Weber Smokey Mountain Cooker 22-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers
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Availability:
In Stock.
Arrives
Jul 27 – Jul 28
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Size: 22"
Style: Smoker
Features
- Porcelain enameled lid, bowl, and center section retain heat and wont rust or peel
- Two cooking grates provide ample room for smoking two large items at once
- Silicone temperature grommet monitors the internal temperature of your smoker
- Control the temperature of your smoker by easily adjusting the dampers. Smokey Mountain large aluminum fuel door allows grill masters to easily add charcoal
- Fuel door comes off to make adding charcoal or wood easier while smoking
Description
Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker,Black
Brand: Weber
Model Name: Weber 22-inch Smokey Mountain Cooker Charcoal Smoker
Power Source: charcoal
Color: Black
Outer Material: Aluminum
Item Weight: 68 Pounds
Product Dimensions: 24"D x 23"W x 48.5"H
Fuel Type: Charcoal
Manufacturer: WEBER
Unit Count: 1.00 Count
Brand Name: Weber
Model Name: Weber 22-inch Smokey Mountain Cooker Charcoal Smoker
Manufacturer: WEBER
UPC: 779240814844 077924081484
Global Trade Identification Number: 84,
Part Number: 731001
Model Number: 731001
Unit Count: 1.00 Count
Included Components: Weber Smokey Mountain Cooker 22-Inch Charcoal Smoker - 731001
Warranty Description: 10 year limited
Power Source: charcoal
Fuel Type: Charcoal
Item Weight: 68 Pounds
Item Dimensions D x W x H: 24"D x 23"W x 48.5"H
Color: Black
Outer Material: Aluminum
Inner Material: stainless_steel
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If you place your order now, the estimated arrival date for this product is:
Jul 27 – Jul 28
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To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Size: 18"
Style: Smoker
This is the first smoker I've used/owned. I chose Weber because of my years of experience with their charcoal and propane grills. I decided to get into the realm of smoking after cooking chicken low-and-slow on my Weber kettle with fantastic results. I chose the WSM after reading so many wonderful reviews from novices and experienced users. I honestly didn't compare any other brands so take this review how you will but so far I think this thing is fantastic. I chose the smaller WSM after comparing it to the larger WSM after reading that I can smoke a whole turkey AND a ham on the 18 ½" smoker. Also it's quite a bit less expensive. The WSM arrived intact and in perfect condition. The instructions are simple and assembly a breeze. After reading about the different methods for starting the coals, different recipes, meat prep/trimming etc. (check The Virtual Weber Bullet site) I decided to give the smoker a try by fileting 3 whole chickens. They turned out ok but I was really just testing temperature control and didn't brine my chicken or use wood chunks. The chicken was quite tasty but not what I was after but I felt confident going to my next try, pork butt (shoulder). For this I used an Alton Brown recipe for the brine and rub and it turned out excellent. I didn't add any wood chunks and experienced smokers are probably rolling their eyes at me but it really did turn out great. I wanted to do things in steps so that I could familiarize myself with the temperature control. This pork butt took 11 hours for 2-8 lb butts at around 210 degrees. Amazing how long the charcoal briquettes last in this thing and how steady the temperature runs. For the record I used Kingsford Competition Briquettes (Costco). My third try with the WSM was this past weekend where I did 3 racks of baby back ribs. I used a rib rack and it worked pretty well where nearly all rib parts were exposed to the heat/smoke. I decided to skip the brining and just added a dry rub only and then added bbq sauce and honey mixture during the last hour and smoked them a total of 4 hours. This time I used wood chunks; I didn't have any fruit trees so I grabbed a bag of apple wood chunks packaged by Weber and they definitely helped make a fantastic smoke flavor. After removing the ribs and letting them cool I coated them with another round of sauce/honey glaze and seared them on my Genesis until the glaze bubbled. They turned out very good although I think next time I'll brine them; not that they were dry but I think it might let me smoke them longer. I didn't go for fall-off-the-bone as I kind of prefer to have a little pull left in my rib but let's just say I look forward to experimenting with this terrific smoker all summer long. I couldn't be more pleased with this product after just 3 tries I'm feeling much more confident and have plans to do another double pork butt for a buddy's birthday this weekend. Also I tested the lid's thermometer last night by dipping the end of it (using tongs) in boiling water and it was pretty much spot on at 212F. That's good to know as it gives me some reassurance that the cooking temperature is pretty accurate at least at the lid. Weber got this right. I don't know what I'd do differently on this but I may get lazy later on and invest in a remote thermometer so I can track the kettle and meat temps from inside.
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Reviewed in the United States on July 5, 2011 by The Dad
Size: 14.5"
Style: Smoker
I have probably a dozen cooks on this smoker so far and all have turned out well. I like the small size of this smoker...perfect for smoking 2 slabs of pork spare ribs on the top grill with room on the bottom grill for more. I'm using this smoker with a Maverick digital thermometer I bought from Amazon too...the type of thermometer that shows pit temps and has a probe for food. My advice, buy the Maverick thermometer and forget about using the thermometer that comes in the lid. You want to measure the temp at the food grate where you are cooking and not the temp in the top of the lid, and the Maverick Thermometer has both a transmitter and a receiver so you can view pit and food temps up to 200' away from the smoker. I often use the smoker while I'm inside while it's hot outside, and by having a receiver thermometer, you can keep an eye on your cook w/o standing over it FWIW I also have the 18.5" WSM and I bought a pit blower for it. The pit blower is a fun gadget to use but not really necessary so I don't use the pit blower on my 14.5" WSM. As stated...it just isn't needed. You can keep a fire going at a steady rate (temperature) in this pit without the blower, and by using the Minnion Method of charcoal keeping, you can read about elsewhere, and speaking of which, there is a great online community for the Weber Smokey Mountain smokers (Virtual Weber Bullet). In fact, that forum links to Amazon's website to purchase this pit and other Weber accessories for this smoker I have absolutely no complaints using this smoker, and I felt I did a lot of research before buying it. If you've ever used a Weber grill, then you will realize this smoker will reflect Weber's high quality standards found in their other products. Seriously, if you are looking for an easy to use smoker, then look no further, and buy and use Kingsford charcoal with it (in the blue bag). There's quite a bit of information about what type of charcoal to use and not to use on the Virtual Weber Bullet Forum By adding chunks of specific wood for smoking, you can achieve true wood smoking on this charcoal smoker. I had a horizontal wood fired smoker 14 years ago which was lost through a move, and I wanted to replace it with another smoker of the same type, but I'm glad I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood smoke taste with this one, and use less wood, and the fire is way easier to keep at a constant temperature I'll say this...if you want to smoke packer briskets, you'll need to use the larger Weber Smokey Mountain smokers, and is why I bought the 18.5 WSM smoker, which easily accommodated a 15 lb. packer brisket, after trimming. You could smoke a brisket flat on this 14.5" WSM but if you want to smoke a packer (point and flat) then you'll need the either the 18.5" or the 22" WSM. I think I have the best of both worlds owning two of these (one 14.5" and one 18.5")
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Reviewed in the United States on August 2, 2014 by shakin_jake
Size: 22"
Style: Smoker
Anyone that has ever owned a Weber product knows the quality that is designed into each of their products, this smoker is no different. The 22.5" Smokey Mountain Cooker is built very sturdy and extremely easy to assemble. I was able to un-pack and assemble by myself in about 30 minutes. The most time consuming part of assembling this cooker was unpacking the items from the box, my cooker arrived complete with no damage what-so-ever. Be prepared to spend a little time to adjust the door, I had about 20 minutes tweaking the fit of the door to achieve an air tight seal. Adjusting the door was not difficult and very worth the effort. The instructions that came with the cooker suggest the use of water in the pan, but after my first smoke I decided that the cleanup was too time consuming to continue using the water. I applied a layer of aluminum foil to the water pan and inserted a clay pot base that I also foiled. The clay pot acts as a heat sink, the same purpose as the water. I covered the entire pan and saucer with foil; which I change out after every cook, making sure no drippings have entered the clay pot base or the dry water pan below. I do recommend seasoning the cooker before you first real cook. Creating the buildup on the inside of the cooker helps to seal any small air gaps that might exist. When I seasoned my smoker I dumped about 6 pounds of charcoal into the ring and added about 30 lit pieces of charcoal, dropped a few pieces of smoke wood on, assembled the cooker, put a gallon of water in the pan, opened the top vent and one bottom vent and let it do its work. I left the cooker alone until the fire was out and the smoker was cool, about 14 hours. Seasoning the cooker is extremely important to future cooks to help maintain consistent temperatures. I highly recommend using the water during the seasoning process to help the smoke stick to the inside of the cooker and get into all of the nooks and crannies. I have smoked two briskets, some pork butts, and lots of ribs with successful cooks every time. The temperature for the brisket and butt cooks (three different cooks) were rock steady for 14 hours+. It is nice to be able to sleep through the night while cooking a large chunk of meat and not having to worry about it like I did when I was trying to smoke on my kettle grill. If you enjoy low and slow barbecue without all of the fuss of constantly feeding the cooker charcoal and logs; the Smokey Mountain Cooker is perfect. If you don't like peaceful sleep and consistent temperatures, there are many other cookers out that will suit your needs; but please don't give our beloved Bullet friend a bad name! P.S. - if you are not an Amazon Prime customer, you may want to consider it for this item. I ordered my smoker 2 days before Memorial Day hoping to use it for the holiday party we had planned. I signed up for Amazon Prime, and paid the additional few dollars for next day shipping and the smoker (76 pound shipping weight) arrived the next day! The cost to expedite ship this item was very high, but by using Amazon Prime I reduced the shipping by 60% or more and got free two day shipping on most items for a year and instant movies on my TV. Prime was well worth the cost even for just this one item!
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Reviewed in the United States on July 1, 2011 by Respect the Spork
Size: 18"
Style: Smoker
For 6000 ft., I needed more airflow to get my temps up. At first, I was only able to get to 200 degrees with plenty of charcoal and cooking the chicken over 2 hours. All my vents are open. The next time I took the handle assembly off the door (not the lid) to the smoker, leaving just the hole in the smoker door. This will allow the door to lay tight against the smoker. Then I bought (for $1) a keyhole fastener at lowes. The package has 2 in it. I checked a weber screw at lowes (temporarily removing one) to make sure it would fit through the keyhole fastener middle hole. I also purchased (for $5) a 10.25 inch metal spring. I took off the lower screws on the left and right of the smoker door, and then put the screws back through the large middle hole of the keyhole fastener. Before putting the fastener on the smoker, I bent the end of the fastener out slightly so it would be easier to attach the spring. The fastener has 2 small holes for screws, with a larger hole in the middle. After that, it was simple to attach the spring so it was across the smoker door. I put a piece of wood at the bottom of the smoker door to hold the door up and let air in. Works great, and only takes a few minutes. No big deal of drilling new holes. You can slide the door up or down to let in different amounts of air just by changing the size of the wood. Now I am easily at 250 degrees. I also use 2 charcoal electric starters to really get the charcoal going. I like not having to mess with matches and newspaper. I have a chimney, but I won't be using it anymore. I don't like dumping hot coals into the smoker. It's kind of awkward. With the electric starters, I can easily place them with some charcoal underneath, and some on the top. After about 10 minutes, I just pull them out of the smoker door. My water bowl and grates are already in place before my coals are hot. Sounds a little safer to me. Great smoker. I am very happy with it. My applewood and apple juice/7 up soda can chicken was awesome. One bit of advise: After you bring your food in, dump a pile of cold water into the water pan with a good splat of dish soap. Don't get soap on the grates. Or you can put the cold water and soap in a watering can and pour it into the pan through the smoker door. The cold water should help to bring the temp down, and save some of the coals for next time. You don't want to discover that you have a dried, stuck-on mess in the pan the next day without any water. The soap will of course make the grease clean-up easier. Also my thermometer was perfect with a reading of 201 degrees for boiling water. Exactly right for 6000 ft altitude. We also made a place to put the lid when it is removed. Two metal brackets hang off my deck next to the smoker, with a 22" grate atttached on top. Now I have a convenient spot to put the lid when I remove it.
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Reviewed in the United States on June 17, 2012 by Busy Mom
Size: 22"
Style: Smoker
We have gone through three other smokers before deciding to try this model. We had tried side-by-side smokers with the firebox, cheap vertical smokers, and finally the Weber Smokey Mountain (22.5"). We use this smoker at least once a month, and sometimes 2 or 3 times a month. I would say we have probably used this smoker close to 30 times now. The smoker is made of durable material, and there are no signs of rust so far. It took roughly an hour to assemble the smoker, most likely because we had a 1 year old running around the house. It has a large water bowl that works great for keeping the meat moist and the temperature down. The bottom of the smoker can hold a large amount of charcoal and wood, and doesn't interfere with the water bowl as there is plenty of room. Now, onto how well it smokes. We have tried brisket, pork butts, ribs, beer can chicken, sausage, vegetables, pretty much everything. Here is how I set everything up. I fill up a Weber chimney with charcoal to the top and put newspaper underneath the chimney. After it is grey 3/4 of the way up, I take it out and poor some unlit charcoal into the bottom of the smoker. I then poor the lit coals on top and add ONE-THREE SMALL chunks of wood. There is a reason I capitalized the quantity, which I will touch on soon. I then put the water pan on, fill the water pan to the top with a garden hose, and then assemble the rest of the smoker and shut the lid. MAKE SURE that you keep all of the valves open, and never close the top vent. If you want to control temperature, you play with the bottom vents. Following on from that last sentence, I will tie back into the wood quantity. You do not want too much wood and you don't want the top vent closed for one main reason. If smoke cannot escape, it will go through a chemical reaction creating creosote, which will make your meat taste metallic and make your tongue and mouth go numb. If you have ever experienced this, then you have eaten creosote. Creosote will not only ruin your meat, but it will form deposits on the inside of your grill and drop onto your meat in the future. So the key here, is maintain optimal smoke flow, and ensure that the smoke is a thin blue color. You do NOT want thick white smoke, that is how you ruin your meat and your grill. Use a little bit of wood, leave the lid on, and check the temperature as little as possible. If you follow all of these pointers, you will surely fall in love with this smoker as I have. It is very easy to clean and maintain, and can smoke some really great food. This smoker is 5 stars all the way.
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Reviewed in the United States on July 21, 2013 by Ryan
Size: 22"
Style: Smoker
The Smokey Mountain Cooker (SMC) is great except: 1) it doesn't seal real well at the access door or around the lid without some help; and, 2) it's a pain to find a good place for the lid when removed to work with the meat. It'll stain whatever you put it on, so I am now setting it on a full-sheet aluminum pan. At $400 weber should have included some way to hang the lid, or a hinge on the back (you can add your own hinge if you don't mind drilling: WSM Stainless Lid Hinge Kit, Weber Smokey Mountain Grill 18.5 22.5 quick release. I have smoked 3 items so far with great reviews from the family: brisket flat, BB Ribs, and Pork Butt, but I made a few mistakes along the way. The only issues I've had revolve around incorrect usage and minor air leaks. It turns out that I was using too many lit coals so with the minor air leaks it was difficult to get and keep the temp down. On my last cook, I used fewer charcoals and lit only part of them so I was able to keep the temp down to 215-225 for the brisket. If you're a pro at smoking, the SMC is a simple to use, relatively inexpensive, and yet a very effective smoker. If you're new like me, there is a learning curve, but worth it. If you're trying to decide between the Weber SMC and the Big Green Egg style, remember that access to the coals with meat on the grill is quite difficult with the Egg. The Weber is easy to use all through the cook and costs a lot less to buy (the Egg is cheaper to run since it uses less fuel). The SMC will never cook pizza at 700° like the egg, but for smoking things, it's just as good or better. The water pan in the SMC stabilizes temperature for even cooking yet can be removed for higher heat smoking of fowl, rib roast, etc. It just isn't designed to handle really high heat. If you're trying to decide which size SMC, this is what I recommend (check Weber's site for capacities): --22" is for big items (full rib racks laying down, etc) or lots of items at once. It requires the most charcoal (Brisket: 150 briquettes). I like my 22" because I like to smoke six racks at once so I have some to share with friends. But cooking a small 5 lb brisket flat was a waste of fuel so I'll cook more items next time. --18" is great for almost all types of smoking and will even fit large butts, but the rib racks will likely need to be cut to size. Less charcoal (Brisket: 100 briquettes). If you don't care about shortening the rib racks and don't need to cook huge amounts at once, the 18" is your prime candidate since it uses less fuel than the 22" while still fitting lots of meat inside. --14" is for those who don't have much room at the house but still want the flavor. Least fuel required (Brisket: 75 briquettes). Some limits on how much it will hold. Hope this helps a little. If the lid was easier to handle (like a hinge) the SMC would easily deserve 5-stars.
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Reviewed in the United States on July 14, 2016 by Steve B
Size: 18"
Style: Smoker
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!
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Reviewed in the United States on April 18, 2016 by The WB
Size: 22"
Style: Smoker
This is the one to get. I am very glad I got the 22.5 instead of the 18.5 because it is so nice to be able to lay racks of ribs flat on the top grill instead of having to stand them up and bend them in a special device. If you are a beginner like me you have enough to think about besides how to fit the damn food on the grill surface. Also, it is nice to work on the top grill only and not have to use the bottom grill due to lack of space on the top. Also, I plan on smoking my Thanksgiving turnkey on this thing so the 22.5 is much more appropriate than the 18.5 WSM. With that being said, I just got my unit about a week ago and already have smoked 2 whole chickens (from Costco) and 3 racks of back loin ribs (Costco as well). Both were great. The chicken was my first use of the WSM cooker and I used no water in the pan and used chunks of Apple wood, which provided hours of smoke. Without water, the temp quickly went to well over 300 but then settled down after I partially closed the bottom vents. The ribs were cooked at about 250 the whole time by filling the water pan with water and keeping the bottom vents about 75% closed. It held 250 with just a few minor adjustments here and there. The fit and finish of this smoker is great and it was easy to assemble. Basically, you attach the legs to the charcoal chamber, install the hooks for the grill grates and the water pan, and attach a few handles to the dome-lid and that's about it. All-in-all, this unit is a good solution for those who want something better than the piece-of-crap hundred dollar units you get from Home Depot but don't want to spend a grand on a ceramic kamado smoker or similarly priced offset barrel unit. The fact that lots of competition bar-b-cue teams use this product is fine testament to its ability to crank out good food. It is the real deal. Built to last, reasonably priced, easy to use and assemble, and performs great. Highly recommended. Oh, and if in doubt, get the 22.5.
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Reviewed in the United States on July 5, 2013 by dan93309