up some genuine Texas smoked beef brisket, I got hooked and eventually decided I need to learn how to do my own smoking. After over-researching the topic, reading up on technique, reading tons of reviews both here and on other sites, as well as comparing reviews for other products and asking what my buddy used, I settled on the 18" Smokey Mountain. There's a reason this smoker is so popular. I haven't tried cooking a brisket yet, but the ribs and chicken I've smoked on this thing were amazing, and it was no problem at all keeping temps at a nice 225 for up to 7 hours and still having plenty hot coals left when I was done cooking.
An important tool for achieving great results is a quality thermometer to monitor the air temp at the cooking grates as opposed to the builtin dome thermometer. Your meat's not up in the dome, so even if that thermometer is accurate, its not relevant.)
An important tool for achieving great results is a quality thermometer to monitor the air temp at the cooking grates as opposed to the builtin dome thermometer. Your meat's not up in the dome, so even if that thermometer is accurate, its not relevant.)
George Weber : A great smoker for two
I have had the 18” & 22” WSM and the 14” is a perfectly scaled down version of the larger model. It is as easy to adjust and holds temps just like the big boys. This is a great smoker for the two of us and I believe it would work really well for a family of four. If you are on the fence about the size don’t be worried and pull the trigger. This is a well built awesome little smoker
book buyer : Not what I expected of Weber
I was disappointed in this smoker. As an owner of a Weber Grill for over 20 years, I guess I expected the smoker to be of the same quality as their grills. It is too small and is not easy to add charcoal to. It does not maintain temperature required to smoke food for a long period (minimum 5 hours). I would not recommend this to anyone that is a serious smoker. It may be appropriate for the novice smoker.
FridayBob : Great Smoke, Leaks Badly, Needs Constant Feeding
Update 9 months later after using it every 2 or 3 weeks in all kinds of weather. The smoker is VERY susceptible to wind, especially around the seams of that cheesy aluminum door. It leaks terribly, should be lined with magnets to seal tightly. It also should be hinged on one side. As a result, temperature control is very difficult. Requires constant monitoring and feeding wood chips and charcoal. The lid should be hinged or have a hook on the inside to hang it on the edge. I have a couple scraps of drywall laying on the porch so I don't make grease rings on the deck. In order to move it around I modified a furniture dolly. The three legs don't have wheels: without them it takes three trips to move the smoker one section at a time. The handles are really cheap. But I still get rave reviews on anything I cook, especially spare ribs and Italian sausage.
Following is my first review from February:
I was careful with assembly, but found the parts package was one special insulating washer short. Upper and lower cooking grates are substantially different temperatures. Love the results of smoked ribs, chuck roast, sausages, chicken thighs and legs...not so good with cod fish. Largest Weber smoker (22") uses a LOT of charcoal. I'm still experimenting, but I'm finding it difficult to keep temperature up near 250. But the experiments are delicious.
Following is my first review from February:
I was careful with assembly, but found the parts package was one special insulating washer short. Upper and lower cooking grates are substantially different temperatures. Love the results of smoked ribs, chuck roast, sausages, chicken thighs and legs...not so good with cod fish. Largest Weber smoker (22") uses a LOT of charcoal. I'm still experimenting, but I'm finding it difficult to keep temperature up near 250. But the experiments are delicious.
LegoMyEggo : 14" Power pill
Was going between 14" and 18" when choosing which to buy. Glad I went with the 14" since I usually only cook for ~4 people maximum.
With the dual racks you can fit two medium sized whole chickens. Two rack of ribs, but you'll have to half them. The size is limited, but you can still fit a pretty impressive amount of food in there
The water pan is nice. You can pretty much burn it however you want and it won't jump above 250°
Will burn for up to 7 hours on a full fill without adding more fuel. And you usually don't need to fill it completely.
Saves a lot of fuel as well, stretched a big bag of lump charcoal for 8 or 9 cooking sessions.
The only downside is that it is so short. I'm 5'11" and this thing stands under my hip with the lid on.
Even with that, still very happy with the result every time I've used it
With the dual racks you can fit two medium sized whole chickens. Two rack of ribs, but you'll have to half them. The size is limited, but you can still fit a pretty impressive amount of food in there
The water pan is nice. You can pretty much burn it however you want and it won't jump above 250°
Will burn for up to 7 hours on a full fill without adding more fuel. And you usually don't need to fill it completely.
Saves a lot of fuel as well, stretched a big bag of lump charcoal for 8 or 9 cooking sessions.
The only downside is that it is so short. I'm 5'11" and this thing stands under my hip with the lid on.
Even with that, still very happy with the result every time I've used it
Barb Mc : It's no Lion in Winter
Bought this a couple of years ago and have generally been pleased with it. The most significant drawback, however, is that it does not perform particularly well in the winter. We live near Syracuse, NY where it can get pretty cold in winter. The Weber struggles to hold heat and you wind up going through a LOT of charcoal. Even with that, I often have to finish a pork butt off in the oven. Once outdoor temp gets to 45 or better, then no problem. The 18" grill will easily handle good sized pork butts, turkeys and about 4 racks of ribs.
mike lewis : Great but too small
This review is actually based on the 18.5 inch unit. When I received the 14" unit I realized immediately that it was not big enough to be practical for what I would consider general smoking applications. I sent it back unopened and ordered the 18". It's perfect for me. The 18" unit is well made and easy to use and assemble. It holds temp very well once you get over the tendency to "chase the needle". I have used it several times and love it. Another big plus for me was that it comes with a quality cover.
book buyer : Not what I expected of Weber
I was disappointed in this smoker. As an owner of a Weber Grill for over 20 years, I guess I expected the smoker to be of the same quality as their grills. It is too small and is not easy to add charcoal to. It does not maintain temperature required to smoke food for a long period (minimum 5 hours). I would not recommend this to anyone that is a serious smoker. It may be appropriate for the novice smoker.
Catosixtails : Go for the 18 inch model, even if you don't think you'll need the grill space
I know this got great reviews, but most people were likely reviewing the 18 inch model. Being a single person, I went for the 14 inch version. It's okay, but harder to load and keep the coals at the desired temperature because there is simply not enough space in the bottom to have a big, hot coal bed.
I am also sure that as I run around with guests and Thanksgiving dinner in the smoker, I am going to regret having to stoke this more often to keep at the right temperature -- and every time you add coals, you lose a ton of heat, so bigger is better there, too. Somewhat regretting not getting one of those easy electric models...... but the food coming out if this has been wonderful.
I am also sure that as I run around with guests and Thanksgiving dinner in the smoker, I am going to regret having to stoke this more often to keep at the right temperature -- and every time you add coals, you lose a ton of heat, so bigger is better there, too. Somewhat regretting not getting one of those easy electric models...... but the food coming out if this has been wonderful.
Amazon Customer : Can’t go wrong with Weber.
I bought the WSM 14.5 as my first smoker. Is it big enough? Mostly, yes. It will fit a couple of pork shoulders fine. Two tri tips as well. You can roast one beer can chicken standing upright on either shelf or do two spatchcock chickens, one on each grate. It’s not big enough to do an entire brisket but you can fit a brisket flat. I used the rib rack to prop up the brisket a few inches and shorten it. Most all racks of ribs will need to be cut fit but this doesn’t effect the taste of the finished product. In short, it’s plenty big enough for two people and I haven’t had a problem cooking for four.
A few things to consider. Because Weber is such an established brand, there are lots of modifications you can do and lots of how to videos on YouTube. Nothing on my WSM is inadequate but i’ve made some modifications for fun. I purchased a larger charcoal basket from arborfab, which is awesome for longer cooks. It’s also easy to remove. I purchased a fire dial to replace the water pan. I find it easier to get hotter temperatures when smoking chicken. Again, it’s not because anything is wrong with this from the factory, I just like making stuff better and my own.
Temperature controls are easy. If you are having problems you can easily find out what you might have done wrong by doing a google search. Weber recommends briquettes but I’ve used lump when I needed more heat.
If I had it to do over again, I might get the 18 because there really isn’t any reason to not go bigger, in my opinion. If you need a small smoker or are just getting started, this is worth the money. Another option to consider is buying a Weber kettle with a slow and sear. In conclusion, amateurs to pros can easily cook amazing food on this.
A few things to consider. Because Weber is such an established brand, there are lots of modifications you can do and lots of how to videos on YouTube. Nothing on my WSM is inadequate but i’ve made some modifications for fun. I purchased a larger charcoal basket from arborfab, which is awesome for longer cooks. It’s also easy to remove. I purchased a fire dial to replace the water pan. I find it easier to get hotter temperatures when smoking chicken. Again, it’s not because anything is wrong with this from the factory, I just like making stuff better and my own.
Temperature controls are easy. If you are having problems you can easily find out what you might have done wrong by doing a google search. Weber recommends briquettes but I’ve used lump when I needed more heat.
If I had it to do over again, I might get the 18 because there really isn’t any reason to not go bigger, in my opinion. If you need a small smoker or are just getting started, this is worth the money. Another option to consider is buying a Weber kettle with a slow and sear. In conclusion, amateurs to pros can easily cook amazing food on this.
Simon : Greatest smoking grill out there with a few upgrades
This is such an amazing grilling tool! Make sure to check out Slap Yo Daddy BBQ for info on how to season it and for tons of great recipes. Also, make sure to buy the Party Q temperature controller. Once you get your grill to about the right temp, turn it on and you won't have to check, adjust or do anything to keep the temperature constant. I also bought the Tappecue four probe remote sensors. These are very accurate temperature probes that hook into your house wifi. I can leave the house, visit friends, buy groceries and can keep an eye on my temp. One temp measures the ambient temp of the grill and the other three can be in the different types of meat that I am smoking. Lastly, I upgraded the door from Cajun Bandit. The door that came with my WSM was pretty flimsy and smoke poured out. The new stainless steel doors looks much better and locks the smoke and heat in.
Sid The Kid : EXCELLENT SMOKER FROM A COMPANY WITH #1 CUSTOMER SERVICE!!
I read a lot about the WSM before purchasing and I also heard how great their customer service was though I was hoping I wouldn't have to use it. When my WSM arrived the lid and middle ring didn't seem to be a perfect fit. I continued to use it for several smokes and though the food turned out excellent the temps would seem difficult to keep down. I tried straightening out the lid to reduce air entry but couldn't get it. I emailed Weber and in 3 days I had a new lid. I got that lid today and it fits perfectly! This is really nice material these grills are made of. They are built like tanks! Next is three turkeys on Thanksgiving! The only question is, which Weber is next?
Sid The Kid : EXCELLENT SMOKER FROM A COMPANY WITH #1 CUSTOMER SERVICE!!
I read a lot about the WSM before purchasing and I also heard how great their customer service was though I was hoping I wouldn't have to use it. When my WSM arrived the lid and middle ring didn't seem to be a perfect fit. I continued to use it for several smokes and though the food turned out excellent the temps would seem difficult to keep down. I tried straightening out the lid to reduce air entry but couldn't get it. I emailed Weber and in 3 days I had a new lid. I got that lid today and it fits perfectly! This is really nice material these grills are made of. They are built like tanks! Next is three turkeys on Thanksgiving! The only question is, which Weber is next?
B. Ratliff : No regrets
Sat on the fence about a smoker for a couple years. Looked at many budget models and even considered a Green Egg. Quite happy that I went this route. Picked one up ahead of the 4th of July this year and have since smoked 3 butts and a variety of other things on it. I'm no novice to a charcoal grill, but the learning curve on this thing has been minimal. The food keeps turning out better, cleanup is easy, and I can tell this thing will last a good long while.
Consider the temperature probes. I haven't invested in them yet, but it would make life a lot easier. I'm currently checking with a manual temp probe via the smoker door, and heat loss is minimal. Would be nicer to set and forget save for checking temps.
18" is plenty big enough for a typical 4-6 people gathering.
Consider the temperature probes. I haven't invested in them yet, but it would make life a lot easier. I'm currently checking with a manual temp probe via the smoker door, and heat loss is minimal. Would be nicer to set and forget save for checking temps.
18" is plenty big enough for a typical 4-6 people gathering.
CG : Gets the job done weather grilling or smoking!!
Great Buy. I am very pleased with my purchase. Weber is definitely the way to go, and very simple to use. It took one seasoning to get the manufacturer taste from the meat. After that, I was on the straight and narrow.
I ordered the 14in which I was able to fit one family pack of chicken wings and 8 breast Quarters on, top and bottom racks.
This smoker stance about 2 ft tall and in most cases if you are just cooking for yourself or a family of no more than two or three people you probably don't need to go any larger. Eventually though because I love to cook and entertain I will more than likely end up getting the 18in later on
I ordered the 14in which I was able to fit one family pack of chicken wings and 8 breast Quarters on, top and bottom racks.
This smoker stance about 2 ft tall and in most cases if you are just cooking for yourself or a family of no more than two or three people you probably don't need to go any larger. Eventually though because I love to cook and entertain I will more than likely end up getting the 18in later on
Harry Soo : 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 Control
Before 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.
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 Control
Before 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.
Jim Rankin : Fantastic smoker - Great Quality, Great BBQ!
My review is for the WSM 22 inch model. Excellent smoker, very roomy I have done chickens, spare ribs and pork butts so far. Hold temperatures very well, I can consistently smoke at 225-275 degrees no problem. Construction is solid as usual for Weber, very well made, went together very easy, instructions were clear. This model did have the silicone grommet on it to easily insert probes in to monitor grate and meat temperatures.
Also, the smoker also sealed up very well, the lid sealed tightly to the main base, and there was minimal smoke coming out the door, I suspect the more I smoke on it it will seal up tighter as it gets seasoned. I almost feel guilty when I am using it as once it is set, it's just a matter of monitoring temperature and doneness.
Charcoal conservation is great with this unit, I typically use a full chimney of unlit charcoal, with a 1/2 chimney of lit charcoal. It would easily hold a lot more than this, however I was able to get a consistent 9-10 hours of smoking time without adding additional charcoal. I suspect depending on weather conditions you could easily get a 12-14 hour cook time no problem. Overall a very well made smoker that produces some of the moistest, tastiest bbq I have ever made.
One note - the size of this smoker is huge, it is probably overkill for my needs for my small family - so I am basically using only the top grate. However it is nice to know I have the size to smoke a whole lot more if I need to for a party. If you are considering this smoker I suggest going with the biggest one you can afford
Also, the smoker also sealed up very well, the lid sealed tightly to the main base, and there was minimal smoke coming out the door, I suspect the more I smoke on it it will seal up tighter as it gets seasoned. I almost feel guilty when I am using it as once it is set, it's just a matter of monitoring temperature and doneness.
Charcoal conservation is great with this unit, I typically use a full chimney of unlit charcoal, with a 1/2 chimney of lit charcoal. It would easily hold a lot more than this, however I was able to get a consistent 9-10 hours of smoking time without adding additional charcoal. I suspect depending on weather conditions you could easily get a 12-14 hour cook time no problem. Overall a very well made smoker that produces some of the moistest, tastiest bbq I have ever made.
One note - the size of this smoker is huge, it is probably overkill for my needs for my small family - so I am basically using only the top grate. However it is nice to know I have the size to smoke a whole lot more if I need to for a party. If you are considering this smoker I suggest going with the biggest one you can afford
TR : Best smoker in the price range
I've had my Smokey Mountain Bullet for 6 years. I have cooked up some awesome tasting meat on this cooker. I like the portability. I just load the 3 sections into the bed of my truck. I've now been cooking for about every holiday and family room that comes along and see myself doing it for the foreseeable future. Cooking on this smoker is just plain fun.
I highly recommend a Weber Smokey Mountain cooker.
I highly recommend a Weber Smokey Mountain cooker.
Terry Lee Ingram : Weber smokers.. Try them once, and you will never buy another smoker!!
My old Weber smoker finally died, so I bought a new one. It meets my expectations in every way, with the exception of a minor omission; it has no handles, on the sides, to move it. At times, one has to move an object for varying reasons, but this smoker has no outside handles, on the sides, to do so. The only way to move it is:
1. If apart, and cool, it moves piece-by-piece (just three).
2. If hot, by using "Ov-Gloves" after top is removed, and grasping both inside and outside of top section.
As far as smoking food, best there is for all types of meat. None better for a charcoal smoker.
1. If apart, and cool, it moves piece-by-piece (just three).
2. If hot, by using "Ov-Gloves" after top is removed, and grasping both inside and outside of top section.
As far as smoking food, best there is for all types of meat. None better for a charcoal smoker.
Kevin Amiri : Pretty Good Smoker
I have used it twice (1 1/2 really). First time I used it as a grill having removed the water bowl and the top grate. Had to reach into the smoker to get the meat I was grilling and definitely need gloves for it. I am using it to smoke pork ribs now and the temp control seems pretty good.
As another person reviewing it wrote, it would be good if it had handles. Also, accessing the lower grate is near impossible unless you remove the top grate. Getting to the meats through the front access would be very difficult. Also adding charcoal is tough since you cannot really see what is going on at the other side.
Overall, I like it so far.
As another person reviewing it wrote, it would be good if it had handles. Also, accessing the lower grate is near impossible unless you remove the top grate. Getting to the meats through the front access would be very difficult. Also adding charcoal is tough since you cannot really see what is going on at the other side.
Overall, I like it so far.
Jason : Most Bang for Your Buck!
After much research and contemplation, I finally pulled the trigger and ordered the 18.5" WSM. I have to say, that was the best decision I have made on any purchase this year! After following Harry Soo's seasoning recommendations the last couple of days, I put my WSM to the test today with 3 racks of St Louis style ribs. Temp control was beyond belief, and fuel consumption extremely modest (I used about 1/3 of a 15 lb bag of Kingsford Applewood and 3 chunks of crabapple from a tree in my backyard). 6 hours in the WSM and I had prize winners at my family gathering tonight! If you are even casually considering a WSM, I HIGHLY reccomend this product!!!
Mike D : perfect size - great quality - good price
Great smoker (14") for two, easy to use, very forgiving, great for first timer or pro - it just works - very well thought out with the side access door, the two levels of grills, good quality materials (not cheap) - comes with a cover so don't order one. Get the dual temp digital thermometer to go with it, can't really do without that since the dome dial thermometer is not that accurate compared to the digital (dual) one measures at the grill where the meat is and the other probe measures meat temp. I'm just having a great time with this thing, couldn't be happier. My first season of smoking, I'm hooked.
Robert Saucedo : Love my Weber
easy to use, I used it 12 times in a month when I first received it. I use to smoke on my weber grill and decided it was time for a smoker. leave my grill to grill and my smoker for smoked foods. I had a tiny amount of experience, but it took me about 2-3 smokes to finally get it down. My first smoke were chicken thighs and all of my friends enjoyed them. The very next day was a pig, some baby back ribs. They came out falling off the bone, flavorful and most importantly, tender.. The day after that I tried spare ribs, I was hooked on smoking foods. Now after my 2oth cook or so, Im starting to buy upgrades for my weber and add a temperature regulator, meat thermometer, 3rd party accessories, etc. My only regret is that I didnt buy a bigger one. The 14.5 is perfect for a family of 6. You can pack a lot of meat on the bottom and top rack. I love it so much, I need a bigger one. I can see myself owning all 3 models, 14.5, 18, 22. Buy it. no time for spellcheck, bye!
Kevin Amiri : Pretty Good Smoker
I have used it twice (1 1/2 really). First time I used it as a grill having removed the water bowl and the top grate. Had to reach into the smoker to get the meat I was grilling and definitely need gloves for it. I am using it to smoke pork ribs now and the temp control seems pretty good.
As another person reviewing it wrote, it would be good if it had handles. Also, accessing the lower grate is near impossible unless you remove the top grate. Getting to the meats through the front access would be very difficult. Also adding charcoal is tough since you cannot really see what is going on at the other side.
Overall, I like it so far.
As another person reviewing it wrote, it would be good if it had handles. Also, accessing the lower grate is near impossible unless you remove the top grate. Getting to the meats through the front access would be very difficult. Also adding charcoal is tough since you cannot really see what is going on at the other side.
Overall, I like it so far.
David W. : Smoke away!
I love this smoker. Yeah it's charcoal so it requires more hands on time than a gas smoker but it's worth it. I've loaded it up for 18 hour smokes in nice weather and 12 hour smokes (or longer) in cold or windy weather. It's a Weber so it has had no problems sitting out in the seasons that California brings me.
What's nice is it's forgiving. Fire it up, add water if you need to for temperature control, add meat. Do other things for a few hours. Check on it every now and then. Enjoy your food. I haven't had a bad meal on this. I've done cold smokes for fish and cheese and hot smokes for tri tips and ribs. As well as the normal 200-250 smokes for pork butts and briskets. There's no worry about flare ups because of the water bowl.
The new models have some nice things added that I don't have. For instance a place to add an additional thermometer and or a lid hook. I have no regrets with this purchase.
Get it and review the minion method for the long maintenance free smokes.
What's nice is it's forgiving. Fire it up, add water if you need to for temperature control, add meat. Do other things for a few hours. Check on it every now and then. Enjoy your food. I haven't had a bad meal on this. I've done cold smokes for fish and cheese and hot smokes for tri tips and ribs. As well as the normal 200-250 smokes for pork butts and briskets. There's no worry about flare ups because of the water bowl.
The new models have some nice things added that I don't have. For instance a place to add an additional thermometer and or a lid hook. I have no regrets with this purchase.
Get it and review the minion method for the long maintenance free smokes.
Dima Oksenkrug : Love it!
I don’t think this product needs a review. It’s a Webber!!! I love it!!! Hold the temperature, fits 4 to 5 large rack of ribs at the time, very compact in size and super easy to clean. I mean, this is an amazing mid size smoker. Worth every penny!
mrmom : Five Stars when Compared to Competition
I've been weighing options for another smoker for a couple of years, and finally settled on this one. I also own an offset log pit with about the same size cooking space, and have been using that solely for the last 10-12 years, firing 90% of the time with lump and wood chunks. Using the minion method with name brand briquettes and wood chunks, I've never seen anything easier in my life than this WSM. Let it get up to temp, throttle it back a bit, and go do something else. To be able to hold a cook temp with such a small amount of coals for 10 hours? With virtually no fuss? To have a smoker that takes up almost no room on the deck, but can fit 8 slabs of ribs, or a half a dozen butts, no problem? Sweet.
Pros:
-Small Footprint
-Large Cooking Area
-Long Consistent Cook Temps
-Easy to Use
-Easy to Clean
-Decent Recovery Time after Opening
-Decently Priced
-Portable
-Can use Briquette or Lump (as opposed to some of its ceramic competitors)
Cons
-A bit difficult to work with food on bottom rack. You need a place to set the loaded top rack, or an extra set of hands when spritzing, turning, removing to wrap, etc..
-As others have commented, the door is a bit cheesy. With a few minutes of tweaking, I got a decent fit, but will probably order an aftermarket.
-While I understand Weber's liability concerns, the middle section really needs handles. I will install them myself.
-At least one of the tabs on the dampers has sharp edges, resulting in cutting my finger a couple of times. I will buff them down, but in the meantime have just been tapping them around with a grill brush. it's not like they get moved often, but be careful.
-Because of condensation issues, the lid has to fit inside the middle section, and rain will end up in the bottom if you don't have it covered. I used my smoker yesterday, and it rained last night. Guaranteed I have a mucky load of wet ash, and a gallon of water to clean up. I plan to drill a couple of holes in the bottom to at least let the water drain.
Smokers are like boats or RV's: You simply cannot build one that can be all things to all people. This one has its quirks, and judged by itself, I would probably give it four stars. Compared side by side with others in its class (anything under $500-1000), I think it deserves the five star.
Pros:
-Small Footprint
-Large Cooking Area
-Long Consistent Cook Temps
-Easy to Use
-Easy to Clean
-Decent Recovery Time after Opening
-Decently Priced
-Portable
-Can use Briquette or Lump (as opposed to some of its ceramic competitors)
Cons
-A bit difficult to work with food on bottom rack. You need a place to set the loaded top rack, or an extra set of hands when spritzing, turning, removing to wrap, etc..
-As others have commented, the door is a bit cheesy. With a few minutes of tweaking, I got a decent fit, but will probably order an aftermarket.
-While I understand Weber's liability concerns, the middle section really needs handles. I will install them myself.
-At least one of the tabs on the dampers has sharp edges, resulting in cutting my finger a couple of times. I will buff them down, but in the meantime have just been tapping them around with a grill brush. it's not like they get moved often, but be careful.
-Because of condensation issues, the lid has to fit inside the middle section, and rain will end up in the bottom if you don't have it covered. I used my smoker yesterday, and it rained last night. Guaranteed I have a mucky load of wet ash, and a gallon of water to clean up. I plan to drill a couple of holes in the bottom to at least let the water drain.
Smokers are like boats or RV's: You simply cannot build one that can be all things to all people. This one has its quirks, and judged by itself, I would probably give it four stars. Compared side by side with others in its class (anything under $500-1000), I think it deserves the five star.
Kindle Customer : great smoker
simple to assemble. great directions on best way to smoke. Love not using lighter fluid or starter charcoal. Only need to add charcoal after 4 hours so no spending all day babysitting. 14 inch size is perfect for two people and have left overs - especially with double layer grill. Have cooked briskets, chicken and sausage. All perfect. Website is great for instructions and ideas
Amazon Customer : No thermometer
I haven’t been able to use it yet because all of the parts weren’t in the box. I spent $40 on a brisket and when I finished putting the smoker together there was no thermometer or bezel for the thermometer. This was going to be my first attempt at a brisket. I know accidents happen but making sure all the parts are in the box should be easy enough. Weber is sending me a new one and should arrive in 7-10 days.
B. Ratliff : No regrets
Sat on the fence about a smoker for a couple years. Looked at many budget models and even considered a Green Egg. Quite happy that I went this route. Picked one up ahead of the 4th of July this year and have since smoked 3 butts and a variety of other things on it. I'm no novice to a charcoal grill, but the learning curve on this thing has been minimal. The food keeps turning out better, cleanup is easy, and I can tell this thing will last a good long while.
Consider the temperature probes. I haven't invested in them yet, but it would make life a lot easier. I'm currently checking with a manual temp probe via the smoker door, and heat loss is minimal. Would be nicer to set and forget save for checking temps.
18" is plenty big enough for a typical 4-6 people gathering.
Consider the temperature probes. I haven't invested in them yet, but it would make life a lot easier. I'm currently checking with a manual temp probe via the smoker door, and heat loss is minimal. Would be nicer to set and forget save for checking temps.
18" is plenty big enough for a typical 4-6 people gathering.
Terry Lee Ingram : Weber smokers.. Try them once, and you will never buy another smoker!!
My old Weber smoker finally died, so I bought a new one. It meets my expectations in every way, with the exception of a minor omission; it has no handles, on the sides, to move it. At times, one has to move an object for varying reasons, but this smoker has no outside handles, on the sides, to do so. The only way to move it is:
1. If apart, and cool, it moves piece-by-piece (just three).
2. If hot, by using "Ov-Gloves" after top is removed, and grasping both inside and outside of top section.
As far as smoking food, best there is for all types of meat. None better for a charcoal smoker.
1. If apart, and cool, it moves piece-by-piece (just three).
2. If hot, by using "Ov-Gloves" after top is removed, and grasping both inside and outside of top section.
As far as smoking food, best there is for all types of meat. None better for a charcoal smoker.
mike lewis : Great but too small
This review is actually based on the 18.5 inch unit. When I received the 14" unit I realized immediately that it was not big enough to be practical for what I would consider general smoking applications. I sent it back unopened and ordered the 18". It's perfect for me. The 18" unit is well made and easy to use and assemble. It holds temp very well once you get over the tendency to "chase the needle". I have used it several times and love it. Another big plus for me was that it comes with a quality cover.
Jay : Webber 14" Smokey Mountain Cooker Perfect Size
I'm so glad I bought the 14" model instead of a larger smoker. It's perfect for two of us and friends.. It weighs about half of what the larger ones do, uses less charcoal, ect. I broke it in the way Harry Soo recommends. I put cooking oil in a spray bottle & sprayed the inside thoroughly & did the three steps he advises. My first store bought smoker. It's very easy to control temperature after break in. As one reviewer mentioned the door seems a little thin for such a nice product, but it is light and easy to handle. I'll still give it five stars.
It's very easy to assemble, less than 30 mins. max, with two screw drivers & a 7/16" wrench. I'm very happy with the way it cooks after break in. If your on the fence about which one to buy the 14" is perfect for family. Do yourself a favor & break it in as recommended. I would buy again & recommend it. Thanks Webber. There are you tube videos that cover anything you would want to cook. It's understandable why this smoker has such a following.
It's very easy to assemble, less than 30 mins. max, with two screw drivers & a 7/16" wrench. I'm very happy with the way it cooks after break in. If your on the fence about which one to buy the 14" is perfect for family. Do yourself a favor & break it in as recommended. I would buy again & recommend it. Thanks Webber. There are you tube videos that cover anything you would want to cook. It's understandable why this smoker has such a following.
Yvette Ortega : Smokem!
This item is amazing for anyone who loves to bbq and wants to start their smoking meat hobby! Beware the box is very large and heavy, and need a good amount of space to put together. Assembly was easy for one person to do, but the bottom legs you may ask for help, it does go by easier with help. The only major flaw with this item is with the door. It doesn't fit securely, and like others have suggested, you have to do some tweaking with it to fit more snuggly, otherwise you loose smoke and accurate steady temperature. This item is very easy to use, easy to clean and would recommend it from beginners to experts. Just beware that too much smoke is very bad for meat! I did this mistake on my first go around on some ribs. However, now that I feel comfortable with it, I have made ribs, chicken, links, burgers and tri-tip using this item and most of the time it is "set it and forget it" for the amount of time expected to cook.
Yvette Ortega : Smokem!
This item is amazing for anyone who loves to bbq and wants to start their smoking meat hobby! Beware the box is very large and heavy, and need a good amount of space to put together. Assembly was easy for one person to do, but the bottom legs you may ask for help, it does go by easier with help. The only major flaw with this item is with the door. It doesn't fit securely, and like others have suggested, you have to do some tweaking with it to fit more snuggly, otherwise you loose smoke and accurate steady temperature. This item is very easy to use, easy to clean and would recommend it from beginners to experts. Just beware that too much smoke is very bad for meat! I did this mistake on my first go around on some ribs. However, now that I feel comfortable with it, I have made ribs, chicken, links, burgers and tri-tip using this item and most of the time it is "set it and forget it" for the amount of time expected to cook.
FridayBob : Great Smoke, Leaks Badly, Needs Constant Feeding
Update 9 months later after using it every 2 or 3 weeks in all kinds of weather. The smoker is VERY susceptible to wind, especially around the seams of that cheesy aluminum door. It leaks terribly, should be lined with magnets to seal tightly. It also should be hinged on one side. As a result, temperature control is very difficult. Requires constant monitoring and feeding wood chips and charcoal. The lid should be hinged or have a hook on the inside to hang it on the edge. I have a couple scraps of drywall laying on the porch so I don't make grease rings on the deck. In order to move it around I modified a furniture dolly. The three legs don't have wheels: without them it takes three trips to move the smoker one section at a time. The handles are really cheap. But I still get rave reviews on anything I cook, especially spare ribs and Italian sausage.
Following is my first review from February:
I was careful with assembly, but found the parts package was one special insulating washer short. Upper and lower cooking grates are substantially different temperatures. Love the results of smoked ribs, chuck roast, sausages, chicken thighs and legs...not so good with cod fish. Largest Weber smoker (22") uses a LOT of charcoal. I'm still experimenting, but I'm finding it difficult to keep temperature up near 250. But the experiments are delicious.
Following is my first review from February:
I was careful with assembly, but found the parts package was one special insulating washer short. Upper and lower cooking grates are substantially different temperatures. Love the results of smoked ribs, chuck roast, sausages, chicken thighs and legs...not so good with cod fish. Largest Weber smoker (22") uses a LOT of charcoal. I'm still experimenting, but I'm finding it difficult to keep temperature up near 250. But the experiments are delicious.
book buyer : Not what I expected of Weber
I was disappointed in this smoker. As an owner of a Weber Grill for over 20 years, I guess I expected the smoker to be of the same quality as their grills. It is too small and is not easy to add charcoal to. It does not maintain temperature required to smoke food for a long period (minimum 5 hours). I would not recommend this to anyone that is a serious smoker. It may be appropriate for the novice smoker.
Bdawg : I am amazed at how well this thing regulates temperature.
First off if you are debating on getting the 22 or 18 inch smoker just get the big one. Ribs fit perfectly on this smoker without any issue. Rib are doable on the 18 but fit VERY tight.
I was hesitant to buy a charcoal smoker because I had an electric and it regulated temperature perfectly, but I was missing the charcoal flavor. To my surprise this smoker holds temp BETTER than my old electric. When set properly this smoker can hold a temperature within a 10 degree window for 10 hours (possibly more). I use about 10 to 12 pounds of charcoal set up in the minion method.
As far as the hardware on the cooker. The only complain I have is the charcoal door on the smoker was not tight fitting at all when I got it. I simply had to bend it a bit and it was fine. Some smoke escapes the cooker but there is no need to buy the kits to seal the lid and door.
If you are debating on buying an IQ, DigiQ or some other form of fan controller I would not recommend it. Granted I have not cooked in weather extremes, but this smoker does not need these to regulate temperature. I almost bought one with the smoker and I am glad I didn't.
If there was one thing I would add to this smoker it would be some sort of wheels or an easier way to move it around.
Overall this smoker has impressed the heck out of me. It doesn't take nearly the amount of charcoal I thought it would need and it regulates temperature better than expected.
Also a side note the top vent should always be wide open when cooking. For me general settings in around 70 degree ambient temperature I open all 3 bottom vents about 20% and it gives me a temp of 250.
I was hesitant to buy a charcoal smoker because I had an electric and it regulated temperature perfectly, but I was missing the charcoal flavor. To my surprise this smoker holds temp BETTER than my old electric. When set properly this smoker can hold a temperature within a 10 degree window for 10 hours (possibly more). I use about 10 to 12 pounds of charcoal set up in the minion method.
As far as the hardware on the cooker. The only complain I have is the charcoal door on the smoker was not tight fitting at all when I got it. I simply had to bend it a bit and it was fine. Some smoke escapes the cooker but there is no need to buy the kits to seal the lid and door.
If you are debating on buying an IQ, DigiQ or some other form of fan controller I would not recommend it. Granted I have not cooked in weather extremes, but this smoker does not need these to regulate temperature. I almost bought one with the smoker and I am glad I didn't.
If there was one thing I would add to this smoker it would be some sort of wheels or an easier way to move it around.
Overall this smoker has impressed the heck out of me. It doesn't take nearly the amount of charcoal I thought it would need and it regulates temperature better than expected.
Also a side note the top vent should always be wide open when cooking. For me general settings in around 70 degree ambient temperature I open all 3 bottom vents about 20% and it gives me a temp of 250.
George Weber : A great smoker for two
I have had the 18” & 22” WSM and the 14” is a perfectly scaled down version of the larger model. It is as easy to adjust and holds temps just like the big boys. This is a great smoker for the two of us and I believe it would work really well for a family of four. If you are on the fence about the size don’t be worried and pull the trigger. This is a well built awesome little smoker
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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